ギャラリー

ジャパニーズ・フレンチの創作料理、地元でとれる季節の高級食材や世界中から取り寄せたものがテーブルに並びます。

Chateau Uenae, among the rarest steaks in Japan
Hiramasa featuring shikuwasa, charred pineapple broth, pickled kyuri and young coconut
Ruby snapper served with honey dashi, magic molly potato and yamagobo
Sasanian osetra caviar atop mochi blini, vanilla bean panna cotta and cured yolk
Chef Jason Yamaguchi
Boldor beet, with fennel, macadamia crum, artichoke foam and guava vinaigrette
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
Mililani Chocolate Cremeux served with potato crisps, smoked cashew oil and miso caramel
Chef Yamaguchi's seasonal spectacular of shrimp and Kona lobster
Coconut featuring goma and candied shiso
Calamansi with Thai basil veil