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Harbor House Inn
Contemporary Japanese
The lace lichen gets plucked from overhanging trees on the Mendocino coast and ends up on your plate, which tells you most of what you need to know about this two-Michelin-star tasting menu perched above the Pacific in Elk. Matthew Kammerer's cooking runs Japanese-accented and hyper-local, with sea urchin and foraged seaweed doing the heavy lifting. The sourdough is flecked with sea lettuce, and the drive out here, genuinely remote, is part of the whole production.
The awards strongest first
- Michelin Guide 2 Stars
- Sunset Restaurants · Where to Eat and Drink
- James Beard Awards 2025 · Nominee · Outstanding Hospitality
- Los Angeles Times The 101 Best Restaurants in California
- James Beard Awards 2022 · Semifinalist · Best Chef: California · Matthew Kammerer
- James Beard Awards 2023 · Semifinalist · Best Chef: California · Matthew Kammerer
- The 50 The 50 Discovery
One number, weighted & current 94
How we scoreThe dishes from the writeups
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Sea urchin
“elevating not only delicacies like sea urchin, but also more humble items like seaweed harvested from the nearby coastline”
Michelin Guide -
Sake-poached abalone
“Compelling, Japanese-accented creations have included a sake-poached abalone paired with a luscious sauce made from its liver.”
Michelin Guide -
Grilled wakame ice cream
“Fantastic sourdough is flecked with sea lettuce and grilled wakame ice cream has been a favorite since the very beginning.”
Michelin Guide -
Sourdough
“Fantastic sourdough is flecked with sea lettuce”
Michelin Guide
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