The kaiseki menu progresses through a series of small plates featuring seasonal ingredients like fresh fish, vegetables, and foraged elements prepared in varied ways from raw to grilled. Chef Niki Nakayama draws on classical Japanese structure while incorporating California produce for a modern twist that emphasizes balance and surprise in each course. Diners experience a symphony of textures from silky sashimi to crisp tempura alongside temperature shifts from chilled to hot. The presentation on handmade ceramics elevates the multi-course journey into something meditative and refined.