Mugen Revisited

Mugen re-opened for dine-in a couple of months ago, and I was fortunate to have been invited to a media event to try the newest Tasting Menu.

Sasanian Osetra Caviar

Hirame

Sugar Snap

Akamutsu

Poha

Long Island Duck

Shikwasa

Mililani Chocolate

Just one look at the dishes and you can tell that the culinary experience is amazing.  Chef Jason Yamaguchi works meticulously to craft each component of his beautifully-plated courses, and the same can be said of Chef Jamon Harper's desserts.

At $150, the tasting menu is a steal in my opinion, as guests are offered tasty bites that are sure to please.

My favorite dish was the Akamutsu.  A Kagami Demi, which takes a lot of crab and hours to make, was poured tableside, with Magic Molly Potatoes and Braised Leeks to accompany.  

The Sugar Snap was another fave, and I thought the Shiso really stood out, while the Edamame Coulis (also poured tableside) pulled the entire dish together. 

I wasn't sure I'd enjoy the Shikwasa since I'm not a fan of Matcha, but the matcha flavor was very mild, and the combination of textures was just perfect.

Of course, I loved the Mililani Chocolate dessert, which was a play on Pocky Sticks.  You could dip the Potato Crisps in the chocolate, or simply drizzle the chocolate onto the crisps.  Such a fun and memorable dessert!

The entire experience - from the food to the service - was excellent.  The Mugen Tasting Menu is definitely a must-try, and I highly recommend you make reservations as soon as you can.

Mugen

2452 Kalakaua Avenue

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Mugen Tasting Menu

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.

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.

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.

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.

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.

Canteloupe Sorbet

The sorbet was very refreshing, and I was pleasantly surprised with how delicious it was with the shiso oil.

A5 Wagyu

A5 Hokkaido Snow Wagyu was melt-in-your mouth good.  This dish was definitely one of the highlights of the tasting menu.

Milk & Honey

The fennel sugar cane and honeycomb added nice texture to this light course.

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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Chef Mavro Restaurant's New Autumn Menu

Thanks to an invite from Melissa Chang, I dined at Chef Mavro Restaurant for the first time!

Having won numerous awards and accolades (including being the only independently owned Hawaii restaurant to earn the 2018 American Automobile Association (AAA) Five Diamond status every year since 2008, Chef Mavro Restaurant is led by Chef/Proprietor George Mavrothalassitis, one of the original founders of Hawaii Regional Cuisine.

His dishes are influenced by his native Provence, and the restaurant caters to all - business people, tourists, couples, and even families,

I was excited to try out some of the dishes on the new autumn menu.

Kabocha Tart & Carrot Soup

Seared Foie Gras - Hudson Valley Foie Gras, Jack Fruit, Sherry Vinegar Glaze, Brioche

Onaga Provencale - Fennel, Tomato, Zucchini, Pernod, Lemon, Extra Virgin Olive Oil

Keahole Lobster - Eggplant, Miso, Black Sesame, Toasted Hazelnut

Pork Indochine - 2 Lady Farmers Park Loin, Green Papaya, Star Fruit, Vermicelli, Thai Basil, Aleppo Pepper, Star Anise Pork Consomme

Elysian Fields Lamb - Turnips, Saffron, Harissa Jus

Couscous

Champagne Gelatin with Watermelon and Mint

Lavender & Honey - Maui Lavender Ice Cream Bar, Toasted 5-Spice Meringue, Orange Honey Gel, MacNut Praline

Mignardise

My favorite dish of the night was the Onaga. The delicate piece of fish was complemented nicely with the zucchini, and the entire dish had a nice balance of acidity and sweetness.

I also really enjoyed the Lobster (loved the miso, and the toasted hazelnuts provided a pleasant contrast in texture), and the Foie Gras was melt-in-your-mouth good!

The Lavender & Honey dessert was simply amazing.  Just when I thought I couldn't eat anymore food, I ate the dessert. 

All of it.  

The Ice Cream Bar was so delicious, and the MacNut Praline was heavenly.  I want it sprinkled on all desserts!  

Chef Mavro, along with Executive Chef Jeremy Shigekane and Pastry Chef Joselito Calpito, offers a lovely menu incorporating seasonal ingredients with fresh, local products.  

