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The Progress
BBQ Half Duck
Caviar Potato Cloud
Raw scallop crudo with avocado, pomelo and cherimoya
Local Halibut Crudo
Anchovy Sambal‑Chile Clams
Burrata with Fried Butter Beans
Smoky half‑duck served multiple ways—breast, confit leg, fried wing—around peanut fried rice, rich and texturally varied
Whimsical, airy mashed‑potato‑like cloud with bursts of salty caviar
Pristine raw scallop layered with creamy avocado and bright pomelo — delicate and stunning
Halibut crudo with lime-pickled rhubarb and shiso — a seasonal raw plate.
Clams in anchovy‑infused sambal, delivering salty, umami‑rich punch
Burrata with crispy butter beans and Yerena Farms strawberries — a seasonal fixture.
Brown butter seaweed noodles
Chewy noodles in nutty brown butter with oyster mushrooms and bonito flakes
Seaweed Noodles
House seaweed noodles with brown butter and dashi — Nordic-Asian crossover platter.
Thick Cut Porcini Toast
Buttery toast topped with porcini mushrooms, packed with umami and rich flavor
Pig Head
Thinly shaved pork head with fennel and pear, light and charcuterie‑like
Crispy lamb’s tongue‑katsu
Lamb tongue breaded and fried katsu-style — adventurous, crispy, and deeply savory
Soufflé Cheesecake
Light, airy cheesecake with a hint of tea aroma—surprisingly memorable dessert
Radicchio & Persimmon Salad
Punchy mustard‑dressed radicchio with sweet persimmons and crunchy pecans
Whole Fried Fish
Doughnuts With Chocolate Ice Cream And Pear
Based on 1,309 reviews
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