Showing posts with label Japanese. Show all posts
Showing posts with label Japanese. Show all posts

Thursday, October 23, 2014

Japanese food crawl in Burnaby: Sushi Oyama and Kamamarui

The biggest daily dilemma each day is perhaps figuring out what you want to eat for dinner, especially when you're in the area you're somewhat foreign in. That's right for me, it's Burnaby.

Thus, I turned to my trusty apps Urbanspoon and Yelp, exploring photos of dishes that catch my eye. I stumbled upon delicious looking ramen at Kamamarui and intriguing images of sushi pizza from Sushi Oyama. Both places seemed equally tantalizing and when you roll with me, when both options are desirable, why choose ? My fellow diner and I decided to go to both. 

Our first stop was at Sushi Oyama, a giant restaurant that looked like it was converted from a gigantic historic mansion.  Line up was starting to form around 6:30 pm but luckily we didn't have to wait long. The staff moved quite quickly and were well organized. However, if you're looking for authentic Japanese cuisine , this place isn't it. However, they have a large variety with pages of special house rolls. The price is about mid range and very competitive when compared to other similar sushi restaurants. I'd say they're probably Sushi Garden's biggest competitor, if they're still in the same league.

The place was huge and it gets filled up very quickly. We ordered lightly as it was our first stop: negitoro roll, kaki fry (fried oysters), toro nigiri, Las Vegas roll, and of course sushi pizza. 
Kaki fry was quick to arrive. The oysters were baby size but there were about 6-7 on a bed of greens (I ate way too fast to properly count). The sauce that accompanied the dish was a sweet concoction of honey mustard. 

Negitoro roll was pretty comparable to any other negitoro roll, but you pay slightly less for it. I was super impressed with the $1.55 toro nigiri because I haven't seen anywhere else that serves them for lower than $1.75. Of course, they're incomparable to places like Hachi when it comes to sashimi grade. I'm a huge fan of toro though, and I'd have to say that right there was value. 

I saw as many Las Vegas roll photos popping up so being a queen of deep frys, I had to figure this out. They're basically maki roll filled with salmon and imitation crab meat topped with generous amount of sauces and bonito flakes. The roll was deep fried with golden crispy crust.  I've tried deep fried rolls before and they were always either too hard or the rice was too crusty. Sushi Oyama did a pretty good job preserving the sushi rice without making them go soggy with oil or overcooked to the point of no return. 

Finally, what we came here for. The glorious sushi pizza, also a concept I've tried at Mikado in Edmonton. Topped with spicy tuna, avocado, cucumber, tobiko and generous amount of sauces, you really get a nice full and flavorful bite. The "crust" was again made with deep fried rice cut into pizza slices. The exterior was really crispy.  There was quite a bit of rice so of course both Las Vegas roll and sushi pizza will fill you up before you realize it. 

My, my. The two of us polished off all the starters and we were stuffed by all the rice. Nonetheless our gluttony carried us down to block to our next destination. 


The menu was simple and to the point.  It seems they want to focus on their unique specialties rather than trying to cater to everything. Being rather stuffed, I was quoted distraught that their fried chicken only came in full-order and no half sizes. So I ordered prawn tempura instead. They were served with a thick, sweet sauce. The kind they serve with tendon in Japan. And this is the dish I am most excited writing about. I have yet to find a place in Vancouver that serves the most divine bowl of tendon. So if any readers out there could make recommendation and guide me to the right direction, I'll be forever in your debt. 

Now, the tempura. Just looking at the textured batter, I already knew it was going to be a delight. I was right. It was light, EXTREMELY crispy, and the prawn inside was crunchy not rubbery. Combined with that sweet and savory sauce, order a bowl of rice, maybe a size of poached egg. Boom. Close to my tendon fantasy. 

