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From Gastroposter Margaret Shin, via Instagram:
Texture of sablefish is so soft and buttery that it melts on your tongue. Multiple flavours and textures on one dish; more than enough to satisfy your tastebud. Kyoto saikyo miso baked sablefish and yuzu butter poached half Atlantic lobster tail at Miku.
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Trying the Anniversary Sushi Selection which is 1 course of the 6-course Anniversary Kaiseki Menu @mikutoronto π£π±π¨π¦ Oh and we went for the #sake pairing too π #mikutoronto #torontofood (at Miku Restaurant Toronto) https://www.instagram.com/p/BpjwevGnGHb/?utm_source=ig_tumblr_share&igshid=168tj3y27isr7
Who wants to help me finish this delicious sushi plate from @mikutoronto? β β β β β β β β β #mikutoronto #chocolatesandchai (at Miku Restaurant Toronto)
From Gastroposter Denise Chan, via Instagram:
Aburi Kaiseki, third course: beef tenderloin with wild mushrooms and Brussels sprouts
From Gastroposter Denise Chan, via Instagram:
Aburi kaiseki, second course: sablefish and butter poached lobster tail.
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch β’ No registration required β’ HD streaming
From Gastroposter Janice Wong, via Instagram:
Sashimi plate.
Second last dinner of 2016...#miku #mikutoronto #aburi #toronto #sushi
Sushi. The uni was so fresh....felt like Japan. #delicious #kaiseki #aburi #family #mikutoronto
