Minami To-Go Menu DAILY FEATURES MINAMI PLATTER FOR TWO | 110 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 Brussels Sprouts spiced Maldon salt Atlantic Salmon Nigiri two pieces Maguro Nigiri two pieces Hamachi Nigiri two pieces Aka Ebi 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 yellow tail, lemon juice, yuzu pepper sauce, serrano pepper, mejiso, 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 Yellowtail Oshi 16 Edamame 4.8 Japanese hamachi, yuzu miso pepper sauce, sea salt jalapeño, 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, kurozu vinaigrette, baby carrots, arugula, radish avocado, daikon, carrot, cucumber, greens California Roll 8 Halibut Tatsuta-Age 12.8 romaine lettuce, radicchio, kurozu vinegar sauce, shredded fish cake, avocado, tobiko carrot, shishito pepper, apple, red onion, Salmon Maki 6 ginger dressing Tekka Maki 6 Atlantic Salmon Mushiyaki 12 papillotes style, spicy miso, onions, Avocado Maki 5 shimeji mushrooms, broccolini, bell pepper Cucumber Maki 5 Miso Soup 3 wakame, scallion 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 Tokyo Banana Omelette Cake 12 chef’s selection of sashimi (7pc) and nigiri (5pc) génoise, pastry cream, mascarpone cream, candied pecans Traditional Nigiri Bento 17 chef’s selection of nigiri (5pc), inari sushi (2pc), Japanese Cheese Tart 8 tuna maki (6pc) mascarpone cream, candied pecans, candied yuzu peel 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, Far Yeast Tokyo White Japan 6 soft, and fruity 300ml bottle Scarpetta Frico Rosso 28 Guinness Ireland 5 Sangiovese Blend | Tuscany, ITA 500ml can this blend hits you with a burst of cherry, Japanese plum and earthy flavours Stella Artois Belgium 5 455ml bottle Casa Mariol Crianza 32 Cabernet Sauvignon | Terra Alta, SPA Brickworks 1904 Dry Cider Ontario 6 473ml can 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 COCKTAIL KITS 7.2 meals requiring minimal prep work, each kit contains all of the necessary ingredients goes well with steamed rice to easily assemble two servings of our signature cocktails at home Soy Ginger Glazed Pork 10.5 ginger shoyu marinated pork butt collar, Miku Negroni 22 medley of vegetables Beefeater gin, Campari, Dolin’s Rouge vermouth, dehydrated orange wheels Sweet Soy Tofu 9 medium firm tofu with in house teriyaki sauce, Shinjuku 22 and vegetable medley Aburi Ginjo sake, lychee liqueur, grapefruit syrup, cotton candy Salmon Sukiyaki 11.5 Atlantic salmon simmered in a hearty shoyu broth, Royal Ōjo 22 add a knob of butter to enhance for a more Codorniu Brut Cava, Nakano Umeshu, unctuous flavour profile Hayman’s Sloe gin, dried rose buds, lemon wedges Oni No Chi 22 Add a serving of steamed rice 2 serrano infused Tromba tequila, Briottet ginger liqueur, cassis liqueur, lime wheels Executive Chef, Michael Acero Executive Sous Chef, Jason Do Head Pastry Chef, Aiko Uchigoshi Sous Chef, Danny Kwon.