ADDISON BY WILLIAM BRADLEY

Sesame‑seasoned Koshihikari rice with reserve caviar (“eggs and rice”)

A creamy, umami‑rich rice crowned with luxurious reserve caviar—Addison’s signature and most lauded dish

Chips and dip riff (with optional caviar add‑on)

A whimsical elevated snack—crispy chips with refined dip, optionally topped with caviar

Chicken liver churro

Playful bite blending savory chicken liver with crisp churro form—an inventive opener

Shellfish chawanmushi

Silky, savory custard studded with shellfish—masterful control of texture and flavor

Wagyu beef course (supplement)

Rich, tender wagyu—often cited as one of the best steaks diners have had

Yuzu custard (dessert)

Bright, citrus‑infused custard—light and refreshing finish

Cocoa Crunch with Mezcal (dessert)

Textural, chocolatey dessert with a smoky mezcal edge

Squab (not always recommended)

Rich squab course that some diners found fatty, gristly, or lacking in flavor

Malt vinegar crisps

Quail egg drop soup

Ginger tart

Spanish anchovies

Alfonsino

Tepache

Sourdough bread

Cantonese quail with yu choy and five-spice jus

Crispy horse mackerel with green garden and basil butter

Eggs and rice

Sake cured kanpachi nigiri