Summer Serenity: Kayaking the Russian River in Guerneville

There's something truly magical about a summer day spent on the Russian River in Guerneville, California. The warm sun on your skin, the gentle current guiding your way, and the lush redwood canopy overhead create an idyllic escape from the everyday. And for me, the best way to experience it all is from the peaceful vantage point of a kayak.

Guerneville, nestled amongst the towering redwoods, offers unparalleled access to the Russian River. Rental shops abound, making it easy to grab a kayak, paddle, and life jacket and set off on your adventure. The river here, especially in summer, is calm and slow-moving, making it perfect for all skill levels, from complete beginners to seasoned paddlers. You can opt for a leisurely out-and-back trip from Johnson's Beach, or arrange for a shuttle service to take you upstream for a longer, one-way float. Either way, you're in for a treat.

At Johnson's Beach in Guerneville, We rent a double kayak for a full day at $100. During the summer months, when the dams are in place, you have the freedom to paddle both upriver and downriver, returning to Johnson's Beach at your leisure. However, later in the season when the dams are removed, the river transforms into a one-way journey. You'll embark on a scenic five-mile paddle downriver to Monte Rio, where a convenient shuttle service will be waiting to transport you back to Guerneville. Knowing we wouldn't have the energy to paddle back to Guerneville, we opted to return the kayak at Monte Rio instead. Three hours on the water had already worn us out!

As you glide silently through the water, the Russian River truly comes alive with wildlife. The summer months bring out a vibrant array of birds, and from the quiet of your kayak, you get a front-row seat to their natural habitat. You might spot a majestic osprey circling overhead before plummeting to snag a fish, or a great blue heron standing statuesquely at the water's edge, patiently waiting for its next meal. Kingfishers dart across the water with their distinctive chattering calls, and various ducks and geese paddle lazily along the banks. It's a birder's delight, offering a perspective you simply can't get from the shore.

One of the joys of kayaking the Russian River in summer is sharing the experience with other river enthusiasts. It's a popular spot for families, friends, and even their four-legged companions. You'll often see happy dogs perched on the front of kayaks or canoes, ears flapping in the gentle breeze, sometimes even taking a joyful plunge into the cool water. And speaking of canoes, it's not just kayaks out there. Many people opt for classic canoes, some laden with picnic baskets and coolers, adding to the relaxed, communal atmosphere. There's a wonderful variety of watercraft, from inflatable rafts to stand-up paddleboards, each with its own unique "style" of enjoyment.

Beyond the wildlife and the diverse fleet of boats, the human element adds a special charm to a Russian River kayaking trip. You'll pass groups laughing and splashing, families enjoying a riverside picnic on a secluded beach, and individuals simply soaking in the tranquility. There's a shared sense of appreciation for this beautiful natural setting. As the afternoon sun begins to cast long shadows through the redwoods, you realize how effortlessly the hours have slipped by. Kayaking the Russian River in Guerneville during summer is more than just a paddle; it's an immersive experience that rejuvenates the spirit and creates lasting memories.

The Return to Benu: A Culinary Decade in Review

by Wen California Michelin Star San Francisco Bay Area

Returning to Benu in 2025, a full decade after my initial visit in 2012, was less a trip down memory lane and more a journey into a re-imagined culinary landscape. My first visit to Benu was memorable, but the space, while refined, felt a touch more formal and perhaps a shade darker. The 2025 iteration, however, embraces a lighter, more contemporary aesthetic. The remodel has opened up the space, allowing natural light to play a more significant role. The color palette seems to have shifted towards softer grays, whites, and natural wood tones, creating an atmosphere that feels both sophisticated and remarkably serene. The tables, still generously spaced, contribute to a sense of intimacy without feeling isolated. There's a subtle warmth now, an invitation to settle in and truly savor the experience. It's a testament to thoughtful design, where every element contributes to a cohesive and comforting environment, setting the stage perfectly for the culinary artistry to unfold.

The "parade of small delicacies" that initiates the meal was, as before, a masterclass in precision and concentrated flavor. The iconic "Thousand-Year-Old Quail Egg" with preserved ginger, a dish I fondly recalled from my previous visit, was presented with even greater delicacy, its subtle complexities amplified. The "Xiao Long Bao," a signature, has undergone a subtle but impactful transformation. While the original was superb, this 2025 rendition, perhaps with a different filling or wrapper, felt even more refined, with a delicate balance of broth and filling.