The poached egg we ordered was served with a soy-yuzu sauce and came with a small cute scoopy spoon. Two of us shared a bowl of chasiu miso ramen. While Ramen Santouka still reigns of Vancouver ramen champion in my heart, Kamamarui still delivered a solid ramen with their own signature. The barbecue pork slices were tender with a hint of smokiness. The broth was flavorful, comforting during a cold rainy night. There were condiments at the table with 2 kinds of chili sauces. I love my food with a spicy kick, but I didn't feel the need to add any this time. 

We later suffered the consequences of overeating but we still enjoyed our food adventures nonetheless. If you can still enjoy a dish despite being really full, that's gotta say something about the food, right ? 
Sushi Oyama on Urbanspoon Kamamarui Ramen & Don on Urbanspoon

Friday, August 23, 2013

Rajio Japanese Public House

It's been months since my last review posts due to busy schedule but now I am back to share with you my recent dining experience at Rajio, an establishment brought to you by the same folks that brought Suika and Kingyo. I apologize in advance if my writing skill, sentence structure, and/or grammar have either deteriorated or collapsed entirely over the course of this post.

What brought us to Rajio, a humble izakaya reminiscent of a street joint out of Tokyo, was a dining pass, Rockin' Rajio, we snagged from VanEats. For $18, we were presented with 4 delicious courses. They include Kushikatsu set which, for a deep fry lover, it was totally up my ally. There were 6 skewers; 2 scallops, 2 lotus roots, and 2 chicken(I'm pretty sure). What made this set extra awesome was the vast array of sauces they brought along. Yes!! Somebody recognizes that sauces are essential. My favorite was probably the teriyaki yuzu sauce I bathed the skewers with. It had a refreshing oomph.  This set was great for sharing, it would've been too filling for 1 person to finish on their own.  

Up next was the mini carpaccio with chef's selection of 3 kinds of sashimi. I thought the portion was larger than to be called a mini and that's definitely not a complaint. The sashimi had generous amount of refreshing and citrusy dressing  as well and crisp textures of various components.  The daily selection of cold tapas was scallops and daikon in a savoury, oden-like broth. 

The dynamic balsamic sweet & sour ribs were tender and coated with enough sauce. The pass was hands down worth the $18 and we were impressed enough that we're going to buy another one.  I'm telling you, if you're not a heavy eater, the dining pass is great for sharing between 2 people.

We were curious what else Rajio has to offer so we ordered a couple items from the regular menu. Aburi toro was a must try for us and I was happy we ordered it. The toro had the right amount of char. We didn't need to taint it with soy sauce as they already prepared it with a thicker, sweeter glaze with a hint of shiso in the middle. All I have to say is "later, Minami"
But wait, there's more. 

How could we pass off a bowl of negitoro and ikura when it looked like that and only cost $8.80?  Beautiful to look at, and a fresh, meaty mouthful. 

The other dishes were yaki udon Von gole and diablo chicken. Sadly, I didn't get to take pictures of the last 2 (impatience and anxiety don't mix).  The yaki udon was buttery with the right amount of seasoning. It was my first time trying it with udon noodles instead of spaghetti and they pulled it off. 
Diablo chicken was more than just karaage.  It came with a dipping sauce that was supposedly hotter than hell itself. Well, I'm Thai so it was more of a walk in the park on a breezy day. Adding the hot sauce with tartare sauce though, I tell ya, order a glass of beer and you'll have yourself a good night. The chicken was pretty juicy, but there were some parts that had too much batter or fat. 
I'm definitely coming back to Rajio with another dining pass, thanks again to VanEats.  There are also other dishes worth coming back for and more on the menu to be explored.  Prompt service, great execution on the food, reasonable price, great portions.  $8 sake?! Need I go on??! It's hard not to return!

