From raw to just right: Miku is heating things up, bringing flame-seared gourmet eats and authentic artistry to Toronto’s sushi scene.

Sushi with a twist (featured picture)

Fresh fish gets a makeover at Miku, where they’ve perfected the flame-seared aburi technique. This dish goes under the blowtorch after being topped with one of the restaurant’s signature sauces and a hint of spice. Now that’s hot!


 Hungry for more? Let’s dig in!

At the heart of Miku Toronto is ningen-mi, or the concept of finding joy by bringing joy to others— and that philosophy is apparent in everything from the custom-painted murals that grace the harbourfront hot spot’s walls to the artfully plated specialties prepared in its open kitchen.

With a family history in restaurants spanning several generations in Japan, owner Seigo Nakamura brought the business overseas when he opened Miku’s first Canadian location in Vancouver in 2008. Named for Nakamura’s daughter, Miku expanded to Toronto last fall and offers a unique delicacy for the city’s seafood lovers to enjoy: aburi-style sushi.

Partially torched, partially raw, paired with Miku’s secret sauce and topped with a sliver of jalapeño, salmon oshi (meaning “pressed”) sushi is the restaurant’s signature offering and the head sushi chef’s favourite dish to prepare. A rare find in Toronto, aburi or “flame-seared” sushi adds a unique dimension to an already tasty culinary event. For the full aburi experience, Miku offers three kaiseki or multi-course menu options featuring chef specialties served on original, hand-crafted pottery from Japan’s Kyushu region. And for those who prefer to savour their seafood cooked rather than raw, there is the chef de cuisine’s preferred dish: the intricately prepared Kyoto Saikyo-miso-baked sablefish.

Pull up a seat at the bar overlooking the kitchen to catch sight of the torch in action, or enjoy a taste of Miku’s extensive sake collection on the outdoor patio this summer. Bring a friend and share the joy.

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Coal Harbour Platter

Featuring oysters, mussels, clams and jumbo prawns, this dish is the ultimate in harbourfront dining.

 

 

 

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Aburi Sashimi Selection

Sample a selection of aburi offerings, including wild salmon, bluefin tuna and Hokkaido scallops.

 

 

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Fired up!

Flame-seared sushi may seem like an oxymoron, but Miku swears by its signature style, explaining that the heat draws out the seafood’s complex flavours.

 

 

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The dynamic duo

Chef de Cuisine Michael Acero and Head Sushi Chef Kazuki Uchigoshi have been creating culinary art
together for years, from Miku Vancouver to its sister restaurant Minami and finally Miku Toronto. They strive to share eye con- tact and a smile with each and every customer.

 

 

P11-miku-insideMiku Toronto   www.mikutoronto.com

TEL: 647-347-7347    | 105-10 Bay St., Toronto

OPEN: Lunch: Daily 11:30 am–3 pm, Bar Bites 3 pm–5 pm Dinner: Sun–Thurs 5 pm–10 pm, Bar Bites 10 pm–Late Fri–Sat 5 pm–10:30 pm, Bar Bites 10:30 pm–Late