New Additions to MICHELIN Guide California March 2024
"Young duo Chef Ben and Ayako Sato have penned a love letter to Japan here, where great care is paid to details (even the menu is handwritten nightly) and warm hospitality makes everyone feel welcome. Standouts include kinmedai seared with ponzu, spring onions and red yuzu or tender firefly squid topped with scallions and laced with nori. Seared spicy cod roe and hearty stewed fish cheeks are inventive starters, and a smattering of 'rolls' are on offer (think ume shiso roll)." - MICHELIN Guide
