We’re thrilled to extend Miku’s Sakura Kaiseki menu until May 31 🌸
Enjoy more time to experience the beauty of cherry blossom season through a refined six-course tasting menu curated by Chef de Cuisine Michael Acero.
Reserve your experience through the link in bio.
#mikutoronto #sakurakaiseki #sakura #aburirestaurants
Japan In Toronto 🇯🇵
Set along the waterfront, this Japanese restaurant is known for bringing aburi style sushi to the city, where flame searing adds a subtle smokiness and richness to each bite. The space balances a more polished dining room feel with an approach that keeps the cuisine accessible, moving between traditional technique and modern presentation. Their seasonal tasting leans into kaiseki structure, guiding diners through a progression of sashimi, composed small plates, sushi, and premium cuts like A5 wagyu, all tied together with lighter, floral notes inspired by cherry blossom season. It is a format that reflects both the precision of Japanese dining and a more contemporary Toronto interpretation, where variety, balance, and visual detail all play a role in the overall experience.
📍 @mikutoronto
🎥 @EatsConnoisseur
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#toronto #restaurant #sushi #japanesefood
Cherry blossom season is all about subtlety, balance, and fleeting flavours — and our Sushi Course, created by Chef de Cuisine Michael Acero, reflects that philosophy. Part of our Sakura Kaiseki and available until the end of April, this course highlights a thoughtful progression inspired by spring.
Paired with Senkin Modern Omachi Junmai Daiginjo, its soft aromatics and smooth finish complement the seafood's sweetness while balancing the richness of the foie gras.
Reserve your table now — this Sakura Kaiseki is only available until the end of April. OpenTable link in bio.
We are at TO Food & Drink festival today and this weekend! Come find us at #813, with a new menu:
- 🆕 Wagyu Sukiyaki
- 🆕 A5 Wagyu Temaki
- Aburi Salmon Oshi Sushi
- Aburi Spicy Tuna Oshi Sushi
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Green tea and Japanese pops available!
#Aburi #Miku #SalmonOshi #Wagyu
Celebrate Mother’s Day at Miku on May 10, from 12PM–7:30PM, with a special Japanese Seafood & Prime Rib Buffet curated by Chef de Cuisine Michael Acero. This one-day experience brings together the flavours Miku is known for in one abundant, festive spread — the perfect way to treat Mom.
Begin with chef-selected sashimi and refined Japanese appetizers before exploring the sushi station, where Aburi Oshi Sushi, nigiri, and maki are freshly prepared throughout the service. From the kitchen, enjoy comforting favourites including a prime rib carving station, smoked Muscovy duck breast, wagyu curry with udon, chicken karaage, Atlantic miso yaki, and crispy panko oysters.
To end on a sweet note, visit our Soft Serve Station by MICHELIN-starred Executive Pastry Chef Aiko Uchigoshi, featuring kuromitsu soft serve, warabimochi, layered strawberry cheesecake, and coffee gelée.
The Mother’s Day buffet is $95 per adult and $35 for children aged 7–12, plus tax and gratuity, while children 6 and under dine complimentary.
Reserve your spot now — link in bio.
#mikutoronto #miku #buffet #mothersday
Our new spring–summer cocktail lineup is here — fresh, vibrant, and perfect for the warmer days ahead. We focused on bright citrus, light botanicals, and Japanese-inspired flavours that are easy to enjoy and great for the season.
Some highlights include the Sakurita, a refreshing mix of Amarás Mezcal, Hornitos tequila, hibiscus green tea liqueur, sakura reishi syrup, elderflower, and lime. The Green Goddess is layered with Planteray 3yr rum, yellow Chartreuse, yuzu, lemon, and shiso for something bright and aromatic. The Kyuri Su is crisp and herbaceous with gin, St-Germain, cucumber vinegar syrup, and soda. And the Koi Pinku is a lively blend of vodka, lychee, crème de violette, grapefruit oleo, and cranberry — light, refreshing, and perfect for the season.
Reserve now and be among the first to experience the new lineup.
#mikutoronto #miku #cocktails
The flavours of Sakura are officially in bloom at Miku Toronto 🌸
Our Sakura Kaiseki is back for the season, and this year’s menu by Chef de Cuisine Michael Acero feels like spring on a plate — light, fresh, and full of subtle floral touches.
You’ll move through a series of seasonal courses — from a vibrant Sashimi Course, to King Salmon, to A5 Japanese Kobe Wagyu — building up to one of our favourites, the Hassun. Think Uni Panna Cotta, Duck Croquette, Lobster Sunomono, and a Sakura Ebi Tartlet, all brought together with delicate sakura notes.
