West Meets East
Making the move to Toronto wasn’t an easy decision for Miku. The highly successful Japanese restaurant was a huge success in Vancouver, serving up Aburi-style Japanese cuisine to a packed house every night.
“Miku had so many directions we could have gone and there were offers to go south along the coast to Seattle or L.A. But we really wanted to be more established in the Canadian market first,” says General Manager, Anthony Yeung. “At that time the whole company was still pretty new, so we decided the Canadian market was where we wanted to build our branding and make it stronger before we moved into the European or American market.”
Japanese Cuisine with a Twist
Selling more than just sushi, Miku's menu is a delightful combination of local Canadian ingredients and Japanese flavours and techniques. Menu items like the AAA Sterling Silver Prime Rib, a slow roasted steak served with wasabi brown sauce and an iwa-nori baked Yukon potato purée, showcases the subtle connection of the two cultures.
Even more connection can be found on the cocktail menu, with drinks like Miku's take on the mojito, featuring an infusion of Tantakatan Shochu, lime, shiso leaves and sparkling water. Everything about Miku has a purpose, even the large selection of sake, the biggest of its kind in Ontario, has a place not only on the menu, but also in the décor – it's housed in a glass refrigeration unit right beside the sushi bar.
Ningenmi
From the East meets West menu to service and presentation style, everything at Miku is connected. This is due to an adherence of the Ningenmi philosophy, which pays great attention to connecting people through a comfortable space, superb service, and of course, delicious food.
“Ningenmi is something that we take seriously. At the end of the day it’s how we trust and respect the people that we work with or the guests that come through the door at Miku,” says Anthony. “The company itself values everyone. From staff to our guests to the food we’re putting on the table.”
The respect given to the cuisine can be seen in the careful consideration given to each ingredient used on the menu. Miku has always been a staunch supporter of sustainability, whether it’s a commitment to the Ocean Wise Program or the support of the Vivreau Water System, a system used to filter water on-site.
Defying Expectations
Perhaps it is the restaurant's philosophy that makes eating at Miku such a unique experience. Miku guests can expect to be guided through their dining experience by the knowledgeable team, whether they are dining with family or business associates.
“A lot of people don’t know we’re here, not a lot of people will go south of Front Street. But once they come in they’re pleasantly surprised. Our clientele it's just such a mix because of our location,” says Anthony. “We attract the business crowd because we're located beside a banking headquarters, and then of course you still have your families coming in because we’re close to the lakeshore.”
The unassuming nature of Miku, and the mixed bag of clientele, make it a truly unique destination on the Toronto dining scene. This is not lost on the Miku team, they have a deep understanding of their place in the community hosting many dining events each year. Always welcoming and evolving, it is evident that Miku has exceeded customers’ expectations.
