Destination for tonight’s dinner venue was chosen by our host’s daughter, a few weeks in advance. Decision was made based on her recollection of Rosy’s love for Miku’s varied menu, Aburi Sushi and quality cooked food during their last visit. As for me, I just tagged along for the ‘freebie’ ride whilst at the same time, trying to see for myself whether the food at this popular Vancouver flagship was indeed way better than Miku’s Toronto offshoot, as per some third party reviews.
Since I have lined up a tough-to-come-by sushi Omakase lunch at “Itosugi Kappo”, a couple of days down the road. So, whilst Rosy opted for the Modern Kaiseki tasting menu, I just settled for a raw seafood platter starter and an entree of Sterling Silver Prime-Rib with Japanese influenced sides and condiments. My part of the meal was acceptable, good but nothing to shout about. Rosy, on the other hand, thoroughly enjoyed each and every one of her dishes!
One strange phenomenon, pertaining to my dessert, that’s really worth a mention. I ordered a “Guava Oolong Mille Feuille” - Oolong chantilly, guava gelée, salted oolong coconut ice cream which sounded so exotic and appealing. Sad to say, of all the restaurant desserts I have eaten throughout my foodie life, this was one dessert I have encountered that I simply cannot identify or put a finger on a single component that was used in the pastry or described on the menu! Not the Oolong tea nor the Guava, not even the coconut component ! Just one flat, bland, boring sweet composition! WEIRD?!..and they have a dedicated ‘ head pastry chef ‘ to create their dessert offerings??
Anyway, some of the food bloggers’ comments I came across were indeed correct. Vancouver Miku’s food is indeed more immaculately presented and tasted fresher and better than its Toronto cousin!..except for that one isolated dessert?!
