Miku's centre of gravity is Aburi sushi: pressed, lightly seared pieces built around salmon, prawn, mackerel and signature sauces. The raw bar and sushi bar are part of the room's identity, so sushi is not a side lane here; it is the reason the restaurant exists.

This is a sushi-first restaurant where sashimi, pressed sushi, raw-fish bowls, specialty rolls, and trays carry the meal instead of sitting as side items.

The raw bar is not a side note. Seafood Tower, Deluxe Seafood Tower, Black & Blue Bento Box, and B+B Surf & Turf Roll give the party a full seafood-and-sushi lane before the steaks arrive, which makes Black+Blue more flexible than a grill-only room.

The clearest reason to book Minami is the Aburi oshi lane: flame-seared salmon, scallop, yellowtail, tuna, and ebi pressed sushi backed by composed rolls and a tasting-menu sushi course.

Sushi and sashimi are not side decoration here; Torched Salmon and the all-you-can-eat sushi lane give the grill-focused meal a second Japanese dining path.

Use this as a raw-bar and seafood-strength card rather than a sushi promise. Oysters, hamachi, seafood platter, shrimp, cured salmon, scallop crudo, and seafood-friendly sauces make the brine side real.