Rajio Japanese Public House on Urbanspoon

Wednesday, March 27, 2013

Sushi salad and Thai seafood salad recipe

Here's another delicious way to incorporate as much greens into your daily diet as possible.  I created this recipe out of my love for sushi and what's available in the fridge; mostly salad boxes.  What's great about this dish is you can still have the same satisfying flavours you love from eating sushi.  Only half of it is carbohydrates, so it will keep you full while the other half is raw green veg so it is lighter on calories and high in vitamins and nutrients.  Shiso, which can be found at Korean or Japanese grocery stores, is a great ingredient to use as it gives a pleasant minty kick .  You can pretty much tweak it and get creative by adding pretty much anything you want.  

1/2 cup cooked Japanese rice
6 large prawns
2 cups organic baby kale and arugula 
1/3 cup finely sliced onion
5 shiso leaves, finely chopped
1 avocado, sliced
1 tbsp. tobiko (fish roe)
sesame seeds

2 tbsp. lemon juice
2 tbsp. shoyu 
1 tbsp. rice vinegar
2 tsp. sugar
Japanese mayonaise 
toasted nori

Season rice with 2 tbsp. rice vinegar and 1 tsp. salt.  Poach prawn and cut into halves. In a separate bowl, combine kale, arugula, shiso, avocado, onion and add dressing to the salad.  Add rice and shrimp and mix the ingredients well.  You can opt out of drizzling yummy Japanese mayo on top as it is off the chart in calories.  As for me, it makes life wonderful so I used it.  Top with tobiko and sesame seeds.  If you have nori, that's a bonus.  It's like eating an unassembled maki.   Mix everything together again before and enjoy!

Thai seafood salad is very similar to a ceviche; acidic, heavy with herbs and raw ingredients, and the main focus is on showcasing the natural flavours.  Again, it's very low on carbs but can be satisfying and filling. Because of its zesty and refreshing characteristics, this dish would also make a great  as a summer dish.
1 tilapia fillet
4 large prawns
2 cloves of garlic, finely minced
1 tbsp. chopped green onion
2 tbsp. cilantro
1/4 cup mint
juice of 1 lime
1 tbsp. fish sauce
2 tsp. sugar

Poach tilapia and shrimp for several minutes until cooked.  Careful not to overcook! Cut into bite sizes and plate.  Top seafood with herbs. In a small bowl, combine minced garlic, lime juice, fish sauce and sugar.  Season to taste.  Add red chilies if you want to make the dish even more exciting.  Drizzle sauce over the salad and serve.  

Tuesday, February 5, 2013

Takeya Sushi

Takeya Sushi may seem like a typical Japanese takeout & dine in restaurant, but it is always just as busy as its sister restaurant, Ichiro.  Finding where to dine is a routine habit  ritual for me and I wonder how the two would compare.  So, we sought out the modest restaurant on No. 1 road one Saturday night.  As I sat down and flipped through the menu, I began to question how authentic it was going to be.  It seemed the style was leaning more towards Western style Japanese cuisine with some fusion, hence spring rolls and dry deep fried gyoza.  Regardless, I later discovered their nigiri were solid.  
Toro pon nigiri, all dressed up for a party with sliced onion, mayo, roe, and light ponzu sauce.  The ponzu amount was very little and didn't really enhance much flavour.  I thought maybe the sauce should have been drizzled on top of the nigiri, so the onion would have a chance to absorb the citrus flavour and wouldn't be so strong tasting after.  Also, their toro was already great on its own with super fatty, melt-in-your-mouth texture I crave for so much.   Therefore, I felt the add-ons were not necessary and didn't enhance the taste of the fish that much.  
I think I will always order this at Takeya from now on, Takeya nigiri; seared toro, salmon toro, saba, amebi, eel, salmon and tuna roll.  The seared tuna and salmon toro hit the spot just right; smoky, faintly charred flavour on fatty toro.   The saba didn't have that strong, distinct fishy taste and was quite lean for saba.  Unagi was a good size and very saucy with buttery texture.  The amebi was plump but not as sweet as Hachi Sushi.  The tuna and salmon roll made great fillers.
Another dish that just made it on my list of favourite things in Richmond, salmon pon, Takeya's version of tataki. Thinly sliced pieces of seared salmon (or tuna) were dressed with spinach, onion, roe, mayo, and bathing in citrus ponzu sauce.  The dish had the right amount of burst in flavours, and contrasting crunch from onion and popping roe.  