And of course, no Sakura experience is complete without something to sip. Our featured cocktail, the Sakurita, adds that perfect floral finish with Amaras Mezcal, Hornitos Tequila, elderflower, sakura reishi syrup, lime, and hibiscus green tea liqueur.
🌸 Available from April 1 – 30. $175 per guest.
Reserve your Sakura Kaiseki through the link in bio or on OpenTable.
#mikutoronto #miku
Miku Toronto is excited to be part of the T.O. Food & Drink Fest, happening April 17–19 at the Metro Toronto Convention Centre (North Building).
Join us for a live flame-seared Aburi Oshi Sushi experience, where you can watch our signature technique up close and enjoy a selection of festival features including Aburi Salmon Oshi Sushi and Aburi Spicy Tuna Oshi (2pc for $7 each), along with Wagyu Temaki ($16) and Wagyu Sukiyaki ($13).
It’s the perfect chance to experience the art of aburi in a more interactive setting. Tickets are available at tofoodanddrinkfest.com, and you can use code EATTO26 for 20% off one adult admission.
#mikutoronto #miku #tofoodanddrinkfest
From April 1 to 30, we’re introducing our six-course Sakura Kaiseki, created by Chef de Cuisine Michael Acero to reflect the cherry blossom season.
The experience begins with a Wagyu Tartare amuse, followed by a sashimi course featuring Sawara with negi shio, Atlantic salmon, uni with aonori, Hotaru ika with Saikyo yuzu miso, Kobujime Hirame with kara miso, and Botan Ebi. The hassun course includes Uni Panna Cotta, Duck Croquette with truffle katsu sauce, Lobster sunomono with eggplant and shiso, and a Sakura Ebi tartlet.
You’ll then enjoy King Salmon with umeboshi cherry sauce, followed by a sushi course with Ika Somen with uni and kinome in tsuyu dashi, oshizushi with yuzu kosho and lotus root, Chutoro with foie gras, Shima Aji with chive paste, and Sakura Dai with shiso powder. The entrée features A5 Japanese Kobe Wagyu with mustard jus, artichokes, and sakura miso glaze, finishing with a Sakura Bavarois.
Complement your menu with our sakura-featured cocktail, Sakurita — made with Amaras Mezcal, Hornitos Tequila, hibiscus green tea liqueur, sakura reishi syrup, elderflower, and fresh lime, for a floral and refreshing note.
The menu is $175 per guest, with an optional $55 wine & sake pairing.
Reserve now through the link in our bio.
#mikutoronto #sakurakaiseki #sakura #aburirestaurants
Part of our Early Spring Kaiseki Menu, the Pan Roasted Halibut was inspired by Chef de Cuisine Michael Acero as he welcomes the return of the Pacific halibut season, celebrating the transition into spring with a rich, umami-packed pairing. The halibut is gently pan-roasted and paired with a velvety tororo kombu velouté, layered with deep kombu flavour, while charred negi, delicate kabu simmered in dashi and soy, and vibrant chive oil bring balance and brightness to the dish.
From March 1 to 31, indulge in Miku’s seven-course Early Spring Kaiseki Menu curated by Chef Acero. The experience is $175 per guest, with an optional Premium Wine & Sake Pairing available for $55. Reserve your table and experience the art of Aburi cuisine this March. Reservations link in the bio.
#mikutoronto #miku #kaiseki #earlyspring #aburirestaurants
Meet your new obsession, the Ichigo Mochi Dome by Executive Pastry Chef Aiko Uchigoshi of @mikutoronto . This delightful dessert features a brown sugar cookie, walnut toffee, and highlights Oishii’s fresh Koyo Berries in a cream, puree, and strawberry raspberry sorbet. Available through March. You know what to do. 👀🍓
📸 @ji_rosa
A few of our favourite moments from a truly special Valentine's Day event at Miku Toronto.
We had the pleasure of welcoming Ikebana artist Aya Sugino, who guided our guests through the delicate art of Japanese flower arrangement-sharing not just technique, but the philosophy and intention behind every stem.
The workshop was followed by a beautifully curated three-course luncheon by our Chef de Cuisine Michael Acero, designed to complement the experience.
Thank you to everyone who joined us and made this event so memorable. We look forward to welcoming you to the next one.
Photo credit: Oliver Robles
#mikutoronto #miku #ikebana #flowerarrangements
