This high dining, hyper-sustainable operation is proudly unbound by tradition. The space is quaint and deviates from the blonde-wood minimalism so prevalent these days. Instead, find hues of cerulean blue and a counter made from a tree. The à la carte menu showcases this restaurant's sourcing philosophy. In terms of cuisine, it's pure contemporary elegance, as seen in shrimp nigiri that's first cured, then seared until it curls into the rice and finished with shrimp head-chili oil. End with amazake, presented as a porridge with white peach-nectarine jam. The impressive wine list sources from the North Fork and West Coast.