Miro Kaimukī Just Brought Back a Luxe Sunday Brunch

Photo: Melissa Chang

Here’s a good reason to wake up on Sunday morning: Miro Kaimukī just restarted Sunday brunch. It’s a rare luxe brunch in Honolulu, and the crowd last weekend was pretty steady, which was amazing to me, considering that the only announcements were two posts on Instagram.

Photo: Melissa Chang

The three-course menu is $45 and starts with a kajiki “niçoise,” finely cubed fresh fish with basil, olive, tomato and dots of egg yolk. It’s served with toasts, which you top with the kajiki, so you get contrasts of bright and refreshing against a little bit of richness on a subtle crunch. It’s a nice way to start.

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For the second course, you choose one of the following:

Photo: Melissa Chang

• Shrimp and grits on polenta, Miro butter and herb salad was by far our unanimous favorite. The grits are silky and smoothed out with Miro’s own butter, then topped with head-on shrimp with a savory oil that’s just spicy enough to entice you to have more.
• Washugyu shortrib au poivre with sunny-side egg and crispy potato. It’s almost like a take on loco moco, with all the elements presented in a new and elevated way.
• Soft scramble with tomato jam, burrata cheese and salsa verde was melt-in-your-mouth delicate. But with rich bites of egg and burrata, it’s surprisingly filling.
• Duck and waffles with berbere maple syrup, chives and sunny-side egg is a new take on chicken and waffles. Just a little food hack for you: We dredged our bites of duck and waffles through the washugyu au poivre sauce, and that was extra delicious!

The Miro brunch dessert is buttermilk panna cotta with Mānoa Honey gelée, toasted buckwheat and marcona almonds. The honey is very subtle, and the crunch of the buckwheat is addictive with the creamy base.

Photo: Melissa Chang

This core brunch menu will stay the same, but with occasional specials rotated in, like prime rib and hash.

Photo: Melissa Chang

We also opted for a supplement to share—an egg parfait with smoked trout roe over crispy housemade potato chips ($30 for trout roe, $65 for caviar). Although it’s small, it’s good to share so you get a luxurious bite that won’t fill you up.

I’m the type who just drinks coffee with my brunch, but if you like to get a little boozy, you can opt for a variety of handcrafted cocktails, Japanese beer and unique mimosas. In fact, the Jasmine pear Bellini looks intriguing enough that I might try that next time. You can also get very tasty zero-proof drinks, which my friends enjoyed.

Chef and owner Chris Kajioka says Saturday brunch is coming in December as well. Next weekend’s Sunday brunch seatings are booked already, so if you want to check this out, make your reservations on Resy or on Miro’s Instagram.

Brunch on Sundays from 9:30 a.m. to 12:45 p.m., 3446 Wai‘alae Ave., (808) 379-0124, mirokaimuki.com, @mirokaimuki