Gallery

Gallery

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

Miyazaki A5, the highest-ranking wagyu beef

Hiramasa featuring shikuwasa, charred pineapple broth, pickled kyuri and young coconut

Ruby snapper served with honey dashi, magic molly potato and yamagobo

Sasanian osetra caviar atop mochi blini, vanilla bean panna cotta and cured yolk

Chef Jason Yamaguchi

Boldor beet, with fennel, macadamia crumb, artichoke foam and guava vinaigrette

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

Mililani Chocolate Cremeux served with potato crisps, smoked cashew oil and miso caramel

Chef Yamaguchi's seasonal spectacular of shrimp and Kona lobster

Coconut with goma and candied shiso

Calamansi with Thai basil veil