Cali-Japanese. Born in Japan and raised in California, Chef Sylvan Brackett combines California ingredients with Japanese techniques. They grill pasture-raised chicken over a binchotan-burning Yakitori Grill.
The udon is kneaded, rolled and cut by hand. Their Wasabi root is grown in Half Moon Bay and ground on a sharkskin board. They make their own tofu, umeshu, umeboshi and other fresh pickles.
Dishes are meant for sharing