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Waikiki’s award-winning Mugen reopens in Honolulu with new concept and Chef

Colin Sato
Colin Sato

The Forbes Five-Star Rated Restaurant Welcomes Executive Chef Colin Sato, Who Joins Pastry Chef Jamon Harper to Bring a New Approach to Honolulu’s Contemporary Fine Dining Establishment.

HONOLULU, HAWAII Mugen, the Forbes Five-Star rated fine dining restaurant located within the ultra-luxe hotel ESPACIO The Jewel of Waikiki, marks the beginning of a new chapter as it reopens to the public with a brand-new dinner experience under new leadership. The fine dining restaurant welcomes new local talent, Chef Colin Sato, as its Executive Chef, overseeing the highly anticipated launch of Mugen’s new dinner offering. With a five-course menu that celebrates hyper seasonal and local ingredients, Mugen promises to bring Hawaii to the forefront of culinary excellence in the fine dining arena.

The powerhouse team joining Mugen veteran Pastry Chef Jamon Harper and Pastry Sous Chef Chiara Giordano includes Executive Chef Colin Sato, a Hawaii native who has led some of the state’s top hotel restaurants, including Moana Surfrider and The Royal Hawaiian; Captain Sommelier Douglas Priesel, who will oversee the restaurant’s Wine Spectator “Best Of” Award-winning wine collection featuring over 400 bottles sourced globally; and Mixologist Ricardo Barajas, the talent behind Mugen’s new bar program.

“We are thrilled to welcome Chef Colin Sato and talented new beverage team members to Mugen and introduce a new era for our award-winning dining experience,” said Wes Zane, Food and Beverage Manager at ESPACIO The Jewel of Waikiki. “At Mugen, which means ‘infinity’ in Japanese, the sky is the limit with a new slate of talent and a new concept that celebrates seasonal and local ingredients presented in a modern and elevated way. We couldn’t be more excited to welcome locals and visitors alike to the new Mugen.”

Mugen team

Mugen team

Mugen’s menu, which Chefs Sato and Harper crafted in consultation with Honolulu’s acclaimed Chef Alan Wong, will feature contemporary cuisine that evokes a sense of place, utilizing hyper-seasonal ingredients sourced locally and across the globe. Across the progressive and dynamic five-course menu ($180 per person), which will change frequently based on seasonality, guests will have multiple options for each course culminating in a myriad of Mugen “journeys” to explore. Mugen’s opening menu highlights include Kona Abalone lobster, wasabi, and lotus root; Candy CaneBeets with Macadamia, shiso, pears, and buttermilk emulsion; Kona Kampachi with lilikoi ponzu, green papaya, mint, and avocado; a Washugyu Ribeye with hearts of palm, Waialua asparagus, and port reduction; and cheese and dessert courses crafted by Mugen’s celebrated Pastry Chef Jamon Harper, including a Passion Fruit Bavarois with Madagascar shortbread, elderflower Chantilly, and seasonal fruit.

Mugen’s bar area has also been transformed under the direction of Mixologist Ricardo Barajas, who has curated a bespoke cocktail menu that celebrates local Hawaiian flavors, fresh seasonal ingredients, and exotic spices. Cocktail highlights will accompany a small bites menu and include the Haku Lei with Haku Vodka, Combier rose, hibiscus, lemon juice, and Luxardo Maraschino; Hawaiian Honeymoon with Roku Gin, St. Germain Elderflower, lime, and lychee puree; Dragon Wings with Koloa Rum, papipi pua, fresh-pressed sugar cane, and calamansi; and the Mai Tai for Jamon with Diplomatico Planas silver rum, Pierre Ferrand dry curacao, Cointreau, Orgeat, lemon, and Koloa dark float.

The 34-seat dining room has been equally transformed, with updates to the space that evoke a warm and welcoming backdrop for an exquisite culinary journey. With a living wall installation, handcrafted Moroccan lighting fixtures, and a vibrant blue Carrara marble bar and wall, Mugen is a feast for the senses.

Mugen is now open daily for breakfast from 7:00 a.m. to 10:00 a.m., with dinner service available Tuesday through Saturday beginning at 5:30 p.m.

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Theodore is the Co-Founder and Managing Editor of TravelDailyNews Media Network; his responsibilities include business development and planning for TravelDailyNews long-term opportunities.

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