A restaurant in a restaurant. Chef Josiah revives his two Michelin-starred L.A. institution with an intimate 14 seat back stage dining room with Chef/Partner Ken Takayama. Chefs and sommeliers guide guests through a culinary adventure, where the kitchen and dining are one.

Working with California farmers from San Diego to Napa Valley, Chef Josiah sources the most unique and best ingredients available. The 18 servings symphony fuelled by California’s finest suppliers – plucks from experiences with them all, marrying global flavors with classic and contemporary techniques, using flavors from around the world.

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- SAMPLE MENU -


Oyster Shooter, Purple Tomatillo, Horseradish, Cucumber and Lime

Aji Tart, Yuzu Kosho, Keluga Caviar

“Caesar” Celtuce, Sword Lettuce, Smoked Anchovy

A5 Wagyu, Sake Lees, Enoki, Potato Chip

Rosemary Scented Sunchoke Soup, Potato, Sunflower Seeds, Whipped Comté

Chilled Sea Kelp Consumé and Noodles, Sea Vegetables, Mustard

Shima Aji, Tatsoi, Green Radish, Pine Nut, Fig Leaf, Nasturtium

Uni Cromesquis
Santa Barbara and Hokkaido, Fermented Yuzu Honey

Golden Osetra Caviar
Channel Island Spiny Lobster, Cauliflower Custard, Lobster Bisque

Hokkaido Scallop “Ravioli”
Celeriac, Green Apple, Walnuts and Rose

Wild Turbot
Matsutake Mushroom, Young Leeks, Wasabina, Galangal

Marcho Farms Veal
Ris du Veau, Autumn Squash, Napa Cabbage

Aged Liberty Duck
Scarlet Beet, Chanterelle Mushrooms, Jujube, Rouennaise

Honey Crémeux, Cirone Farms Pear, Sheep’s Yogurt, Yuzu

Stracciatella, Houjicha, Mascarpone, Almond, Kuromitsu

Brie Tart

Quince and Yuzu Jelly

Salted Caramel Chocolate

Fruit of the Day

- Sample menu and wine list subject to change -