This January we took a trip to Japan as a team… chasing inspiration, deepening our craft, and reconnecting with why we do this.
From unforgettable meals, to the restaurants that continue to push us, to the farms and people behind the ingredients… this was more than a trip. It was a reminder.
This is just a small taste of what’s to come.
We put together a mini documentary to share the full experience with you all. The moments, the process, the passion behind it all.
We can’t wait to show you. Documentary coming soon 🙏🏻 🙇🏻♂️
📸: @ryanmayo
Wow… this is wild.
Silvers getting its first Michelin star, just a year after opening, honestly feels like a dream. I’m beyond proud of what we’ve built and I couldn’t have done it without my amazing crew. Ryan, Derek, Sam, Jaime, and Dave. You guys bring everything to the table, and I’m so lucky to work with you all!
To Lisa, my partner in all of this… thank you for being my rock. You’ve been with me every step of the way, every high and low and I wouldn’t be standing here without you, literally!
And to Santa Barbara, our community, our home, thank you for welcoming us with open arms. Your support means everything. What a honor this is.
-Lennon Silvers Lee ❤️
Sawara from Oita, right where the seasons start to shift.
Early spring is when this fish comes into its own, still lean, but with just enough fat building to carry flavor without feeling heavy. It’s clean, soft, and made for this time of year.
We take it to binchotan so the skin blisters and tightens, pulling in that subtle Japanese oak smoke while keeping the inside delicate.
Daikon oroshi, house ponzu, and hanaho shiso finish it, cutting through, lifting everything, keeping the bite fresh. A spring fish, treated simply, right when it should be.
📸: @ryanmayo
Sakuramasu “cherry blossom Salmon,” named for its arrival alongside the bloom of spring.
Caught in the cold waters of Hokkaido as the seasons shift, it carries a delicate balance of clean sweetness and soft fat. Lighter than winter fish, but still rich with flavor. This is a fish that only shows itself for a short window each year… a true reflection of the season, meant to be enjoyed in the moment.
📸: @ryanmayo
Honjima ginger
Quiet but essential. It refreshes the palate, lifts the last bite, and makes room for the next. Clean, balanced, and never overlooked.
📸: @ryanmayo
Fish bones over low heat, time doing its thing… turning scraps into something layered, rich, and full of life. Nothing wasted, everything respected.
📸: @ryanmayo
Shari is everything.
@doyuuno_megumi from Doyuuno Farms, grown in the mountains of Toyama. Pure water, cold air, and slow cultivation give the grains a depth you can’t fake.
It’s seasoned with intention, served just above body temperature, and shaped to carry the fish not overpower it.
Fish gets the attention, but rice is the foundation.
Without great rice, there is no great omakase.
📸: @ryanmayo
