Valentine’s Date Night at Minami

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We are excited to share our photo preview of the Valentine’s Day Shokai at Minami, available exclusively on Valentine’s Day evening (February 14th). Sake lovers, be sure to round out this experience with our Premium Sake Pairing, curated by Jacqueline Saito.

View the full menu here, and book today.

 

AMUSE BOUCHE

Shiso Strawberry Gazpacho

Shiso Strawberry Gazpacho

Shiso Strawberry Gazpacho: This tart starter features savoury prosciutto, strawberry confit, herb oil, and is garnished with baby basil greens.

 

SASHIMI

Seasonal Sashimi Platter

Seasonal Sashimi Platter

Seasonal Sashimi Platter

Our Seasonal Sashimi Platter is curated by our chefs to feature the freshest seafood of the season.

 

APPETIZER

Aburi Beef Carpaccio Cannoli

Aburi Beef Carpaccio Cannoli

Enjoy tender AAA sterling silver short rib, quail egg yolk, organic baby greens, pickled asian pear, grana padano, caper crisps, and wasabi crème fraîche in our Aburi Beef Carpaccio Cannoli appetizer.

 

SUSHI

Aburi Sushi Selection

Aburi Sushi Selection

Our Aburi Sushi Selection features the famous Aburi Salmon Oshi, Aburi Ebi Oshi, Garden Roll, Champagne Roll, Aburi Atlantic Lobster Tail Nigiri with northern divine caviar, and Aburi Wagyu Nigiri with brome lake foie gras.

LAND

A5 Japanese Wagyu au Poivre

A5 Japanese Wagyu au Poivre

For the land course of our Shokai, indulge in the decadent A5 Japanese Wagyu au Poivre with a garlic sweet shoyu glaze and served with roasted market vegetables, parsnip ribbon crisps, nori dust, shichimi spiced red pepper coulis

 

DESSERT

White Chocolate Chamomile Mousse

White Chocolate Chamomile Mousse

Conclude the evening with our exclusive White Chocolate Chamomile Mousse, featuring a tart raspberry cream, pistachio sponge, pistachio cookie, matcha Nama chocolate, raspberry coulis and tuile, and house-made pistachio ice cream.

Dine Out Vancouver 2020 Preview

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From January 17th – February 2nd, we are excited to be participating in the city’s most famous restaurant event, Dine Out Vancouver Festival. This year, we are featuring our Premium Zen lunch set* with a Dine Out-exclusive Black Sesame Mousse dessert.

Keep scrolling for our photo preview, or click here to view our full Dine Out Vancouver menu.

Due to the high guest traffic of this festival, we recommend guests to book early for best availability.

*Please note that our Dine Out menu is available during lunch only.

 

PREMIUM ZEN

Our Zen course features six hearty Kobachi items from our kitchen, curated to warm you up amidst the cold Vancouver winter.

From left to right, top to bottom: Winter Salad, Fraser Valley Chicken Nanban, Sake Soy Braised Obie Braiser, Tsukemono, Miso Sakekasu Marinated King Salmon, Miso Soup

These six kobachi dishes are chosen by our chefs to warm our guests up during the winter time

 

ABURI SUSHI

Our Aburi Sushi course showcases six of our most popular Aburi (flame seared) Oshi, roll, and nigiri sushi.

From left to right: Aburi Hamachi Nigiri, Aka-Ebi Nigiri, Champagne Roll

From left to right: Aburi Salmon Oshi Sushi, Saba Oshi Sushi, Ebi Oshi Sushi

 

BLACK SESAME MOUSSE

Created by Lead Pastry Chef Nikki Tam and Isabelle Valencia, our Black Sesame Mousse dessert is exclusive to our Dine Out Festival menu.

Black Sesame Mousse with kinako cookie, berry coulis, sesame candy, and fresh seasonal fruit

A delicate mousse infused with nutty sesame and finished with a tart berry coulis, this dessert is the perfect conclusion to the Dine Out experience

Ring in the New Year at Minami

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Bid adieu to the decade and ring in the new year at Minami. Join us on the night of December 31st and enjoy an evening of live jazz music, special menu offerings, and a lovely toast at midnight.

Chef de Cuisine Jay Pugong has curated an exclusive New Year’s Eve Shokai as Minami’s feature of the evening. This tasting menu is crafted to deliver the finest local and international ingredients with our signature Aburi touch.

View the full menu here, or continue for our photo preview.

Book now for best availability.

Appetizer: Tartare Duo

Japanese Wagyu and Albacore Tuna tartare

Sashimi

Our chef’s feature sashimi plate

Sushi: Aburi Sushi Selection

Selection of Aburi Oshi, roll, and nigiri sushi, prepared using our famous flame sear technique

Surf and Turf: Sterling Silver Beef Tenderloin and Creamed King Crab Wellington

Served with truffle duxelle and sautéed seasonal market vegetables

Dessert: Milk Tea Mochi Dome

Cocoa cookie base, served with kohakutou, strawberry paper, brown butter crumble, mango coulis, and mango yuzu sorbet

Holiday Season at Minami

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Celebrate this holiday season with friends and family and enjoy our limited time Holiday Shokai set menu. Feast on four courses of our umami Amuse Bouche, signature Aburi Sushi Selection, decadent Surf and Turf entrée, and feature holiday dessert creation.

