Nisei

Meals unfold across seven- or ten-course tasting menus rooted in David Yoshimura’s background as a second-generation Japanese American. The kitchen centers its approach on seasonal sourcing, direct partnerships with farmers and fishermen, and waste-conscious cooking. To match the food, Master Sommelier Andrey Ivanov oversees a beverage program pouring wines and sakes from around the globe, sitting directly alongside sister bar Iris.