A Victorian favourite once billed as the ‘Queen of Welsh resorts’, Llandudno has kept much of the charm that made it so popular. The curving promenade framing Llandudno Bay, the aroma of fish and chips wafting in the air, pastel-coloured art deco houses lining the seafront and old-fashioned amusements on Llandudno Pier all combine to deliver a quintessential British seaside break. The town also serves as gateway to a wealth of natural attractions in Eryri (Snowdonia) National Park and water-based adventures in Colwyn Bay. And a stay in Llandudno can be combined with a trip to Conwy, across the river of the same name, which has a mighty castle and Britain’s smallest house.
Waikiki's award-winning Mugen reopens in Honolulu with new concept and Chef
04.01.2024 - 13:38 / traveldailynews.com / Theodore Koumelis / Forbes V (V)
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’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,
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