Black Pearl
Fine dining combining Japanese and Italian traditions.
Black Pearl blends Japanese and Italian (Itameshi) cuisine to create a unique dining experience centered around culture, technique, and connection. Owner and operator Executive Chef Abel Chiok Diaz showcases dishes highlighting his time cooking in places such as Peru, Australia, and Europe.
Their menu offers seasonal options—a constant rotation of new flavors and concepts. Some signature entrees include dishes such as Uni Carbonara (pasta, guanciale meat, pecorino cheese, sea urchin, and yolk), Wagyu Short Ribs (added sweet potato, sunchoke, sesame, and dashi soy), and Saikyo Black Cod (eggplant relish, carrot, bisque, and quinoa risotto).
Shareable appetizers and desserts are also available.
They have a wide selection of wines (red, white, rosé, and sparkling), cocktails, and zero-proof pours.
Reserve your table for the main dining area and bars through Black Pearl's website. Dinner seating begins at 5:00 p.m. seven days a week.
