Miro Kaimuki is a must!

With all the influences of fine, French, culinary cuisine Miro Kaimuki is approachable and comfortable. Honolulu's Chris Kajioka wanted to giveback to the neighborhood that raised him by creating a dining experience that would rival any fine restaurant in America yet embodied the aloha spirit. 

Nestled in the former Miro Cafe, Kajioka and partner Chef Mourad Lahlou (with Chef Trevor Webb as Chef de Cuisine) has elegantly executed a culinary masterpiece. The menu is prix fixe with other supplemental options like seasonal items, foie gras and freshly baked bread. At $65 per person and an additional $35 for wine pairings this delightful menu is off the beaten path, incorporates luscious french techniques and local ingredients. Each item is delicately prepared, expertly crafted and seasonally inspired as it changes every month.

The service is attentive, educated, jovial and refined. All the while embracing the aloha culture with friendly banter and lovely dialogue. Servers and runners are well versed in the menu items and its origin, making this entire experience one to remember. 

Here's the menu for December 2020:
​SQUASH. BURRATA. SUNFLOWER.
Alsace Blanc, Kuentz Bas, Alsace, France
"RATAOUILLE". EGG. NIGELLA.
Gamay, Domaine de Dupeuble, Beaujolais, France
OUR SOURDOUGH. SALTED BUTTER. MARJORAM – ADD $5
CHARCOAL GRILED KANPACHI. TOMATILLO. TURNIP. TROUT ROE.
Gruner Veltiner, Huber, Transiental Valley, Austria
WASHUGYU FLANK STEAK. GREEN PEPPERCORN. YUZU
Carignan, Domaine de Fontsainte, Corbieres, France
APPLE. CINNAMON. ALMONDS.
2008 Chateau Suduiraut, Sauternes - Add $25