Our Holiday Shokai is available from November 18 – December 30, during dinner only.

Book early for best availability. View our full menu here, or continue scrolling to view our photo preview.

AMUSE BOUCHE

Fraser Valley Chicken and Pork Terrine with italian prosciutto parma, sundried tomato basil pesto, yuzu balsamic reduction, and aonori rice crisp

SUSHI

Our Holiday Aburi Sushi Selection, from left to right: Ō-toro, Miso Kamo, Japanese Wagyu, Red Wave Roll, Aburi Salmon Oshi, Aburi Ebi Oshi

SURF AND TURF

Our Surf and Turf entrée showcases our Sous Vide Scallop Mousseline and Sterling Silver Tenderloin and Foie Gras

Sous Vide Scallop Mousseline with togarashi shallot crumble, miso reduction, ikura, bacon tuile, and yuzu vinaigrette

Sterling Silver Tenderloin and Foie Gras with truffle duxelle, yukon gold potato purée, and roasted market vegetables

DESSERT

Our talented pastry team presents the holiday-exclusive Ruby Chocolate Strawberry Basil Mousse for dessert

Summer Garden Long Table Omakase Wine Pairing Highlights: 2015 La Stella Maestoso

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We’re rounding off our Omakase Wine Pairing Highlights, curated by Head Sommelier Tracy Marchischuk, with part three of three: The 2015 La Stella Maestoso.

This wine builds structure through 18 months in French oak, one-third of which is new.

Black plum, cassis, tobacco, and anise are threaded with peppery spice and warming smoke, and housed with grippy tannins. Dark, medicinal cherry warms the finish.

The 2015 La Stella maestoso is paired with our decadent Aburi Japanese A5 Wagyu Steak course.

 

Learn more about our Summer Garden Long Table Omakase here.

Summer Garden Long Table Omakase Wine Pairing Highlights: 2017 Kutatás Pinot Noir Rosé

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Our Summer Garden Long Table Omakase is right around the corner, and we are excited to share more interesting features on this exciting and exclusive menu.

 

Part two of our Omakase Wine Pairing Highlights, curated by Head Sommelier Tracy Marchischuk, graces us in the form of the 2017 Kutatás Pinot Noir Rosé.

Kutatás is a Hungarian term for research, inquisition, exploration, and quest.  Winemakers Mira Tusz and Damiel Dragert found this term inspiring, as it relates to their wine-making venture and shared Hungarian heritage.

The Kutatás’ fruit is sourced from North Saanich on Vancouver Island and the wine is made in Salt Spring Island. What makes this Rosé so interesting is that it spends 10 months in French Oak, Sur Lie.  This wine making technique results in a textured and layered tasting experience, offering hints of stewed rhubarb and strawberry, as well as a buttery pie crust.  Fuller bodied with balanced acidity results in a serious rosé that can hold up to pair with many dishes, including our signature flame seared Aburi Sushi.

Learn more about our Summer Garden Long Table Omakase here.

Summer Garden Long Table Omakase Wine Pairing Highlights: MacIntyre Heritage Reserve Astra 2016

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At Minami’s ‘Summer Garden’ long table Omakase dinner, immerse in a special dining experience enveloped by lush foliage and a zen garden atmosphere. Feast on the freshest catches from land, sea, as well as local, in-season garden harvests, all prepared with our signature Aburi flair. Courses are paired with the season’s finest wines.

We are officially kicking off our Omakase Wine Pairing Highlights, curated by Head Sommelier Tracy Marchischuk!

Today, we will be featuring our sixth-course pairing, the beautiful MacIntyre Heritage Reserve Astra 2016:

“The MacIntyre wines are created by Lake Breeze Winery, and focus on the most premium selection and production. The MacIntyre brand was created as a tribute to family, both to the MacIntyre’s own family as well as the family of staff that operates the Lake Breeze winery. “Per ardua ad astra” is the motto around which the brand is built, meaning “through effort to the stars”. The first two MacIntyre wines to be released have been duly named, Astra and Ardua. Very limited production results in low distribution, less than 300 cases, this wine is already difficult to find outside of the winery, let alone across all of BC.
 The premiere release of Astra Chardonnay is 75% barrel-fermented and 25% stainless steel fermented.  This ensures a pristine freshness of the Chardonnay’s citrus aromas and flavours, balanced with the warm toast that the barrel provides.
Bright green apple fruit and citrus, with spicy hazelnut rounds out this elegant wine and pairs perfectly with the richness of our Omakase’s Haida Gwaii halibut course.” -Tracy Marchischuk
Learn more about our Summer Garden Long Table Omakase here.

