Miku…This was my second visit in 6 months. I love the food at Miku. I love the vibe and energy and intentions.
It’s hard not to gush about Miku’s food, pretty much everything I’ve ever ordered was spectacular in freshness, quality and presentation. Miku has got it going, whether the salads, the Carpaccios, the Sashimi (wow), the Shusai like the miso sablefish that just melted in my mouth, and the Aburi Sushi (flame-seared) is innovative and delightful. I recommend starting with the Premium Aburi Sushi, a selection of 7 aburi sushi pieces.
If you really want the full experience order the Miku Shokai and just enjoy being treated to an amazing full course journey (it is a bargain at $80).
And it is an amazing story.
Seigo Nakamura took his Miyazaki family restaurant business of nearly six decades, across the world to Vancouver in 2008. His father and former owner of the business, Juichi, always admired Canada, and when Seigo visited Vancouver for the first time in 2007, he immediately knew his Miku Restaurant concept would fit in to the city’s flair for multicultural cuisine and healthy living. The following year, Miku Restaurant opened in Vancouver downtown, specializing in beautifully executed Aburi (flame-seared) sushi. (http://mikurestaurant.com/about/story/)
While there is no doubt the food is excellent, the service fluctuates from fantastic to absent. Sometimes the support staff can forget you’re outside waiting for your table, can forget to fill your water glass, can take ages to deliver your drinks, or sometimes they can make you feel like a princess, have a personal chat, and describe the dishes with passion.
Currently the setting seems unimpressive. That to me seem incongruous, on the one hand here is this jet-set Japanese master chef with the highest of quality food and presentation, with seating at the bottom of a work-a-day office block, with plastic tables and hoodie crowds. But that is all about to change, I hear there are plans to move into some better digs on the waterfront.
Anyway, it is an amazing food experience that is world class.
I look forward to visiting their new location in spring 2013.