Rechercher un restaurant du Guide MICHELIN

There is no ocean in sight from this busy corner of East Hollywood, and yet, a single Santa Barbara spot prawn dressed with yuzu ponzu arrives so pristine and plump you'll wonder if it swam to your table when you weren’t looking. Then meaty, freshly harvested scallops from Maine are presented atop a tostada finished with yuzu kosho.
Such is the beauty of this breezy hangout, which is so narrow that blink and you'll miss it. Minimally decorated with a long bar, wee kitchen and antiques, diners here can be sure of one thing—delicious success is easy to come by. This is in large part because the kitchen sources impeccably and prepares everything from sea urchin to razor clams so adeptly and simply, often with just a drizzle of olive oil or squeeze of lemon.