Miku Toronto Introduces Late Summer Kaiseki Menu Featuring Seasonal Japanese Flavours
Miku Toronto is introducing a limited-time Late Summer Kaiseki menu this August, showcasing seasonal ingredients through a six-course Japanese tasting menu.
Available from August 1 to August 31, 2026, during dinner service, the menu highlights seafood, sushi, wagyu, and Japanese-inspired desserts. Chef de Cuisine Michael Acero created the menu to showcase seasonal ingredients through carefully prepared courses and beverage pairings.
Located at 105-10 Bay Street, Toronto, Miku Toronto invites guests to enjoy this limited-time menu for $175 per person plus tax and gratuity. Reservations are highly recommended.
A Six-Course Kaiseki Menu Inspired by Seasonal Ingredients
Kaiseki focuses on balance, presentation, and the changing seasons. For this menu, Miku’s culinary team combines Japanese techniques with carefully selected ingredients.
The meal begins with an Amuse course featuring:
Wagyu Tartare
Next, guests move into the sashimi course, which includes:
- Ika somen with mentaiko
- Madai
- Hirame kobujime
- Botan ebi
- Kanpachi
Miku pairs this course with Tenuta Santome “Sanrichard” Raboso Spumanti Rosso NV.
Event Details:
- Time: Available: August 1–31, 2026, Dinner Service
- Location: Miku Toronto, 105-10 Bay Street, Toronto
- Price: $175 per person + tax and gratuity
Reservations are highly recommended for this limited-time offering. You can reserve a spot for this experience HERE
Seasonal Dishes Continue With Hassun and Fish Courses
The Hassun course introduces several smaller seasonal dishes, including:
- Ikura Citrus Panna Cotta
- Zucchini Tart
- Hokkaido Scallops with sanshō and rice crisps
- Sakura ebi fritter with flower confetti
The course comes with Domaine Melody Crozes Hermitage Blanc.
Afterward, the menu moves to the fish course:
Pan Roasted Halibut with Shiso Puttanesca
Miku pairs this dish with Bodegas Yuntero Paton Clemente Rosé.
Sushi and A5 Japanese Wagyu Complete the Main Courses
The sushi course highlights Miku’s approach to ABURI Sushi & Cuisine, combining Japanese techniques with modern flavour combinations.
Guests can enjoy:
- Shima Aji with chive pesto and kogiku
- Tachiuo with negi miso and Tokyo negi
- Chutoro with foie gras and green sprout
- Hotate Oshi Bite with lime
- Wagyu Nigiri with wasabi pickle and fried alfalfa
This course is paired with Sanzen Omachi Junmai Daiginjo.
The menu then continues with:
A5 Japanese Wagyu
The dish features:
- Valentine radish slaw
- Carrot puree
- Miso glaze
Miku pairs the wagyu course with Neyers Left Bank.
A Dessert Course From Miku’s Pastry Team
Finally, Pastry Chef Aiko Uchigoshi completes the menu with:
Hojicha Strawberry Caramel Cookie Mille-feuille
The dessert combines hojicha, strawberry, and caramel flavours. Guests can enjoy it with Niida Honke Hyakunen Kijoshu.
Miku Toronto’s Approach to Japanese Cuisine
Since opening in 2015, Miku Toronto has become ABURI Restaurants’ first East Coast location. The Harbourfront restaurant features a raw bar, sushi bar, patio, and beverage program with cocktails, wines, and sake selections.
In addition, Miku continues to focus on ABURI Sushi & Cuisine, combining Japanese culinary methods with modern influences across sushi, seafood, land-based dishes, and desserts.
