Definitely a 3 Michelin star dining experience. Ingredients, flavors, preparation, and service were impeccable. Wine pairings (we did both the reserve (mostly old world) and the nightly (California)) provided an interesting contrast and comparison. Favorites were the gruner vetliner(surprisingly since most GV I’ve had was pretty cheap and not memorable at all), the chateau de beaucastel white, and the Vouvray dessert wine from the reserve pairing; the 1998 Araujo was very good with the wagyu (supposedly rib eye, but I’m used to more fat so I would have guessed NY strip), but there was a lot of great Napa Cabernet that decade and 1998 was one of the cooler seasons). Plenty of fresh local ingredients plus some from afar (e.g. uni from hokkaido which is more sweet and subtle than the typical Santa Barbara uni, perigord truffles, etc.). Then some after dinner drinks at Duke’s, which had an energetic local vibe. All in all, a memorable repast (the first course but alone is jaw dropping for the numerous varied tastes) and a wonderful evening.