Father’s Day at Miku

Show dad some love this year with our exclusive Father’s Day features.

Start the evening off right with our seafood-forward Premium Waterfront Platter. This deluxe platter features our chef’s premium selection of fresh seafood and sashimi, including lobster, snow crab, oyster, prawn, scallop, mussels, and kaisen poke.

Our feature dinner entrée for this special day is the Aburi Bone-In Ribeye Steak. This decadent 20oz steak is marinated with shichimi spice rub and served with sautéed rapini, roasted root vegetables, shoyu truffle glaze, and fragrant yuzu kosho.

Pair your dinner with whisky for the complete Miku dining experience. For this occasion, Beverage Director Stephen Whiteside recommends our International Malt-Based Whisky Flight, featuring a selection of fine whiskies from Japan, Ireland, and Scotland.

View our full Father’s Day menu here.

This feature is available on Father’s Day, June 17th, during dinner only.

Don’t forget to book early for best availability.

Premium Waterfront Platter

Aburi Bone-In Ribeye Steak

Photos by Yuko Yamamori

Mother’s Day at Miku

The quickest way to a mom’s heart is through her stomach. This Mother’s Day, treat mom to an indulgent afternoon or evening with our upcoming Mother’s Day Features.

We are excited to showcase a preview of our upcoming feature items.

View our full Mother’s Day Menu here.

Our Mother’s Day Features will be available the weekend, May 12 – 13. View our preview below, and remember to book early for best availability.


Earl Grey Tea Cheesecake

Our talented Head Pastry Chef Aiko Uchigoshi’s special creation for Mother’s Day, this stunning Earl Grey Tea Cheesecake is paired with a citrus and creamy yuzu anglaise sauce, sweet strawberry rhubarb compote, and a house made pistachio ice cream. It almost looks too beautiful to eat!

Available all day.


Lucile Cocktail

Our special beverage feature to celebrate all moms! Head Bartender Nick Meyer discusses his inspiration for this refreshing cocktail:

Lucile was named after my Grandmother; she always had a huge rhubarb garden when I was growing up so it was a summer staple in my house. The pisco is a perfect base with its subtle floral notes and candied citrus. Matched with fragrant lemongrass tea, homemade rhubarb syrup, and lavender bitters, this cocktail is light, fresh, and floral.”

Available during dinner only.

Photo Credits: Yuko Yamamori

Valentine’s Day Kaiseki at Miku Toronto

Valentine’s Day is fast approaching. From Feb 13th – 14th, join us in celebrating the amorous season with our Valentine’s Day Kaiseki.

Enjoy five decadent courses, including our indulgent seasonal Zensai plate, hearty Sea and Land entrées, famous flame seared Aburi Sushi, and Valentine’s Day-exclusive dessert. Pair this exquisite dining experience with our feature champagne, the Laurent-Perrier Rosé.

View a preview of our Valentine’s Day Kaiseki below, and see the full Kaiseki menu here.

The early bird gets the worm, so book now for best availability.

Our Kaiseki Zensai course features a selection of seasonal items served in our unique Arita-yaki plateware, including our Daily Sashimi, Kabayaki Soy Glazed Octopus, and Beef Carpaccio with Shaved Foie Gras Torchon

The Sea Entrée: Our Kyoto Saikyo Miso Baked Sablefish and Pan Seared Scallop

Our buttery sablefish is paired with truffled parsnip purée, fennel, and kaiso and sea asparagus

Pair your exquisite dining experience with our feature champagne, the Laurent-Perrier Rosé

New Year’s Eve 2017 Sneak Preview

We’re excited to share with you a preview of our upcoming New Year’s Eve set menu!

Available only on December 31st, this decadent 6-course dining experience features our exquisite amuse bouche, fresh seafood trio, mouthwatering land and sea entrées, signature Aburi sushi, and New Year’s Eve exclusive dessert.

View our delicious sneak peek photos below. Spaces are filling up fast, book now for best availability.

Amuse Course: Monaka Sando

Zensai Course: Aburi Lobster Tail, Feature Sashimi, Fresh Oyster with hokkaido uni

Land Course: Beef Tenderloin Wellington with Porcini Shoyu Demi-Glace

Aburi Sushi Course: Premium Omakase Plate

Miku 2nd Anniversary Preview









Thank you for everyone’s support ever since our opening back in October of 2015. We’re celebrating 2 great years on Toronto’s Harbourfront!

To celebrate this special occasion, our chefs have created an exquisite 5 course anniversary tasting menu. This dining experience will feature creative new dishes inspired by the fall season, as well as our signature Aburi sushi.


