Miro Kaimuki

I dined on the final evening of their November 2024 menu, which featured a newly expanded seven-course format. Standout dishes included a delicate scallop paired with butternut squash, tender pork belly crowned with ultra-crispy skin, and zabuton steak served with sunchoke three-ways.One must-try item, their beloved brioche toasts, was available à la carte. As a first-timer, I couldn't pass up the trio with ahi tuna, Hokkaido uni, and decadent caviar. The buttery brioche brought to mind the DIY uni brioche dish served at partner chef Mourad's recently closed namesake restaurant in San Francisco.In addition to the dishes, I very much enjoyed the balanced craft cocktails. I was tempted by their cocktail pairing option, and saw that they also offer zero proof cocktails.We enjoyed the full dinner menu at the bar, and the service was excellent--warm, attentive, and knowledgeable. The combination of hospitality, atmosphere, and cuisine made Miro Kaimuki one of my favorite dining experiences of 2024!

Miro, in the Kaimuki 'hood, is a French-inspired local restaurant by Chef Chris Kajioka. Their menu changes every month, using seasonal ingredients.Our menu included:+Hirame.Amazake.Hazelnut +Parsnip.Curry.Pomegranate - served with MIRO sourdough bread+Cod.Cauliflower.Olive +Duck.Kabocha.Cabbage +Smoked Chocolate.ThaiTea.RumWe also ordered their special starters, such as the raw oysters and the brioche trio (uni, toro, and caviar) - the oysters were brine-y, and the brioche was so buttery; its toppings were generous and delicious.Overall, the courses were tasty and wonderfully presented - I really did like the MIRO sourdough bread, as the butter that complemented it contained rosemary, but wasn't too overpowering. The cod, while smelling slightly fishy, was delicate. The duck, which most restaurants do not know how to prepare correctly, was delicious - perfectly rendered, juicy, and flavorful.Service was friendly and attentive, and the restaurant itself is casual, laid-back, and comfortable.There was a slight sewage-like odor coming from either the seats or the rear part of the restaurant, so, hopefully this can be fixed soon.Reservations are highly recommended.Street parking can be found in the area.+monthly seasonal menu+friendly service+street parking in the area

I loved Miro, and have been a handful of times for dinner and brunch before but my recent experience with them fell flat.At $135 per person (tax, tip and a glass of wine it came out to $188 per person no other add ons) for 7 courses you'd expect to be full or satisfied after the meal but I unfortunately was not and nor were the other 3 people in my party. The courses were great but the serving sizes were smaller compared to what we've had before. They also no longer have their signature bread, which is probably part of why we weren't satisfied afterwards.My server did her best to take care of us but it seemed like the kitchen was backed up. In between three of our courses we waited another ~15minutes after our plates and silverware were taken away for the next course. This was surprising considering the whole restaurant is basically eating the same thing. We still tipped 20% since that didn't seem like it was our server's fault.(Side note, I went to Leila last month and everything came out right away and we were ABSOLUTELY stuffed for less, even with the uni brioche and drinks on that side we paid $160 each.)It was my boyfriend and I's first fine dining date together and I felt pretty terrible for dragging him out. I ended up walking with him to zippys after to get him a chili rice. We sadly won't be back anytime soon.

UPDATE: Honestly I'm a little sadden. I came here for my anniversary with my boyfriend and this is my favorite place to come to. We've been going to Miro for awhile. So recently for the month of November they added another course to the prix fixe. Which is a tiny 3 dish finger food snack to munch on. However, they cranked the price up to $130 per person just for this extra course that's not optional (like you have to get it). While everything tasted amazing and was super good. I don't think it's worth coming here anymore. I think adding a snack course to an already good menu is a little silly and then cranking the price higher is a bit much. Honestly, staff here is great and the food is amazing. But after that big price change and with an additional random snack course is a little baffling to say the most. I wish they had it like how they did it before.

Miro Kaimuki fulfills Chef Chris Kajioka's wish to open a place in the town he grew up in. In partnership with Chef Mourad Lahlou the two of them took over Cafe Miro. They retained the Japanese influenced French cuisine but introduced Chef Kajioka's preferences for styling and flavor.Each course's portion size is modest, with enough there to let you dabble at the edges, then fully taste what Chef Kajioka wants you to experience. The Japanese influence is clear - you get umami flavors when you combine the protein with what accompanies it. There is not a lot of fat and very little butter. Olive oil, citrus, and vinegar bring together the high impact flavors. One place you will find butter, and you should not miss out on it, is their mid-course bread service. It is a nice little round sourdough boule in a dish with a thin light crust and a pillowy fine crumb. If it looks familiar it may be because you've previously dined at Commis and recognize the style of service and taste. But it is the salted compound butter that you need to try. It changes but it always something you'll want to take home.The menu description is intentionally vague. Three words. That means throughout the course of a month's prix fixe Chef Kajioka is not locked into presenting every dish in the same way all the time. There will be subtle additions or subtractions depending on what is at peak availability.The interior is a modest shade of blue that ties into Chef Lahlou's San Francisco restaurants. The decor is not meant to distract you from what is plated in front of you. You will have a primary server but the front of the house works as a team to ensure consistent service. When Chef Kajioka is in the kitchen you will see him peering into the dining room to get a feel for the pace and the reception of his food.The regular menu is one of the best 5 course prix fixe in town. For a short while they did a Monday only 3 course prix fixe that was entirely different from the 5 course one, but that has ended. In the future, expect to see a 7 course prix fixe rolled out.

One of the best experience I've had this year so far. Excellent menu, well thought out combination of flavors, and just enough innovation to bring that oomph. My favorite element was the kimchi granita in the intro dish, and the star of the menu was in fact the white miso crème brûlée which happened to be on the house. We thoroughly enjoyed the well balanced, sophisticated flavors and left satisfied.One star was deducted because I thought they could've done better with the wine pairing. Two out of the total bottles I drink frequently at home - I expected to see some interesting and local options that would do well to complement the relatively interesting menu.That said, will absolutely stop by again when we're on Oahu next.

Delightful meal, this place is Michelin star worthy! Everything was beautifully presented with such care and innovation. And all delicious flavors, to say the least. We also really enjoyed the cocktail pairing, which you rarely see offered. Each cocktail was well balanced and crafted to complement the flavors of each dish served.

Birthday celebration at Miro! I have not been there over a year: still nice friendly service but the menu has changed from 5 course to 7 course dinner (see my picture). Not much add on any more: we missed fresh baked warm round bread yet their dishes are enjoyable and extremely delicious! Miro Kaimuki is still our favorite place to celebrate Birthday. Mahalo!

Miro Kaimuki was awesome! The combination and quality of the dishes was amazing. Who would think hiramasa sashimi with radish kim chee and grape served with slush ice and a cucumber tasting sauce could be so good. It was tasty, refreshing and a great way to start the dinner.Every dish that followed was unique in its own way. Each one tasty, no ingredient was overwhelming and all complemented each other nicely. The menu is prix fixe, $100 per person. For the quality of ingredients and creativity of each dish, it's worth it. Rarely will you be able to experience a meal like this.The place is very pleasant and comfortable. Parking is easy, there's a lot in the back of the restaurant. The service was excellent. I highly recommend Miro Kaimuki for any occasion!

What can I say? Miro was an amazing experience from start to finish. Our server, Damien, was super knowledgeable about the courses and how each wine/cocktail complemented each item. I would highly recommend for anyone wishing to experience a rush of different flavors eloquently placed together! The star was definitely the duck.