My return to Benu in 2025 confirmed its status as a culinary titan. The remodeled interior enhances the dining experience, creating a more inviting and harmonious space. More importantly, Chef Corey Lee's vision continues to evolve, pushing the boundaries of contemporary Asian-inspired cuisine while maintaining a profound respect for tradition. It’s a testament to how a restaurant can mature and refine its offering, remaining at the pinnacle of fine dining. Benu in 2025 is not just a restaurant; it is an institution that consistently delivers an unforgettable symphony of flavors, textures, and hospitality.

Atelier Crenn: Where Food Becomes Art and Storytelling

by Wen California Michelin Star San Francisco Bay Area

The Atelier Crenn experience transcends exquisite cuisine. Chef Crenn's personal touch elevates the evening, as she graciously greets each table, offering a warm handshake and genuine conversation. Chef Crenn made history in November 2018, earning three Michelin Stars and solidifying her place as the first female chef in the US to reach this pinnacle. Her culinary prowess is undeniable. This intimate gesture transforms a meal into a cherished memory, a testament to her dedication to hospitality. It's a rare and beautiful moment, where culinary artistry meets heartfelt connection, leaving guests with a lasting impression of warmth and welcome.

Cyrus Restaurant Revisited: A Culinary Adventure in Geyserville

by Wen Michelin Star Napa & Sonoma

Returning to Cyrus Restaurant in Geyserville feels like reuniting with an old friend—a friend who always has something new and exciting to share. Stepping into this culinary haven once again, I'm greeted by the familiar elegant ambiance that promises an evening of indulgence and discovery. It's a place where every visit feels like a special occasion, and this time is no different.

Our culinary adventure began in the first room, the Bubble Lounge. We were welcomed with a selection of cocktails alongside a playful display – a long plate of miniature canapés, each a delightful exploration of one of the five fundamental tastes: sweet, sour, salty, bitter, and umami. This felt like a lighthearted promise from the chefs, a hint that they would orchestrate a harmonious dance of flavors throughout the entire meal.

Canapés: (left to right)

Sweet: Garlic Chive Madeleine | Sour: Green Strawberry, Yogurt, Basil | Salty: Gougère with Comte Fondue | Bitter: Charred Spring Onion "Cannoli" | Umami: Bamboo Rice Ship, Sesame Yolk Jam, Seaweed Chocolate

The next chapter of our culinary adventure unfolded – the kitchen table. Here, Chef Keane himself takes center stage, presenting a seven-course tasting menu at an angular, U-shaped counter. This intimate setting creates an almost cinematic experience, fostering a sense of connection with the culinary maestro as he unveils each course.

As I settle into my seat, I can't help but marvel at the menu, which seems to have undergone a transformation since my last visit. Chef Keane presents some of his most celebrated creations, including his signature billi bi, a French mussel soup infused with the essence of fennel. While some old favorites remain, there are also intriguing new additions that pique my curiosity. It's a testament to Cyrus's commitment to innovation and creativity, always striving to push the boundaries of culinary excellence.

Cyrus's meal concludes in grand fashion at the Chocolate Room. This hidden gem offers a dramatic finale. Imagine a cascading wall of chocolate – a feast for the eyes before you indulge in the house-made hot chocolate.

What truly sets Cyrus apart is not just the food, but the overall dining experience. From the moment you walk through the door, you're greeted with warmth and hospitality that makes you feel like a cherished guest. The staff at Cyrus are attentive and knowledgeable, always on hand to offer recommendations or answer any questions you may have. It's this personal touch that elevates the dining experience from merely enjoyable to truly unforgettable.

In conclusion, returning to Cyrus Restaurant in Geyserville is like embarking on a culinary adventure—one that never fails to delight and surprise. With its innovative cuisine, impeccable service, and inviting ambiance, Cyrus continues to set the standard for fine dining in Sonoma County. Whether you're a first-time visitor or a returning patron like myself, Cyrus never fails to impress, leaving you eagerly anticipating your next visit.

A Culinary Convergence: SingleThread x Den Collaboration

by Wen Michelin Star Napa & Sonoma

In October 2023, the culinary world held its breath as Healdsburg's three-Michelin-starred SingleThread, known for its exquisite farm-to-table Japanese-inspired kaiseki, announced a special collaboration with Tokyo's playful and inventive two-Michelin-starred Den. This highly anticipated event promised a rare convergence of two distinct, yet complementary, gastronomic philosophies, creating a dining experience that was, by all accounts, nothing short of remarkable.

