Wednesday, September 11th and Thursday, September 12th – MILA Omakase, a Miami-based 10-seat dining haven that blends mystics from Far East with Mediterranean influences, curated by 26-Michelin restaurant awarded Chef Michaël Michaelidis and Executive Chef Reiji Yoshizawa, will join Le Comptoir at Bar Crenn, helmed by Chef Dominique Crenn, for a thrilling opportunity to merge two culinary philosophies in a unique way.
“Bringing this exceptional experience to San Francisco is not just about dinner; it’s about an inspiring journey where creativity meets transformation. At Bar Crenn, we celebrate the art of evolution, and MILA Omakase’s ever-evolving menu is a beautiful reflection of that vision. We eagerly anticipate an evening of learning, inspiration, and a joyful dance of flavors with our guests. This is where our culinary passions unite and thrive,” said Chef Dominique Crenn.
Event Details:
- Dates: September 11th & 12th, 2024
- Location: Le Comptoir at Bar Crenn, San Francisco, CA
- Price: $400 per person (not inclusive of tax & gratuity)
- Reservations: Available on Tock, HERE
MILA Omakase has an ever-evolving menu reflecting the 72 Japanese micro-seasons, featuring premium ingredients, and innovative vegetables. An experience-driven space, MILA Omakase is a culinary journey where each dish tells a story of authenticity and refinement, inviting guests to experience the extraordinary in every bite.
Bar Crenn will hold two seatings: at 5:00 PM and at 7:00 PM during the two night pop-up, the cost per person will be $400 and reservations can be made here, and a full version of the menu is available here.
About the Chefs
Chef Michaël Michaeldis
Michaël Michaeldis is the Head of Culinary at Riviera Dining Group where he oversees all culinary directions and menu creations. Boasting a background in refined dining with French and Greek roots, Michaelidis joined Riviera Dining Group after 12 years of working with the Robuchon Group where he earned 7 Michelin stars for a total of 26 Michelin stars spanning from his career in Cannes, Monaco, Hong Kong, Singapore and Tokyo. Michaeldis combines his roots from the South of France, his background in ‘‘La Cuisine du Soleil’ and his experience as a Michelin-star chef in Asia to provide a vision and direction that’s elevated and refined, yet unexpected. credit Riviera Dining Group
Chef Reiji Yoshizawa
Reiji Yoshizawa is the Executive Chef at MILA Omakase, an authentic, exclusive omakase experience nestled on the second level of MILA’s trendy rooftop restaurant and lounge. As executive chef, Yoshizawa is in charge of the menu creation, mentoring kitchen staff as well as creating a fully immersive experience through his innovative dishes. Yoshizawa, half Filipino half Japanese, was born on a small U.S. island in the Pacific called Saipan and raised in Manila, Philippines, where his love for cooking sparked at an early age. He grew up often in the heart of his family’s kitchen, where he watched with fascination as his mother and grandmother prepared dishes that not only nourished the body but also brought their loved ones together. Their cooking ignited his passion and inspired him to pursue his career and create dishes that represent his roots, as well as explore different types of cuisine. His career began almost 15 years ago when he came to Miami and started as an intern at The Setai. He went on to gain experience at several notable venues like Katsuya, Giovanni’s, and El Secreto. Yoshizawa’s culinary style is a reflection of his rich cultural heritage and diverse experiences. He seamlessly combines the flavors of his Filipino upbringing and Japanese techniques, with touches of French, Mediterranean, and Italian influence. credit Riviera Dining Group
Chef Dominique Crenn
Dominique Crenn is the co-owner and chef of Atelier Crenn in San Francisco. In 2018, Crenn became the first female chef in the US to receive three Michelin Stars. She has long drawn inspiration from her childhood and personal journey to craft the narrative of her flagship restaurant and her menus continuously evolve along with her. Born and raised in France, Crenn spent many summers in Brittany, developing a deep love and respect for the sea. Today, her menu at Atelier Crenn showcases the bounty of the sea and the finest products sourced from local farmers. Crenn also owns Bar Crenn, a swanky cocktail lounge that serves an interactive Michelin-starred tasting menu alongside curated cocktails. In 2023, Crenn opened the highly anticipated Golden Poppy, a concept inspired by the freedom, equality, and rich cultural diversity of California, and one that she plans to expand worldwide. She continues to be recognized for her constant presence in the international culinary community, promoting innovation, sustainability, and equality through her restaurant ideals and participation with various panels and summits. In April of 2024, she was named one of TIME’s 100 Most Influential People in the World. credit Bar Crenn