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Kenzo Tsujimoto's Napa Valley temple of traditional Japanese cuisine is a place to wash away worldly cares. Designed by his wife Natsuko, this 25-seat space is serene and minimal.
The best seats are at the long counter, where diners can chat with the chefs and watch their meal being prepared. The kaiseki experience is beautifully composed, elegantly paced and may feature such exquisite presentations as the seasonal hassun—unveiling poached eggplant in dashi and seared Sonoma duck breast. Other standouts include straw-smoked Hokkaido scallop sashimi with jidori egg yolk sauce; and Wagyu beef tenderloin with a reduction of the estate's own Bordeaux-style blend.
The sake variety is extraordinary, but Kenzo Estate’s own Napa-grown wines are also available by the flight.