ever-evolving, inspired by the California landscape, and brought to life with both refined technique and a sense of joy.

farm crudités, herbed shira-ae

warm cumin brioche, cultured compound butter

little gem salad, pistachio praline

egg chaud-froid

bay scallop, tama miso

seasonal velouté

kombujime seabass, smoked potatoes, kasu

ribeye cap, onion, bitoque sauce

kyobancha ice-cream, beet juice

kinako madeleine, Oaxacan hot chocolate

sommelier and/or bartending services available.