Press

There’s nothing better than finding that one restaurant or bar or café that you just know is going to become your regular after-work spot. Everyone has their own criteria for what makes them go, ‘Ah, this is the place. For us, it was the succulent, garlic-oil-drenched Shrimp Ajillo served with bread for dipping (because, damn, that sauce is moreish), the casual seating at the wooden counter that wraps around the open kitchen, and the fact that co-owner Yui Shirako welcomed us at the door with such warmth that made us think CEDROS could be our new place.
Yui opened CEDROS in September 2014 together with his brother Lui, who is the chef at the helm of the restaurant’s American-style seafood menu. The brothers, who have been based in Tokyo for around a decade now, grew up in San Diego and drew inspiration from halcyon days spent hanging out at CEDROS Ave in Solana Beach when planning the menu and decor. They wanted to create the type of atmosphere and cuisine that would appeal to Westerners, so their menu includes dishes such as Tuna Tartar with Melba Toast, Mediterranean Couscous and Lobster Risotto.