Stepping into SingleThread is always an immersion in omotenashi, the Japanese art of hospitality, and for this collaboration, that meticulous care was amplified by the anticipation of Chef Zaiyu Hasegawa's vibrant influence. The usual serene elegance of the dining room seemed to hum with an added layer of excitement. Diners settled in, ready for a journey that would blend SingleThread's refined seasonality with Den's signature wit and boundary-pushing techniques.

While an exact course-by-course menu for this exclusive engagement remains a cherished memory for those fortunate enough to attend, the essence of the collaboration was palpable. One could envision SingleThread's iconic "first course" — an elaborate spread of countless delicate bites showcasing Sonoma's bounty — subtly infused with Den's whimsical touches. Perhaps a pristine Dungeness crab preparation from SingleThread found its surprising counterpart in Den's renowned "Dentucky Fried Chicken," here reimagined with local ingredients and an elevated presentation, maintaining its playful heart while adhering to SingleThread's rigorous standards.

What made this collaboration truly special was not just the exceptional food, but the evident camaraderie between the chefs and their teams. There was a palpable sense of shared respect and a mutual desire to create something extraordinary for their guests. This event was more than just a pop-up; it was a demonstration of how culinary innovation thrives when great minds come together, pushing boundaries while honoring tradition. The Chase Sapphire presentation allowed for an accessible yet exclusive experience, solidifying its place as a truly memorable event in the 2023 culinary calendar. This collaboration was a testament to the power of shared passion and the boundless possibilities of gastronomy.

A Geyserville Gem | Cyrus restaurant

by Wen Michelin Star Napa & Sonoma

Cyrus offered one of the creative and delicious non-alcoholic pairing menus we'd experienced any in the world. (The only one comparable is Aviary in Chicago.) Most restaurants opt to offer pre-bottled/pre-made juices but the beverage director (also named Cyrus!) created inventive drinks with fresh ingredients that just so happened to not have alcohol --he didn't just phone it in. Each beverage matched the course it was design for and added to the dish. I was really impressed with the level of thoughtfulness and detail that this pairing menu provided.

Nisei Restaurant 二世 | Modern Japanese fine dining

by Wen Michelin Star San Francisco Bay Area

Big Sur California

by Joyce California United States

Big Sur is probably one of the most famous and celebrated California destinations in terms of natural beauty, but for various reasons it’s never been high on my to-go list. Partly because the pandemic has limited my travel options, and partly because I finally put in the time to research the area, I was finally curious enough and took a 3-night trip there in early May, 2021. Well, now I’m a believer!

6 Big Sur Attractions You Must Not Miss!

Big Sur consists of a roughly 30-mile stretch along the California coast on the famed Highway 1 between Carmel and San Simeon. Here are some of the places we visited on this trip from north to south.

Did you know calla lilies grow naturally in the wild in swampy areas? I’ve seen calla lily patches in the past on other hikes but never made the connection. Look for “Garrapata State Beach Parking” on Google Maps (and some cars parked on the dirt patch on either side of Highway 1). After you park, look for the “Garrapata State Park” sign and you’ll see a narrow trail that goes down towards the beach. Head north to get to the little valley full of wild calla lilies! I think peak bloom season may be earlier in March or April, because many of the lilies we saw were already wilting/dried up. At the valley of the lilies there are some steps that go up to a trail that takes you back onto the highway, at a point a bit north of where you parked. Here you can get a full view of the valley of the lilies from the top and walk back along Highway 1 to your car (or you can go back down and back-track on the trail, and go further south where the trail leads to a stretch of beaches).

There are a lot of trails (and camping) in this huge state park, but this was the only hike we did here. This trail starts at Big Sur Lodge near a small creek, and is about 4 mile roundtrip (took us a little over 2 hours). You slowly zig-zag uphill towards Buzzard’s Roost view point, and there are many pretty wildflowers along the way. You can then make a loop from the top to get back down, though we ended up going up and coming down the same way. It was still quite foggy when we made it to the peak on our morning hike, so we did not get the famed view of the coast from the top.

