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Discover global culinary excellence at Mugen, the Forbes Five-Star rated fine dining restaurant at ESPACIO The Jewel of Waikiki. Chef Colin Sato, with Pastry Chef Jamon Harper and consulting Chef Alan Wong, has curated a five-course dinner menu highlighting hyper-seasonal and local ingredients. Sip inventive cocktails or explore Mugen’s extensive award-winning wine collection. Begin your day with an elevated breakfast and indulge in ESPACIO’s Afternoon Tea featuring Laurent-Perrier Cuvée Rosé, Osetra Caviar, rare teas, and delectable sandwiches and desserts. End your day with an opulent Sunset Caviar and Champagne experience—where fine caviar and premium champagne harmonize with the ocean’s golden hues, creating a symphony for the senses.
Polished eatery offering a menu of contemporary international fare, as well as wine & craft cocktails.
Hours
| Sunday | 7–10 AM |
| Monday | 7–10 AM |
| Tuesday | 7–10 AM, 5:30–8:30 PM |
| Wednesday | 7–10 AM, 5:30–8:30 PM |
| Thursday | 7–10 AM, 5:30–8:30 PM |
| Friday | 7–10 AM, 5:30–8:30 PM |
| Saturday | 7–10 AM, 1–3 PM, 5:30–8:30 PM |
Address and Contact Information
Address: 2452 Kalākaua Ave, Honolulu, HI 96815
Phone: (808) 377-2247
Website: https://www.mugenwaikiki.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
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Reviews
Yujia Z.
We had a good experience overall at Mugen.
For appetizers, the Kona kampachi was very fresh with a light yuzu foam that felt clean and balanced. The scallop was perfectly seared with subtle seasoning, and the oyster was tender with a unique spice aroma.
For the Kai course, I highly recommend the lobster. It was incredibly tender and perfectly cooked, easily the highlight. The fish was good but not as memorable.
For Aina, the lamb was better than the beef. The beef was slightly dry and the sauce felt a bit heavy.
Desserts (chocolate and sakura) were just okay. If you want something lighter, the sorbet might be a better choice.
… moreFor appetizers, the Kona kampachi was very fresh with a light yuzu foam that felt clean and balanced. The scallop was perfectly seared with subtle seasoning, and the oyster was tender with a unique spice aroma.
For the Kai course, I highly recommend the lobster. It was incredibly tender and perfectly cooked, easily the highlight. The fish was good but not as memorable.
For Aina, the lamb was better than the beef. The beef was slightly dry and the sauce felt a bit heavy.
Desserts (chocolate and sakura) were just okay. If you want something lighter, the sorbet might be a better choice.
Rowena Graham
What an experience, from the food paring to each & every individual wine for each meal. So thoughtfully considered. The lamb for the meal course & then the macha for dessert was out standing. The one that took it was the caviar & champagne to start.
So thoughtful put together, the wait staff was so knowledgeable & helpful. Truly a great experience all round.
… moreSo thoughtful put together, the wait staff was so knowledgeable & helpful. Truly a great experience all round.
A Brooks
Everything was absolutely perfect! From the ambiance to the food and service, everything is so meticulously prepared and executed to make this a very memorable dining experience. The food is perfectly prepared, and the flavors and textures are so well balanced. Service is what you would expect from a fine dining establishment. The staff are welcoming and well versed in their offerings, providing recommendations on how to best eat and enjoy each dish. They have an extensive wine collection and offer several cocktails. I would definitely recommend for anyone looking for a memorable experience with great food in a beutiful location. This is a great place for a special occasion romantic date night, or just a wonderful dining experience and night out. Will definitely be returning!
… moreVaughn Gray
Genuinely exquisite locally sourced, highly conscious, organic, curated, and truly heartfelt dining experience. It is very rare that a restaurant experience is so delightful I’m left with the feeling that it might inspire me to visit the area where I just dined again with a strong part of that draw being the restaurant. This is how original, surprising, delicious, and engaging the food I had at Mugen was.