The first three dishes were all from Chef's special menu which may change monthly.  I really hope all three dishes are here to stay. 
Tempura don and udon set made savoury fillers, because heaps of nigiri and sashimi just couldn't fill us up the way noodles and rice bowls can.  Although everything about them may be typical, they are also a great in value and portions.  Most of all, they get the job done.

To go with the udon, I needed a side of chicken karaage, but a small portion with 4 pieces.  The batter was crispy and flavourful while the meat was juicy and tender.  

Can you believe all that food was shared between 2 people?  Like Ichiro, Takeya also places more emphasis in delivering fresh and decent quality sushi and sashimi.  While I found the cooked food to be on par with the rest of other Japanese restaurants, some items offer great value and serve their purpose just fine.  

Takeya Sushi on Urbanspoon

Monday, January 14, 2013

The Ultimate Nigiri at Ichiro

When I asked a Japanese customer what she thought was the 'best' Japanese restaurant in Richmond, she quickly replied, "Ichiro, it's authentic".  Thus, later that evening, I dragged poor Mr. C to Steveston and found us a table for two.  I observed the environment, the restaurant was quite spacious, yet busy. Service was prompt. Also, the staff were all Japanese.  Could this be the first sign of authenticity? 

One of the sushi chef was in his late 50's, maybe early 60's.  He stood behind the sushi bar with a watchful eye.  I noticed he looked assertive and had an aura of Jiro (Dreams of Sushi), which made me more curious to try the sashimi.  C was already excited by the pages from the menu, filled with pictures and variety.  I was just as ecstatic and didn't know where to begin.  Everything looked and sounded good, particularly from the sushi and sashimi section.  I could swear we wanted to try something that was unique and a specialty, but somehow we just ended up ordering most of the usuals -__-
Have you ever recovered from a flu, only to be attacked by another cold right after? That's what the worst flu season in Vancouver has done to me.  So, a bowl of miso soup seemed to be a legitimate and comforting choice.  We each got one.  There is a version with clams in it, but we just kept it simple. It wasn't too salty or diluted, just a right balance of flavour.  
Okay, here's a specialty dish Mr. C ordered.  Steveston agedashi tofu was visually appealing. I'm a fan of anything wrapped in nori and deep fried. Of course, there was a harmony of textures between soft tofu, asparagus, imitation crab meat, and salmon. Nonetheless, C expressed his disdain for the texture of the salmon as it was dry and slightly overcooked. I agreed that it could go without. The broth could also be a bit more rich to enhance the flavours. We glanced at the next table and drooled over the golden fried dumplings with prawn tails peering out over the sizzling hot plate.

 A short time later, a small order of assorted tempura arrived, which led to a small altercation between C and I as to why no prawn gyoza was substituted instead. No table flipping involved and, of course, it was me who took the blame for not being interested in any gyoza in the first place. While we were less excited to indulge in the tempura, I dove for the fried bean and it was perfectly crispy. The prawns were good as well.  The batter was crispy and not too heavily coated.
Despite our best efforts to not order any more deep fry dishes, Mr. C and I have too much fondness (or weakness) for oily, crispy things.  Ebi mayo was served with a bouquet of sophisticatedly wrapped up greens and drizzle with an acidic and gingery and zesty vinaigrette. My favorite place for ebi mayo is still Guu Garlic. The prawns here were not overly battered and had a little bit sweetness from the mayo, but they somewhat reminded me of the Chinese prawn and peaches.
I don't really have much to describe about the soft shell crab roll and Steveston roll.  Softshell crab in the roll we both thought could have been a tad crispier.  The latter had sweet shrimp, tuna and topped with salmon.  It was a good size with a good filler-rice ratio.  The toro nigiri was quite fresh and melts in your mouth.  I still think the best and unbeatable toro is at Hachi Sushi where the fish just 'glistens'.   Now, let's talk about the U.I.T.
I knew I had to order this ultimate nigiri.  The U.I.T. for $3.50 per piece doesn't come cheap, but trust me, it's all worth while.  It features the 3 superstars of sushi; uni, ikura, and toro.  It's just glorious and so pretty to look at.
I fit the whole thing in one bite and was chewing for a good 30 seconds trying to taste all the components and how they worked together. Fortunately, the uni tasted like it was freshly plucked from the sea (as opposed to the stench from sitting out for a week).  The ikura was popping out 'sea-water' juices with no trace of fishiness, while the toro was smooth and fatty.  Mmmm.... It was a delightful combination to be indulged and savoured.