The Keyhole Arch at this beach may be the second most famous sight associated with Big Sur – it’s a popular sunset photography spot, as the sunlight streams directly though the keyhole at sunset, especially during the winter months around the winter solstice. My picture of the Keyhole Arch here is from 2016 (when we made a detour on a drive from SF to LA). On this most recent May 2021 trip, it was so windy on the beach the wind-whipped sand bit into our exposed skin like a million little needles. We quickly snapped a few pictures and ran back to the car, and didn’t even get a proper view of the Keyhole Arch (which really was just a few more steps north along the beach). There are a few other arches and cool rock formations here, but the Keyhole Arch gets all the glory because of the sunset phenomenon. Pfeiffer beach is also known as the Purple Beach, as the sand is purple from the manganese garnet deposits that wash down onto the beach from the surrounding hills. To get to this beach, take Sycamore Canyon Road (which requires a sharp right turn if you’re coming southbound) off Highway 1. It’s a 2-mile, very narrow, not really paved, road with turnouts that leads to two parking areas for the beach. Both parking areas are a very short walk to the beach.

A short ¼ -mile walk from the parking lot leads to a deck overlooking the beautiful McWay Cove and the McWay Falls. It is a small waterfall and we didn’t see it at first. There are a few other (longer) trails in this park, but they were all closed during our visit, though may be due to recent fires/rains rather than the pandemic? We also noticed a lot of people parked off Highway 1 just before the park entrance, so you can get a view of the cove and waterfall on the highway without actually entering the park.

This is where we stayed on this trip. Situated right in Pfeiffer Big Sur State Park, staying here also gives you complimentary day passes to all 3 state parks in Big Sur (Pfeiffer Big Sur, Andrew Molera, and Julia Pfeiffer Burns). All the units are cottages of different sizes. We chose the Kitchenette Cottage that had a bedroom with a queen bed, a living room with a pull-out couch, and a kitchen that included a refrigerator, stove, microwave, a small coffee maker, a toaster, and basic kitchen supplies (pot, pan, dishes, utensils — bring your own cooking oil, salt/pepper). There is a café at the main lodge, but the main restaurant was still closed due to the pandemic. The accommodations here are basic but clean and comfortable; there is no Wi-Fi, and cellphone reception was spotty at best, but the location was great and allowed easy exploration of the area.

I would’ve liked to stay here during this trip, but by the time I found this place there weren’t good options for the dates I wanted, since most units are double-occupancies only. The lodging options range from hotel rooms of various sizes to cabins and cottages with kitchenettes. All the rooms and cabins/cottages have views of or decks that look into the woods, the décor seems rustic but modern, and overall these accommodations are probably luxurious compared to Big Sur Lodge. And all rooms have Wi-Fi! Haha.

Other Practical Tips

Download offline Google map of the area. As alluded to above, cellphone reception is overall pretty minimal in Big Sur, and most of the restaurants we went to didn’t offer Wi-Fi either. Download an offline map before your trip and you’ll still be able to search for various sights and navigate between sites during your stay.
Fill up your gas tank before you get to Big Sur. There are gas stations in Big Sur but they are understandably pricey, as it can’t be easy to truck gasoline into Big Sur.
Carmel is only about 25 miles north of Big Sur (about a 40-min drive), so one of the nights we drove up there for dinner. It makes a nice side-trip if you have a longer Big Sur stay (or want different dining options), also a good option if you want to restock groceries for a longer stay. Just remember this stretch of Highway 1 does not have street lights! So definitely drive carefully if you’re getting back to Big Sur after dark.

Continue reading →

SingleThread Farm’s Usu-zan Hot Pot Experience

by Wen Michelin Star Napa & Sonoma

Our stay at SingleThread Inn on the night of March 7, 2021, was nothing short of magical, transforming my birthday celebration into an unforgettable experience. Joined by our dear friends Joyce, who flew in from Los Angeles, we were ready for a much-anticipated culinary adventure, even amidst the ongoing pandemic.

Upon entering our room at SingleThread Inn, the immediate impression was one of unparalleled thoughtful luxury. It felt less like a hotel room and more like a meticulously curated personal haven. A beautiful, handwritten birthday card was prominently displayed, an incredibly touching and personal touch that instantly made us feel cherished. Beside it, an exquisite spread awaited: decadent desserts, a bottle of fine wine, and a state-of-the-art matcha machine. Every detail, from the elegant presentation to the bespoke amenities, signaled an extraordinary stay.

