Miku had been on my radar for a while. A co-worker had mentioned that they have a house specialty: flame-seared sushi. I was intrigued. My intrigue grew when I learned they were on a top 100 list from 2017. Our dinner plans for the weekly fooding outing were settled. We were able to get a reservation quite easily (as opposed to last year when my co-worker complained about having to get a reservation month’s in advance)- it was a Wednesday and it was just after work.
We were both really hungry and it showed in our ordering. The miso soup was amazing, it had mussels in it. You know it was good, because even Brent liked it. He had ordered the tofu and beet salad, which was actually surprisingly good given I don’t like salad or beets and am indifferent to tofu.
Up next we had a seafood plate of soba noodles. I was shocked. Brent had knowingly and willingly ordered a noodle dish?! When it arrived I was relieved to see that it was reasonably sized. When he ordered a dish that was an assortment of seafoods I had flashbacks to that one (delicious!) monstrosity he had ordered a long time ago. This dish was amazing. Brent was about to compliment it’s equality until I dug deeper and found a third shrimp. The shrimp, though rather large, was rather tasteless and I was more than happy to bail on it. At this point I had abandoned the chopsticks and taken to using the fork that had been provided for that very reason.
When we had first ordered, our server made a suggestion to us to get a half order of the chef’s plate of sushi, featuring three house specialties. We ordered that and three more sushi’s a-la carte. We had also ordered some pepper-y edamame beans but those seem to have gotten lost in the shuffle along with our waygu beef sushi. In the end it worked out because that would have been too much food. The unagi was the clear winner. We debated if we were supposed to eat the giant battered and deep-fried prawn heads staring at us. As we discussed it, our server walked by confirming that yes in fact it was edible and she gave us tips on how to eat it. I was quite full and still hoping for dessert so I passed on it. Brent braved the weirdness and took to eating it. He made a face when he got to the brains. They were not pleasant. I was content with my decision to pass.
For dessert Brent had ordered a pavlova. I kind of sort of had an inkling of what it may be. But oh man it was good. It had a really good meringue crust and I actually liked the elderflower flavour, sublte though it was. I had ordered the yuzu sorbet but it did not really taste like anything. At this point I was also semi-drunkenly (empty stomach plus ordering a 9oz glass of wine to save myself from having to remember what my second would be= not so smart in hindsight) trying to find Polish jokes for Brent to read during his wedding speech that weekend.