Table of traditional Japenese foods prepared by SingleThread
Table of traditional Japenese foods prepared by SingleThread

Three Michelin Star SingleThread introduces Usu Zan

Exclusively from January 20th to 30th, 2022

Exclusively from January 20th to 30th, 2022

The Culinary Adventure of a Lifetime January 20th to 30th, 2022

Three-Michelin-star restaurant SingleThread takes residence at The Lodge at Blue Sky for a transportive seven-course culinary homage to Hokkaido, Japan, called Usu-Zan.

Hot pot with seafood inside

The Culinary Journey

The Dining Experience:
  • Enjoy welcome canapés in the Usu-Zan lounge.

  • Savor a seven-course tasting menu with beverage pairings. Beverage pairings will feature Dom Pérignon Champagne with some of the best producers from Sonoma and from around the world.

  • The seven-course menu includes a signature hot pot per table. Hot pot choices include: Hokkaido King Crab Seafood Miso, A-5 Wagyu Shabu-Shabu, Roasted Duclair Duck or Shojin Style Vegetarian and (1) must be selected at booking.

  • The dining experience will also feature after dinner digestifs to conclude the evening.

Art depicting fish at SingleThread Farms

How to Book

  • Bookings are available through Tock or by contacting our reservations team.

  • Only 25 tables are available per evening with seatings starting at 5:00 PM.

  • Dinner bookings are $475/pp or $575/pp depending on main course selection. With the wine pairing,  the experiences is $800/pp or $900/pp depending on main course selection. Exclusive of gratuity and taxes.

Reserve on Tock

About SingleThread

Three-Michelin-Star Restaurant

About Uzu-Zan

Traditional Japanese teapot

This limited engagement culinary experience is created by Chef Kyle and Katina Connaughton. Usu-Zan is the name of the small, active volcano located 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.
Chef Kyle Connaughton

They decided to bring that magic to their guests 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.
Table of Japanese foods

SingleThread 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.

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