Minami To-Go Menu
MOTHER’S DAY FEATURES ENTIRE PACKAGE (SUITABLE FOR TWO) | 165
May 7-9 only, option to pre-order for pick-up available
HAHANOHI BENTO | 80 MOTHER’S DAY SUSHI PLATTER (20pc) | 75 available for individual purchase available for individual purchase
Pan Roasted 6 oz Wagyu Steak Traditional Nigiri Japanese peppercorn jus, wild mushroom, two pieces each braised red cabbage, carrot kinpira, broccolini ō-toro, madai, aka ebi
Hamachi Crudo Aburi Oshi truffle kimizu two pieces each salmon, ebi, bincho, hamachi Scallop Crudo ikura, ponzu gelée Futo Maki four pieces chū-toro, uni, cucumber, unagi, tamago, soy shiitake
Inari Pocket two pieces DESSERT | 18 salmon poke, ikura, negi available for individual purchase
Earl Grey Cheesecake yuzu curd, vanilla bean cream, white sesame caramel tuile, confit orange
Executive Chef, Michael Acero Executive Sous Chef, Jason Do Head Pastry Chef, Aiko Uchigoshi Sous Chef, Danny Kwon Minami To-Go Menu
DAILY FEATURE
MINAMI PLATTER FOR TWO | 85
Daigaku-Imo caramelized Japanese sweet potato
Aburi Beef Striploin shiitake mushrooms, aka miso sauce
Atlantic Salmon Mushiyaki papillotes style, truffle miso mayo, onions, shimeji mushrooms, broccolini, bell pepper
Crispy Brussels Sprouts spiced Maldon sea salt
Atlantic Salmon Nigiri two pieces
Maguro Nigiri two pieces
Hamachi Nigiri two pieces
Salmon Oshi BC wild sockeye salmon, serrano pepper, Miku sauce, two pieces
Ebi Oshi prawn, lime juice, ume Miku sauce, two pieces
Albacore Tuna Oshi BC albacore tuna, spicy Miku sauce, crispy capers, two pieces
Hamachi Oshi yellowtail, lemon juice, yuzu pepper sauce, serrano pepper, mejiso, pickled daikon, two pieces
California Roll shredded fish cake, avocado, tobiko, eight pieces
Inari Sushi two pieces
Executive Chef, Michael Acero Executive Sous Chef, Jason Do Head Pastry Chef, Aiko Uchigoshi Sous Chef, Danny Kwon Minami To-Go Menu
OSHI & ROLLS SMALL PLATES Salmon Oshi 16 Daigaku-Imo 7.2 BC wild sockeye salmon, jalapeño, Miku sauce caramelized Japanese sweet potato Ebi Oshi 16 Brown Butter Gratin Potatoes 9.5 prawn, lime juice, Japanese salted plum sauce panko, gruyère, parmesan cheese Saba Oshi 16 Brussels Sprouts 8 cured mackerel, bonito and sweet miso sauce spiced maldon sea salt, smoked bacon Albacore Oshi 16 Charred Broccolini Goma-Ae 8 BC albacore tuna, spicy Miku sauce, crispy capers soy sesame dressing Hamachi Oshi 16 Edamame 4.8 yellowtail, lemon juice, yuzu pepper sauce, sea salt serrano pepper, mejiso, pickled daikon Kaiso Seaweed Salad 10 Sous-Vide Spicy Tuna Roll 8 tomato ponzu vinaigrette, kelp chips sous-vide spicy tuna, avocado, cucumber, Obie Braiser Japanese Sukiyaki 14 sesame seeds sweet soy, roasted potatoes, brussels sprouts, Spicy Salmon Roll 8 onsen tamago, aonori powder spicy salmon, cucumber, golden tobiko Charcoal Aburi Chicken 16.8 Garden Roll 9 citrus-glazed chicken thigh, truffle kimizu, avocado, daikon, carrot, cucumber, greens kurozu vinaigrette, baby carrots, arugula, radish California Roll 8 Halibut Tatsuta-Age 12.8 shredded fish cake, avocado, tobiko romaine lettuce, radicchio, kurozu vinegar sauce, carrot, shishito pepper, apple, red onion, Salmon Maki 6 ginger dressing Tekka Maki 6 Atlantic Salmon Mushiyaki 12 Avocado Maki 5 papillotes style, spicy miso, onions, shimeji mushrooms, broccolini, bell pepper Cucumber Maki 5 Miso Soup 3 wakame, scallion
