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Minami To-Go Menu Minami To-Go Menu DAILY FEATURE MINAMI PLATTER FOR TWO | 98 Daigaku-Imo caramelized Japanese sweet potato Pork Katsu carrot kinpira, braised red cabbage Atlantic Salmon Mushiyaki papillotes style, truffle miso mayo, onions, shimeji mushrooms, broccolini, bell pepper Shoga-Poached Prawns ponzu gelée 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 Pork Katsu 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 Nanbu Bijin Ginjo 64 and white flowers Nanbu Bijin | Iwate, JPN 2027 Wismer Vineyard Fox Croft Block 33 silky notes of melon and pineapple, 720ml Riesling | Twenty Mile Bench, CAN Masumi Kaya Brown Junmai 45 fresh and lively with elegant spice and flavours of pear and apple Miyasaki | Nagano, JPN sweet and savoury balanced with bright acidity Vina Cartin 35 and a long creamy finish, 720ml Albariño | Rías Baixas, SPA vibrant, crisp flavours of intense ripe apple Kocha Tea Umeshu 32 and stonefruit darjeeling and plum, 300ml Conti Riccati Prosecco Brut 35 Nakano Plum Umeshu 28 Glera | Veneto, Italy plum, 300ml enticing aromas of green apple and ripe orchard fruit Tsukasabotan Yama-Yuzu Nashi Yuzushu 49 with mineral notes and fresh acidity yuzu citrus, 720ml M. Chapoutier Belleruche Rosé 30 Grenache Blend | Côtes du Rhône, France delicate with aromas of red fruits and citrus BEER & CIDER Asahi Lager Japan 5 RED WINE 500ml can Asahi Black Japan 8 Cuvée Jean Paul Vaucluse Rouge 25 355ml bottle Grenache Blend | Rhône, FRA a classic Southern Rhône red; delicious, Guinness Ireland 5 soft, and fruity 440ml can Scarpetta Frico Rosso 28 Stella Artois Belgium 5 Sangiovese Blend | Tuscany, ITA 455ml bottle this blend hits you with a burst of cherry, Brickworks 1904 Dry Cider Ontario 6 Japanese plum and earthy flavours 473ml can 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 ingredients to easily assemble two servings of Soy Ginger Glazed Pork 10.5 our signature cocktails at home ginger shoyu marinated pork butt collar, medley of vegetables Miku Negroni Beefeater gin, Campari, Dolin’s Rouge vermouth, Sweet Soy Tofu 9 dehydrated orange wheels medium firm tofu with in-house teriyaki sauce, medley of vegetables Shinjuku Cocktail Kit Aburi Ginjo sake, Soho lychee liqueur, Salmon Sukiyaki 11.5 grapefruit syrup, cotton candy Atlantic salmon simmered in a hearty shoyu broth, add a knob of butter for a more Royal Ōjo Cocktail Kit unctuous flavour profile Codorniu Brut Cava, Nakano Umeshu, Hayman’s Sloe gin, dried rosebuds, lemon wedges Oyakodon 11.5 chicken, egg, onion, soy, sake, mirin, Oni No Chi sugar, bonito, scallions serrano-infused Tromba tequila, Briottet ginger liqueur, *rice included crème de cassis liqueur, lime wheels 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,dairy and garlic. SAKURA FEATURE SAKURA BENTO | 35 available April 6 - 30 inclusive Halibut Nanban-Zuke Japanese-style escabeche, fried halibut marinated with a house-blended vinegar Wagyu Roast Tataki sakura aka miso, kinpira carrots Zensai pickled pearl onion, asparagus, bamboo shoots, daigaku-imo Sushi Chirashi tai, ika, salmon, aka ebi, maguro, sakura flake, ikura, shiso Miso Soup Executive Chef, Michael Acero Executive Sous Chef, Jason Do Head Pastry Chef, Aiko Uchigoshi Sous Chef, Danny Kwon.
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