Waikiki 5-Star Restaurant Gets New Executive Chef

The fine dining restaurant welcomed new local talent, Chef Colin Sato, as its Executive Chef, overseeing the highly anticipated launch of Mugen’s new dinner offering. With a 5-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 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. 

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 5-course menu, 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 Cane Beets 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.