By Daria Kozikowska
Miku in Greenwich stood up to its name on a recent Friday afternoon visit. Miku in Japanese translates to “Beautiful Moment.” And there was a beautiful ambiance and execution of Japanese cuisine, served up in a friendly, welcoming atmosphere.
Liam, the general manager, stands out as an Avenue professional while totally down to earth. The dishes were accompanied with a topping or special sauce to deepen the flavor of the fresh seafood that is their signature. Their menu reflects a knowledgeable style.
Sitting in my comfy quilted leather seat on the patio, I could enjoy some great drinks. An off-the-menu Sake has become a new favorite: Nigori Genshu Sake with its cloudy, slightly sweet, long-lasting finish. The “Pair Affair” gin cocktail was served in a pretty gold rimmed Gin Coupe with Lime zest for a nice garnish. The delicious “Peach Old Fashioned,” was presented in a double old-fashioned glass that made the drink feel luxurious.
Every dish was full of authentic flavors. Miku holds a standard I will look for when trying delicacies elsewhere. And, let us remember, their restaurant never freezes their fish, thus staying beyond fresh. Miku in fact owns their own distribution of foods that allows them to feature quality products for their diners.
Fresh Sea Urchin from Santa Barbara, CA is served in its original spiky shell. The uni was topped with caviar and gold flakes. The flavor, long lasting and extremely buttery, melted in my mouth. Japanese Komomoto oysters from the West Coast deserve a trophy. The scallion and ponzu amplified the richness of the oysters and made it easy to eat, not chewy, with hardly any taste of the ocean. Miso Sea Bass with asparagus was nicely done. The miso brings sweetness out of the fish.
Baby Yellowtail with Yuzu and Plum drizzle is a nice light appetizer. Spice from the jalapenos and zest from the Yuzu seeds bring the dish to life. Another light snack nice to try is their sauteed shishito peppers with a tasty miso pepper mayo on the side.
I had the pleasure of trying rare items they offer. Such specialties as Kamatoro and White Salmon. The bluefin Tuna is in their Kama, meaning “neck” in Japanese. Its medium fat richness is delicious. The Kamatoro was seared and served on a bed of special onion sauce topped with a daisy. The same sauce is used for their Kobe Beef when slightly grilled. The white salmon is indeed a rare breed. Miku only had two white salmons delivered last year. Interesting how you can taste the fattiness unlike regular wild caught salmon.
Miku is open daily for lunch and dinner without breaks in the day, unlikeother popular restaurants. They feature seasonal craft cocktails and a sake menu. Their quality ingredients cannot be overlooked. So, a memorable cultural dining experience with a beautiful staff.
I have to finish with mentioning how Miku gives back to our community, to well-known charities. Every month, they set a goal to raise $10,000 for charities such as Kids in Crisis. They do this by featuring special menu items that fully fund the cause from those sales. Including the Rock n’ Roll Sushi Roll stuffed with Alaskan King Crab and Avocado topped with seared Kobe Beef. A beautiful part of their commitment to donating is that even if the goal isn’t reached, they add from their own pockets to support these charities. Now, that’s truly a “beautiful moment.”
