Miku’s 11th Anniversary Kaiseki
October 1 - November 30
From October 1 to November 30, Miku invites you to celebrate our 11th anniversary with a special six-course Kaiseki experience, thoughtfully curated by Chef de Cuisine Michael Acero. Created to mark this milestone, this limited-time menu brings together premium seasonal ingredients, refined Japanese techniques, and Miku’s signature Aburi approach in a celebration of flavour and craftsmanship.
The experience begins with a tuna tartare & ankimo amuse bouche, followed by a refined sashimi course featuring Madai with persimmon and sudachi, kanpachi with smoked soy and shiso, Aburi Sawara with yuzu saikyo miso, and botan ebi. A vibrant kabocha purée with ikura and rainbow arare completes the course.
The Hassun celebrates the richness of the season with roasted scallop finished with ume glaze, fried octopus with black garlic aioli, and Shogun Maitake served with truffle dashi.
The fish course features smoked trout roe with yuzu beurre blanc, showcasing the delicate balance of rich, smoky and citrus notes. The sushi course brings together a selection of seasonal and premium creations, including kinmedai with yuzu kosho and kiku, chutoro with foie gras and sprout, Kobujime Hirame with Asian pear, and Miku’s signature Wagyu Nigiri finished with wasabi pickles and fried alfalfa.
For the fifth course, A5 Japanese Wagyu is served with braised red cabbage, celeriac purée, and karashi jus, bringing depth and richness to the centerpiece of the meal.
The experience concludes with a Matcha Yuzu Cake, layered with delicate matcha mousse and bright yuzu gelée, finished with a matcha mirror glaze. Pistachio feuilletine adds a crisp, nutty texture, while yuzu white chocolate ice cream provides a creamy and refreshing finish.
Priced at $175 per guest, the 11th Anniversary Kaiseki is available from October 1 to November 30, with an optional six-course Wine & Sake Pairing available for $55.
Join us as we celebrate 11 years of Miku and experience a special Kaiseki menu created to honour the occasion through the art of Japanese cuisine.