Kiu Sushi is where to go for upscale sushi in Markham. The restaurant, found in the new Downtown Markham development right by the Cineplex Cinemas, is owned by the same people as popular ramen joint Ramen Isshin on College Street.
Inside, the spacious dining area has wooden accents, high ceilings, and a massive corner VIP room but the centrepiece is undoubtedly the sweeping sushi bar complete with a row of seating that provided a but off culinary entertainment with your meal.
The menu is both expansive and impressive. The Kyoto-style Milk Tofu ($6) is soft tofu steeped in milk served cold in dashi stock and garnished with boiled quinoa and lobster. The texture of the dish is so smooth and rich - it reminds me of cream cheese.
The Sashimi Platter ($25 for 9 pieces) features uncommon varieties like tiger shrimp and flounder. The otoro (fatty tuna) is melt-in-your-mouth buttery smooth.
Kiu Sushi also offers a selection of assorted pressed sushi ($15 for 8 pieces). Each piece is paired with a specific condiment such as the salmon, served with a dab of Japanese mustard and jalapeno; or the shrimp, which is coupled with a delicious coriander mayo.
The decadently rich and slightly sweet Bone Marrow ($16) is grilled just right and served with a side of delicious Spicy Garlic Cod Roe Bread.
The Chicken Wing Dumpling ($7 for 2 pieces) is de-boned chicken wing meat stuffed with minced pork and wagyu beef, then garnished with water chestnuts and chives, before being deep-fried and tossed in a sweet soy glaze. It's like eating a chicken wing that tastes like an overstuffed dumpling. In other words, fantastic.
The Grilled Lamb Chops ($10 for 2 pieces) are perfectly tender with a tad of fattiness that isn't gamey. The sweet soy marinade is a great flavour enhancer.
Kiu unsurprisingly serves up a large selection of ramen. The Spicy Miso Ramen ($15) is comes with tender char siu pork, green onions, and house made chili. I just wish it was a notch spicier to balance the saltiness of the broth.
The Kotteri Shoyu Rich Tsukemen ($16) is thick al-dente ramen served dry and separate from the pork bone-based broth. Instead of mixing the two, you're supposed to only dip the noodles into the soup and eat straight away. Served with bamboo shoots, wood ear mushrooms, char siu pork, and soft-boiled egg, this is a unique treat that I haven't encountered elsewhere.
To drink, the Sakura Festival ($9) is a mix of orange and pineapple juice, grenadine, and peach Schnapps along with rum and Malibu. It's a refreshing option as is the virgin Kiu Cream Soda ($4) made with aloe juice, 7-up, Calpis and grenadine.