Miro Kaimuki
I’ve written about Miro Kaimuki in the past so if you’d like to learn more about the restaurant check out those posts. Here I wanted to simply share the dishes I enjoyed in the first non-household gathering I’ve had since the pandemic began. It was a great night full of friends, laughter, and delicious food.
Here is the menu I had in the private dining room on May 28, 2021:
Uni brioche - Japanese uni, avocado, chive
Since I arrived extra early I was able to indulge in a little pre-dinner snack. A superbly buttery brioche serves as the vehicle for sweet, briny Japanese uni in this delicious two-biter.
Snacks - Deviled egg mousse with trout roe; baked oyster with Miro butter; tuna tartare with moringa pesto
Osetra caviar, maple, buttermilk, brioche
Green papaya, prawn, almond
Charred cabbage, vadouvan, grains, date chimichurri
One of Chef Kajioka’s signature dishes is a charred cabbage with shio kombu and a sauce of green goddess. This new variation of the same perfectly charred cabbage was equally delicious. The textural contrasts were excellent. The slight curried spice of the vadouvan married wonderfully with the sweet date chimichurri. One of my favorite dishes of the night.
Charcoal grilled Norwegian king crab, Hokkaido uni, tare
Deliciously minimalistic. The quality of the crab stands on its own, with flavors accentuated by uni and the umami of the tare.
Donabe rice with uni and trout roe
Crispy salmon belly, trout roe, served with donabe rice
Hokkaido wagyu beef, sunchoke, pickled celery
Strawberry, azuki, fig leaf
This is my fourth time dining at Miro Kaimuki and it is as delicious and consistent as ever. Service was excellent and our entire party walked away feeling happy and full.
Miro Kaimuki
3446 Waialae Avenue
Honolulu, HI 96816
www.mirokaimuki.com
