Designed by acclaimed designer Ken Fulk, adjacent to SingleThread, we offer an outdoor dining room (with limited indoor dining options) 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.
The 9-course dinner "main event" is a special hot pot that is shared among your party. Cooked in special handmade donabes from the Nagatani Family in Iga, Japan, our guests pre-select one of the following options:
Roasted Duclair Duck Hot Pot: $375 Person
Hokkaido Style Seafood Miso : $375 Person
Vegetarian Temple Style: $375 Person
Hokkaido A-5 Wagyu Beef Tenderloin Shabu Shabu : $475 Person
A full menu of beer, wine, and sake is offered as well as pairing options and non-alcoholic beverages.
Throughout the Usu-Zan engagement, SingleThread is excited to be partnering with our Russian River neighbor DuMOL Winery, whose care for sustainability and their craft parallels our own. We are thrilled to be offering their wines as the featured pairing with our donabe hotpot course.
Dining takes place outdoors (with limited indoor seating available) in the Fulk-designed heated open tent environment, with socially distanced tables, and custom screens. Japanese folk Artist Dwight Hwang created a special "Gyotaku" artwork for the dining space made from ink rubbings of salmon species found in both Hokkaido and Sonoma.
Usu-Zan is currently offered five nights a week; Thursdays through Mondays, an experience through May 31st, with outdoor seating and limited indoor seating available. Dinner bookings are $375 - $500 per guest with a transferable, non-refundable $100 deposit per person required at the time of booking. This special engagement has been made possible by our dear partners at Volvo, Activate, and S Pellegrino.
**S. Pellegrino Hokkaido King Crab Nightly Experience at Usu-Zan
"EXPERIENCE WITHIN AN EXPERIENCE"
In addition to the Usu-Zan menu, this special "experience within an experience" for a party of 4 guests includes the Hokkaido style seafood nabe, King Crab from North Hokkaido from the Okhotsk Sea, King Crab legs, roasted crab broth, and crab meat "porridge rice." Also included are two signed copies of Kyle Connaughton's book, "Donabe- Classic and Modern Japanese Clay Pot Cooking." The menu price per guest is $500pp and is exclusive of beverages, gratuity, and tax.