Chef Brandon Kida takes farm-to-table to new heights at Hinoki & the Bird with his Wednesday ICHIBA tasting menu. The rolling dinner series reflects the produce Chef Brandon and his team picks up at the weekly Wednesday Santa Monica Farmers Market. He then brings it back to the restaurant and develops a unique five-course menu based on his finds. The menu changes each week. Last week he celebrated spring produce with dishes like hamachi crudo with, fava beans and pickled strawberries; Santa Barbara spot prawn curry in a coconut broth; poached 63-degree Lily’s egg, served with asparagus, spring herbs with rice and a shallot emulsion; duck breast with green garlic and rhubarb jus; strawberry ice with rhubarb compote and whole milk ice cream. The menu also featured an optional market inspired cocktail, the Chasquido with juiced snap peas and cucumber, tequila, mescal and lime.
Take a closer look at what you can expect:
Wednesdays $95/pp, $65/pp wine pairings, $15 farmers market cocktail. 10 Century Drive, L.A., 310.552.1200. HinokiandtheBird.com