A counter and open kitchen showcase the culinary pyrotechnics of Chef Josef Centeno; and the deeply robust prix-fixe flaunts all the fireworks—think peak-season ingredients infused with wide-ranging flavors.The menu is inspired by the culinary traditions of Japan and Italy. For starters, thin slices of geoduck are tossed with top-grade abalone, charred onion, nori oil and citrus for a refreshing, flavor-brimming feast. Binchotan-grilled sea bream brings spring into focus with vegetables like locally farmed rapini and pea leaves. Hand-torn pasta with porcini "bolognese," lovage-dashi butter and salted shiso or the signature satsuki porridge with its moat of parmesan cream and rich Santa Barbara uni are standouts.