Elevated Dining at the 3 Michelin Stars Restaurant. All dishes were fantastic. Our server Ian recognized us as Shota-san's friends from Instagram posts. Hope they will bring in Kuheiji one day. Comfortable environment. Nice service. Tasting menu $375 per person. Caviar supplement $98. Wagyu supplement $195. Complimentary valet and self-parking. [developing story]
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| Regiis Ova Reserve Caviar, Koshihikari Rice, Smoked Sabayon, Sesame |
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| Chef William Bradley |
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| Forget-Chemin Reserve Perpétuelle $90 (glass) |
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| Drappier Grande Sendrée Rosé Champagne $130 (glass) |
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| Elegant Dinner w/ "Caviar Ramen Shawn" |
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| Forget-Chemin Reserve Perpétuelle $90 (glass) Drappier Grande Sendrée Rosé Champagne $130 (glass) |
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| Tepache fermented flavors of Mexico |
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| Prelude Sake Cured Kanpachi "Nigiri" |
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| Prelude Sage Hill Ranch Garden Greens |
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| Prelude Spanish Anchovies, Potato, Wild Arugula, Meyer Lemon Jam |
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| Chicken Liver Churro, Bitter Chocolate |
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| Birthday Candle for the Birthday Boy |
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| 2019 Bush Clemensbush $240 (bottle) |
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| 2019 Bush Clemensbush |
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| 2019 Bush Clemensbush $240 (bottle) |
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| Amaebi Sashimi perilla flowers, fermented ginger |
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| Shellfish Chawanmushi broccoli, bak choy, celtuce |
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| Shiso Mojito (non-alcoholic) $20 |
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| Fish & Chips burnt onion dip |
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| Caviar Supplement for Fish & Chips $98 |
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| Fish & Chips |
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| Dill Relish for Fish & Chips finish |
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| Ginger Hibiscus (non-alcoholic) $20 |
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| Splendid Alfonsino flavors of autumn, crab consommé |
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| We were seated warmly by the fireplace |
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| Sourdough Bread goat's milk, browned honey butter |
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| Passion Fruit Cocktail (alcoholic) $30 |
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| Cinnamon Mocktail $20 |
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| Kombu Dashi, Lengua, Seaweeds, Charred Scallions ($195 Wagyu option) |
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| Quail "Egg Drop Soup" (regular non-Wagyu option) silken tofu, shiitakes |
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| Olive Wagyu from Shikoku, Japan, Squid Ink Cracker, Tartare, Black Garlic ($195 Wagyu option) |
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| Sauce for Olive Wagyu |
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| Cantonese Quail (regular non-Wagyu option) yu choy, five-spice quail jus |
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| Everything Lemon meringue, sherbet, tapioca |
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| Sweet Treats Yuzu Custard, Candied Ginger, Ceremonial Matcha |
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| Sweet Treats Yuzu Custard, Candied Ginger, Ceremonial Matcha |
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| Sweet Treats Cocoa Crunch, Mezcal, Passion Fruit, Toasted Fluff Berry-Beet Tartelette, Verjus, Vanilla |
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| Tres Leches |
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| Chef William Bradley |
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| Take-Home Menu & Chocolate Brittles |
Addison
5200 Grand Del Mar Way San Diego, CA 92130
(858) 314-1900
addisondelmar.com
