Fine Dining
🥚"the slow poached egg yolk (I don't know how they do this)"
🍽️"dinner to feel like a ceremony" (The Adventurist Magazine)
🍚Chopsticks appear at course 8 for the rice and bouillon
Treat dinner like a ceremony at Oakland's only two-Michelin-star restaurant. Chef James Syhabout's Thai-Chinese heritage shines through in precise, unexpected flavor combinations: think slow-poached egg yolk with smoked dates, or donabe rice with chanterelles and local miso. The hushed, minimalist room lets the food command all the attention.
Two-Michelin-star dining
East-West flavor fusion
Intimate hushed atmosphere
Ceremonial tasting experience
Fine Dining🥚"the slow poached egg yolk (I don't know how they do this)"
🍽️"dinner to feel like a ceremony" (The Adventurist Magazine)
🍚Chopsticks appear at course 8 for the rice and bouillon
Treat dinner like a ceremony at Oakland's only two-Michelin-star restaurant. Chef James Syhabout's Thai-Chinese heritage shines through in precise, unexpected flavor combinations: think slow-poached egg yolk with smoked dates, or donabe rice with chanterelles and local miso. The hushed, minimalist room lets the food command all the attention.
Two-Michelin-star dining
East-West flavor fusion
Intimate hushed atmosphere
Ceremonial tasting experience