Miro Kaimuki - Niu

Our recent dining experience was nothing short of amazing. From the moment we walked in, we were greeted warmly by the staff. The waiters were not only very nice but also incredibly professional, attending to our needs with attentiveness and care throughout the meal. However, the highlight of the evening was the food. Each dish was prepared to perfection, with lots of flavors and amazing presentation. Overall, we left the restaurant very satisfied.

One of my all time fine dining establishments. The April 2024 menu was spectacular, and the service is absolutely above and beyond. To top it off, they might have the best cocktails in all of Honolulu. I will be bringing my mother here next time I get a chance.

Wonderful menu, changes every month. Recommended. Will be going back.

Hands down the best meal we had during a recent Hawai’i trip. Miro had been in our must-do list for some time and we certainly weren’t disappointed.Great cocktails to kick off and then a succession of delicious dishes, each beautifully presented and with intense flavours.Our first visit but not our last!

From the outside looking in, you’d think Miro was still under renovation. But once you step into the establishment, you’re greeted with light colored wood and plenty of mirrors. The base menu is fairly priced, especially for the quality of food and creativity in taste and texture, but it is very easy to tack on a bunch of add ons. We did the brioche sampler, escargot, and wine pairing in addition to the tasting menu.Everything was delightful, but for the brioche sampler, I’d recommend instead to just do the tuna topping. This is because while uni and caviar are always decadent, the toppings in combination with the brioche was a little too rich and fatty. The brioche stick was almost like a stick of wagyu, it was deep fried and buttered up. So the leaner cut of tuna actually made the pairing the best among the three.The hamachi dish was a palate cleanser, much like a hit of sliced ginger between pieces of nigiri.The next one was sunchoke mushroom and sweet onion. It also came with sourdough and seaweed butter. The nori butter was great the seaweed flavor was actually integrated well into the butter. The bread came out piping hot and was addicting to eat. It was very hard not to wolf it all down, but fortunately I was able to dip a portion into the dish. The mushrooms were savory, and the egg yolk added richness to an already very creamy and flavorful dish.Escargot was nice, curry butter, strong flavors that complements the snails.The sea bass was so incredibly juicy … eating it with the roll of dough around it turned it into a very decadent spring roll.Pork belly was great, like a 东坡肉, and I enjoyed the crispy kale on top.Dessert was a little too sweet, and I’m pretty sure the black sesame bits are literally just chunks of a Chinese candy. So it was a little subpar compared to the rest. But still enjoyable especially with the paired sake.Speaking of, I also enjoyed the wine pairings a lot. Each was unique in flavor, not too heavy, and actually added complexity to each dish rather than drown it out. For example, the sweetness of the dessert worked well with the slight bitterness of the sake. The rose was a fun pairing with the hamachi, and the natural wines paired well with the mushroom and fish dishes. Red wines were well bodied but not too dry and heavy.All in all a great experience and would return. The only issue was that the small plates we were given were a little dirty. I suppose it was fine since they were just meant to catch crumbs and what not