JAPANESE TAPAS + COCKTAIL 62 enjoy your choice of four tapas and one cocktail kit choice of one in each category: Choice 1 Choice 2 Choice 3 Choice 4 Choice 5 Brussels Sprouts Salmon Oshi Aburi Chicken Spicy Salmon Roll Miku Negroni Edamame Saba Oshi Halibut Tatsuta-Age Spicy Tuna Roll Shinjuku Charred Broccolini Goma-Ae Ebi Oshi California Roll Royal Ōjo Daigaku-Imo Albacore Oshi Oni No Chi Hamachi Oshi
Executive Chef, Michael Acero Executive Sous Chef, Jason Do Head Pastry Chef, Aiko Uchigoshi Sous Chef, Danny Kwon Minami To-Go Menu
BENTOS BOWLS served with Salmon Oshi, Ebi Oshi, served with miso soup and Albacore Tuna Oshi (two pieces of each), seasonal vegetables and miso soup Salmon Bowl 17 spicy miso, onions, shimeji mushrooms, Salmon Bento 18 broccolini, bell pepper, rice spicy miso, onions, shimeji mushrooms, broccolini, bell pepper Obie Braiser Japanese Sukiyaki Bowl 18 obie braiser, sweet soy, roasted potatoes, Obie Braiser Japanese Sukiyaki Bento 21 brussels sprouts, onsen tamago, aonori powder, rice sweet soy, roasted potatoes, brussels sprouts, onsen tamago, aonori powder Aburi Chicken Bowl 17 citrus-glazed chicken thigh, truffle kimizu, Aburi Chicken Bento 18 kurozu vinaigrette, baby carrots, arugula, radish, rice citrus-glazed chicken thigh, truffle kimizu, kurozu vinaigrette, baby carrots, arugula, radish Kaisen Poke Bowl 18 assorted seafood, spicy tuna, tobiko, Sashimi Bento 23 micro greens, spicy sesame sauce, sushi rice chef’s selection of sashimi Unagi Bowl 23 Halibut Tatsuta-Age Bento 17 bbq eel, tsukemono, rice romaine lettuce, radicchio, kurozu vinegar sauce, carrot, shishito pepper, apple, red onion, Halibut Tatsuta-Age Bowl 15 ginger dressing romaine lettuce, radicchio, kurozu vinegar sauce, carrot, shishito pepper, apple, red onion, Premium Sushi Bento 22 ginger dressing, rice chef’s premium selection of nigiri (5pc)
SUSHI BENTOS DESSERT served with kobachi and miso soup made fresh, in-house daily
Sashimi & Nigiri Bento 31 Manjari Dark Chocolate Cake 8 chef’s selection of sashimi (7pc) and nigiri (5pc) candied pecans, white sesame caramel popcorn, fresh raspberries, salted coconut sorbet Traditional Nigiri Bento 17 *dairy free, gluten free chef’s selection of nigiri (5pc), inari sushi (2pc), tuna maki (6pc) Japanese Cheese Tart 8 mascarpone cream, candied yuzu peel *nut free Matcha Crème Brûlée 6
Executive Chef, Michael Acero Executive Sous Chef, Jason Do Head Pastry Chef, Aiko Uchigoshi Sous Chef, Danny Kwon Minami To-Go Beverages Menu
WHITE WINE, SPARKLING & ROSÉ SAKE Giulio Straccali 25 RECOMMENDED Pinot Grigio | Lombardy, ITA Aburi Ginjo | 28 hints of fresh apple and peach our exclusive label by Yoshi No Gawa Cave Spring Estate 28 light and clean with soft vanilla tones, 390ml Chardonnay | Beamsville Bench, CAN elegant and balanced with peach, apple, Nightingale’s Garden 50 Junmai Daiginjo 76 and a mineral undertone Niwa no Uguisu | Fukuoka, JPN Château Haut-Grelot Première 28 notes of apple and melon, with a soft Sauvignon Blanc Blend | Bordeaux, FRA and smooth flavour, 720ml dry with delicate