Dashi, Melted Brie, Shichimi Togarashi, and Garlic Chives | Chef Masako Morishita of Maxwell Park

Yuzu Honey Mustard, Sunflower Seeds, and Citrus Smoke | Chef Jimmy Park of Shoyo

Yoichi Single Malt Whisky, Campari, Carpano Antica, and Coffee | Bartender George Kaiho of Jettison

Green Almond Purée and Yuzu Kosho | Chef Otto Phan of Kyōten

Lone Mountain Wagyu, Onion, Cheese, and Honey-Milk Bread Bun | Chef Daniel Son of Katsu Sando

Mackerel, Sushi Rice, Ginger, Green Scallion, Soy Sauce | Chef Masayuki Komatsu of Hiyakawa

Ricotta Salata, Lime-Ginger Vinaigrette, and Cilantro | Chef Gabrielle Maeda of State Bird Provisions

Scallop, XO Sauce, Tobiko, and Lemon | Chef Taka Sakaeda of Nami Nori

Hand-Pulled Biang Biang Noodles, Vinagre de Jerez Sauce, Umami Oil, and Sesame | Chef Tracy Chang of PAGU

Whipped Matcha Butter and Shichimi Togarashi | Pastry Chef Michelle Boland of Oak + Rowan

Persimmon Miso and Cherry Blossom Water | Chef Nathan Gould of O YA

Fried Oysters, Nori, Yuzukosho, Shiso, and Pickled Cabbage | Chef Tracy Chang of PAGU

Chanterelles, Tarragon, Parsley, Sansho Pepper, and Pickled Onions | Chef Shota Nakajima of Adana

Dashi, Mushroom, Daikon, Bonito Flake, Green Onion, Mitsuba | Chef Mutsuko Soma of Kamonegi

Tofu Misozuke, Cucumber Kasuzuke, Sanbaizu Gelée, and Umeboshi | Chef JT Vuong of Rule of Thirds

Pear, Uni, Shallot, Wasabi, and Togarashi | Chef Adam Tortosa of Robin

Mussels, Squid, Green Garlic-Miso Broth, Tofu, Ginger and Herbs | Chef Gabrielle Maeda of State Bird Provisions

Nikiri Shoyu, Sushi Rice, Chives, Wasabi, Sudachi Lime | Chef Jesse Ito of Royal Sushi and Izakaya