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
Laura Chenel served with fennel, mandarin orange, herb de provence.
Amadai featuring choux farci au turbot, parsnip puree, nashi pear, chamomile dashi.
Chef Jason Yamaguchi
Aohata with shio shoyu, gobo, amaranth and lemongrass roe.
Mugen's beverage program features rare and exclusive selection of spirits
Aohata with shio shoyu, gobo, amaranth and lemongrass roe.
Chef Jason working with our local farm partner, Yogarden Hawaii
Enjoy a specialty cocktail with your exquisite dining experience