Ember
A moody dark restaurant layout with an absolute header over the hero, a fullbleed 100vh image carousel with autoplay, alternating photo-text rows, a centered two-column tasting menu.
Kenji Ember
Kenji Ember is the chef and owner of the eight-seat omakase counter Ember. Born in Kanazawa and trained in the basement sushi-yas of Ginza, he opened Ember as a place to translate the seasonal discipline of a Japanese tasting counter into the quieter rhythm of a small California room. Ember earned its first Michelin star within eleven months of opening, in the autumn of 2012. The following year it received a second, and in 2018 a third, making it the first counter-style omakase in the United States to hold three stars in the same year.
An Omakase Ritual
Each evening unfolds as a single quiet conversation between the eight guests at the counter and the two chefs behind it. Courses arrive one by one — a small bowl, a single slice of fish, a warm cup of broth — each one a breath between the last and the next. We work with a rotating group of Japanese fishermen and a farm north of Sonoma, letting what arrives in the morning decide what is served that night. Nothing is rushed. Nothing is written down until the last guest has left the counter.
Menu
A ten-course omakase rewritten each morning with the tide. Served nightly at the counter from five in the evening.
Tsukemono
Pickled daikon, Persian cucumber and umeboshi ice — a small bright opening to the meal.
Chawanmushi
Warm dashi egg custard, a spoon of Hokkaido uni, a single blade of fresh wasabi root.
Sashimi
Kanpachi from Kyushu, shiso flower, yuzu kosho, a single drop of aged tamari soy.
Toro
Bluefin belly aged nine days, brushed with nikiri, hand-rolled at the counter on warm rice.
Ika
Needlefish squid scored by hand, sesame oil, a flake of smoked sea salt and sansho.
Anago
Sea eel steamed in its own broth, tsume glaze, toasted nori, green yuzu zest.
Wagyu
A5 tenderloin kissed over binchotan charcoal, snow salt, a brushstroke of aged shoyu.
Miso
Red miso broth, Manila clam, freshly pulled tofu, a leaf of wild trefoil from the farm.
Tamago
Sweet dashi egg omelet folded eighteen times, rested overnight, cut at the counter.
Matcha
Stone-ground Uji tea whisked to order, warabi mochi, a spoon of dark Okinawan sugar.
About Ember
A moody dark restaurant layout with an absolute header over the hero, a fullbleed 100vh image carousel with autoplay, alternating photo-text rows, a centered two-column tasting menu. The design is the visual foundation. Repaint's AI builds all the content, pages, and sections around your specific business.
Frequently asked questions
Is the content custom to my business?
Yes. Repaint researches your business online, pulling info from Google, Yelp, and your existing site, then writes copy that's specific to you. No placeholder text.
Will it use my actual photos?
You can upload your own images, or Repaint finds professional photos that match your business. You can swap any image later by chatting with the AI.
Can I edit the site after it's built?
Yes. Describe what you want to change in plain English. Update text, add sections, rearrange pages. No dragging, no code.
Can I use this style for my type of business?
Yes. Every style works for any industry. The design is the visual foundation. Repaint's AI builds all the content, pages, and sections around your specific business.
What if I need a contact form, FAQ, menu, or gallery?
Just ask. Repaint can add any section to any style, including contact forms, FAQs, image galleries, menus, team pages, testimonials, and booking links.
How much does it cost?
Free to generate and start editing. Premium is $20/month (billed annually) for custom domains, expanded editing, and removing the Repaint badge.
Features
- ✓Custom content for your business
- ✓Fully responsive design
- ✓SEO optimized pages
- ✓Edit with AI chat
- ✓Custom domain support
- ✓8 color palettes
- ✓6 font pairs
- ✓Unlimited pages
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