SingleThread’s innovative response to the times, their "Usu-Zan" tent setting, promised an evening of both safety and unparalleled immersion. From the moment we entered the Usu-Zan tent, we were transported. It wasn't just a tent; it was a meticulously crafted environment designed to evoke the serenity of a Japanese forest. The attention to detail was astounding, from the traditional furnishings that invited a sense of calm to the artfully placed greenery that blurred the lines between indoors and out. It was a testament to SingleThread's commitment to creating an all-encompassing experience, even within the constraints of the time. The ambiance was intimate and exclusive, making our celebratory dinner feel even more special and personal.

The first course features an array of tiny bites, artfully presented on a bed of flowers and branches from the restaurant's farm.

The heart of SingleThread's philosophy lies in its deep connection to the land. The menu was a direct reflection of what Katina Connaughton's 24-acre farm yielded. This wasn't merely "farm-to-table" as a trend, but a profound commitment to seasonality and hyper-local sourcing. Over 70% of the produce, along with honey, eggs, and olive oil, came directly from their farm, harvested daily to ensure peak freshness and flavor. This dedication ensured that every dish was a vibrant snapshot of the spring awakening in Sonoma.

The Usu-Zan experience offered a unique twist on SingleThread's renowned tasting menu: a hot pot centerpiece. That evening, we indulged in the Wagyu Shabu-Shabu hot pot, a truly exquisite choice. The thinly sliced, marbled Wagyu beef was presented impeccably, alongside an array of seasonal vegetables and delicate broths. The joy of swishing the tender beef and vibrant produce through the simmering broth was a sensory delight. Each bite was a harmonious blend of flavors and textures, showcasing the pristine quality of the ingredients that SingleThread is celebrated for.

Celebrating my birthday at SingleThread Farm, within the unique Usu-Zan setting, was an experience that truly exceeded all our expectations. It wasn't just a meal; it was an immersive journey that engaged all our senses, a testament to culinary innovation and heartfelt hospitality during challenging times. Sharing this extraordinary evening with Joyce made it even more memorable. SingleThread proved once again why it stands as a pinnacle of fine dining and bespoke accommodation, leaving us with cherished memories of a truly special celebration.

p.s. SingleThread offers a delightful surprise: komatsuna seeds tucked within the menu. This thoughtful gesture allows guests to take a piece of the farm home, fostering a deeper connection to their philosophy and the seasonal bounty they champion. It was a truly unexpected and charming discovery!

AUBERGE DU SOLEIL

by Wen Napa & Sonoma

Auberge du Soleil

180 Rutherford Hill Rd., Rutherford, CA 94573
(707) 963-1211
www.aubergedusoleil.com
American

BRUNCH MENU

Bread & Butter

muffins, house made pastries & artisanal breads

Beginnings

potato gnocchi, wild Mushrooms, pea shoots, parmesan nage

Oysters

Sustenance

duck confit hash, slow cooked farm eggs, mâche, red wine sauce

Dessert

crispy filo wrapped chocolate dumplings
tarragon ice cream, arbequina olive oil

MANRESA

by Wen Michelin Star San Francisco Bay Area

Manresa

320 Village Ln, Los Gatos, CA 95030
(408) 354-4330
www.manresarestaurant.com
American

Chef’s Menu – 2013

After enjoying a fabulous meal in 2009, we returned with a party of five for a winter menu. Menus change with the seasons. I must say the service continues to excel. Food comprised of nine dishes plus desserts. Each course was a work of art, visually and in its preparation and taste.

Amuse Bouche

red pepper and black olive madeleines

Bread

house-baked bread

First Course

local milk panna cotta with abalone

Second Course

Third Course

locally grown greens, flowers and herbs and “soil”

Fourth Course

Fifth Course

Sixth Course

Seventh Course

Eigth Course

Ninth Course

Petit Fours

January Menu

LA FOLIE

by Wen San Francisco Bay Area

La Folie

2316 Polk St, San Francisco, CA 94109
(415) 776-5577
www.lafolie.com
French

CHEF’S FIVE COURSE MENU

We ordered the 5 course piggy menu and were STUFFED. You don’t want to ruin your expensive meal by overeating! Presentation is beautiful. The dessert course was probably the least outstanding.