The wine paired tasting menu sparkled with all sorts of local selections clearly chosen with deep care and reverence for the Hawaiian islands. The first course of poke and caviar on cassava was the most enjoyable seafood dish I’ve had in my trip to Hawaii. For the second course, I let my waiter talk me into trying the local beats paired with local cheeses, and I don’t particularly like beats. It was amazing. Do not miss this dish and if you think you don’t like beats, try this! The wine pairings with both also shined. A Wagyu carpaccio with potatoes was surprisingly subtle as a third course for something with flavors so strong. I added on an A5 Wagyu sushi, which honestly did not connect for me, but the rest of this meal was so incredible I didn’t mind at all. The lobster dish with risotto was extraordinary as a 5th course, and the French chardonnay that paired with it was fantastic. I chose the Molokai local venison for the meat portion of the menu, knowing I don’t particularly like venison, but up for an adventure, and found that the way it paired with fois gras and a bold red wine was also highly enjoyable. Finally, the chocolate dessert was visually engaging, and also beautifully paired.
The service was warm, the food, delightful, and the total experience genuinely exquisite.
Truly, a five star experience. This is a Michelin quality restaurant in a place that Michelin does not do ratings and from what I experienced, it is not a one star Michelin restaurant. Truly an awesome dining experience. Could not recommend more highly. Hope you enjoy!
… moreThe wine paired tasting menu sparkled with all sorts of local selections clearly chosen with deep care and reverence for the Hawaiian islands. The first course of poke and caviar on cassava was the most enjoyable seafood dish I’ve had in my trip to Hawaii. For the second course, I let my waiter talk me into trying the local beats paired with local cheeses, and I don’t particularly like beats. It was amazing. Do not miss this dish and if you think you don’t like beats, try this! The wine pairings with both also shined. A Wagyu carpaccio with potatoes was surprisingly subtle as a third course for something with flavors so strong. I added on an A5 Wagyu sushi, which honestly did not connect for me, but the rest of this meal was so incredible I didn’t mind at all. The lobster dish with risotto was extraordinary as a 5th course, and the French chardonnay that paired with it was fantastic. I chose the Molokai local venison for the meat portion of the menu, knowing I don’t particularly like venison, but up for an adventure, and found that the way it paired with fois gras and a bold red wine was also highly enjoyable. Finally, the chocolate dessert was visually engaging, and also beautifully paired.
The service was warm, the food, delightful, and the total experience genuinely exquisite.
Truly, a five star experience. This is a Michelin quality restaurant in a place that Michelin does not do ratings and from what I experienced, it is not a one star Michelin restaurant. Truly an awesome dining experience. Could not recommend more highly. Hope you enjoy!
THURSTON BOW
Special occasion kind of place. Intimate dining room with impeccable service. The tasting menu is a true treat.
… moreCoryne S Suzuki
We were lucky to have Eduardo as our server for Afternoon Tea as well as for dinner! He helped us make great menu choices and EVERYTHING was spectacular!!! I love that there are many options to customize your own dinner menu. All the offerings sounded good, looked beautiful and were absolutely delicious! Douglas recommended some great wines that went very well with our meal selections. I appreciated that Chef Colin Sato came out to chat with us and shared information about upcoming events. Can’t wait to revisit!
… moreAl Wilton
One of the best meals in my life. From start to finish the experience, food, service, presentation and pacing are curated to perfection. The two small downsides are that there is no view and the list of wines by the glass is modest. However, to make up for the view, every course is served on a different plate from a different prefecture of Japan and each one is beautiful and fascinating.
… moreMadeleine Wentzel
Best service I’ve ever had in a restaurant hands down. I had this planned for 3-4 months ahead of time and it was worth it. They’ve earned their five stars! The food was delicious and ambience is beautiful. We had lemon ricotta pancakes, avocado toast, and coffee. Pancakes were perfectly fluffy and the lemon ricotta was just the right amount of sweet. I didn’t try the avocado toast but my teenager inhaled it. They grown their own microgreens! It was easy to get a reservation for breakfast. They also have complementary valet parking. Must try if you are in Waikiki!
