THE HAWAI‘I DINING SCENE IS HEATING UP THIS SUMMER WITH MENUS FLOURISHING WITH LOCAL AND SUSTAINABLE INGREDIENTS. HERE’S WHAT YOU CAN’T MISS.
White alba lamb and lobster risotto can be included in the five-course meal at Mugen. PHOTOS COURTESY OF ESPACIO THE JEWEL OF WAIKIKI
CULINARY JOURNEY
Mugen, the acclaimed fine dining restaurant within the ultra-luxe hotel ESPACIO The Jewel of Waikiki, welcomes executive chef Colin Sato, a Hawai‘i native with experience at prestigious hotels, spearheading the restaurant’s new five-course menu showcasing hyper-seasonal local ingredients, along with the new captain sommelier Douglas Priesel overseeing the extensive wine collection, and mixologist Ricardo Barajas crafting a Hawaiian-inspired cocktail program.
With its new vision and talented team, Mugen aims to elevate Hawai‘i’s standing in fine dining while celebrating the islands’ bounty. Diners in the intimate 34-seat dining room will have multiple options for each course that evokes a strong sense of place, featuring contemporary dishes like Kona Abalone with lobster, Candy Cane Beets with macadamia nuts, and Kona Kampachi with lilikoi ponzu. Desserts by veteran pastry chef Jamon Harper and pastry sous chef Chiara Giordano include a Passion Fruit Bavarois with Madagascar shortbread.
Executive chef Colin Sato inside the intimate dining room. PHOTOS COURTESY OF ESPACIO THE JEWEL OF WAIKIKI
“We are thrilled to welcome chef Sato and talented new beverage team members to Mugen and introduce a new era for our award-winning dining experience,” says 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 to the new Mugen.” mugenwaikiki.com
MEDITERRANEAN MARVEL
In the heart of Honolulu, MARA at the Renaissance Hotel Honolulu & Spa offers an indulgent dining experience that transports guests to the vibrant Mediterranean region. Chef Michael Ocampo, TableOne Hospitality’s director of culinary, heads the kitchen and presents a menu that is a true feast for the senses.
Kaluga caviar nest on the menu at MARA. PHOTOS BY: CRAIG BIXEL
The restaurant’s focus on fresh seafood is apparent in its seasonally curated seafood market list, allowing guests to choose their preferred selection and preparation method. Dive into a delectable array of crudo, shellfish, mezze, and market salad options, all expertly crafted to highlight the flavors of the Mediterranean.
For those looking to indulge in a truly decadent meal, MARA offers “SOFRA” dishes that can be enjoyed individually or as part of a family-style meal. From Acqua Pazza to aromatic Moroccan and Greek-inspired dishes, chef Ocampo’s creativity shines through in every bite.
To complement the exquisite cuisine, MARA boasts an impressive beverage program featuring bespoke cocktails with housemade elements and a carefully curated wine list selected by renowned Hawai‘i sommelier Kale Furuya. Each sip enhances the flavors of the Mediterranean fare, creating a harmonious dining experience for guests.
The welcoming lounge bar awaits. CHRISTOPHER ROHRER/COURTESY OF TABLEONE HOSPITALITY
As CEO Patric Yumul aptly puts it, Mediterranean cuisine is a celebration of life, bringing together communities and cultures through the shared experience of a meal. MARA pays homage to this philosophy by showcasing the culinary traditions of Greece, Italy, and beyond while incorporating the bounty of Hawai‘i’s rich agricultural landscape, from the mountains to the sea. marahonolulu.com
DYNAMIC DUO
At Istanbul Hawai‘i, the island’s only Turkish and Mediterranean restaurant, diners have a unique culinary experience rooted in the special bond of the mother-daughter owners and chefs Ahu Hettema and Nili Yildirim. This sought-after eatery in Honolulu is a local favorite featuring a delectable menu effortlessly combining traditional Turkish flavors with Hawaiian-grown ingredients. Savor standouts like creamy hummus; the signature shakshuka made with Turkish spices, Maui onions and Oahu-grown tomatoes; locally sourced lamb tenderloin; and an irresistible 40-layer baklava made with Turkish pistachio and Hawaiian honey.
Feast on Turkish flavors with Hawaiian-grown ingredients including Maui onions and O‘ahu tomatoes at Istanbul Hawai‘i. PHOTO COURTESY OF ISTANBUL HAWAI‘I
This mother-daughter team has created the perfect balance of an authentic Turkish restaurant and a modern atmosphere. When visiting the lively area on the island’s southeast end, many will notice a magnetic energy coming from the restaurant. A massive open kitchen gives off an energy that flows into the main dining room. An evening at Istanbul Hawai‘i promises an unmatched celebration of culture and cuisine unlike any other on the island. istanbulhawaii.com
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