Best Contemporary French Restaurants in Honolulu

Early dinner on the open lanai. The Holiday Prix Fixe was on the menu. The 7 course meal was delicious, the presentation was excellent, and the service was outstanding! One of us did tea pairing and the other standard wine pairing. Quite pricey but well worth it for a special occasion.

Overall, we had a good experience dining at Michel's. Enjoyed the lavash and the salmon hors'dourve before our bisque. The butter was different with red specs, perhaps some type of pepper, but had not much flavor. The water service was excellent. The tropical island salad my son had looked delicious. My escargots were very good but tasted a little different from others I've had. My son wasn't impressed with his salmon which he shared with his wife who enjoyed it very much. My other son really enjoyed the lamb chops. Our chocolate soufflé was traditional French which I enjoyed but others were't overly impressed with it. The waiter brought my daughter in law a special birthday dessert which was to die for. Whipped cream, lemon curd and white chocolate with a lady finger and a strawberry and a raspberry. The service was excellent and the ladies room was all pink and very French and cute with fresh orchids, towels for drying hands and an impressionist painting in a separate area for freshening-up etc. Mary Courtheyn Boise, Idaho Dec. 18, 2024

For our 33rd anniversary, we decided to fly to Honolulu to attend the Opening Night of Cirque du Soleil’s Auana and then try Mugen Restaurant for Breakfast the following morning. We wanted to see if it was worth the trip to return for Dinner and the full experience at a later date. We were not disappointed. Ralph and Gerric served us - while also answering all of our questions about the dinner menu and service. The breakfast fare was amazing! It was fun to watch the morning chefs select fresh cuttings of herbs from their indoor hydroponic herb garden. The food was healthy and prepared beautifully. The mango chicken sausages were plated with fresh edible marigolds. It wasn’t just a meal, it was an experience. Mahalo Nui to Chefs Gino & Lowell and to Ralph and Gerric for providing us with seamless service. Patrick Toal & Jon Vagi