![]() MARJORAM – ADD $5ĬHARCOAL GRILED KANPACHI. Gamay, Domaine de Dupeuble, Beaujolais, France Servers and runners are well versed in the menu items and its origin, making this entire experience one to remember. Chef Chris Kajioka debuts a new restaurant in partnership with San Francisco-based chef Mourad Lahlou, called Miro Kaimuki. ![]() ![]() All the while embracing the aloha culture with friendly banter and lovely dialogue. The service is attentive, educated, jovial and refined. Were not accepting online orders at this time, but feel free to browse. Each item is delicately prepared, expertly crafted and seasonally inspired as it changes every month. We were set to open Miro the third week of March 2020. 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. Hes currently chef and partner at Hawaii restaurants Senia, Miro Kaimuki, Papa Kurts, and the new. The menu is prix fixe with other supplemental options like seasonal items, foie gras and freshly baked bread. 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. 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. With all the influences of fine, French, culinary cuisine Miro Kaimuki is approachable and comfortable.
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