ZEN AL FRESCO DINING
Minami hosts first-ever summer long table omakase dinner on its garden patio
For one evening only on Tuesday, June 25, 2019, Yaletown’s Minami (1118 Mainland Street) invites guests to dine al fresco among the lush greens of its hidden, zen garden patio. The eight-course, wine-paired ‘Summer Garden’ omakase menu, created by chefs Alan Ferrer and Jay Pugong, features fresh seafood, protein, and in-season produce all prepared with Minami’s signature Aburi flair.
The evening commences with a special cocktail reception at 6 p.m. with the omakase dinner starting at 6:30 p.m. Beverage pairings are curated by Minami’s head sommelier, Tracy Marchischuk.
“We wanted to kick off summer with an event that truly celebrates our contemporary Japanese cuisine in a beautiful setting,” says Jeremy Sawicz, general manager of Minami Restaurant.“Our patio is one of the city’s hidden gems and is the perfect place for a long table style dinner. It is going to be an incredible evening of food, conversation and sips.”
Minami ‘summer GARDEN’ Long Table OMAKASE Dinner
UNI OYSTER SHOOTER
bafun uni, ikura, yuzu zest, ponzu
Farmer’s Market Heirloom Tomato Burrata Salad
heirloom tomato medley, prosciutto tuile, basil matcha espuma
croutons, petite basil, sweet soy balsamic reduction, crumbled black olives
Japanese A5 Wagyu Carpaccio
wasabi chimichurri, shaved grana padano, caper crisps, salt-
cured quail yolk, organic baby greens, ponzu vinaigrette
OMAKASE ABURI SUSHI
Brome Lake Kamo with foie gras
Miyazaki A5 Wagyu with wasabi pickle
Japanese Sayori with shiso, ginger foam
Atlantic lobster tail with smoked char caviar
Japanese Kanpachi with olive herb tapenade
Aburi Salmon Oshi Sushi with jalapeño, Miku sauce
Poached Haida Gwaii
ribboned heirloom carrot, fennel and baby radish salad, miso
carrot purée, pickled pearl onion, yuzu beurre blanc, olive oil, aka-shiso vinaigrette
miyazaki wagyu, suntory whisky peppercorn veal jus, crispy
confit, summer farmer’s market vegetables, pickled wasabi
champagne gelée, vanilla cremeux, meringue shards, raspberry
paper, lime mint sorbet
For more information, please visit www.minamirestaurant.com.
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 image provided by Sophia Cheng, Sophia Cheng PR.