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Quick Bites

Praise is the highest honour

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Interview and photos by Maureen Provencal

Miki

Owner/operator, Sushi Village

PQ: Food/wine philosophy?

M: What I want to achieve here is hearing my customers saying: "It was good, as usual." "Everything was great again!" It means I have repeat customers who are satisfied every time they come.

PQ: One food you can’t live without?

M: Miso soup.

PQ: One ingredient you can’t live without?

M: Good soy sauce.

PQ: One food you avoided as a child and now you love?

M: Fresh salad. I eat it, but it’s still not my favourite.

PQ: Weirdest thing you’ve eaten?

M: Lowst.

PQ; Most memorable meal you’ve ever eaten?

M: On Easter Island. I had a seafood soup.

PQ: Exact moment you decided to become involved in the food industry?

M: I didn’t decide, it just happened.

PQ: Most memorable meal you have ever served?

M: When we served Uni Sashime to a customer and everything was perfect.

PQ: What’s your solution for a last minute meal?

M: Open up some instant noodles and wait three minutes.

PQ: Greatest professional moment?

M: I have many great moments when I hear appreciative words from my clientele.

PQ: Where would you go to eat, if you could go anywhere in the world?

M: Back to Japan and go to Kyoto to Hyo-tei.

PQ: How far have you traveled for a great meal?

M: Two and a half hours, to Vancouver

PQ: What brought you to Whistler?

M: Twenty-one years ago we got into skiing and came here. There were only five restaurants. So we thought we could open one and survive and enjoy skiing.

PQ: Where would you go for your last meal in Whistler?

M: I would go to La Rúa, Trattoria and Rim Rock.

PQ: What would you advise to anyone wanting to come into this industry?

M: Don’t think it’s easy. You have to spend lots of your time working. Don’t think about making money. Think about making the customer happy first. The money will come later.

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