Miru, Japanese for view, is located on the 11th floor of the St. Regis Chicago. The restaurant showcases a unique take on Japanese cuisine and boasts two terraces and a dining room that overlooks the Chicago River and Navy Pier. The menu includes sushi, sashimi and raw selections, complemented by an Izakaya-style menu. An extensive hand-selected sake selection is also available.
Just above the Strip on the 11th floor of the Paris Las Vegas' Eiffel Tower replica, Chef Joho's Eiffel Tower Restaurant offers the city's premier French cuisine, breathtaking views of the Las Vegas strip, and is regarded as the crown jewel in Paris La Vegas' collection of restaurants.
Known the world over for having made an indelible mark on the culinary world with his exquisite personal cuisine, Chef Joho humbly entered the profession as a 6-year-old, peeling vegetables in his aunt's restaurant kitchen. His rise to international success began on the 40th floor of the Chicago Stock Exchange with, what is now one of the world's premier dining rooms, Everest. Today, his establishments across the country set standards for dining and win accolades at every turn.
Chef Joho's formal training began as a 13-year-old apprentice for Paul Haeberlin of the acclaimed L'Auberge de L'Ill in Alsace, France, and continued in kitchens in France, Italy and Switzerland. By the age of 23, Joho was the sous chef at a Michelin three-star restaurant where he commanded a 35-person staff. It was while he was studying at the Hotel Restaurant School in Strasbourg that Joho immersed himself in the hotel and restaurant business, as well as the arts of pastry, cheese and wine.
Known the world over for having made an indelible mark on the culinary world with his exquisite personal cuisine, Chef Joho humbly entered the profession as a 6-year-old, peeling vegetables in his aunt's restaurant kitchen. His rise to international success began on the 40th floor of the Chicago Stock Exchange with, what is now one of the world's premier dining rooms, Everest. Today, his establishments across the country set standards for dining and win accolades at every turn.
Chef Joho's formal training began as a 13-year-old apprentice for Paul Haeberlin of the acclaimed L'Auberge de L'Ill in Alsace, France, and continued in kitchens in France, Italy and Switzerland. By the age of 23, Joho was the sous chef at a Michelin three-star restaurant where he commanded a 35-person staff. It was while he was studying at the Hotel Restaurant School in Strasbourg that Joho immersed himself in the hotel and restaurant business, as well as the arts of pastry, cheese and wine.
Chef Joho of Chicago's Everest Restaurant featured on Food Network's The Best Thing I Ever Ate.
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Chef J.Joho collaborated with Evan Funke, of the famed Felix Trattoria, Mother Wolf and Funke, on this impressive Tuscan-inspired steakhouse. Designed by David Collins Studio, the expansive space boasts 40 foot floor to ceiling windows, overlooking the Chicago skyline, as well as a temperature controlled "pasta laboratorio" where chefs prepare Funke's signature pasta a mano daily.
This, the pinnacle of Chef-Proprietor Jean Joho's restaurant collections, is recognized worldwide for its superb cuisine and unique wine collection. In this spectacular setting with the glittering city spread out 40 stories below, you will experience a caliber of personal service and a level of culinary excellence that defines "world-class."
The world's toughest critics call Everest "spectacular in every way," the city's "most romantic restaurant," and the "best Chicago restaurant for business dining." Discover for yourself what Robert Parker calls "a brilliant meal from a great chef at the top of his game."
After 35 years, Everest hosted its last dinner service on New Year’s Eve, 2020. The restaurant garnered worldwide recognition for cuisine, service and wine from Relais & Chateaux, Les Grandes Tables Du Monde, AAA Five Diamond and many more.
