The Sun Rose West Hollywood Adds Two SAGA Hospitality Rooftop Concepts

The Sun Rose West Hollywood has expanded its food and beverage operations one year after opening on the Sunset Strip, launching two new rooftop dining concepts in partnership with SAGA Hospitality. The additions include Yuhi, a 12-seat omakase experience, and Oleander, a Coastal Pacific restaurant offering lunch and dinner services beside the pool. [1]

Why did the property choose to reinvent its rooftop dining?

Management at the property decided to revamp the culinary program to align with the high expectations of the local market. According to Lodging Magazine, the hotel evaluated how the two distinct venues would complement each other to narrate the property's overall story. [1] The goal was to utilize the panoramic views from the rooftop while capturing the distinct energy and history associated with the Sunset Strip location. [1] General Manager Kris Umstattd noted that the project was designed to take full advantage of the sweeping views from the rooftop. [1]

What defines the Yuhi dining experience?

Yuhi translates to "evening sun" in Japanese, serving as a 12-seat omakase counter concept developed by SAGA Hospitality. [1] The physical space functions as a direct extension of the kitchen, featuring warm wood tones, soft ambient lighting, and open sightlines directed toward the sunset. [1] Lodging Magazine reported that guests participate in a multi-hour tasting experience, watching as each piece is selected, prepared, and plated. [1] The 17-course menu consists of nigiri sourced daily, dictated entirely by seasonality and the chef's market discoveries. [1]

How does Oleander contrast with the omakase counter?

Positioned to the left of the rooftop pool, Oleander provides a broader Coastal Pacific lunch and dinner service. [1] The concept merges various regional techniques, blending the bright acidity of Peruvian ceviche with the smoke of Japanese grilling. [1] As noted by Lodging Magazine, the menu also incorporates the char characteristic of Mexican cooking alongside the warmth of Hawaiian hospitality. [1] The venue transitions from chilled raw-bar starters during the day to whole-fish dishes finished over an open flame in the evening. [1]

Who are the chefs directing these new kitchens?

Chef Naomi Kubo leads the culinary operations at Yuhi. [1] Under her direction, the 17-course omakase is prepared directly in front of the 12 seated guests. [1] Meanwhile, rooftop chef de cuisine Grace Dong directs the kitchen at Oleander. [1] Dong is a Korean American chef who was born and raised in Los Angeles, bringing local influence to the Coastal Pacific menus. [1]

What specific dishes anchor the new menus?

The menus feature highly specific regional ingredients and preparations across both venues. [1] At Yuhi, Kubo prepares items such as Hamachi with Orange Supreme, Thai Chili, Tobiko and Micro Shiso. [1] Other omakase highlights include Otoro Dressed in Pineapple, Melon, Chamoy and Japanese Tajin, as well as A5 Wagyu Finished with Japanese Yakiniku, Toasted Sesame and Grated Daikon. [1] Oleander's lunch menu focuses heavily on seafood and seasonal produce, while dinner expands into wood-fired meats and larger-format dishes meant for sharing. [1]

What comprises the new beverage program?

The rooftop beverage program supports both concepts with a variety of spritzes and cocktails. [1] Ingredients include yuzu shochu, dry vermouth, elderflower, Meyer lemon, and sparkling sake. [1] A signature drink, the Toasted Grove, is a sesame old fashioned constructed with Japanese whisky, toasted sesame, and Okinawan sugar. [1]