Tell me more, I’ll get better.
Sign up and I'll remember your taste, your people & your saves.
© 2026 Go Playfully Inc
Tell me more, I’ll get better.
Sign up and I'll remember your taste, your people & your saves.
© 2026 Go Playfully Inc
Chef Scott Yonamine trained nine years in Japan, and it shows in every piece. His omakase at Rosewood Miramar brings Tokyo-level precision to Montecito: Toyosu fish, Half Moon Bay wasabi, and an atmosphere that's surprisingly intimate for such a polished room.
They recommend it:
Chef Scott Yonamine trained nine years in Japan, and it shows in every piece. His omakase at Rosewood Miramar brings Tokyo-level precision to Montecito: Toyosu fish, Half Moon Bay wasabi, and an atmosphere that's surprisingly intimate for such a polished room.
They recommend it: