In a delightful twist, I found myself traveling to Oahu twice over the past couple of months. While neither trip was food-centric (surprising, I know), I was able to indulge in classic Hawaiian staples like kalua pork and fresh poke. On my second visit, I carved out time for a tasting menu at Miro Kaimuki, a modern French-Japanese gem.
Miro Kaimuki is a collaboration between chefs Chris Kajioka (Vintage Cave, Willows Inn, Per Se, Aziza) and Mourad Lahlou (Mourad, Aziza). The restaurant offers a monthly prix fixe menu imbued with Japanese influences.
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 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.
I’m looking forward to exploring their recently opened second venture, Leila, a Moroccan-inspired restaurant also in Kaimuki.
