• SAKURA SEASON
The forecast may be for rain, but you can still enjoy Japanese dishes to accompany hanami (flower viewing) during sakura (cherry blossom) season in a variety of ways, either at home, on a patio, or—if the weather picks up—out as a picnic.
Here are just a few fine-dining options to consider.
SAKURA PICNIC
Chef Hidekazu Tojo of the renowned Tojo’s Restaurant (1133 West Broadway) has created a special multilayered picnic box to complement hanami season.
This seasonal set includes traditionally prepared food items—root vegetables braised in dashi, sablefish marinated in sake kasu (lees left over from sake production), fuki (Japanese butterbur) miso sauce—and dishes such as halibut cheek with shio lemon marinade wrapped in kombu with pickled sakura, and artfully presented chirashi.
This Sakura Hanami Picnic Box ($180, serves two) can be ordered online and is available for pickup from this Friday (April 30) to Sunday (May 2).
SPRING SPECIALS
Yuwa Japanese Cuisine (2775 West 16th Avenue), straddling Kitsilano and Arbutus Ridge, has been featuring some special sakuraand spring-inspired menu additions available only during the month of April.
Among them have been grilled French white asparagus with shiso shio-koji miso, topped with leaves and cherry blossoms; toro sawara saikyo yaki, or grilled mackerel in saikyo miso with daikon bettarazuke pickes; and madai kobujime ohitashi salad, or kelp-cured Japanese snapper sashimi with canola flower and aparagus.
For dessert, Yuwa has been offering sakura roll cake, with custard cream, strawberry, pistachio, caramel lace tuiles, and mint; and ranman (cherry flowers in full bloom) with reversed sakura mochi wrapped in cherry-blossom–coloured an (bean paste) and sakura gin jelly with sakura and sencha tea kanten.
Yuwa has a heated patio for up to 12 guests, and takeout is also available.
KAISEKI EXPERIENCE
Similar to haute cuisine, kaiseki is a traditional multicourse Japanese dinner, involving meticulous preparation of tasting dishes. Miku (70–200 Granville Street) is launching a special two-week Kaiseki Experience that will feature two limitededition menus (plus a vegetarian option) by executive chef Kazuhiro Hayashi.
The eight-course Miku Kaiseki ($150 per person) includes a chef’s sashimi selection, pan-seared Hokkaido scallop, shinshu aka miso–cured Brome Lake duck breast, shio koji Haida Gwaii wild sablefish, aburi prime nigiri omakase, A5 Miyazaki wagyu nigiri, and a chocolate Earl Grey choux.
The six-course Waterfront Kaiseki ($98 per person) includes a chef’s feature amuse-bouche, aburi beef carpaccio, a seasonal sashimi selection, AAA sterling-silver filet mignon, signature sushi selection, and Miku’s classic green-tea opera dessert.
Optional sake pairings are available for both menus ($55 per person for Miku Kaiseki and $40 per person for Waterfront Kaiseki), featuring Miku’s bespoke Aburi Ginjo, Kozaemon No. 6, Dassai No. 45 Junmai Ginjo, and Gokujo.
These special menus will be available during dinner service, with two seating options available on Miku’s oceanview patio, until May 9. Reservations are required and can be made online or by phone.