The enjoyable Mira Sushi & Izakaya has lots of wonderful rolls and sashimi, but where this spot stands out is in chef Brian Tsao's creative dishes. A starter of sesame leaf wrap is a must, with its salady freshness and delightful tang of crisp cucumber and chili bean paste. The unusual beef Bulgogi tacos, small bitefuls of deliciousness, make use of traditional Korean flavours such as kimchi and toasted sesame, but in the most delicate of manners. A Kyoto sloppy joe with Kurobota ground pork and sour mustard on a Hawaiian bun is unlike anything we've ever had at any Asian restaurant before. A pork and rice skillet dish makes use of sliced rice cake topped with Berkshire minced pork and a light panko parmesan topping. Part Korean street food, with Chinese flavours, and all an adventure, the best part about this spot is that it comes fairly priced and with none of the foodie snobbery that could so easily have pre- sold this spot to diners. Unassuming and fun, sushi chef Owen Wu's rolls have the same flare, with such selections as the Ninja spring roll, really a Vietnamese summer roll but done with wild blue crab and avocado. Or the Hawaiian roll, a crispy shrimp, spicy salmon and mango offering in a yellow soy wrap. Finish it all off with the soju or sake samplers, an unbeatable value for four selections from their menu.

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