Mugen, the new French-Japanese restaurant located in the recently-opened ESPACIO in Waikiki, offers both an a la carte menu as well as a tasting menu.
I recently attended a media event where guests had a chance to try Chef Jason Yamaguchi's tasting menu, which features both locally- and globally-sourced ingredients in some of the most beautiful presentations I've ever seen.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalKjO_VsABVsqHCyvn3wA0S-783gsrHz4GIzL8eN_WFyg2UFKD5_djdQgl4bwE7qkeedx_icl2cqdqFALIaWzNyasO5rjLUDZH4uFGMTE8yZjZ07qLevPkhyphenhyphendQYDqhUKLWmWMlArtbkkQ/s400/mugen-waikiki.jpg) |
Sasanian Osetra Caviar |
This was a bite of bliss! The caviar, atop a mochi blini, vanilla bean panna cotta, and topped with cured yolk, had the perfect combination of sweetness and saltiness.
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Red Sea Crab |
I absolutely loved the edamame coulis that was poured tableside, and the black sesame tuile gave a nice textural contrast to the red sea crab.
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Heirloom Beet |
Both the course and the dish it was presented on were so pretty (all dishware was made just for Mugen)! I loved the beets, and I could've eaten a second serving of this.
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Tagliatelle |
The Tagliatelle was amazing, with truffles shaved tableside, and a compte espuma with nori dust that was so light, yet so full of flavor. This was my favorite dish.
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Canteloupe Sorbet |
The sorbet was very refreshing, and I was pleasantly surprised with how delicious it was with the shiso oil.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMtu1VYqE5Hj1kkmdeI0RU7d4QSzT0XwCruQcaztk-D6oIAxRY2DH51uF21BMg59EX5NaCWaqCFtGKX3uDs0ACCgIktFHejPdckp14bLmLmsmiVMvURKkIqp92jlRupK_7s6b3kcgnCDU/s400/mugen-waikiki4.jpg) |
A5 Wagyu
|
A5 Hokkaido Snow Wagyu was melt-in-your mouth good. This dish was definitely one of the highlights of the tasting menu.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1i7nD0-oXcErIArXNj-N-P1xKuGdrXYvkFS_zwILSwt9ncbB4NGDOdmZRsfaLPLBuA9P3-l2DXGqoeVpNNAKl-nRPcmENf98WtUWqlEoNeegBMgPeiDlrhL5bGs7mejjmAgFKnZjRvY5/s400/mugen-waikiki3.jpg) |
Milk & Honey |
The fennel sugar cane and honeycomb added nice texture to this light course.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVHnLo7U1eVkAbUSfhl8eHcCOeNFoF8zk2KuftVIhGGitBVP6gN_redAV_YT44z5NAvh4xUHiB40HEEvraDoVCDEu7UHJIEDUv2_WKcP20HD2WvFvmhthoJtyInB6Xm6KOCZdLlr3QsuKk/s400/mugen-waikiki2.jpg) |
Butterscotch Pot De Crème |
I love butterscotch, and this dessert course, served with other elements that I loved - chantilly cream, hazelnut streusel, and Maui caramel sauce, was quite decadent.
The tasting menu was fabulous! And I find it quite a deal (tasting menu prices are $120-$150).
Mugen, which means "infinity" in Japanese, is very reflective of Chef Jason's culinary talent, and I can only imagine the infinite possibilities of what he can create to offer guests a memorable dining experience.
Mugen
2452 Kalakaua Avenue
Reservations:
Call (808) 377-2247; visit
Open Table; or
email mugenreservations@mugenwaikiki.com.
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