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

Stone fruit salad, featuring grilled plums, basil, heirloom tomato, apricot and cherry vinaigrette
A sumptuous lobster dish
Chateau Uenae, among the rarest steaks in Japan
Sasanian osetra caviar atop mochi blini, vanilla bean panna cotta and cured yolk
Chef Jason Yamaguchi
The beet salad, artfully presented
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
A match made in culinary heaven, wagyu and foie
A sumptuous salad of poached Kona lobster, salanova butter lettuce, blood orange and heirloom baby tomatoes tossed in shiso miso vinaigrette
Gnocchi, Parisian style, featuring Kona lobster, comte espuma, coppa and pea tendrils
Chef Yamaguchi's seasonal spectacular of shrimp and Kona lobster

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