Vancouver, BC, November 3, 2025 - Minami (1118 Mainland Street), Yaletown’s destination for contemporary Japanese cuisine, is excited to launch a new Fall/Winter menu featuring seasonal dishes made for sharing and savouring together. The line-up is headlined by the Aburi Bincho Oshi, the newest addition to Minami’s iconic Aburi oshi sushi collection. Reservations are available now.
Joining the beloved Aburi Salmon and Ebi Oshi, the Bincho Oshi brings together BC albacore tuna, sweet shrimp, green onion, cucumber, shiso, yuzu aioli, and land caviar for a layered bite.
“Our classic Aburi Oshi Sushis are a staple on our menu, and our team continues to work hard to innovate seasonal flavour options for our guests to try. Our new Bincho Oshi represents that creativity,” explains Seigo Nakamura, founder and CEO of Aburi Restaurants Canada. “It is balanced with the right amount of texture and truly highlights West Coast’s favourite tuna.”
The new fall/winter menu was developed by chefs Kazuhiro Hayashi and Lupe Villanueva. To start, guests can experience: the Aburi Kanpachi Crudo with dry-aged kanpachi paired with kaiware, orange zest, daikon oroshi, fried capers, and dehydrated shiso powder; the Saba-bo Roll, featuring cured saba with sesame oil, ginger, ume, and shiso; and a return of the Crumbled Tofu Salad with miso-marinated tofu, crispy tempeh, seasonal produce, and Asian pear.
For extra comfort during the chillier weather, the Japanese-Italian-inspired Mentaiko Tagliatelle Seppia combines housemade tagliatelle seppia with mentaiko cream sauce, ikura, and baby greens. The new menu also introduces a reimagined version of Minami’s popular Saikyo Miso Sablefish, served with purple barley, sansai vegetables, and umami dashi.
Other mains include: a vegan-friendly Tempeh Steak, featuring panko-crusted tempeh, roasted wild mushrooms, seasonal vegetables, and tomato wasabi compote; and the Aburi Iwate A5 Wagyu Steak with shiro miso mashed potato, parsnip chips, Japanese turnips, baby greens, and Suntory Whiskey veal jus.
To finish, pastry chef Nikki Tam has created a slate of new desserts, including the Miso Burnt Basque Cheesecake with apricot gelée, orange clove compote, aburi meringue, cinnamon crumble, and apricot vanilla sorbet; and the Chamomile Choux à la Crème with cassis pearls, berry jam, cassis coulis, kinako crumble, and honey chamomile ice cream.
“This is one of my favourite new menus at Minami – great for sharing, especially heading into the holiday season,” adds Barnaby Malong, general manager, Minami. “We look forward to having our guests indulge in some of the new creations, together with our classics.”
In addition, Minami’s Taste of Minami eight-course menu ($98) is available for guests who want to enjoy a guided experience.
Guests can make reservations on or by calling . For more information about Minami, please visit .