For 2022 my blogging goal is to be able to definitively list my favourite restaurants and/or places for specific food stuffs and cuisine. So when searching for the best sushi in town, one does not gloss over the renowned Miku. Miku is better known as the Toronto originated restaurant that created aburi (slightly torched) sushi blocks.
So today when downtown and craving a light lunch, we found ourselves at the bar of Miku, overlooking the sails of Canada Place. My guest has never been, so I thought to introduce him to one of Vancouver’s most popular Japanese/sushi restaurants in three very diverse courses.
We started off with a bowl of their miso soup, which by far was one of the richest and full bodied renditions I have had to date. Murky broth with seaweed, green onions, and enoki mushrooms.
For food, we started with the Sashimi Lunch. The chef’s selection of sashimi and poke served with steamed rice, tsukemono, and seasonal goma-ae. This was a great way to discover the quality of fish they were serving. Each piece was sliced to the ideal mouth morsel, completely fresh and highly satisfying. Buttery cuts of fish given a little flavour by way of their house soy sauce, and the bed of seaweed for textured bites. After we demolished our shared portion, my guest declared this the best raw fish he has had.
He even liked the miniature serving of broccolini florets in a peanut butter and sesame sauce. Much like the seaweed, these greens gave a nice break, offering some freshness to the clean mix. Whereas the house pickled radishes completely cleansed the palate with its tang.
And you can’t visit Miku without having aburi, so we ordered the Oshi Sampler, which gave us the ability to try each of their 3 available options. Two pieces each of salmon, two of ebi, and two of saba oshi.
The Salmon Oshi Sushi continues to be my favourite; with pressed wild sockeye salmon, jalapeño, and Miku sauce. Creamy with a pop of heat, this menthols makes the salmon more approachable.
The Ebi Oshi Sushi was my guest’s favourite. Pressed prawn, lime zest, and ume sauce. This too gave you a creamy finish with plenty of sauce flavouring the firm slices of shrimp meat.
The Saba Oshi Sushi is naturally on the salty side thanks to the pressed house cured mackerel and miso sauce pairing. So go easy on the soy with this one.
Our last course was chosen based on novelty. Something you can find at your neighborhood fast food sushi joint, for far less. Therefore I don’t recommend this one. Especially as we found all the bold flavours in competition with one another, leaving the palate overwhelmed; especially coming out of such light bites above.
The Aburi Chirashi Tart is layers of sushi rice, spicy tuna, avocado, sockeye salmon, and Miku sauce; all flame seared. Then topped with prawn, scallop, maguro, tobiko and ikura. This modern fusion take would be best suited for those who are not partial to raw fish and/or like the over the top sushi rolls that take the simplicity out traditional sushi crafting.
The portion was a lot for one person, so get one to share.
In conclusion, I can now declare Miku the reigning champion of best sashimi in the city, until I try the next best thing. I am a fan when they keep it simple and clean. So now to the next one!
200 Granville St #70, Vancouver, BC V6C 1S4