Served in our handmade Arita porcelain box, this impressive multi layered course features our Sashimi, Dashi Braised Kabu, fresh Oyster, Kakuni Braised Short Rib, and Chilled Seafood Nanban.


This surf course features our Pan Seared Sea Bass with Lobster Tempura, paired with herb roasted cherry tomatoes, wasabi parsley coulis, and an aromatic saffron daidai cream.


This land course serves our Smoked Soy Roasted Quail, roasted with a fragrant shichimi spice rub and is presented with boudin blanc and foie gras, creamy roasted kabocha purée, and pickled mustard seeds.


The highlight of the evening, our signature Aburi Sushi course will feature our chef’s selection of both traditional and Aburi style oshi, roll, and nigiri sushi. The Aburi sushi is lightly flame seared and paired with our signature sauces.

Available for a limited time from October 10th to 16th only.

Click here to view the full menu. Don’t forget to follow us on our social media for the latest news.


Know Your Sake: Tengumai


This marks the last installment in our three-part Know Your Sake series! Today we are introducing Tengumai brewery. Tengumai, alongside Fukumitsuya, will be joining us for our upcoming Sake Kasu Canapés on Friday, June 2nd.

Brewery origin and history

Founded in 1823, Tengumai’s brewery, Shata Shuzo, is 7 generations old. Like Fukumitsuya, the brewery is located in Ishikawa Prefecture of Japan. The brewery was once surrounded by forests, where Tengu -a creature from Japanese folklore- resided. With the belief that even the guardian of the mountains would dance after drinking their sake, the family named their sake brand Tengumai. Ever since then, the Shata family has continued to make their amazing sake in this beautiful countryside.

Key features of Tengimai Sake

Tengumai produces powerful, umami-rich sake that pairs phenomenally well with food.

What Makes Their Sake Taste so Good?

Tengumai prides themselves on hand craftsmanship and tradition when making their sake. By employing the “Yamahai-jikomi” method (not common in most sake-making) during the fermentation process, they create Tengumai’s signature rich taste with nice acidity and full umami-flavour.

Tengumai at Miku

At Miku, we carry two Tengumai sake: Tengumai Umajun and Tengumai Yamahai.

Tengumai Umajun: The name alone speaks to what’s in the bottle. Uma – for umami, and Jun – for junmai. This sake is an umami-bomb of flavour!

Tengumai Yamahai: A very funky saky with wild, gamey tones and nice acidity

Why our Sake Specialist Loves It:

“Tengumai’s richer, umami-friendly sake makes them interesting to drink, and opens up unlimited new pairing possibilities” -Miki Ellis, Sake Specialist

What to expect from Fukumitsuya during their Sake Pairing Series event

Our Sake Kasu Canapé event is going to be a unique opportunity to taste sake from two very different breweries from the same region. Folks from both Tengumai and Fukumitsya breweries will also be there to guide you through the sake, alongside sake experts Mariko Tajiri and Miki Ellis. Paired with canapé items that have incorporated sake kasu (a secret weapon in Japanese cooking known as the “lees” or left over mash from sake making) into their recipe, this event will be a an informal yet intimate way to get to know the sake of Tengumai and Fukumitsuya!


Tengumai | Fukumitsuya Sake Canapés at Miku will be held on Friday, June 2nd.

For details on the event and our Sake Pairing Series, click here. Spaces are filling up fast, RSVP today by emailing rsvp@mikutoronto.com.

Know Your Sake Series: Fukumitsuya


The second installment in our three-part series on all things sake, this time we are introducing Fukumitsuya brewery! Fukumitsuya, alongside Tengumai, will be joining us for our upcoming Sake Kasu Canapés.

Brewery origin and history

Fukumitsuya was founded back during the Edo period, in 1625. The brewery is based in Kanazawa, sometimes called “little Kyoto” for its rich culture and fine craftmanship (kimonos, ceramics, etc.).

Key features of Fukumitsuya Sake

Fukumitsuya is a Junmai-only kura – meaning that the brewery that only makes “pure rice” style sake (no addition of brewers alcohol in any of their products)!
On top of their rich history, the brewery has also preserved their long standing traditions — even today they continue to employ traditional methods in sake making in order to create the richest taste reminiscent of the Edo period.

What Makes Their Sake Taste so Good?

Fukumitsuya’s sake uses a water source they call “Hyakunensui” from Mt. Hakusan. This water source “spends at least 100 years slowly filtering through deep underground. It then reaches the well of [the] brewery, blessed with minerals that are necessary for fermentation.”

Fukumitsuya at Miku

At Miku, we carry Fukumitsuya’s Kagatobi Gokkan – a solid junmai sake that has fragrant fruit notes without being overpowering.

