Culver City, Los Angeles · restaurant
A kaiseki restaurant in Culver City where thirteen seasonal courses are built around California produce at its peak. Except for one dish that never leaves: a twirl of spaghetti with abalone, pickled cod roe, and black truffle. The room is spare and focused, the pacing deliberate, with a Michelin star in place and reservations going weeks out.
Thirteen seasonal courses built around California produce at its peak
Grilled A5 wagyu from the seasonal kaiseki menu, delicate and light
Spaghetti with abalone, pickled cod roe, and black truffle — the one permanent course