The experience is a relaxed, guest-centered approach to dining, favoring genuine & intentional hospitality over formality. The four-course menu is shaped by close relationships with local farmers, ranchers, artisans, and winemakers and routinely evolves to create an unique and delicious meal with new and bold flavors.
The concentrated umami of 7-day dry-aged bluefin tuna meets bright fermentations and the crisp aroma of live fire. Rich otoro and akami tartare are layered with a subtle undercurrent of espresso oil. This roasted, bitter-edged note bridges the deep savory character of the aged fish with the smoky char of wax beans, flashed directly over blazing binchotan embers. Sliced unripe peaches and green almonds add texture and freshness, while vibrant gooseberry shoyu brings a touch of acidity, creating a clean and balanced dish.
We love to pair this with Arnot-Roberts Trousseau (North Coast, California)—a light, savory red with herbal complexity and wild-berry notes that cut through the otoro fat while mirroring the charcoal-kissed beans and espresso oil.Paired with this dish, we suggest the Matthiasson, Ribolla Gialla (Napa Valley, California). Its skin-contact structure, assertive acidity, and hazelnut aromas cut through the buttery nage while connecting directly into the smoky grilled artichoke rice.
This dish pairs 21-day dry-aged duck breast, lacquered with a 14-day fermented honey glaze, with a rich duck wing jus emulsified with duck liver and banyuls vinegar. Served alongside a sticky, dehydrated beet basted in foaming butter, brined duck heart charred over coals, green coriander capers, warm cherries and breadso paste.
Cruse Wine Co., 'Charles Heintz Vineyard' Syrah (Occidental, Sonoma Coast). This cool-climate California Syrah brings cracked black pepper notes and a dark, wild-berry profile that mirrors the banyuls jus and gooseberry boshi, while its high acidity and fine-grained tannins cut beautifully through the rich duck fat, lacquer, and savory duck liver.This dish pairs Harry's Berries strawberries, brushed with a savory mandarin blossom and yuzu kosho glaze, with a scoop of funky, high-fat sake lees ice cream. I layer the plate with crunchy meringue shards, an aromatic jasmine and elderflower granita, fresh elderflowers, lemon verbena oil, and a finish of fresh Meyer lemon zest.
This pairs so lovely with Kracher, 'Cuvée Beerenauslese' (Burgenland, Austria). This sweet wine brings a rich, honeyed weight balanced by driving acidity that cleanly cuts through the dense sake lees ice cream. Its tropical fruit and citrus zest notes highlight the Meyer lemon and verbena, while the residual sugar effortlessly tempers the yuzu kosho heat.
The 4-Course
Set Menu
$150
Please note that our menu is subject to change based on seasonal ingredients and market availability. We cannot accommodate guests with celiac and/or milk protein allergies, nor vegans.
Rooted in the same soil, shaped by the same climate, and reflective of the same place.
We’re proud and excited to be part of one of the world’s finest wine regions. To celebrate this, we’re dedicating ourselves to serving and sharing California wines. We believe these wines match the energy of our cooking and the ingredients we use.
“Healthy LA” is our employee-wellness program. A 4 % charge on each check supports health coverage and other benefits for full-time team members. The program is optional, and the charge will be removed upon customer request.