Last but not least, I thought their deluxe sashimi was fresh and great quality.  It included the basic and luxurious sashimi items; sockeye salmon, tuna, yellowtail, white fish, octopus, geoduck, surf clam, sweet shrimp.  But the one item that blew me away was the hamachi, or farmed yellowtail.
Check out how marbled that piece is!
Hamachi has really high oil or fat content, but the texture is more firm than toro.  So you still get a firm, but buttery taste with a sweet finishing note.  I highly recommend ordering hamachi at Ichiro as it is probably the best I have come across.

Ichiro has gotten it down for quality sushi and sashimi.  As quality should be over quantity, I would skip the cooked food and strictly do a few items from the sushi bar next time.  I'm definitely coming back for more U.I.T, hamachi, and would love to try their kaisendon too.  

Ichiro Japanese on Urbanspoon

Tuesday, October 2, 2012

Better Than (you know what) Chocolate Fondant at Cafe de L'Orangerie

A little heaven in a cup..

I'm not a big fan of desserts.  My sweet tooth is small and underdeveloped, and, at times, my dessert would consist of something savoury.  But this seemingly typical chocolate cake was so special that I am compelled to dedicate a post for it.   The chocolate fondant cake at Cafe De L'Orangerie, a small homestyle Euro-Japanese cafe in Marpole area, arrived at our table in a ramekin with a side of light whipped cream.  It took a while to arrive, but it was well worth the wait. 

 Dusted with powder sugar icing, I dug my spoon into a light and fluffy cake batter.  The top layer was had a bit more crisp in the exterior and very airy.  The overall texture was more puffy and loose like a souffle than a spongy cake.  Underneath was a warm, oozing liquid chocolate that was not overly thick or sweet, it was just right.  The first bite of the decadent chocolate sauce combined with the cocoa-rich cake was such an intense gastronomic experience that drove my palette into a frenzy. 
The last bite was just as amazing as the first.  I scraped every last crumbs off the dish, savouring every bits of it.  If you had a bad day, order one of these and I guarantee you'll feel better.  

Now that I got the best part out of the way...

 Allow me to back track and walk you through some of the other dishes.  Cafe de L'Orangerie specializes in Euro-Japanese cuisine, including fusion pasta, hamburg steak, curry, panini, and desserts.  We tried out several dishes and the mentaiko spaghetti with extra bacon just hit the spot for me.  The pasta, tossed in cod roe and mayonnaise, had a nice creamy and savoury flavour.  With added smokiness from the bacon and shredded nori, I had no problem finishing up the entire plate alone. 

A small bowl of soup of the day and salad came with one of the sets

Hamburg steak is the ultimate comfort food for Euro-Japanese cuisine.  The oroshi hamburg steak was served with a fried egg on top.  A total homestyle, hearty meal.  They left the yolk runny just the way we love and it was satisfying with the succulent patty.  The oroshi sauce was a combination of shredded daikon and ponzu sauce which was really zesty and gave the steak a zing.  They were generous with the amount of sauteed mushrooms too.  We also tried the hamburg steak with curry version. While the oroshi was good, the Japanese curry had so much more depth and flavour for the hamburg steak.  Again, you won't notice how full you are, you would want to keep on eating.  
Two things I wish this place had was 'doria', or baked rice, and 'omurice', or omelette wrapped fried rice.  Instead, I ordered the seafood mac n' cheese gratin, which is almost the same as a doria but with macaroni instead of rice.  The top layer of baked cheese was so satisfying.  It was thick, hot and gooey, wrapping around the scoops of macaroni drenched in cream sauce.  Again, you know this is not good for your heart, but it is good for the soul.  

