#FOOD: MIKU TORONTO CELEBRATES 11 YEAR ANNIVERSARY

Miku Toronto is celebrating 11 years on Toronto’s waterfront this fall with a limited-time six-course Anniversary Kaiseki experience from Chef de Cuisine Michael Acero. Available from October 1 to November 30, the $175 menu brings together premium seasonal ingredients, refined Japanese techniques and Miku’s signature Aburi approach in celebration of the milestone.
The experience begins with a tuna tartare and ankimo amuse bouche before moving into a seasonal sashimi course featuring madai with persimmon and sudachi, kanpachi with smoked soy and shiso, Aburi sawara with yuzu saikyo miso and botan ebi. The menu continues with Hassun, featuring roasted scallop with ume glaze, fried octopus with black garlic aioli and Shogun maitake with truffle dashi, followed by smoked trout roe with yuzu beurre blanc.

Sushi highlights include kinmedai with yuzu kosho and kiku, chutoro with foie gras, kobujime hirame with Asian pear and Miku’s signature Wagyu Nigiri. Japanese A5 Wagyu with braised red cabbage, celeriac purée and karashi jus rounds out the savoury portion of the menu before a Matcha Yuzu Cake with matcha mousse, yuzu gelée, pistachio feuilletine and yuzu white chocolate ice cream brings the experience to a bright finish.

For 11 years, Miku Toronto has brought its signature approach to Japanese dining to the city’s waterfront, with Aburi cuisine, seasonality and premium ingredients at the heart of its culinary program. The Anniversary Kaiseki brings these elements together while highlighting the evolution of Miku’s culinary offering today. The Miku Toronto 11th Anniversary Kaiseki is available from October 1 to November 30 for $175 per guest, with an optional six-course wine and sake pairing available for $55.

Reservations can be made HERE. 

About Miku Toronto
Located on Toronto’s waterfront, Miku Toronto is known for its signature Aburi cuisine and contemporary approach to Japanese dining. Since opening in 2015, the restaurant has showcased premium ingredients, seasonality and Japanese culinary techniques across its sushi and dining programs.