Now Serving: Brunch at Miru
Weekends at The St. Regis Chicago
New Year, new brunch! Meet us at Miru at The St. Regis Chicago to experience your new favorite weekend brunch. Seamlessly blending traditional Japanese offerings like Chawanmushi and Okonomiyaki with classics with an Asian twist like Breakfast Bao and Buttermilk Pancakes with whipped yuzu ricotta, Miru’s brunch is available every Saturday and Sunday. Here’s a taste of what to expect from the new menu, served alongside epic views of the Chicago River and Navy Pier.
Chawanmushi
This silky-smooth, savory egg custard is often served as an appetizer in Japan, but Chef Hisanobu Osaka decided to adapt the umami-filled dish for brunch at Miru. This elegant, creative take is steamed with shiitake mushrooms and served warm in a covered pot with ikura and a drizzle of black truffle ponzu poured tableside.
Okonomiyaki
One of Japan’s favorite street foods gets an elevated spin in this traditional savory Japanese cabbage pancake served in the flavorful Kansai-style. Griddled to perfection, Miru’s Okonomiyaki is then topped with marinated baby shrimp and accompanied by katsu sauce for a delightful fusion of flavors. 
(Build Your Own) Temaki
Unleash your inner sushi master with a customizable hand roll experience. Choose from four chef-selected types of sashimi to mix and match to your own taste with seaweed, sticky rice, and a variety of accompaniments like chives, tobanjan aioli, and spicy chili.
Breakfast Bao
Savor the Japanese-inspired Breakfast Bao—two soft, steamed bao buns filled with fluffy egg soufflé, crispy smoked bacon, crunchy garlic aioli, cucumber, and pickled red onion. We’re predicting its future as one of the best baos around! 
Tokyo Brunch
Meet Miru’s evolution of its signature Tokyo Breakfast: The Tokyo Brunch! Choose from King Salmon, Flat Iron Steak or Shichimi Eggplant Skewer served with dashi tomago, miso soup, ginger rice and Japanese pickle.
Sweet Takes
It wouldn’t be brunch at Miru without a few whimsical sweet options! Buttermilk Pancakes get a luxe, citrus-y spin with whipped yuzu ricotta and blueberries, while other sweets include Coconut Chia Pudding with compressed mango and raspberries and an enticing Pastry Basket featuring freshly baked croissants, pan au chocolat, cinnamon buns and more, meticulously crafted by Executive Pastry Chef Juan Gutierrez and his team. 
More from Miru Brunch
Nosh on a robust selection of Vegetables like Grilled Avocado with spicy soy (get the recipe here!), Warm & Crispy options like Pork Croquettes fried golden brown and served with a zesty yuzu aioli, Hosomaki, Signature Maki, Nigiri/Sashimi and a rotating menu of East and West Coast oysters and other Raw items.
From the Bar
New, brunchy beverages include The Queen with Roku Gin, juicy yuzu, honey, lemon, egg white and bee pollen, Spritz The Season with St. George Spiced Pear, Woodford Rye, Madeira, pomegranate, lemon, Lyre’s Classico and Rosemary, zero-proof options like the (Non-Alcoholic) Shiso Fresh with Matcha Shiso Cordial lime and Lyre Classico.
A selection of Champagne and sparkling wine are also available at various price points, along with The St. Regis Chicago signature bloody mary, The 1871, made with F.E.W. Rye Whiskey, House Bloody Mary Mix, Fresh Dill and served smoking.
Click here for the recipe for The 1871 Bloody Mary and explore more of Lettuce’s favorite bloody marys!
Looking for more options? Brunch it up with Lettuce restaurants in Chicagoland!
