Though Mizuna’s solely open for dinner, our chefs start their days with the sun—creating rich stocks from farm raised meats and wild fishes, kneading yeasty doughs, slicing the juicy hearts of ripe vegetables, spinning fresh ice creams. They taste and select cheeses, herbs and produce from local vendors like The Truffle, Verde Growing and Mountain Produce.

Mizuna chefs collaborate to change the menu every month and each item on that menu is a thoughtful representation of the passion of the chef who created it—the expression of a talented palate committed to simple yet intense flavors and aromas. Come; see what the season has to offer.