Nisei

"Nisei" refers to the American-born children of Japanese immigrants, which Chef David Yoshimura is; and the synthesis of that heritage forms the basis of this cuisine. Dining is taken seriously here, where the service team is personable and the chef is especially engaging. The kitchen employs both boldness and subtlety in their cooking, which abounds with personality and technical finesse, and the tasting menu is equal parts tradition and invention. Savor a dish of buckwheat infused potato tartlet with date miso puree and chicory or the nori maki filled with silken tofu and Blue Lake lava beans, finished with trout roe. Move on to the Santa Barbara uni in almond dashi foam with seaweed ice cream and the omurice topped with Japanese omelet and caviar. Wine and sake pairings are worthy, and the wagashi cart is a delicate treat.