… moreAntonio Sanchez
Food is of very high quality and very well presented. The course menu choices are well balanced but portions are on the small side. The Wagyu tartare was particularly good and the lamb was very tender, flavourful and cooked to perfection. Weakest dish was the cheese. Attentive service.
… morePaul Badaracco
Of all the fine dining experiences we had in Oahu, my wife and I put Mugen in our top three, hands down! What a wonderful experience we had: from the service, the food, the atmosphere, everything was exceptional.
First of all, the entrance of the restaurant is on Kalākaua Avenue (it is basically the entrance to the hotel Espacio), and if you are driving in, there is a “bay” for you to leave the car there. In my case, the valet was not out, so I walked in, and after being promptly greeted, the valet came out and parked my car.
Once inside, we were warmly greeted by the host and seated to our table. The atmosphere inside the dining room is very cozy, only 12 tables, but not noisy at all: it was nice to being able to have a conversation with my wife without having to yell or lean over to hear what she was saying.
Our waiter was Ricardo, and together with the sommelier Douglas, they were both fantastic: very professional but yet personable to the point they put my wife and I at ease, which to me it always seem to be an issue with some of those “stiff” waiters at fine dining restaurants. Ricardo gave us great recommendations when pondering our choices on the menu, and after doing so, Douglas had the perfect wine pairing to complement each plate we ordered (I highly, highly recommend the wine pairing). With both Ricardo and Douglas, we had fun conversations, whether it was discussing our cultural background or love and interest for food or whether it was a interesting anecdote sparked by one of the wines presented us by Douglas.
And then the food, wow! Chef Colin did an unbelievable job creating a menu with dishes that celebrate both tradition and innovation. From the delicate appetizers to the vibrant starters and the exquisite entrees, each dish was meticulously plated to please the eye as much as the palate, with every bite being a unique sensory feast on multiple levels.
And to top it all off the wonderful desserts from pastry Chef Chiara (was so nice to find out she’s from Italy like myself!): fine creations where the presentation is as exquisite as the taste, and a refined sweet sensation that linger long after the last spoonful is savored.
We have nothing but praises for our overall experience at Mugen: from the impeccable service to the extraordinary cuisine, every aspect of the evening was orchestrated to perfection. If you’re looking for an unforgettable evening, I highly recommend you give Mugen a try. You won’t regret it!
… moreFirst of all, the entrance of the restaurant is on Kalākaua Avenue (it is basically the entrance to the hotel Espacio), and if you are driving in, there is a “bay” for you to leave the car there. In my case, the valet was not out, so I walked in, and after being promptly greeted, the valet came out and parked my car.
Once inside, we were warmly greeted by the host and seated to our table. The atmosphere inside the dining room is very cozy, only 12 tables, but not noisy at all: it was nice to being able to have a conversation with my wife without having to yell or lean over to hear what she was saying.
Our waiter was Ricardo, and together with the sommelier Douglas, they were both fantastic: very professional but yet personable to the point they put my wife and I at ease, which to me it always seem to be an issue with some of those “stiff” waiters at fine dining restaurants. Ricardo gave us great recommendations when pondering our choices on the menu, and after doing so, Douglas had the perfect wine pairing to complement each plate we ordered (I highly, highly recommend the wine pairing). With both Ricardo and Douglas, we had fun conversations, whether it was discussing our cultural background or love and interest for food or whether it was a interesting anecdote sparked by one of the wines presented us by Douglas.
And then the food, wow! Chef Colin did an unbelievable job creating a menu with dishes that celebrate both tradition and innovation. From the delicate appetizers to the vibrant starters and the exquisite entrees, each dish was meticulously plated to please the eye as much as the palate, with every bite being a unique sensory feast on multiple levels.
And to top it all off the wonderful desserts from pastry Chef Chiara (was so nice to find out she’s from Italy like myself!): fine creations where the presentation is as exquisite as the taste, and a refined sweet sensation that linger long after the last spoonful is savored.
We have nothing but praises for our overall experience at Mugen: from the impeccable service to the extraordinary cuisine, every aspect of the evening was orchestrated to perfection. If you’re looking for an unforgettable evening, I highly recommend you give Mugen a try. You won’t regret it!