RYLA

Ray Hayashi and Cynthia Hetlinger cook with the kind of cross-current that feels right by the beach: coastal California produce pulled towards Japan and Taiwan, without losing its brightness. RYLA is led by the husband-and-wife chefs, and the menu has a clear personal line rather than a loose fusion grab-bag.

Order the black truffle fried rice and you get the point quickly: glossy grains, Chinese sausage, and that earthy truffle depth turning a familiar comfort dish into something richer. Dessert keeps the same balance of playful and precise, with matcha tiramisu served in a wooden sake box.

The drinks are part of the experience rather than an afterthought. The Tokyo-style cocktail bar leans into Japanese whiskey, sake and crafted cocktails, set within a dining room and bar designed by Bells and Whistles with a Japanese-leaning aesthetic. RYLA is also included in the MICHELIN Guide’s California restaurant selection, which feels less like a badge than a useful signpost: come hungry, and pay attention.