Wine of the Week: 2017 Orofino Gamay

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.

Holiday Eggnog Recipe

Our very own bartender, Mark Gunther, was on Global BC recently and created a very eggnog cocktail with the anchors. We’ve been receiving a few requests for the recipe, so here it is:

Mark’s Eggnog Cocktail


•2 eggs separated into yolks and whites
•4 tbsp sugar
•1 cup whipping cream
•2/3 cup whole milk
•1/3 cup each dark rum, bourbon, cognac
•1 tps ground nutmeg
•1/2 tsp ground cinnamon
•vanilla – a dash to taste


– whip cream to soft peaks
– whip egg whites & 1 tbsp sugar to soft peaks
-whip yolks & 3 tbsp sugar till combined
-add milk to yolk & sugar base
-add spices and vanilla to milk & sugar base
-add alcohol to the seasoned base
-add whipped cream to this base, stirring gently to avoid breaking the bubbles
-gently fold the whipped egg whites into this base, being careful to keep the bubbles in the texture

*Best if left to rest for 3-5days to let the floors combine and mellow*

To Serve:
-serve and garnish with a cinnamon stick and a dusting of ground nutmeg

Mother’s Day

It’s time to celebrate mom this Sunday! We have two excellent menus for that perfect day – a $35 brunch with cocktail option and a $60 set menu for dinner. Take a look at the menus below. Call 604-685-8080 to book or visit Open Table for online reservations.

Minami Mother's Day Brunch Menu FINAL SV

Minami Mother's Day Menu 2015 FINAL SV


Holiday Dining!

Make Miku or Minami your holiday dining destination and enjoy our specially prepared 7 course Holiday Set Menus.

Miku will be offering it’s special Holiday Menu  on both Christmas Eve and New Year’s Eve. Minami’s menu will be offered on New Year’s Eve only. Check out the menus below!

Miku Holiday Menu 2013  Minami New Year's Eve Menu

Taste of Yaletown 2013


We are once again participating in Taste of Yaletown this year! From October 16 to 27th, experience special set menus during lunch and/or dinner at a truly affordable price.

Check out our three menus here or below and make a reservation today at Open Table or by calling (604) 685-8080.

A portion of profits from each meal served during Taste of Yaletown is donated to The Greater Vancouver Food Bank. Since the event began nine years ago, Taste of Yaletown has raised over $100,000 in support of the Greater Vancouver Food Bank.



seasonal vegetables, kale gomae, tsukemono, steamed rice,
feature miso soup


FIRST – sushi
5 piece chef’s selection sushi

SECOND – minami zen
aburi bincho
wasabi masatake sauce

chicken tofu salad
baby greens, sous-vide chicken breast, miso marinated tofu, umami soy vinaigrette

ebi fritter
asian slaw, sweet chili mayo, soy-balsamic reduction

sterling silver karubi pork rib
apple-ginger haccho miso sauce, spiced apple-raisin chutney

matcha crème brûlée
fresh berries


optional sake pairing 15

FIRST- temari sushi
5 piece vegetable temari sushi
sake pairing – aburi ginjo

SECOND – minami zen
slow roasted beet salad
roasted walnuts, miso-marinated tofu, spiced apple raisin chutney, cabernet cassis tarragon vinaigrette

kale gomae
lotus root chip

farmer’s market tsukemono
pickled vegetables

truffled multigrain sansai salad
Iari, micro greens
sake pairing – tengumai umajun

mirin poached pear
cassis-shiso-mint sorbet
sake pairing – indigo wind


optional sake pairing 15

FIRST – minami sushi sampler
ebi oshi, salmon oshi, temari: maguro, hamachi, ika
sake pairing – aburi ginjo

SECOND – minami zen
slow roasted beet salad
roasted walnuts, blue cheese, spiced apple raisin chutney, cabernet cassis tarragon vinaigrette

jidori chicken foie gras gyoza
truffle dashi

saikyo miso sablefish
kale gomae, yuzu miso sauce, wasabi relish

sterling silver kurabi pork rib
yukon parsnip puree, watercress, apple-ginger haccho miso sauce
sake pairing – tengumai umajun

earl grey bavarois
berry sauce, cassis-shiso-mint sorbet
sake pairing – indigo wind


Introducing brunch service!

We are so excited to introduce brunch service at Minami, starting this weekend! Every Saturday and Sunday, wake-up to delicious eggs benedicts, sushi, crepes, and more at 1118 Mainland Street, from 11:30am to 3 pm. You will find popular Minami items on the menu in addition to unique takes on the traditional eggs benedict with Japanese ingredients, such as the hatcho miso pork belly, saikyo dashi eggplant Florentine, and smoked salmon with chiffinaude shiso.

Will we see you there? Check out the menu below!

Minami Brunch Menu 2

Minami Brunch Menu


Vancouver Magazine Awards 2013

Vancouver Magazine Awards


Just yesterday, the Vancouver Magazine Restaurant Awards honoured our sake specialist Miki Ellis by placing her on the Premier Crew, which celebrates the best in service. Excerpt from the May 2013 issue of Vancouver Magazine:

At 19, Miki Ellis turned to the study of sake and fell in love. As sake specialist at both Minami and Miku(and the world’s youngest certified sake pro), she loves the liquor’s depth and versatility, but not in all forms: “Hot sake shots are poison!”

Check out the rest of the Crew here! Plus, there is a lovely sketch of Miki:

In addition, Minami was presented with Silver for Best Upscale Japanese. What an amazing team we have!

Christmas Menu

We are rolling out a special Christmas menu for today, Friday, Saturday, and Sunday (Dec 20-23)! Get your Minami fix before we close for the holidays, from December 24-26, 2012, priced at $90 each. Happy Holidays!

Christmas Menu #1


Today’s Sashimi and BC Oyster with Uni Yuzu Jelly


Premium Sushi

chef’s selection traditional and aburi style



Wild Mushroom “DASHI” Consommé Soup

hokkaido scallop and shrimp wonton, foie gras, petit bokchoy



Yuzu Kosho Baked Sable Fish

lobster chowder, potato fondant, baby carrot, daikon, kale, brussels sprouts


Champagne Granita


Tenderloin Beef  Wellington

AAA sterling , marinated haccho miso, creamy spinach

black truffle pinot noir reduction


Caramel Orange Ganache with Vanilla Bavaroise

chocolate sponge, orange sauce, strawberry banana sorbet