Chef Mavro Restaurant
1969 S King St

Honolulu, HI 96826
(808) 944-4714

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PARIS.HAWAII - Opens August 28

Over the weekend I attended a media preview of PARIS.HAWAII - a new fine dining restaurant in Waikiki that opens to the public tomorrow, August 28.

PARIS.HAWAII offers a frequently changing prix fixe tasting menu created by Chef Yuya Yamanaka that focuses on contemporary French cuisine using local ingredients.

Chef Yamanaka attended culinary school in Japan, and studied French cuisine and techniques in Paris, where he was Sous Chef for the world-renowned Le Clown Bar Bistro.

Hawaiian Espresso

Garlic Shrimp

Tako / Tomato / Avocado / Basil

PARIS Ahi Poke

Opah / Manoa Lettuce / Little Neck Clam

Maui Onion Soup

Big Island Beef / Sea Asparagus

J. Ludovico Farm Chicken Pithiviers / Local Oseille / Okinawan Sweet Potato

Chef Yamanaka did a great job in showcasing local ingredients in each course.  Fruits, vegetables, meats, and seafoods are all sourced locally - even the edible flowers and ceramic dishware are from local producers!  From the Kahuku Corn in the Hawaiian Espresso to the Lilikoi in the Tart au Lilikoi dessert, he seamlessly combined French techniques with the flavors of Hawaii.

Everyone in our group raved about the Maui Onion Soup. A simple, yet robust dish made from pressure-cooked onions.

Other faves included the Tako, Garlic Shrimp, Big Island Beef, and J. Ludovico Farm Chicken Pithiviers.

Kilauea Lava Cake / Nitrogen Coconut ice Cream

Macadamia Nut Crumble / Local Ginger Mousse

Tart au Lilikoi

We also indulged in a trio of desserts (desserts are not included in tasting menus). It was a treat to watch Chef Yamanaka make the Nitrogen Coconut Ice Cream to go along with the Kilauea Lava Cake.  The ice cream was made to look like a`a (a jagged type of lava rock). All of the elements came together when slicing into the cake to see all of the "molten lava" oozing out.  Such a fun dessert!

The Tart au Lilikoi, which reflected the fusion of Paris and Hawaii flavors and concepts, was delightful.

My favorite of the desserts was the Macadamia Nut Crumble / Local Ginger Mousse.  The textures and flavors melded perfectly.

PARIS.HAWAII offers two dinner seatings at 5:30pm and 8:00pm so guests can enjoy a prix fixe tasting menu.  There is a also a bar area that is open from 8pm to 1am, where pupus and cocktails are served.

Tasting menus can be paired with wine, beer, or teas for an additional charge. 

An introductory price of $75 will be offered for the Prix Fixe Tasting Menu, so take advantage of it while it lasts!




PARIS.HAWAII
413 Seaside Ave, 2F
Honolulu, HI 96815
(808) 212-9282

Validated parking is offered at Hyatt Centric Waikiki Beach Hotel. Reservations can be made online via Resy. 

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A Taste of Town

My first visit to Town in Kaimuki was almost 5 years ago, so I was eager to dine there again.

Complimentary Bread 

My husband and I shared a variety of dishes, including those from A Taste of Town - a six course tasting menu.

Fig Amuse Bouche

Market Lettuces

Cotenchino

Sweetland Goat's Cavatelli

Opah

Two Lady's Pork

Dark Chocolate-Pretzel Tart

I really enjoyed the Cavatelli - I think I could've eaten a huge bowl of that delicious pasta all by myself!

The Opah was the local catch of the day, and this was my favorite dish of the tasting menu.  The fish was perfectly cooked and seasoned.

The Two Lady's Pork Shoulder was served with polenta and escarole.

The Dark Chocolate-Pretzel Tart - smooth, creamy chocolate atop a pretzel crust and topped with sea salt, was simply divine!

We also ordered a couple of dishes off of the regular menu:

Bruschetta

Gnocchi

I loved the Bruschetta, which was topped with smoky pork riblets and crispy dragon's tongue beans.

The Gnocchi was amazing as well.  Pillowy-soft, and so flavorful!

Service was great, and we had another lovely meal at Town!

Town
3435 Waialae Ave #104
Honolulu, HI 96816
(808) 735-5900

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