A number of Toronto restaurants have upped their takeout game to include large format menu items that cater to small groups. For Miku that means platters of sushi and sashimi featuring its popular aburi (aka flame-seared) oshi sushi (pressed sushi).
Aburi oshi sushi, a century-old technique which Aburi Restaurants Canada group introduced to the North American audience when it first opened in Vancouver by ways of Japan. The brick-sized seasoned rice is topped with a thin layer of sushi-grade seafood and signature sauce before it’s licked by the flame from a blowtorch.
However, those looking to entertain in style might want to consider the Summer Al-Fresco Entertaining Package that includes a bottle of Saint Clair Family Estate’s Sauvignon Blanc, a crisp wine that has interesting aromas of citrus and tropical fruits like passion fruit and pineapple and mineral-laced finish. The meal is an abundance of treats that will cater to most and includes a choice of edamame or Brussels sprouts, soy-braised beef with a black peppercorn jus, yuzu-poached prawn cocktail with a yuzu cocktail sauce, Chef’s selection of sashimi, aburi salmon oshi (lush B.C. sockeye salmon sashimi that’s topped with a signature Miku sauce, black pepper and jalapeño), aburi ebi oshi (cooked pressed prawn, lime zest and ume sauce), red wave roll (featuring spicy prawn and avocado wrapped in red tuna and topped with chunky masatake sauce) and is rounded out with salmon hosomaki and avocado roll.
With enough freshly made goods to feed two or four guests, the safely packaged and delivered set comes with chopsticks, napkins, soy sauce or gluten-free soy sauce plus pre-packaged wasabi and ginger.
If the large format meal is too much commitment, the Aburi To-Go menu also features a number of bento and bowls from meals packed with oshi, pork cutlet, ebi fritter and roast beef to ones with both Bluefin and albacore tuna. Meal supplements can include a la carte additions like candied sockey salmon topped local greens to calamari or broccolini goma-ae.
Those looking for something a touch fancier might be interested in the Aburi Hana x Miku section of the menu. For a limited time, diners can experience refined Japanese cuisine from the city’s newest high-end Kyō-Kaiseki restaurant, Aburi Hana. Constantly changing, Executive Chef Ryusuke Nakagawa’s modern take on the traditional meal has previously featured lobster tempura with yuzu miso, maguro don, gorgeous chirashi sushi christened with an assortment of delicacies such as steamed uni, tyutoro (tuna) and kinmedai. A recent bento box contained premium goodies like Canadian seabass, wagyu steak and smaller portions of the chirashi and lobster yuanyaki.
10 Bay Street, 647-347-7347