Mugen

Curated by Executive Chef Colin Sato in consultation with Chef Alan Wong, the kitchen centers on meticulously prepared courses that showcase local ingredients. The experience unfolds through interactive multi-course sequences like the Sapphire tasting, featuring starters such as fresh Kona kampachi with a light yuzu foam, subtly seasoned seared scallop, and spiced tender oyster. Alongside bespoke private dining options, the setting is backed by attentive tableside service and a Wine Spectator award-winning wine program.