Why our Sake Specialist Loves It:

“Sake from Fukumitsuya is always reliable – they make sake with backbone, something you can really get into. The Kagatobi gokkan is so versatile, it can go with all dishes, from fried foods or sashimi” -Miki Ellis, Sake Specialist

What to expect from Fukumitsuya during their Sake Pairing Series event

Sake kasu is a secret yet potent power in Japanese cooking. It is the “mash” that remains after a sake is pressed, and fantastic for marinades, pickling, dressings, and even desserts. Our upcoming Sake Kasu Canapés event will feature cuisine that incorporates sake kasu in each bite. Paired with the sake from Fukumitsuya and Tengumai – both hailing from Kanazawa, Ishikawa, Japan – this instalment of our Sake Pairing Series will be a fun way to get to learn about the sake. Sake specialists Mariko Tajiri and Miki Ellis, as well as Nakamura san from Fukumitsyua will also be there!
Tengumai | Fukumitsuya Sake Canapés at Miku will be held on Friday, June 2nd.

For details on the event and our Sake Pairing Series, click here. Spaces are filling up fast, RSVP today by emailing rsvp@mikutoronto.com.

Know Your Sake Series: Hakkaisan

Know your Sake is our new 3-part series surrounding the delightful sake that we feature on our beverage menu, launching just in time for Canada’s largest annual sake tasting event, Kampai!

Over the next week, we will be taking an in-depth look at the amazing Japanese sake breweries who we will be collaborating with during our Sake Pairing Series events. These breweries include Hakkaisan from Niigata, Fukumitsuya from Kanazawa, and Tengumai from Ishikawa.


We are excited to kick off the series with an introduction to Hakkaisan Brewery!

Brewery Origin and History

Founded in 1922 in Niigata, Japan, Hakkaisan brewery is named after the breathtaking Hakkaisan Mountain range landscape, which they face. Fun fact: Hakkai means 8 peaks! While the brewery traditionally focuses on sake they have recently ventured into making shochu and craft beer as well!

Key Features of Hakkaisan Sake

Hakkaisan’s sake is stylistically light and dry, and incredibly clean.

What Makes their Sake Taste So Good?

Water from the mountain range, as well as Niigata’s famed rice combine together to create this amazing sake.

Hakkaisan at Miku

At Miku, we carry Hakkaisan’s Sparkling Nigori – a fun, unique sake that is slightly cloudy and textured (hence ‘nigori’) and also effervescent! It finishes a little dry.

Why our Sake Specialist Loves it:

“Hakkaisan is a fantastic representation of the light, clean sake that come from this region of Japan” –Miki Ellis, Sake Specialist

What to expect from them during their Sake Pairing Series event

Miku x Hakkaisan’s upcoming Okome Sake Dinner is going to be an exclusive dinner with a specialized menu featuring many signature sake from Hakkaisan — even some surprises! It is a great way to get to know Niigata (one of the biggest sake producing regions in Japan) and the Hakkaisan line-up! During the evening, Mayumi san from the brewery will be present to answer any questions and comments about Hakkaisan.


Miku x Hakkaisan’s Okome Sake Dinner will be held on Wednesday, May 31.

Check out the full menu here. For details on the event and our Sake Pairing Series, click here. Spaces are filling up fast, RSVP today by emailing rsvp@mikutoronto.com.

KAMPAI Sake Pairing Series 2017

KAMPAI is returning this summer, and we are so excited to be participating again this year!

With so many industry professionals and brewers from Japan in town for Canada’s largest sake tasting, we couldn’t resist putting together some fun events so we could all get to know the sake (and the people behind them) better.

From a formal six-course dinner highlighting the relationship of rice in both sake and food, to a canapé party using sake-lees (a secret ingredient in Japanese cooking), and finally a kobachi-style brunch to end the sake-filled week, each event from our Sake Pairing Series will be a unique way to learn about and enjoy sake in a more intimate setting.

Space is limited for each event. RSVP today by emailing rsvp@mikutoronto.com.

Mother’s Day Brunch

Mother’s Day is just around the corner. This year, treat your mother to an indulgent afternoon with our Mother’s Day Brunch Zen. Enjoy our nine seasonal kobachi items, including our fresh sashimi, crunchy Ebi Fritter &  Scallop Tempura, umami-packed Braised Eggplant & Aburi Tofu, and signature flame seared Aburi Sushi, all presented on our signature Miku plateware. Finish this delectable dining experience with our Mother’s Day exclusive creamy Earl Grey Cheesecake.

Available May 14 during lunch only.

Click here to view the full menu, and book now for best availability.