Chef Bruce Ricketts has designed a deeply personal restaurant where Japanese precision meets Filipino soul. Unfolding at the sweeping acacia counter, the omakase experience blends traditional sushi with inventive touches such as foie gras parfait with pineapple. In a thoughtfully composed menu, which includes home-smoked tuna, it's the classics that shine brightest. The curated wine pairings round off a refined journey that reflects the chef's passions.