A counter and open kitchen showcase the culinary pyrotechnics of Chef Josef Centeno; and the deeply robust prix-fixe flaunts all the fireworks—think peak-season ingredients infused with wide-ranging flavors.The pescatarian menu is inspired by the culinary traditions of Japan and Italy. For starters, thin slices of tuna, flash-seared with sesame seeds and paired with pluots, citrus, and dill aioli, is both bright and balanced. Snapper is cooked impeccably, with crisp golden-brown skin on a bed of sweet corn polenta. Squid ink spaghetti twirled with morsels of Maine lobster, wilted fava greens, peas, toasted pine nuts, and roasted momotaro tomato or the signature satsuki porridge with its moat of parmesan cream and rich Santa Barbara uni are standouts.