Celebrate all moms at Miku, Minami, and Gyoza Bar this Mother’s Day

From May 10 to 12, 2019, Aburi Restaurants launches several limited-time menus at Miku (70-200 Granville Street), Minami (1118 Mainland Street), and Gyoza Bar (622 West Pender) to celebrate all moms and mother figures during Mother’s Day weekend.

“Our chefs have been hard at work crafting these beautiful, nurturing menus to perfectly express our appreciation for all the exceptional mothers and mother figures in our lives,” says Seigo Nakamura, founder and owner of Aburi Restaurants. “We’re excited for our guests to enjoy, celebrate, and join us in saying いつもありがとうございます (‘itsumo arigatō gozaimasu’), while dining on Mother’s Day weekend at our venues.”

Miku’s delicacies for Mother’s Day are available for lunch and dinner on May 11 and 12. Lunch features include a Chef’s Select ($36), a selection of Miku’s famous Oshi Sushi, most popular nigiri (both traditional and Aburi-style), and rolls, served with a prawn and quinoa salad and miso soup. For dinner, guests can toast with a glass of Crémant de Bourgogne Rosé over the special Kansha Mother’s Day Kaisen Seafood Platter ($35 per person), which features fresh sashimi from the West Coast and Japan, local oysters, kanpachi crudo, and smoked Hokkaido scallops. End the night on a sweet note with Miku’s Earl Grey Brûlée ($14), an earl grey blue star infused custard with a rich salted honey lavender chantilly, kinako crumble, and seasonal berries.

Minami’s extended Mother’s Day menus are also available for lunch and dinner, from May 10 to May 12. For lunch, highlights include the Ora King Salmon ($27) entrée served with togarashi-lemon sansai orzo, tomato wasabi salsa verde, sesame spinach coulis, and crispy togarashi kale. For dinner, give a toast to mom with the Kiku ($14) chrysanthemum cocktail or Dames Rosé paired with the limited time surf and turf entrée, the Free Range Fraser Valley Chicken Ballotine and Pan Seared Scallops ($38). Dessert is a decadent Manjari Chocolate Paris Brest ($15) featuring manjari chocolate ganache, yuzu tuile, blueberry crumble, and warm blueberry yuzu sauce.

 

At Gyoza Bar, diners can celebrate Mother’s Day from May 10 to 12 with a Surf and Turf Family Style Bao Board ($36) for dinner, featuring butter poached lobster tail, bistro-style tenderloin steak, Korean spiced pork rib, and miso baked scallop, served with spicy tuna poke, tsukemono, asian slaw, butter lettuce, bao buns and house-made sauces. Say cheers over a Guava x Lemongrass Frozen Cocktail ($9.50) or the Perseus 2016 Rosé ($8 – 5oz, $40 – bottle), a fresh and fruity wine with notes of strawberry and red apple.

Reservations are highly recommended. Limited walk-ins available.

For more information about Miku, please visit mikurestaurant.com.

For more information about Minami, please visit minamirestaurant.com.

For more information about Gyoza Bar, please visit gyozabar.ca.

About Aburi Restaurants Canada Ltd.

“I don’t just want a business. I want to create a culture and a community.” – Seigo Nakamura

Seigo Nakamura, owner of the Tora Corporation in Japan, is the visionary behind Aburi Restaurants’ Miku, Miku Toronto, Minami, Gyoza Bar, and the newest TORA. His unique concepts and business strategies have led to the creation and spread of Aburi style cuisine across Canada. A trendsetter in all aspects, Seigo is never satisfied with settling for the norm. His unique twist on Aburi cuisine was created over a decade ago, by innovating the idea of traditional Japanese flame-searing with the decadent and creamy sauces of French cuisine. Driven by this unconventional concept, Seigo set out to introduce this fresh and addictive Aburi cuisine to the world.

Seigo also promotes the unique company philosophy of ‘Ningenmi’. Literally translated as ‘the human flavour,’ Ningenmi is a Japanese term used to refer a person with outstanding humanly qualities: sincerity, thoughtfulness, and passion. Seigo is a strong advocate of spreading ningenmi to his team, promoting a positive team dynamic within his restaurants.

Media release and images provided by Sophia Cheng, Sophia Cheng PR. Photo credit: Cody Chan.

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