On to other desserts on the menu:

This impressive looking parfait consisted of edamame paste, vanilla, ice cream,  red bean, rice balls and puffed rice.  The edamame paste was a bit dry and not very sweet. It was an interesting texture to pair with the vanilla ice cream.  This was a heavy duty parfait.  The bean paste and the whole combination was really filling just after a few bites.  

Green tea pudding parfait was pretty awesome and I would love to get it again.  The pudding was very soft with a distinct matcha flavour.   Again, the red bean was present to complete a wholesome Japanese dessert. They loaded up the rice balls pretty good for this one.  If you eat all of them (which I almost did), you'll feel pretty stuffed.  

Cafe de l'Orangerie on Urbanspoon

Sunday, August 26, 2012

Upper class hot pot at G-Be Izakaya

I recently went to G-Be Izakaya in Burnaby and it just became one of my favourite places to go for hot pot.  

  For a hot pot place, G-Be is more attractive than the other ones I've been too.  The restaurant was pretty dimly lit where we were sitting with spotlights shining straight at each table, which is why I was able to take decent pictures of food here.  The atmosphere is reflective of a Japanese zen garden with a wooden Torii gate (like the ones at shrines) and origami installed from the ceiling.  One side of the wall had an installation of a sand garden which I thought was pretty cool.  Service was prompt and the staff were really polite.  At the sound of my chopstick dropping and hitting the ground, someone hurried off to our table with a new pair for me.  I was impressed.  

Thursday, August 9, 2012

Minami; Best fusion rolls and place to go on a date

Why Minami makes an excellent choice  to go for a dinner date? 
- Great ambience.  Modern and upscale decor.  Professional service.
- The food.  Unique, fusion, beautifully presented.  While a place like this may seem to serve not so authentic sushi at small portions,  you can count on Minami serving delicious creations with excellent quality control.  If you're not happy, a manager will always make sure you are.  
- Price is higher but still affordable, be expected to drop at least over $100 for 2 people. 
-Good selections of exotic cocktails and wine. 
Conclusion: It's a great place to impress someone with your excellent taste in fine foods.  You can chat about whatever over sushi and cocktails creates a sexy mood.  Meanwhile you can try to flex your knowledge in Japanese cuisine.

And now food and drinks in review.

The cocktails
Finding shiso in Vancouver is just as rare as finding really fresh uni.  So, I was impressed that fresh shiso is used in many dishes and coctails at Minami. I ordered shiso mojito, a Japanese version with muddled shiso leaves and soju, which was really refreshing.  It took me back to memories of drinking shiso umeshu in Shinjuku, Tokyo.

The first drink P ordered also had a shiso leaf in it, but she absolutely couldn't stand the taste.  She was recommended to try Pacific Pimm's, sake cocktail infused with elderflower.  She loved it.  There was no 'cough syrupy taste' in there.  
The very first dish we had was Miso baked duck breast with watercress, ginger braised carrots, potato fondant, oranges.  The duck breast had a sweet glaze, slightly salty.  The meat was plump, slightly charred and smoky.  We would've liked it more medium rare or tender. I liked it with the oranges but no one else seemed to care for it.

Next up, shiso mojito watermelon with citrus cured scallops, goat cheese, pickled celery and micro greens. The shiso was present, but discrete.  The watermelon and goat cheese came together in a weird 'opposites attract' phenomenon which I can't figure out who was the first person who figured these 2 could work together.   The flavours came nicely all together.  But because there were so many competing textures and flavours, the scallops unfortunately got lost in this dish.   I couldn't even tell I was eating it along with everything else.  The last bite of the watermelon I tasted a strong alcohol saturation.  It was a pleasant surprise and I wonder why not all the watermelon pieces were as saturated.

