From husband and wife chef duo Ray Hayashi and Cynthia Hetlinger, Ryla offers a menu inspired by Hayashi’s background growing up in his parent’s Japanese restaurants in the South Bay and Hetlinger’s upbringing in Taipei, featuring fresh California ingredients sourced from the nearby Santa Monica Farmers Market. Highlights include a New Zealand Tai Snapper that floats in an effervescent lime coconut broth with mussels, daikon, and Fresno chile, but don’t skip the plush Hokkaido Milkbread with tobiko nori spread at the start of your meal. Sake and wine are offered by the glass, along with a selection of craft cocktails, like the Sichuan Opera, a sour with Sichuan peppercorn-infused mezcal, Falernum bitters, Grenadine, and pomegranate. The interior is lush with stone and dark wood details, plus a Japanese-inspired mural that dominates the back wall and private dining area. With a menu that runs the gamut from Hot Chicken Karaage to Tonkotsu Miso Ramen—plus weekend brunch!—Ryla is the sort of place you’ll find yourself returning to again and again.