Mother’s Day at Minami

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Celebrate Mother’s Day this year with these decadent features from Minami.

Indulge in our limited time Surf and Turf entrée, the Free Range Fraser Valley Chicken Ballotine and Pan Seared Scallops, delightful Manjari Chocolate Paris Brest for dessert, chrysanthemum Kiku Cocktail, and more.

View our photo preview below, and our full menu here.

Available Mother’s Day weekend, May 10-12 during dinner only.

Book now for best availability.

 

Free Range Fraser Valley Chicken Ballotine and Pan Seared Scallops

This delicious Surf and Turf entrée is served with crispy smashed baby potatoes, togarashi chicken chicharrón, sweet soy red wine reduction, and yuzu miso sauce

We use local Fraser Valley chicken for our Brome Lake foie gras stuffed Chicken Ballotine

Manjari Chocolate Paris Brest

Warm blueberry yuzu sauce is poured on top of the Manjari Chocolate Paris Brest before serving

Created by Taylor Jones, this decadent treat features Manjari chocolate ganache, yuzu tuile, blueberry crumble, and fresh seasonal fruit

MOTHER’S DAY BEVERAGE FEATURES

Kiku Cocktail

This refreshing cocktail is created by Leon Hong

Crafted with Père Magloire, Yu Nigori, and house-made chrysanthemum honey, the Kiku cocktail features a lavender jasmine salt rim and is adorned with beautiful edible flowers

Dames Rosé

100% of the profits from the sales of this fantastic rosé goes directly to the Les Dames d’Escoffier Scholarship fund, awarded to women in the hospitality industry

Easter Brunch at Minami

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Our Easter Brunch is back by popular demand. This celebratory long weekend, feast on our exclusive Easter Brunch Zen, featuring our Crispy Pork Belly Benny served on brioche, savoury Tocino Hash, sweet and umami Fraser Valley Chicken Nanban and Buckwheat Waffle drizzled with our house made miso infused Canadian maple syrup, and more.

Available April 19 – April 22nd, for lunch only.

View the full menu here, and book early for best seating and availability.

Our Easter Brunch zen is served with miso soup, featuring five deluxe Japanese brunch kobachi items

 

From top to bottom, left to right: Aburi Saba, Fraser Valley Chicken Nanban and Buckwheat Waffle, Tofu Salad, Tocino Hash, Crispy Pork Belly Benny, Tsukemono, Zen Sushi Selection

Indulge in our Brunch Zen Sushi Selection, specially curated to complement our brunch kobachi items.

Five pieces of our signature Aburi Oshi, roll, nigiri, and gunkan sushi

 

Our special feature for this menu is our Ikura with Quail Egg, served gunkan style

 

Finally, conclude your afternoon with our feature dessert, the Milk Chocolate Passion Fruit Bavarois. Created by Taylor Jones and Isabelle Valencia, this tropical dessert features the intricate flavours of Valrhona chocolate mousse, passion fruit caramel sauce, dulce de leche honeycomb, and is served with our white chocolate ice cream and passion fruit sorbet swirl.

Our Milk Chocolate Passion Fruit Bavarois is also available on our regular Spring/Summer dessert menu.

 

Cut into layers of tart passion fruit, creamy milk chocolate bavarois, and decadent dark chocolate brownie.

Wine of the Week: 2017 Orofino Gamay

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We are excited to kick off our Wine of the Week series with a Canadian feature. Introducing the 2017 Orofino Gamay.

Tasting Notes and Pairings

“Light, fresh and vibrant, this Gamay is a crowd and critic favourite. Featuring bright raspberry and red currant, notes of violet, and a wet stone minerality that shows off the unique terroir of this Similkameen vineyard, this wine is just plain pretty — and pairs perfectly with our Aburi Cuisine.

This Gamay is a small lot production with a hot popularity, making it hard to find… but we have it, and we pour it by the glass. Join us and enjoy this limited quantity beauty today.”

-Tracy Marchischuk, Head Sommelier

More on the Winery

Orofino Winery is located in the heart of The Similkameen Valley: A pristine stretch of vineyards, set amongst the dramatic backdrop of rugged and awe-inspiring mountains. Considered the “organic capital of Canada”, the area is known for small farms and producers dedicated to creating quality produce, delectable foods, and award-winning wines.

Hailing from Southern Saskatchewan, John and Virginia Weber fell in love with the area and established Orofino as the first “strawbale’ winery in the valley.  Strawbales insulate to keep the cellar at constant temperatures year-round, making this structure energy-efficient, and working alongside their solar panels contribute to their overall Green Certification.

The Webers are proud to produce wines with minimal intervention that showcases the beautiful and unique Similkameen appellation.  Everything they do is fantastic, and we highly recommend trying an Orofino wine with your next evening dining.