Minami To-Go Menu

FATHER’S DAY FEATURES

June 18-20 only, pre-order available

FEATURE BEVERAGE | 24

Hibiki Japanese Harmony Whisky subtle and delicate with notes of honey and candied orange peel, 2 oz

DAD’S WAGYU MEAL KIT | 150 FATHER’S DAY TEMAKI KIT | 40 for two temaki hand roll kit

6 oz. Wagyu Striploin x2 TOPPINGS finish on the pan or grill with included seasoning: Assorted Fish Poke rosemary, garlic cloves, butter spicy tomato ponzu Akami Preparation instructions included. Atlantic Salmon Hamachi Cucumber Accompaniments sansho sauce, wasabi pickles, Japanese potato salad, ~ brussels sprouts, soy shiitake, maldon sea salt CHIRASHI SUSHI garnished with ikura, sweet tamago, soy shiitake mushroom, narazuke, bamboo shoot, pickled carrot, mejiso

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NORI

Executive Chef, Michael Acero Executive Sous Chef, Jason Do Head Pastry Chef, Aiko Uchigoshi Sous Chef, Danny Kwon Minami To-Go Menu

DAILY FEATURES

MINAMI PLATTER FOR TWO | 85 MINAMI SUSHI PLATTER (40pc) | 110

Daigaku-Imo Salmon Oshi caramelized Japanese sweet potato BC wild sockeye salmon, serrano pepper, Miku sauce, six pieces Aburi Beef Striploin shiitake mushrooms, aka miso sauce Ebi Oshi Atlantic Salmon Mushiyaki prawn, lime juice, ume Miku sauce, six pieces papillotes style, truffle miso mayo, onions, shimeji mushrooms, broccolini, bell pepper Maguro Nigiri Crispy Brussels Sprouts five pieces spiced Maldon sea salt Hamachi Nigiri Atlantic Salmon Nigiri five pieces two pieces Salmon Nigiri Maguro Nigiri five pieces two pieces Hotate Nigiri Hamachi Nigiri five pieces two pieces Mini Ikura Chirashi Salmon Oshi ikura, sushi rice, four pieces BC wild sockeye salmon, serrano pepper, Miku sauce, two pieces Futomaki maguro, sockeye salmon, cucumber, Ebi Oshi avocado, romain lettuce, four pieces 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, serrano pepper, 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 Atlantic Salmon Mushiyaki 13 shredded fish cake, avocado, tobiko papillotes style, spicy miso, onions, shimeji mushrooms, broccolini, bell pepper Salmon Maki 6 Miso Soup 3 Tekka Maki 6 wakame, scallion Avocado Maki 5 Homemade Flaked Salmon 4 salmon cooked with sake, mirin and salt Cucumber Maki 5 *to be used in meal preparation for dishes such as chowders, pasta, fried rice, sandwiches or as a salad accompaniment

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 Sablefish 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

OSHI BENTOS BOWLS served with Salmon Oshi, Ebi Oshi, and Albacore Tuna Oshi served with miso soup (two pieces of each), seasonal vegetables and miso soup Salmon Bowl 17 Salmon Bento 18 spicy miso, onions, shimeji mushrooms, spicy miso, onions, shimeji mushrooms, broccolini, bell pepper, rice broccolini, bell pepper Obie Braiser Japanese Sukiyaki Bowl 18 Obie Braiser Japanese Sukiyaki Bento 21 obie braiser, sweet soy, roasted potatoes, sweet soy, roasted potatoes, brussels sprouts, brussels sprouts, onsen tamago, aonori powder, rice onsen tamago, aonori powder Aburi Chicken Bowl 17 Aburi Chicken Bento 18 citrus-glazed chicken thigh, truffle kimizu, citrus-glazed chicken thigh, truffle kimizu, kurozu vinaigrette, baby carrots, arugula, radish, rice kurozu vinaigrette, baby carrots, arugula, radish Kaisen Poke Bowl 18 Sablefish Tempura Bento 19 assorted seafood, spicy tuna, tobiko, kinpira carrots, radicchio, romaine, micro greens, spicy sesame sauce, sushi rice shishito pepper, apple, ginger dressing Unagi Bowl 23 bbq eel, tsukemono, rice NIGIRI BENTOS served with a five-piece chef’s nigiri selection, Minami Chirashi Bowl 19 seasonal vegetables and miso soup Hokkaido scallop, red tuna, aka ebi, squid, Salmon Bento 20 salmon, yellowtail, ikura, and shiso on a bed of seasoned sushi rice spicy miso, onions, shimeji mushrooms, broccolini, bell pepper Aburi Mini Chirashi Bowl 11 Obie Braiser Japanese Sukiyaki Bento 23 assorted fish, sesame seeds, green onion, pickled ginger, sushi rice, topped with our signature sweet soy, roasted potatoes, brussels sprouts, onsen tamago, aonori powder Miku sauce and flame-seared *not served with miso soup Aburi Chicken Bento 20 Salmon & Ikura Bowl 18 citrus-glazed chicken thigh, truffle kimizu, kurozu vinaigrette, baby carrots, arugula, radish cooked salted salmon, salmon roe, green onion and sushi rice Sablefish Tempura Bento 21 kinpira carrots, radicchio, romaine, Sablefish Ten-Don 18 shishito pepper, apple, ginger dressing kinpira carrots, broccolini goma-ae, sweet potatoes

SUSHI SETS DESSERT served with kobachi and miso soup made fresh, in-house daily Sashimi & Nigiri Set 31 Manjari Dark Chocolate Cake 8 chef’s selection of sashimi (7pc) and nigiri (5pc) candied pecans, white sesame caramel popcorn, fresh raspberries Traditional Sushi Set 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 Sashimi & Oshi Set 23 chef’s selection of sashimi (7pc) and oshi sushi (6pc) Matcha Crème Brûlée 6 Minami Sushi Set 22 chef’s daily selection of nigiri (5pc) and oshi sushi (6pc)

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