Bread

french baguette

Amuse Bouche

egg yolk with leek cream soup

Osetra Caviar

Brentwood Farms Sweet Corn Soup

lobster, truffle, crispy sweetbreads

Seared Day Boat Scallop & Crispy Sweetbreads

on nantais carrot puree, truffle vinaigrette

Quail and Squab

stuffed with mushrooms, wrapped in crispy potato strings, truffled jus

Seasonal Sorbets

mixed berries sorbet and yuzu granite, passion fruit sorbet cannoli

Petit Fours

chocolate plantain, canele de bourdeaux, madeleines with brandied cherries, apricot pate de fruit

Kayak Rentals and River Adventures

Wildlife Wonders and Avian Encounters

Fellow Travelers: Dogs, Canoes, and Unique Styles

The Human Element and Unforgettable Moments

Benu Revisited: A Decade of Evolution and Refinement

The Unfolding Narrative of the Menu

Chef Lee's Enduring Vision: Benu's Confident Evolution

Xiao Long Bao with supreme soup

half-dried halibut with short grain rice

potato, leek, chrysanthemum

Beyond Expectation: Benu's Exquisite Honey Butter & Bread

The Art of the Entrée: Surprising Delights

roast quail with maple & soy sauce

roast quail, white stew of lettuce, peas & bacon

charcoal-grilled beef rib braised w pear, mountain yam, minari, beet

The perfect sauce for charcoal-grilled beef rib

A Continued Legacy of Excellence

strawberry, omija, rose, olive oil

milk pudding, salt, smoke, peat

grapefruit curd tart

mint

A Culinary Poem Unfolds

Kir Breton

Gougère

Acorn

Atelier Crenn transcends mere dining; it's a curated narrative.

Hakurei Turnip Oyster

Bluefin Tuna, Sesame & Kohlrabi

Scallop, Mandarin & Fish Sauce

Brioche & Herbs Butter

Potato & Vin Jaune

King Crab & Capers

French Onion Soup

Black Cod, Yogurt & Broccoli

Turbot Mousseline & Mussel

5 course dessert

Green Goddess

Olive

Yuzu Custard

Pear & Champagne

Chocolates

The Bubble Lounge

Kitchen Table

Kitchen Table at Cyrus

White Asparagus, Ponzu, Candied Ginger

Blue Fin Tuna, Plum, Sea Lettuce-Sansho Furikake

Uni, Pea and Fermented Carrot Tart

“Oreo” Foie Gras Torchon, Black Garlic, Rhubarb

Artichoke, Sake Lees, Lettuce Puree

Chawanmushi, Blue Crab Fava Bean Fondue, Yuzu Foam

Dining Room

Sobacha Epi, House Cultured Butter

Soba Wrapped Black Cod, Ginger Shiso Dashi

Poussin, Miso Morels, Creamed Ramps and Fava Greens

Sonomo Coast Lamb, Creamed Corn, Squash, Green Tomato

Brillat Savarin, Strawberry, Fennel Pollen Brioche

Black Lime Cake, Poached Aloe, Hearts of Palm

Non-Alcoholic Pairing Menus

Sakura "Rose Champagne" - coconut, white sesame, cherry blossom, lime

Raspberry Refresher - rosé raspberry coulis, hibiscus & rooibos tea, golden balsamic

Carrot Soufflé - caraway, orange blossom, turmeric, sunflower seed

Apple Martini - Pink lady apple, sunomono cucumber, shio-koji, blistered shishito

Tea old fashioned - keemun & oolong, ginseng, miso, burnt sugar

Pineapple Sunrise - golden raisin, chamomile, honey, balsamic float

Mignardises

Chocolate Room - A secret dessert closet?

SingleThread: A Symphony of Seasons and Evolution

Early Autumn in Sonoma

Kinmedai

Warm Silken Tofu

Roasted Heirloom Tomato, Jimmy Nardello, and Yuzu Kosho

Chef Zaiyu Hasegawa

DEN's Playful Precision Meets SingleThread's Harvest Heart

Dentucky Fried Chicken

Sticky Rice, Plum, and Red Shiso

Den Salad/Badger-Flame Beets, Tomatoes, Salanova, and Potato

Fried Summer Squash

DEN's Playful Precision Meets SingleThread's Harvest Heart

Nodoguro/Summer Squash, Goma Mochi, Zucchini Herb

Sonoma Wagyu/Apple, Kohirabi, & Alba Truffle