The Sun Rose Expands Sunset Strip Rooftop with Two Dining Concepts

The expansion reflects a strategic shift for the property as it aims to anchor its reputation in the local culinary scene. Yuhi offers a highly exclusive experience, seating only 12 guests for a 17-course tasting menu. Led by Chef Naomi Kubo, the kitchen emphasizes seasonal market finds and Japanese-American techniques, with dishes like A5 Wagyu and Hamachi with Thai chili. The space is designed to bridge the gap between kitchen and dining room, allowing guests to watch the preparation process against the backdrop of the city sunset.

Adjacent to the hotel’s pool, Oleander adopts a broader approach to regional flavors. Chef de Cuisine Grace Dong oversees a menu that draws from Peruvian, Japanese, Mexican, and Hawaiian culinary traditions. The offerings span from a raw bar featuring oysters with yuzu kosho mignonette to wood-fired proteins, including a 28 oz bone-in Wagyu ribeye and Puerto Nuevo lobster. The restaurant’s beverage program mirrors this Pacific-focused theme, utilizing ingredients like Japanese whisky and sparkling sake to create complex, regional cocktails. These additions join the hotel’s existing lobby venues, Ritual and Palmier, further integrating the property into the nightlife and social fabric of West Hollywood.