Chef Kazuhiro Hayashi is no stranger to the upper echelons of Japanese cuisine. Prior to joining Miku in 2010, he worked at the renowned Tojo’s for six years.
Miku, this year’s landslide winner in three categories (Best Japanese, Best Sushi, Best Restaurant to Take Visitors), has been quietly and steadily improving its game under the charge of its passionate and humble chef.
“Our service philosophy is omotenashi,” explains Hayashi. “We take care to welcome each guest with team spirit. Every staff member welcomes the guest.
Each staff member tries to make eye contact with each guest when they arrive and when they leave. It’s the commitment of our company to give a full experience; quality service, quality atmosphere, quality food.”
That food is mainly based around the concept of aburi. Don’t expect to find California or dynamite rolls here. Instead, it’s the pressed sushi – usually wild sockeye – that is then paired with a special sauce and flame-seared just enough to lock in the flavour without cooking the fish.
“Our concept for Miku is all about aburi and kaisen (seafood),” says Hayashi. “We are right by the ocean, so we use a lot of oysters, prawns, mussels, crabs, lobster, sablefish.”
The menu isn’t limited to seafood. Miku is famous for being one of a handful of places in the city where you can get authentic Wagyu steak. Joshu Wagyu, raised in Gunma prefecture, is known for its remarkable marbling. At Miku, you can have an entire steak for $280 (yes, that’s a deal).
Most of the menu is much more accessible, luckily, and you can enjoy an entire chef’s tasting menu for $88. Don’t miss the salmon oshi sushi ($17), the house specialty of pressed aburi sushi topped with thin rings of jalapeno.
In addition to the stellar ingredients, the presentation of each dish is as important to Hayashi as the taste. “We change the plating seasonally as well, so in fall and winter, we try to create warmer looks,” he explains, “and for spring and summer, we try to create brighter colours, with a lighter presentation.”
Miku also placed third this year for Best View. Located at 200 Granville St., the restaurant sits almost over the water, and the ocean, park and mountain views are pretty spectacular. Stop by for a glass of sake and some aburi, and enjoy the float planes.
Miku
200 Granville St.
Gold – Best Sushi
Gold – Best Japanese
Gold – Best Restaurant to Take Visitors
Bronze – Best View