notes of citrus, green herbs Masumi Kaya Brown Junmai 45 and white flowers Miyasaki | Nagano, JPN 2027 Wismer Vineyard Fox Croft Block 33 sweet and savoury balanced with bright acidity Riesling | Twenty Mile Bench, CAN and a long creamy finish, 720ml fresh and lively with elegant spice Kocha Tea Umeshu 32 and flavours of pear and apple darjeeling and plum, 300ml Vina Cartin 35 Nakano Plum Umeshu 28 Albariño | Rías Baixas, SPA plum, 300ml vibrant, crisp flavours of intense ripe apple and stonefruit Tsukasabotan Yama-Yuzu Nashi Yuzushu 49 yuzu citrus, 720ml Conti Riccati Prosecco Brut 35 Glera | Veneto, Italy enticing aromas of green apple and ripe orchard fruit with mineral notes and fresh acidity BEER & CIDER Maison Ventenac Aure Rosé 30 Asahi Lager Japan 5 Grenache Blend | Pays d’Oc, FRA 500ml can crisp, with notes of citrus, strawberry and raspberry Asahi Black Japan 8 355ml bottle RED WINE Guinness Ireland 5 440ml can Cuvée Jean Paul Vaucluse Rouge 25 Grenache Blend | Rhône, FRA Stella Artois Belgium 5 a classic Southern Rhône red; delicious, 455ml bottle soft, and fruity Brickworks 1904 Dry Cider Ontario 6 Scarpetta Frico Rosso 28 473ml can Sangiovese Blend | Tuscany, ITA this blend hits you with a burst of cherry, Japanese plum and earthy flavours Casa Mariol Crianza 32 Cabernet Sauvignon | Terra Alta, SPA a bold red with smooth anise notes, green pepper, and a dry fruity finish Pio Cesare 44 Barbera | Piedmont, ITA full, plummy and complex with notes of spice, ripe fruit, and blackberry
Executive Chef, Michael Acero Executive Sous Chef, Jason Do Head Pastry Chef, Aiko Uchigoshi Sous Chef, Danny Kwon Minami To-Go Menu
FROZEN MEAL KITS COCKTAILS FOR TWO 22 ready-to-go meals requiring minimal preparation, choose from our selection of pre-mixed cocktails goes well with steamed rice or noodles and cocktail kits, each containing all of the necessary FEATURED ingredients to easily assemble two servings of our signature cocktails at home A5 Miyazaki Wagyu | 65 4 oz A5 wagyu striploin, black garlic miso, Maldon sea salt flakes, soy, wasabi Miku Negroni Beefeater gin, Campari, Dolin’s Rouge vermouth, dehydrated orange wheels Soy Ginger Glazed Pork 10.5 ginger shoyu marinated pork butt collar, Shinjuku Cocktail Kit medley of vegetables Aburi Ginjo sake, Soho lychee liqueur, Sweet Soy Tofu 9 grapefruit syrup, cotton candy medium firm tofu with in-house teriyaki sauce, Royal Ōjo Cocktail Kit medley of vegetables Codorniu Brut Cava, Nakano Umeshu, Salmon Sukiyaki 11.5 Hayman’s Sloe gin, dried rosebuds, lemon wedges Atlantic salmon simmered in a hearty Oni No Chi shoyu broth, add a knob of butter for a more serrano-infused Tromba tequila, Briottet ginger liqueur, unctuous flavour profile crème de cassis liqueur, lime wheels Oyakodon 11.5 chicken, egg, onion, soy, sake, mirin, sugar, bonito, scallions *rice included Unagi Don 15.75 bbq eel, soy, sake, sugar, mirin, sesame seeds *rice included **note: this kit contains seeds
Add a serving of steamed rice 3
Please note, all frozen meal kits contain soy and gluten. All frozen meal kits are free of nuts and dairy.
Executive Chef, Michael Acero Executive Sous Chef, Jason Do Head Pastry Chef, Aiko Uchigoshi Sous Chef, Danny Kwon