Like its sister restaurant, Miku, Minami also thrives on the same specialty; aburi, flame-seared sushi.  Their "no wasabi no soy sauce" concept at a Japanese restaurant was what I viewed as inconceivable before I set foot inside the restaurant.  

There was no way I was going to enjoy my sushi or rolls without at least wasabi!?!

Alas, I got my head out of the concrete bubble and went in open minded to see what Minami has to offer.  

We read about the Aburi beef, the Minami experience.  It is described as aged premium Angus beef, thinly sliced.  I might add that, when they say "beautifully marbled and tender" on the menu, there was no false advertisement there.  We tried both the carpaccio and the Minami roll.  It is absolutely everything they described and much more, definitely an indulging experience.  
Aburi carpaccio, pictured above, was by far one of the most memorable and unique beef carpaccio variation I have come across to date.  Strong words. But the difference definitely lies in the beef, which was so tender, there's no other word but 'delicious' to describe it.  The other components of the carpaccio just added to it.  Sweet and crisp Asian pear and lotus chips added nice crunch.  Arugula was a great choice and it was great with the zesty jalapeno-garlic ponzu.  The poached egg, I believe the server mentioned it was sous-vide.  At any rate, it wasn't too runny but thick enough to bind everything nicely together into a thicker sauce.  

Sushi chef aburi-ing it up
Before I could get over how good that plate of carpaccio was, our trio of rolls arrived.  They were a good size, not too large or small, and beautifully presented.  My mouth watered over more aburi beef.  

On the far left, we had the Pacific roll which was pretty good.  The albacore tuna was lightly seared with a refreshing dab of avocado sauce on top.  I couldn't really taste the shiso, but with this roll, I wanted wasabi to go with it.   
The Minami roll, aburi beef short rib with spicy prawn and topped with wasabi masatake (soy sauce, green onions, and sesame oil). The short rib was more marbled that the carpaccio, which means it had more tender fatty part.  The texture of the beef was already to die for.  The bit of sauce on top of the roll and spicy prawn were awesome flavour boosters, like adding more crowd to the party. I enjoyed every bite of that roll.  

We also tried Miku's famous Aburi Salmon Oshi Sushi which everybody always raved about.  it was simplistic, yet it was our number one pick that night.  The torched top layer of salmon was smokey with the texture literally melted in my mouth.  The Miku sauce was some kind of seasoned mayo/aioli.  The pressed sushi was layered with a fresh piece of salmon.  The one slice of jalapeno was a nice kick.  I could've used wasabi and soy sauce here again, but...I didn't feel I need to.  The sushi rice was also really well seasoned to be enjoyed on its own. Wow, the liberation... It was an eye opening experience with a mouthful of happiness. 

Just when I thought my minds couldn't have been more blown away that night, we added Miku roll to the table. It  had typical maki ingredients; flying fish roe, salmon, crab and uni.  But, darn it, just because it had the special Miku sauce and it was torched, it was also one of the best rolls ever.   It was creamy, smoky, and just heavenly.  There was also a lot more crunch from all the popping flying fish roe.  There was less rice than then pressed sushi so it's not as heavy on the stomach.
To end things off, we ordered just one dessert to share, the strawberry rhubarb charlotte.  The strawberry mousse cake was light and fluffy.  Under it was a layer of chocolate chip spongecake.  Along side was a raspberry sorbet, rhubarb compote, fresh berries and whipped cream.  It was a nice finishing dessert that wasn't too sweet, and more tart and refreshing.  

Lessons of the day: 
Minami/Miku serve almost everything torched.
Anything torched tastes good here.
Always order Aburi carpaccio, Minami roll, Aburi salmon oshi sushi and Miku roll all to self.

Minami on Urbanspoon