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In a compact Santa Barbara counter near the Montecito Inn, two chefs work in sync, torching slices of A5 wagyu and Japanese tuna, finishing them with brown sugar, chili ponzu, fried onions—ingredients that treat omakase as a kitchen's playground rather than a tradition to revere. The mood is convivial and loose, the chefs eager to talk; later seatings reward patience with extra courses.
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