The Mugen experience is an extraordinary journey of exploration, showcasing expertly crafted dishes made with the finest seasonal ingredients. Choose from a delectable menu featuring tasting sets, a dry-aged prime tomahawk ribeye for two, and an array of exquisite delicacies, including Maine lobster and Toriyama A5 wagyu.
Rare wines and elegant spirits are available for pairing, for an additional cost.
Create your own experience
Amuse Bouche
1 Starter
2 Mains
1 Dessert
175 per
Four Wine Pairings 100
Amuse Bouche
2 Starters
2 Mains
1 Dessert
200 per
Five Wine Pairings 115
Amuse Bouche
2 Starters
Chef’s Seasonal Nigiri
2 Mains
1 Dessert
220 per
Six Wine Pairings 135
broccolini, black truffle mashed potatoes, garlic bordelaise
265
ENHANCEMENTS
A5 Wagyu Musubi 35 / oz | Foie Gras Sandwich & Banyuls 45
| Osetra Caviar 175 / oz
Kualoa Oysters
Chef’s daily inspiration
21 for three (sets), 40 for six
Louis Roederer Collection #245 50/245
Taro Vichyssoise
local ahi poke, smoked Kamuela tomato, crispy taro, Iberico ham 20
2022 La Scolca ‘Etichetta Nera’ Gavi 25/120
Kona Kampachi
wasabi nasturtium puree, green apple ponzu, trout roe 25
2022 Dom Chantemerle 1er Crus Chablis 40/190
Octopus Garden
Kualoa grown vegetables, parmesan, yuzu black pepper vinaigrette 26
2021 Monchhof Riesling, Mosel 25/120
Scallops
Chinese black bean and kaffir lime orzo, Ewa corn curry 26
2022 Francois Villevert ‘La Coulee’ Sancerre 25/120
Wagyu Beef Tartare
egg yolk gel, black garlic, potato pave 28
2021 Domaine Ott Rose de Provence 30/140
Shima Aji
smoked turnip, sake braised spinach, saffron yuzu dashi 40
2021 Gustave Lorentz Pinot Blanc, Alsace 25/120
Maine Lobster
truffle nori risotto, hon shimeji mushroom, parmesan foam 65
2022 Jaeger-Defaix Rully, Burgundy 40/190
Wagyu Beef Shortrib
cipollini onion, soybean, golden raisin relish, miso-gochujang vinaigrette 60
2019 Allegrini Amarone, Valpolicella 40/190
Maui Venison
heart of palm, Ho farm tomato, ume blueberry gastrique 50
2022 Venge ‘Signal Fire’ Zinfandel 30/145
Marrunga Marble Lamb
brown butter ulu puree, pineapple chimichurri, coconutaji amarillo sauce 55
2021 Domaine Gour de Chaule, Gigondas 25/115
Toriyama A5 Wagyu
maitake, mochi rice, yuzu kosho broth 70
2019 Chateau Lassegue, St. Emilion 40/190
Mocha Blend # 17-1230
chocolate “Latte” mousse, pineapple, chamomile, cinnamon 18
2014 Byington ‘Euphoria’ Sonoma 25
Calamansi & Honey
graham, toasted meringue, mango, kiwi 18
Saracco Moscato d’ Asti, Italy 25
Frutti Di Bosco
vanilla bean sable, creme patissiere, summer berries 18
Brachetto d’ Acqui 25
