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 -


A5 Wagyu, Sake Lees, Enoki, Potato Chip

Aji Tart, Yuzu Kosho, Aged Ponzu, Keluga Caviar

Scottish Pheasant “Roulade”, Black Truffle, Sauternes, Mustard Seeds

“Caesar” Celtuce, Sword Lettuce, Smoked Anchovy

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

Chilled Sea Kelp Consommé and Noodles, Sea Vegetables, Mustard

Shima Aji, Fig Leaf & Marigold Tonnato, Ice Vinegar

Uni Cromesquis
Santa Barbara and Hokkaido, Fermented Yuzu Honey

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

Stonington Maine Scallop
Celeriac, Green Apple, Walnuts, Rose

Wild Turbot
Morel Mushroom, Snow Crab, Winter Peas, Yellow Wine

Marcho Farms Veal
Ris du Veau, Black Salsify, Butterscotch, Sumac, Truffle

Aged Liberty Duck
Scarlet Beet, Chestnut Mushrooms, Coffee Date Puree, Rouennaise, Toasted Milk Bread

Chocolate, Hazelnut, Fennel, Mochi and Yuzu

Passion Fruit, Coconut, Lime, Lemongrass Tapioca

Hojicha Macaron

Brie Tart

Pomegranate Jelly

Fruit of the Day

- Sample menu and wine list subject to change -