"Inside the Rosewood Miramar Beach hotel, Osaka-born chef Kentaro Ikuta prepares a menu highlighting seafood from the Santa Barbara coast and the Toyosu Fish Market in Tokyo. The stunning dining room is modern and intimate with a $185 per person omakase or select a la carte dishes like the sake kasu marinated black cod fished from local waters. The Oubaitori cocktail is a superstar martini with Haku Vodka, dry vermouth, plum, lychee, and chamomile." - Mona Holmes
