Gallery

An innovative Japanese-French menu starring a seasonal selection of superior locally grown and globally sourced ingredients.

Long Island Duck with fleischschnacka, celery root, huckleberry jus and carrot sprouts
Sasanian osetra caviar atop uni panna cotta and green apple gelée
Mililani Chocolate features crémeux with potato crisps, smoked cashew soil and miso caramel
Chef Jason Yamaguchi
Hirame features yuzu, dried oignon, pickled mustard seed and crispy lotus root
Mugen's beverage program features rare and exclusive selection of spirits
No detail left undone
Chef Jason working with our local farm partner, Yogarden Hawaii
Chef Yamaguchi's seasonal spectacular of shrimp and Kona lobster
Amadai with kegani demi, braised leeks, magic molly potato and scallion
Poha served with pineapple and finger lime
Shikwasa served with pot de crème, matcha, genoise and gellified mango