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June 8, 2020

Miro Kaimuki Preview

The much-anticipated opening of Miro Kaimuki is finally upon us - again.  I actually had reservations with some friends for just after the original opening in April, but of course, the pandemic happened.

I have since been able to try Miro at Home, and the food did not disappoint, but I am so excited that Miro Kaimuki will be open for dine-in starting Wednesday. 

This partnership between two world renowned chefs - Hawaii's own Chef Chris Kajioka, and San Francisco-based Chef Mourad Lahlou, will be serving up a French-inspired menu infused with Japanese flavors.   

Miro Kaimuki will be offering a Prix Fixe Menu, at a very reasonable price point, along with supplements.

I suggest you just order all the supplements with the Prix Fixe Menu.  With Chef Chris, Chef Mourad, and Chef de Cuisine Trevor Webb of Kismet in LA behind the dishes, you know they will all be amazing.

Tuna, Smoked Oyster, Lentils, Chile Oil
I loved the contrasting textures of the crispy lentils and the delicate tuna in the first course, and I enjoyed the decadent foie gras torchon, which was accompanied by lychee marinated in rose geranium vinegar and a strawberry veil.
Foie Gras Torchon (supplement)
Escargot (supplement)
The Escargot was delicious, and was served along with house sourdough, house salted butter, and marjoram.  The sourdough, which is baked in house, is cut on the bottom, so guests can simply pull at it to literally "break bread together."
Egg Yolk, Celery Root, Bacon, Parmesan
The Egg Yolk, Celery Root, Bacon, Parmesan is a dish that Chef Chris made popular at Vintage Cave Club.  This was my favorite dish of the night.  It looks unassuming, but this savory bowl of egg yolk, celery root, bacon, and mushroom marmalade, black truffle, brioche croutons, and Parmesan foam was divine.  I definitely could've consumed another serving.  It was amazing.

Salmon, Ratatouille, Calamansi
The ratatouille paid homage to the former Cafe Miro, at which ratatouille accompanied each plate.  The salmon was sublime on its own, and the ratatouille - basil curd, charred and marinated eggplant, roasted peppers, and tomato jam, provided nice brightness and complexities of flavors to the entire dish.
Gnocchi Parisienne
The Gnocchi Parisienne, made with choux instead of potatoes, was heavenly, and made even more luxurious with the addition of uni.
Beef Cheek, Green Farro, Brassicas
The Beef Cheek was a very generous serving, and it was just so tender and flavorful.
Yuzu, Buckwheat, Cream
A toasted meringue by Chef Beverly Luk with lemon parfait, yogurt sorbet, buckwheat sponge, yuzu jelly, and preserved lemon puree was the perfect end to the meal.  It was light and refreshing.
Madeleines
What a feast!  Every single dish was composed beautifully and thoughtfully, and the amount of technique and elements that goes into creating each dish makes dining at Miro Kaimuki so special.

You get a fabulous dinner for quite a deal!  I can't wait for brunch to start!  



Miro Kaimuki
3446 Waialae Ave
Honolulu, HI 96816


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