Chef Kuniko Yagi and Pastry Chef Ramon Perez of Sona - Los Angeles, CA

Fiji Tuna with Beets, Eggplant, and Umbidou Seaweed

Sake and Harissa-Marinated Cod with Sunchoke Puree, Dehydrated Black Olive, Cippolini Onion, Shishito Pepper, and Crystalline

Foie Gras with Corn Puree, Roasted Plum, Pineapple, Green Tea Mochi, and Okinawan Black Sugar

Foie Gras with Corn Puree, Roasted Plum, Pineapple, Green Tea Mochi, and Okinawan Black Sugar

Poussin Roulade with Chanterelles, Sweetbreads, Compressed Cucumbers, and Mitzu Dashi

Pouisson of Young Chicken Roulade with Chanterelles, Sweetbreads, Compressed Cucumbers, and Mitzu Dashi

Blood Peach Sorbet with Watermelon, Dehydrated Yogurt, Lime Zest, and Caramel

Poached Figs with Buckwheat Sable, Shiso Ice Cream, and Yuzu Marshmallow

Black Sesame Sponge Cake with Lemongrass Ice Cream and Passionfruit Sorbet with Praline and Mustard Seed

Caramalized White Chocolate with Burnt Milk Ice Cream and Espresso

Caramalized White Chocolate with Burnt Milk Ice Cream and Espresso

Chef Kuniko Yagi

Pastry Chef Ramon Perez

Sona

Sona

Sake and Harissa-Marinated Cod with Sunchoke Puree, Dehydrated Black Olive, Cippolini Onion, Shishito Pepper, and Crystalline