Honolulu has no shortage of oceanfront hotels but ESPACIO, The Jewel of Waikiki, feels different from the moment you arrive. With only nine suites, each one spanning an entire floor with a dedicated internal elevator to the spa, the property functions more like a private residence than a traditional high-rise hotel. Instead of slipping into a big-resort routine, guests settle into an experience built around privacy, space and personalized service.
That residential feel continues inside the suites. Designed like high-end apartments and named after stones like Diamond, Jade and Ruby, they include three bedrooms, three bathrooms, a full kitchen, a dry sauna and an ocean-facing balcony with a hot spa. The setup encourages guests to unpack, spread out and treat the space like a temporary home rather than a stopover between beach plans.
Inside Mugen
Mugen operates with the same precision as the hotel around it. The 34-seat restaurant is one of only two on Oahu with a Forbes Five Star rating and Executive Chef Colin Sato builds his tasting menus around what Hawaii and Japan offer at any given moment. His career began at Alan Wong’s landmark restaurant which dominated local awards and shaped his philosophy. “I was straight out of culinary school,” he says. “Working there was eye opening. Chef Alan was always pushing us to support local first. He would build dishes around Hawaii’s ingredients instead of forcing something imported to fit.”
That approach defines Mugen today. Sato avoids labels like Hawaiian fusion or French fine dining. “We want to be known for using local produce and seafood to create a one-of-a-kind experience,” he says. “The goal is always a sense of place.” His creative process is slow and intuitive, driven by notes he jots down whenever inspiration hits. “I think of flavor first then texture. Presentation comes last.”
Cocktails and the Menu
Many guests ease into dinner at the bar where the Whiskey A5 Manhattan and A5 Old Fashioned arrive with a delicate wagyu “jerky” garnish that tastes richer and more interesting than it sounds. Once seated, the tasting menus move through plates like Kona kampachi with green apple ponzu and the Maine lobster with truffle nori risotto which has become an early signature. The top-tier menu includes a chef’s seasonal nigiri course and guests can add upgrades like an A5 wagyu musubi to stretch the experience even further.
The tasting menus stay flexible. Guests choose between three formats or order individual courses for a shorter night. Wine pairings lean global and are overseen by sommelier Douglas Prisel whose program holds a Wine Spectator Best Of Award.
Where Japan Shows Up
Japan’s influence comes straight from the hotel’s Japanese owners and shows up most clearly in the food. Guests can choose a traditional Japanese breakfast with miso soup, pickles, daikon, steamed rice, a poached egg and broiled Ora King salmon or book the afternoon tea service built around shokupan, chawanmushi, bluefin ahi monaka and Hokkaido milk rolls. That connection will deepen as the ownership group prepares to open new ESPACIO properties in Nagoya and Osaka. Sato will visit soon to cook with their teams. “It’s a chance to learn from their chefs and bring some of that perspective back home,” he says.
How ESPACIO Pulls It All Together
What ultimately sets ESPACIO apart is how tightly the hotel and restaurant work together. Guests can start the morning at Mugen, spend the afternoon by the pool, commit to a long tasting menu at night and return to their own floor and settle into the full spread of the suite. Many Waikiki hotels offer luxury. ESPACIO delivers privacy, thoughtful service and a dining program that treats Hawaii’s ingredients with real intent. It is one of the rare Honolulu stays where the food and the setting meet at the same level.