Melisse Restaurant

Melisse Restaurant Chef Josiah and Chef/Partner Ken Takayama revive their Michelin two-star institution with an intimat
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Mélisse is where the smallest details carry the evening - a polished pour, a perfect pause, a plate that feels composed...
06/01/2026

Mélisse is where the smallest details carry the evening - a polished pour, a perfect pause, a plate that feels composed with purpose.

It is fine dining with feeling.

05/21/2026

From the first touch of heat to the final detail on the plate, each step is deliberate, precise, and quietly refined. It’s a process guided by respect for the ingredient and a constant pursuit of balance.

Reserve your place at the table.✨

05/06/2026

From the delicate flake of John Dory to the sweetness of Stonington Maine scallops, Mélisse brings the ocean to the table with refined precision.

Every detail, intentionally crafted.

Each evening at Mélisse unfolds as a journey - guided by chefs, sommeliers, and the finest ingredients from California’s...
05/01/2026

Each evening at Mélisse unfolds as a journey - guided by chefs, sommeliers, and the finest ingredients from California’s farmers 🍽️

Global inspiration meets timeless technique, creating an experience that feels intimate, immersive, and constantly evolving.

This is the philosophy of Mélisse.
Reserve your place at the table.

04/23/2026

At Mélisse, each course is composed with intention, where wine and cuisine move in quiet harmony.

Pavillon Blanc Second Vin 2023 is presented alongside Stonington Maine scallop, layered with violet artichoke, fennel, and a delicate touch of smoked ham hock - an interplay of purity, depth, and precision.

Reserve your table and experience the composition.🍷

04/13/2026

Some places change the pace of your evening. Mélisse changes the way the evening feels✨

04/06/2026

New Zealand John Dory with Hakurei turnip, komatsuna, allium-amazake broth, and nira oil.

Delicate, precise, and deeply expressive, a dish that reflects the quiet focus and craft behind every plate at Mélisse.

03/27/2026

Ocean sweetness meets subtle depth ✨Stonington Maine Scallop, paired with violet artichoke, fennel, smoked ham hock, and a touch of hibiscus for a composition that feels vibrant yet composed.

Wolfe Ranch “Dirty” Quail - bold at first glance, refined in every detail. Apricot-carrot curry, summer beans, black oli...
03/16/2026

Wolfe Ranch “Dirty” Quail - bold at first glance, refined in every detail. Apricot-carrot curry, summer beans, black olive caramel, then quail and lobster tortellini in a luminous carrot brodo.

Depth and elegance, composed in perfect balance.

03/11/2026

Two seats, one beautifully set table, and a thoughtfully paced evening designed to be savored together. ✨

03/06/2026

At Mélisse, fine dining feels like a beautifully paced story. Each course reveals intention and restraint, unfolding in a room where time slows and every detail matters. ✨

03/05/2026

One night. Two kitchens. One unforgettable table.

On Feb 24, Mélisse welcomed Sons & Daughters for a collaboration dinner defined by precision, restraint, and soul.

Fresh off Sons & Daughters being awarded two Michelin stars and a Michelin Green Star, Chef Cheney brought his refined, microseasonal approach, shaped by a Nordic philosophy and deep respect for ingredients at their peak.

Thank you to everyone who joined us and made the room feel electric.

03/02/2026

“Mont Blanc” unfolds in layers - sweet potato, miso, Medjool date, Hokkaido milk, and rooftop honey coming together in a dessert that feels both intimate and visionary.

A quiet statement to end the evening. ✨

02/27/2026

Mélisse transforms fine dining into a serene, immersive experience driven by craft and season.

✨ Reserve your table and experience it firsthand.

02/12/2026

Wolfe Ranch Quail is layered and composed, pairing delicate game bird with the bitterness of endive and the richness of guanciale.

Earthy porcini and sunchoke add depth, while watercress brings a clean, peppery finish that lifts every bite.

02/02/2026

This Valentine’s season, Mélisse invites you to celebrate with two distinct tasting experiences designed for unforgettable moments.

💘 Valentine’s Week Chef’s Tasting Menu
February 11–13 & 15
A 2.5-hour journey through refined technique, seasonal ingredients, seafood-forward courses, and world-renowned meats - paired with classic wines and our signature hospitality.

❤️ Valentine’s Day Chef’s Tasting Menu
February 14
An intimate, thoughtfully curated 2.5-hour experience created especially for the day of romance - where every course is designed to linger.

Reserve your table and celebrate love the Mélisse way. 💫

Limited seating available.

01/24/2026

Chef Josiah shares a thoughtful look into how intention, sourcing, and technique come together to shape dishes that feel precise, expressive, and deeply considered at Mélisse.

01/19/2026

A delicate interplay of land and sea, bringing together Channel Island spiny lobster, carrot “Navarin,” Hope Ranch mussel, and a softly structured koji–sour orange sabayon.

01/09/2026

Kelly’s Wild King Salmon is thoughtfully composed with red wine velouté, green tomato, lemon verbena, brown butter, and whey, coming together in a dish that feels precise, balanced, and quietly expressive.

12/31/2025

Our Wolfe Ranch “Dirty” Quail: apricot-carrot curry, summer beans, black olive caramel, and quail-lobster tortellini in carrot brodo.
Rich, refined, unforgettable.

2025 is coming to an end, and there’s no better place to welcome what’s next than Melisse ✨Ring in New Year’s Eve with a...
12/28/2025

2025 is coming to an end, and there’s no better place to welcome what’s next than Melisse ✨

Ring in New Year’s Eve with an unforgettable 2.5-hour Chef’s Tasting Menu – an immersive journey through refined technique, timeless wines, and the warm hospitality we’re known for.

Expect seasonal ingredients to shine across delicate hors d’oeuvres, seafood-driven courses, and our world-renowned meats.

✨ Reservations are limited – secure your table now (link in bio).

12/26/2025

Chef Josiah sits down for a quick Q&A, join the conversation and write your questions in the comments.

12/19/2025

Our Wolfe Ranch “Dirty” Quail arrives with layers of warmth: apricot–carrot curry, summer beans, and a whisper of black olive caramel, leading into a quail and lobster tortellini cradled in carrot brodo.

A thoughtful balance of richness and finesse.

Address

1104 Wilshire Boulevard
Santa Monica, CA
90401

Opening Hours

Wednesday 6pm - 9:30pm
Thursday 6pm - 9:30pm
Friday 5:30pm - 9pm
Saturday 5:30pm - 9pm
Sunday 5:30pm - 9pm

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