HIGH TIDE @ KIKU ROOM

Get Ready for HIGH TIDE @ KIKU ROOM!

High Tide is a new summer series from The Blank Table in collaboration with Kiku Room, designed as a fresh take on how we gather.

One Sunday each month, we invite a standout local chef to create a unique, one-day-only offering centered around conservas and tinned fish. Thoughtful, unexpected, and deeply rooted in craft.

Set inside Kiku Room, the experience blends elevated bites with a daytime energy shift. Guests will enjoy curated cocktail or wine pairings, alongside a music set from resident Pacific Handler, creating a space that feels both effortless and intentional.

This is not a traditional dinner. It is a daytime rhythm. A place to connect, listen, taste, and stay awhile.

Your ticket includes:

• Two chef-driven conservas bites

• Two drinks (choice of cocktail or wine)

• Music by Pacific Handler

• Free entry to night show. This month will be Test Pressing's label boss, Apiento! Starts at 8pm.

The second edition of High Tide welcomes Chef Spencer Hays!

Chef Spencer Hays brings over a decade of experience from some of the country’s most celebrated kitchens to his upcoming role as Chef de Cuisine at Roseacre, the forthcoming multi-venue hospitality destination in La Jolla. His career has taken him through Michelin-starred and nationally recognized restaurants in New York, San Francisco, Chicago, and Los Angeles, including Le Bernardin under Eric Ripert, Saison, and Angler. He also spent time working within Chicago’s elite culinary scene, refining a style rooted in precision, restraint, and deeply ingredient-driven cooking.

Prior to joining Roseacre, Spencer served as Senior Sous Chef of Research & Development for Kravings, Inc., helping develop and launch restaurant concepts across the country. Known for his expertise in hearth and live-fire cooking, Spencer draws constant inspiration from the ocean as an avid spearfisher, often incorporating his own catch into his culinary perspective and approach to ingredients. At Roseacre, he is working alongside Executive Chef Erik Anderson (Coi, The Catbird Seat, The French Laundry, Noma) to shape a menu centered around fire, seasonality, storytelling, and thoughtful hospitality

Come join us for a little something different here at Kiku Room. See ya soon!