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The Weekly Eater: Mugen is committed to luxury

  • COURTESY MUGEN
                                Tagliatelle pasta with Kona lobster, served over a thick cheese foam with shaved black truffle, is one dish on a tasting menu at Mugen. The new restaurant merges French and Japanese culinary styles. Its name is Japanese for “infinity.”

    COURTESY MUGEN

    Tagliatelle pasta with Kona lobster, served over a thick cheese foam with shaved black truffle, is one dish on a tasting menu at Mugen. The new restaurant merges French and Japanese culinary styles. Its name is Japanese for “infinity.”

  • NADINE KAM / SPECIAL TO THE STAR-ADVERTISER
                                Executive chef Jason Yamaguchi presents his dish of snapper poisson cru.

    NADINE KAM / SPECIAL TO THE STAR-ADVERTISER

    Executive chef Jason Yamaguchi presents his dish of snapper poisson cru.

  • NADINE KAM / SPECIAL TO THE STAR-ADVERTISER
                                A lunch dish of pappardelle with lamb ragu and shiitake dust gets a sprinkling of cheese.

    NADINE KAM / SPECIAL TO THE STAR-ADVERTISER

    A lunch dish of pappardelle with lamb ragu and shiitake dust gets a sprinkling of cheese.

  • NADINE KAM / SPECIAL TO THE STAR-ADVERTISER
                                Snapper for the poisson cru is cured with shikuwasa, an Asian citrus, and sprinkled with French Espelette pepper.

    NADINE KAM / SPECIAL TO THE STAR-ADVERTISER

    Snapper for the poisson cru is cured with shikuwasa, an Asian citrus, and sprinkled with French Espelette pepper.

  • COURTESY MUGEN
                                For dessert, a petite gateau of strawberry mousse over matcha sponge cake sits on a sesame tuile. On top are tiny pearls of matcha “caviar.”

    COURTESY MUGEN

    For dessert, a petite gateau of strawberry mousse over matcha sponge cake sits on a sesame tuile. On top are tiny pearls of matcha “caviar.”

Mugen serves a Japanese-French fusion menu in an intimate room in the new Espacio hotel. Read more

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