High above the Hudson on the rooftop of Pier 57, Miru feels like one of those rare New York discoveries. By day, it’s a calm escape for polished Bento lunches with a side of skyline views. By night, the lights warm, the vinyl comes out and the whole space shifts into an effortlessly cool rooftop lounge that feels both new and instantly familiar. It’s relaxed, buzzy and the perfect place to meet, sip and soak up the city from above.
Executive Chef Rick Horiike brings his lifelong love for Japanese culinary craft and mastery to each dish on the menu. His career spans acclaimed kitchens like Morimoto, The Wall Street Hotel and the Michelin-recognized Ganso Group, blending tradition with modern creativity. At Miru, he curates refined sushi and seasonal Japanese dishes that align with the restaurant’s vision of upscale dining, thoughtful vinyl soundscapes, an expansive sake program and intimate private dining options.
Lunch centers around Miru’s signature $45 bento boxes with elevated intentional options, ideal for anyone who wants something refined without slowing down. As the sun sets, the focus turns to shareable plates like sushi, sashimi and small bites that honor Japanese tradition while embracing a contemporary, social style of dining. It’s upscale without being fussy, and just as fitting for a date night as it is for an impromptu rooftop hang.
The drinks alone deserve their own moment in the spotlight. The sake list is extensive, spanning crisp, aromatic junmai daiginjo to richer, more textured styles. Plus, the Japanese whisky collection is curated to excite both newcomers and collectors. Everything is designed to pair seamlessly with the menu, making the beverage program a destination in itself—one that deepens the whole rooftop experience from daytime lunches to late-night lounging.