Honolulu Star-Advertiser

Monday, December 9, 2024 72° Today's Paper


CraveThe Weekly Eater

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.”
1/5
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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.
2/5
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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.
3/5
Swipe or click to see more

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.
4/5
Swipe or click to see more

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.”
5/5
Swipe or click to see more

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
                                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
                                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.
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.”