The offshoot of the Michelin-starred restaurant, which has been closed since December 2021, will offer indoor dining for the first time.
Combining ingredients from Japan with seafood from California’s Central Coast.
Chef Kaze Chan wants the meal to be a fun conversation.
A delightful sea urchin education.
Four premium sushi knives that will help all of your raw fish creations make the cut.
The dish is a true showstopper for diners in the know.
There’s no place more exciting to eat right now.
They’re bucking generations of tradition to change the omakase experience.
Leave the Very Serious Stuff to the pros. Here’s how to have fun while still doing it right.