Pickled Quail Eggs

Served with kuro ichimi

Dungeness Crab Salad

Served with Japanese cucumbers, endive, radicchio and yamaimo in a rice wine and grapefruit vinaigrette


Japanese white fish specially served for New Year’s in a spoon with lime, sea salt and rare rocoto chili sauce

Palate Cleanser


Forest mushrooms served in a clear broth with a hint Yuzu from my garden

Main Courses

Fried Basa

Saffron aioli and homemade marmalade

Pot Roast

Served with braised winter squashes on a bed of pureed rutabaga and topped with kale crisps


Almond Cake

With blood orange syrup and fresh strawberries (310) 963-0720