Gallery

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

Sasanian Osetra Caviar. andagi. creme fraiche. cured yolk.
Miyazaki A5. kakiage panisse. chawanmushi. carrot puree. aka shiso. veal jus.
Long Island Duck with fleischschnacka, celery root, huckleberry jus and carrot sprouts
Chef Jason Yamaguchi
Amadai featuring choux farci au turbot, parsnip puree, nashi pear, chamomile dashi.
Aohata with shio shoyu, gobo, amaranth and lemongrass roe.
Parisienne Gnocchi. sweet land farm tomme. petite basil. sauce vierge.
Mugen's beverage program features rare and exclusive selection of spirits
Aohata with shio shoyu, gobo, amaranth and lemongrass roe.
Caramelia. potato crisps. pistachio. salted caramel.
Hibiscus. pink peppercorn. verjus.
Chef Jason working with our local farm partner, Yogarden Hawaii
Enjoy a specialty cocktail with your exquisite dining experience
Laura Chenel. fennel. mandarin orange. herb de provence.