Inspired by the aromatic wood of Tokyo, the walls of this beautiful, organic-looking restaurant (named after a favorite scent by Comme des Garçons) are lined with fragrant cedar and one of the most popular dishes, the black cod, is infused tableside with hinoki smoke. The Asian-inspired menu by chef Brandon Kida (who came to Hinoki from Clement at the Peninsula in New York) incorporates the fresh, healthy Californian fare, including a raved about lobster roll and kale salad.

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