BOOKINGS

In Collaboration with Ken Fulk, SingleThread Presents: 'Usu-Zan'- An Homage to Wintertime in Hokkaido

Designed by acclaimed San Francisco designer Ken Fulk, adjacent to SingleThread, we offer an outdoor dining room that draws inspiration from the forests and scenery of Hokkaido. This limited engagement created by Chef Kyle and Katina Connaughton captures the inspiration of Hokkaido in the heart of Sonoma Wine Country.

Usu-Zan is the name of the small, active volcano that is in the remote village where the Connaughton’s lived in Hokkaido and gave the area its unique landscape and incredible agricultural bounty. The volcano's name originated from the indigenous Ainu people's word for the mountain which last erupted in 2001. It was here where the Connaughton’s honed their education in farming, cooking, and warm hospitality. The experiences with new friends, gathered around the table enjoying rich, soulful donabe hot pots inspired many of the ideas of what SingleThread would one day become. They decided to bring that magic to their guests this winter with a sense of adventure, a feeling of tranquility, and a continued dream for the future in a socially distant outdoor environment.  

The Usu-Zan menu features special seafood and beef from around Japan's Northern Island as well as artisanal products through the many relationships forged with these producers during the Connaughton's many years living along the bountiful Hokkaido coastline. Uni, scallops, crab, salmon, salmon roe, tarako (cod milt), sawara, hokki, kinki, Rishiri konbu from Renbun Island, Hidaka konbu from just above their hometown of Toyura; thin udon noodles, Hokkaido Wagyu beef, lily bulbs, udo (mountain asparagus), Hokkaido inaka miso, Ao nori, mugi (barley), and sake will be some of the highlights. Our farm will have Negi onions, komatsuna, kabu turnips, mizuna, shungiku (chrysanthemum greens), hakusai cabbage, kintoki carrots, daikon, shishigatani pumpkins, hen eggs, Upstate Abundance potatoes, sunchokes, garlic, broccoli, spinach, flowers, myoga and shiso. Chestnuts, Duclair duck, apples, citrus, mushrooms, and soy milk will come from neighboring Sonoma producers.

The 9-course dinner "main event" is a special donabe hot pot that will be shared amongst the party. Cooked in special handmade donabes from the Nagatani Family in Iga, this will include the choice of a Hokkaido Seafood and Miso Nabe, a Roasted Duclair Duck Nabe, Vegetable, and Mushroom Nabe, a Vegetarian Tofu, Farm Vegetable, and Yuba Nabe, or a Premium Hokkaido A-5 Wagyu Beef Tenderloin Shabu Shabu. A full menu of beer, wine, and sake will be offered as well as pairing options and non-alcoholic beverages.

Dining will take place completely outdoors in the Fulk-designed heated open tent environment with socially distanced tables, and custom screens. Japanese folk Artist Dwight Hwang is creating special "Gyotaku" artwork for the dining space of ink rubbings of salmon species found in both Hokkaido and Sonoma. 

Usu-Zan will be offered from December 10th - March 28th, five nights a week; Thursdays through Mondays with seating from 4:00 pm – 6:30 pm. Dinner bookings are $375 per guest with a transferable, non-refundable $100 deposit required at the time of booking. This special engagement has been made possible by our dear partners at VolvoActivate, and San Pellegrino