Love, Liangs

Our latest travels brought us to Miku Waterfront. We sat overlooking the water, but appreciated the glass door that kept the cool breeze at bay. The food was colorful and creative with lots of fun flavors. The service was also spot on as our glasses were filled constantly and dishes cleared instantly.


Amuse Bouche; hokkaido scallop with salmon roe.


Ebi Fritter Garden Salad; white tiger prawn in herb-beer batter, sweet chili aioli, chili powder, soy-balsamic reduction, organic baby greens, campari tomato, radish.


Sake Soy Glazed Obie Brazier; AAA beef shank, brussels sprouts, yukon potato puree, spiced kale, au jus, cilantro gremolata.


Miso Soup, Steamed Edamame with Sea Salt, traditional and aburi oshi, rolls, and nigiri.


Miku Roll; salmon, crab, cucumber, rolled in tobiko, miku sauce;
Red Wave Roll; prawn, avocado, wrapped in red tuna, masatake sauce;
Garden Roll; avocado, red bell pepper, cucumber, shiso, wrapped with pickled watermelon radish, moromi miso yellow pepper cucumber salsa, chervil; and assorted nigiri.


Salmon Oshi Sushi; pressed BC wild sockeye salmon, jalapeño, miku sauce.
Saba Oshi Sushi; pressed house cured mackerel, miso sauce.
Ebi Oshi Sushi; pressed prawn, lime zest, ume sauce.


And while the meal itself was lovely, the star of the meal was the dessert. It was definitely worth ordering!


Green Tea Opera; green tea génoise, matcha butter cream, dark chocolate ganache, azuki bean cream, hazelnut wafer, matcha ice cream.