«Ichido» means «one time» in Japanese. Experience the ephemeral dining experience from Geoffrey Reed, a chef, forager, and fisherman. Geoff has 20+ years of culinary experience, cooking with James Beard award winning chefs at restaurants in both the US and Japan. This ever-changing menu features a bounty of seafood, with highlights from the farmer's market and cuts from the butcher.
+$30 Sequoia sake flight
+$10 glass of wine
*Each course changes upon availability of ingredients, with the final menu not set until the day of the dinner. No vegetarian options available, but please reach about other allergies or dietary restrictions.
Reserve seats in advance: bit.ly/2v4CEjC
Course 1: Hassun
A selection of seasonal pickles + small farmers market bites.
Course 2: Boquerones
Cured local anchovies, soba noodles, heirloom tomato, chrysanthemum pesto.
Course 3: Halibut Sashimi
Sashimi slices with yuzu kosho, ginger, green onion, soy, citrus, sizzling roasted garlic sesame oil.
Course 4: Dungeness Crab Congee
Rich crab broth, sweet corn, roasted mushrooms, okra, pine nut, tofu, zest.
Course 5: Pork Belly
Slow braised, roasted broccoli, wholegrain mustard hoisin, sansho fingerling potato, poached egg, pickled onion.
Course 6: Miso Creme Brulee
Saikyo miso, seasonal fruit, shiso-honey, green tea, almond.