GLOBALLY SOURCED
World Class Ingredients
Mugen (pronounced Moog-in) is a Japanese-French dining concept that is elevating Hawaii’s status as a destination for culinary travel. Delight in exceptional, globally sourced cuisine, rare wines, and elegant spirits found only in the restaurant.
Chef Jason
Yamaguchi
Renowned chef and Maui native, Jason Yamaguchi is the executive chef and culinary visionary behind Mugen. Chef Yamaguchi mastered his craft by working under several industry luminaries including Joachim Splichal, Michael Mina, and Chris Garnier.
Most recently, Chef Yamaguchi presided over Driftwood Kitchen in Laguna Beach, California where he heightened the art of ocean-to-table dining with phenomenal delicacies such as Spanish octopus and Hamachi.
The son of a French mother and Japanese father, Chef Jason drew inspiration for Mugen from each culture’s rich culinary lineage. Mixing traditional methods of preparation with his signature, critically-acclaimed experimental style, Chef Yamaguchi is redefining the standard of dining in Hawaii.
Christmas Day 2019
Sasanian Osetra Caviar
Mochi Blini. Vanilla Bean Panna Cotta. Cured Yolk.
Red Sea Crab
Yuzu Kosho Aioli. Edamame Coulis. Black Sesame Tuile.
Heirloom Beet
Salt Roasted Beets. XO Plum. Purple Haze Goat Cheese. Fines Herbs.
Tagliatelle
Kona Lobster. Comte Espuma. Nori Dust.
Plum Sorbet
Shiso Oil.
Snow Wagyu
Spiced Panisse. Huckleberry. Salsify. Dehydrated Ume.
Milk & Honey
Honey Comb. Fennel Sugar Cane.
Butterscotch Pot De Crème
Chantilly Cream. Hazelnut Streusel. Maui Carmel Sauce.
Christmas Eve & New Years Eve 2019
Sasanian Osetra Caviar
Mochi Blini. Vanilla Bean Panna Cotta. Cured Yolk.
Red Sea Crab
Yuzu Kosho Aioli. Edamame Coulis. Black Sesame Tuile.
Heirloom Beet
Salt Roasted Beets. XO Plum. Purple Haze Goat Cheese. Fines Herbs.
Tagliatelle
Kona Lobster. Comte Espuma. Nori Dust.
Plum Sorbet
Shiso Oil.
Snow Wagyu
Spiced Panisse. Huckleberry. Salsify. Dehydrated Ume.
Milk & Honey
Honey Comb. Fennel Sugar Cane.
Butterscotch Pot De Crème
Chantilly Cream. Hazelnut Streusel. Maui Carmel Sauce.
Lunch Menu
Sasanian Osetra Caviar
20 grams. Accompaniments (Additional $60)
Ehu Poisson Cru - 17
Shikuwasa Cured Ehu. Charred Pineapple Broth. Pickled Kyuri. Young Coconut.
Miyagi Oyster - 7 ea.
Shiitake Mushroom Duxelle. Kale Nage. Hokkaido Uni.
Purple Brussels - 14
Edamame Coulis. Black Garlic. Crisp Leeks. Nori Crisps.
Lobster Gem - 23
Poached Kona Lobster. Salanova Butter Lettuce. Blood Orange. Heirloom Baby Tomatoes. Shio Miso Vinaigrette.
Chioggia Beet - 15
Purple Haze Goat Cheese. XO Plum. Marcona Almond. Green Peppercorn. Herb Salad.
Papperdelle - 29
Lamb Belly Ragu. Mahiki Heirloom Tomato. Shiitake Dust.
J. Ludovico Katsu Sando - 25
Roasted Chicken Cutlet. Milk Bread. Savoy Cabbage. Demi Jam. Negi Panisse.
Kona Abalone Don - 39
Aged Enoki. Dashi Veloute. Nori Dust. Ume. Crab Rice.
Butterscotch Pot De Crème - 11
Chantilly Cream. Hazelnut Streusel. Maui Carmel Sauce.
Petite Gateaux - 10
Matcha Sponge Cake. Strawberry Mousse. Sesame Seed Tuile.
Seasonal Dinner Menu
Sasanian Osetra Caviar
Mochi Blini. Vanilla Bean Panna Cotta. Cured Yolk.
Red Sea Crab
Yuzu Kosho Aioli. Edamame Coulis. Black Sesame Tuile.
Heirloom Beet
Salt Roasted Beets. XO Plum. Purple Haze Goat Cheese. Fine Herbs.
Tagliatelle
Kona Lobster. Comte Espuma. Nori Dust.
Cantelope Sorbet
Shiso Oil.
Makanalani Lamb
Spiced Panisse. Huckleberry Jam. Parsnip. Dehydrated Ume.
Milk & Honey
Honey Comb. Fennel Sugar Cane.
Butterscotch Pot De Crème
Chantilly Cream. Hazelnut Streusel. Maui Carmel Sauce.
Exquisite Wine
&
Spirits
Partake in an expertly cultivated beverage program that includes a 500-bottle wine collection, rare Japanese whiskeys, and high-end sake.
In-Suite Dining
Experience
Mugen’s upscale-yet-approachable, open-kitchen atmosphere extends well beyond the restaurant. For a more personalized affair, guests may request a private, in-suite dining experience or elect to have an ESPACIO butler request an exclusive chef’s table.
Reservations at Mugen
Call (808) 377-2247
mugenreservations@mugenwaikiki.com
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Lunch (Mon - Sun)
11am - 2pm
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Dinner (Mon - Sun)
Two Seatings 5pm and 7:30pm