Fusion Fritters

You will find splendid examples of fusion in Vancouver: in food, drink, music, art, fashion. Yesterday, we took cover from the rain – rain, rain, go away – with lunch at Minami in Yaletown.

Minami – ‘a beautiful wave’ –  is the creation of Siego Nakamura, who named this second location after his daughter. Sister restaurant to Miku on the waterfront, the restaurant is celebrated for its flame-seared aburi sushi. Yesterday, we had some particularly delicious Ebi Oshi Sushi, with its pressed shrimp, lime zest and ume sauce. The slight crunch and hint of sweet was unique and addictive. Also popular at our table was the Salmon Oshi Sushi with BC wild salmon, Miku sauce and topped by a seared jalapeño.

Our happy palates enjoyed the Kaisen Soba Peperoncino and the Saikyo Miso Sakekasu Baked Sablefish. But, the thing I’ll be dreaming about until the next visit is the Ebi Fritters. Fat tiger prawns were embellished with herb-beer batter, sweet-soy balsamic reduction, harissa aioli, quinoa kale salad and yuzu vinaigrette.

The creative hands behind the Minami offerings are: Executive Chef Alan Ferrer, Chef de Cuisine Jay Pugong, Sushi Sous Chef Takashi Yanagawa and Lead Pastry Chef Saeko Choi.

The murals at Minami are the work of Japanese artist Hideki Kimura who painted the Minami walls over the course of nine days.

Written by Elizabeth Newton

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Elizabeth Newton

Elizabeth Newton