'It's to die for' may not be a commonly used expression in Japan.  Nonetheless, top sushi chef Kazuhiro Hayashi didn't think twice before assuming the according facial expression when I requested a photo op.  The popular North American expression is, no doubt, thrown about as passionately as the rice at Miku Restaurant - Aburi Sushi Gourmet Cuisine located at #2-1055 West Hastings Street.

Aburi sushi, introduced to North America by Miku, is flame-seared with charcoal the instant before it's delivered to your table.  Click here to watch a stealth demonstration - which, at first, may appear to be a James Bond movie trailer. 

Though each dish to emerge from the open kitchen made me point and gawk, it was the Aburi Salmon Oshi Sushi that made me swoon.  Made with local salmon, pressed and dressed in the chef's secret soy and Miku sauce, then topped with a jalapeno, and cracked pepper, this 'house specialty' (pictured below at left) is a an absolute must-order.

Pictured is the Aburi Selects - the chef's assortment of aburi, roll, and oshi pieces.

Sushi Chef Kazuhiro Hayashi's Juicy Tidbits:

Q: Will you show us your 'to die for face'? (This is the expression occurring at the taste of 'to die for food' - you know the one!)
A: See below.

Q: Name the food you would most often describe as, 'to die for'.
A: Traditional sushi when I go back to Japan.

Q: What is your favorite Vancouver restaurant? (Other than your own!)
A: Cioppino's

Q: What is your trashy indulgence? (i.e. That late night 7/11 or drive-thru treat.)
A:  McDonald's Filet-O-Fish.

Q: Is there a food you refuse to eat because you were sick after eating it?
A: No, never!  The only thing I don't like is celery.

Q: What is the sexiest food?
A: Rack of lamb.

Q: What is your favorite dessert?
A: Anything made by Chris, our pastry chef.  The Strawberry Charlotte is my favorite.

Q: What is your favorite comfort food?
A: Steamed rice.

Kazuhiro is not only an master sushi chef, he is an entertaining, friendly performer.  Head to Miku's sushi bar for your next meal out to witness his skills for yourself.

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Ciao for now.

Erin