00:00The tasting menu reservations, we get three or four hundred people on wait lists per day.
00:05We were very surprised to receive the news that we'd actually won a Michelin star.
00:10I didn't even think that was possible for a order at the counter restaurant and a food court.
00:15We're going to be doing 10 courses total.
00:18We always start the tasting menu with oysters and clams.
00:22In Mexico, we call it conchas.
00:24Large shell is going to be our geoduck ceviche.
00:27Small, dark one across from it.
00:29It's a Baja California blood clam, which is a traditional bivalve from northern Mexico.
00:35With the uni on it is our grassy bar oyster from Morro Bay, California.
00:39On the other side, chigoku oyster from Washington State.
00:42Our first hot bite today is going to be our purple sea urchin, dungeness crab and butternut squash soup.
00:49These are absolutely delicious.
00:51I absolutely love them.
00:52This is our dungeness crab taco.
00:54We get these beautiful live crabs in from Fort Bragg, steamed and picked in-house.
00:58The sauce on the plate is a crab butter salsa matcha.
01:02The crab taco, incredible.
01:04If I was on death row, that would be my last meal.
01:06This is a binchotan grilled soft shell crab.
01:11The chili has a kick to it.
01:13Appreciate it.
01:14This looks really, really good, chef.
01:16Everything is so good.
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