| Category | Item | Price CAD$ |
|---|---|---|
| Vodka | Absolut | |
| Tito’s USA | 73 | |
| Belvedere | 12 | |
| Grey Goose | 13 | |
| Ketel One | 12 | |
| Japanese Whisky | Toki | 33 |
| Mars Iwai | 13 | |
| Mars Tradition | 16 | |
| Nikka ‘From the Barrel’ | 15 | |
| Nikka Coffey Grain | 25 | |
| Nikka Coffey Malt | 16 | |
| Yoichi Single Malt | 17 | |
| Hibiki Harmony | ||
| American Whiskey | Crown Royal Cana | |
| Bullet Frontier Bourbon | ||
| Bullet Frontier Rye | ||
| Buffalo Trace | 10 | |
| Lot No. 40 | 10 | |
| Maker’s Mark | 11 | |
| Woodford Reserve | ||
| Basil Hayden | ||
| Booker’s Small Batch | ||
| Gin | Tanqueray | |
| Bombay Sapphire | ||
| Hendricks | 12 | |
| Roku | 12 | |
| The Botanist | 13 | |
| Sheringham ‘Kazuki Gin’ | 14 | |
| Empress 1908 Gin | 14 | |
| Nikka Coffey Gin | ||
| Shochu | Tan-Taka-Tan | |
| Dan-Dan | ||
| Nanko | ||
| Rum | Appleton Estate Signature | 9 |
| Havana Club 3 | ||
| Gosling’s ‘Black Seal’ | ||
| Diplomatico Reserva | 11 | |
| Kraken Dark Spiced | 11 | |
| Umeshu & Fruit Sake | Sakagura Umeshu | 6 |
| Tea Umesh | 6 | |
| Kozaemon Umeshu | 7 | |
| Tequila/Mezcal | Espolon Blanco | 10 |
| Espolon Reposado | 11 | |
| Casamigos Blanco | 13 | |
| Casamigos Reposado | 30 | |
| Don Julio Blanco | 13 | |
| Don Julio Reposado | 14 | |
| Patron Silver | 14 | |
| Patrón Añejo | 38 | |
| Montelobos | 14 | |
| Digestif/Amaro | Kahlua | |
| Frangelico | ||
| Amaro Montenegro | ||
| Bailey’s Irish Cream | ||
| Cheachan’s Yuzuchu | 4 | |
| Aperol | ||
| Campari | ||
| Fernet Branca | ||
| Avera Amaro | ||
| Grand Marnier | ||
| Luxardo Antico | ||
| Brandy | El Gobernador Pisco | |
| Hennessy VSOP | 14 | |
| Hennessy XO | ||
| Rémy Martin VSOP | 34 | |
| Rémy Martin XO | 45 | |
| Scottish Whisky | Glenmorangie Original | 13 |
| Glenmorangie Quinta Ruban | ||
| Glenmorangie Signet | 12 | |
| Dalwhinnie 15 | ||
| Aberlour A’Bunadh | ||
| Cragganmore 12 | ||
| Auchentoshan Three Wood | ||
| Ardberg 10 | ||
| Lagavulin 16 | ||
| Laphroaig 10 | ||
| Talisker Storm | ||
| Johnnie Walker Black Label | ||
| Johnnie Walker Blue Label |
What is Aburi?
Aburi, which means “flame seared” in Japanese, is a revolutionary culinary technique that embodies innovation and change. At its core, Aburi is about taking traditional Japanese ingredients and techniques and combining them with local flavors and ingredients to create a unique and exciting culinary experience.
The Making of Aburi Sushi
Traditional sushi is crafted with raw seafood and seasoned rice, emphasizing balance and beauty in presentation. Aburi sushi takes this a step further by flame searing the seafood to create new textures and enhance natural flavors. Our chefs at Miku have perfected this innovative style, adding our signature twist to create a truly addictive culinary experience.
Pioneers of Aburi Sushi in Canada
We are proud to be the pioneers of Aburi sushi in Canada, with our signature Miku sauce being a secret recipe known only to a few. Our chefs understand the importance of balancing texture and flavor to create the perfect bite.
Meet Seigo Nakamura
Seigo Nakamura, our founder, had a vision to create a culture and community, not just a business. With a successful family restaurant business in Japan, he expanded to Canada in 2008, opening Miku Restaurant in Vancouver. His goal is to create a whole culture and community, connecting people through delicious food, comfortable space, and memorable service.
Philosophy
Our Aburi corporate philosophy is Ningenmi, which means “the human flavor“. It’s about finding happiness in life by bringing joy to others. Our three principles are:
- Exceptional Dining Experience: We strive to provide an exceptional dining experience for our guests with utmost sincerity and pride.
- Respectful Work Environment: We prioritize creating a respectful and supportive work environment for ourselves and our colleagues.
- Infinite Potential: We take each day as an opportunity to improve and discover our infinite potential both individually and as a team.