MARIANA — Dinner from the Deep

Philosophy

We cook the way the ocean keeps its secrets — slowly, coldly, and in the dark. Every plate is a depth sounding: raw where the water is raw, fire where the vents burn.

— The Mariana Kitchen

The tasting

Five courses,
one descent.

A fixed journey from surface light to the trench floor. The menu changes with the catch and the current.

Raw Hokkaido scallop, yuzu kosho, sea asparagus, cold-pressed olive oil. Served at the temperature of morning water.

Amberjack crudo, finger lime, shiso, smoked sea salt. Cut thick, dressed at the table, gone in three bites.

Charcoal-grilled octopus, black garlic, squid-ink emulsion, charred lemon. Cooked over binchotan until the edges caramelize.

Miso black cod, dashi beurre blanc, pickled sea vegetables. Forty-eight hours in white miso, eight minutes over fire.

Coconut panna cotta, passionfruit, sea salt, edible flowers. It glows faintly. So will you.

Reservations

Take the plunge.

Two seatings nightly — 6:00 PM and 8:45 PM. Parties of seven or more, call us directly.

Tonight's first seating begins in

Hours

Min

Sec

We confirm every request personally within 24 hours.

Dinner fromthe deep

Five courses,one descent.

Take the plunge.

Dinner from
the deep

Five courses,
one descent.