We’ve always been known for using all-natural, handmade, organic, sustainable, local, farm-fresh, artisan ingredients whenever possible. But what do those words actually mean and who is keeping us accountable?

Why locally grown strawberries from third generation family operated Chino Farms may just taste better than conventional produce.

Chef Rocio Siso-Gurriaran officially joins the MIHO team as our Culinary Visionary. She will focus her creativity and craft on menu innovation, food sourcing and developing the team.

You might be wondering why we’ve decided to give up social media. It has been a part of who we are for a long time. And like all human endeavors, we've learned that it comes with the good and the bad. So, we're embarking on a new journey, a new exploration without it. Here are a few reasons why…

MIHO’s CEO, Kevin Ho, and San Diego Magazine’s Troy Johnson discuss how MIHO has had to pivot during the pandemic and how MIHO is leading the way with rapid mobile testing at events.