Diners devour the finest wagyu beef, bulgogi, galbi and prime ribeye at this west-end yakiniku BBQ restaurant.
Wagyu Beef & Lobster Tail: Buttery-soft, perfectly marbled premium ribeyesteak own in direct from Japan daily ($84.95/10 oz for two), pictured with fresh lobster tail. (Cover picture dish)
Premium Beef Tongue: Savoury, flavourful AAA+ beef tongue, thinly sliced and served with a trio of toppings. ($24.95)
Naegi Galbi: Prime Canadian boneless short rib topped with minced green onion. ($29.95)
Hungry for more? Let’s dig in!
Near the western border of Mississauga sits a restaurant that has long been a staple for celebrations. In Seo Song opened Miga Korean & Japanese BBQ Restaurant in 2002 in order to share the traditional elements of Korean and Japanese cuisine made with the finest ingredients. Inside its warm, inviting brick exterior and wood-panelled interior, Miga has gained an impressive reputation by offering premium cuts of meat, the freshest seafood and highly attentive service.
Miga’s owner and head chef has developed a menu that appeals to all tastes—from traditional Korean stone-pot rice dishes (16 varieties!) overflowing with mouth-watering salmon, pork, kimchi, unagiand avocado, to hand-made gyoza(dumplings) crammed with delicious AAA+galbi beef shortrib, and the restaurant’s signature savoury seafood pancake, filled with delectable shellfish and scallions. But Miga is best known for its classic Korean and Japanese-style yakiniku barbecue. Every table is outfitted with a gleaming grill plate, giving patrons an opportunity to showcase their grilling chops. Attentive servers proffer perfectly marinated meats, seafood and vegetables, while simultaneously assisting diners with obtaining the perfect sear on their dishes.
New on the menu, Miga has begun offering wagyu beef. Flown in daily from Japan, this perfectly marbled, deliciously fatty premium A4 beef served with Himalayan pink salt is a must-have indulgence. I was also excited to try the premium AAA+ Canadian beef tongue, or gyūtan,served with Korean sea salt, lemon juice and Miga’s own house-made tare (BBQ dipping sauce). Equally chewy, buttery and tender, the gyūtan was a surprisingly delicious dish. The dishes were all served with an assortment of Korean ban chan, comprised of a variety of side dishes— two kinds of kimchi (made fresh in-house every day with cabbage), cucumber and fresh oyster with a touch of hot pepper paste for a little kick, fried potatoes in a sweet soy concoction, fish cakes lightly dusted with chili flakes, and bean sprouts lightly stir-fried in sesame oil. On a hot day, cool off with a sake cocktail for a meal that’s equal parts refreshing and satisfying.
Perfect for summer, Naeng Myon is a Korean- style cold soup dish served spicy or mild with buckwheat noodles, sliced beef, radish and refreshing cucumber, topped with a boiled egg. ($13.95)
These homemade fist-sized gyoza are filled to bursting with diced AAA+ marinated galbi, vermicelli noodles, tofu and minced vegetables, and are pan-fried and served with house-made dipping sauce. ($7.95 for 3 or $10.95 for 5)