Lucien - La Jolla, USA

Opened in mid-July of 2025, Lucien is led by executive chef, Elijah Arizmendi, along with his partners, Brian Hung and Melissa Lang. The trio come from the East Coast Michelin scene, having built their chops in the kitchens of l’Abeille, Daniel, Per Se, among others¹. This is their first independent venture, and is wildly ambitious, although you never would have guessed it.

Part of Arizmendi’s vision is having a relationship with the local producers who grow, raise, and catch what he serves in his restaurant. Setting up shop in sunny San Diego has made that vision a reality, since so much is grown and produced here in southern California. Each night, Lucien features a 10+ course tasting menu which combines the day’s freshest ingredients with the French and Japanese-inspired talents of the kitchen, resulting in an unpredictable, yet meticulously-crafted culinary journey.

As we arrived at the restaurant, it was hard to tell where exactly it was, as there was no signage out front or even on the building directory, as far as I could tell. It is located on the third floor of a building that is shared with several other businesses, including another locally-prominent restaurant that is also situated on the third floor. Once we spotted the hostess’ podium though, we knew we were in the right place.

Upon checking into our reservation, we were taken into Lucien’s outdoor courtyard, which featured a few small casual tables and chairs situated throughout the space, whose main focal point was the calamansi tree growing from the planter in the center of the area. As we settled in, we were given the wine book and cocktail menus, as well as a welcome drink which was a vibrant and refreshing citrus juice blend that featured calamansi from the tree in front of us, among other fresh ingredients. That was joined by a couple of seasonal amuse bouche, which were tasty and woke up the palate.

After we had finished these bites at a comfortable pace, we were asked to follow our host into the main dining room. Stepping into the dining room provided a stark contrast from the light and airy (not to mention outdoor, with sky above us) courtyard. Inside featured slate-colored walls, contrasted against wooden tones of the furniture and floors. Intimate hemi-spherical alcoves lined the side of the room opposite the kitchen, and semi-circular booths mirrored each alcove along the facing wall. Most tables had a vantage point into the open kitchen, although some at the far end of the room may not have been able to see much. The thing that struck me about the interior design - which I enjoyed - was that it reminded me of a much (MUCH) more upscale version of Mos Eisley’s cantina, you know, minus the band.

Getting into the meal, small dishes were brought out, which featured a primarily sea-centric theme. Ingredients ranged from sea lettuce to N25 Oscietra Caviar, and everything in between. The first dish even featured huitlacoche, also known (politely) as corn truffle, which is not a common ingredient in American restaurants, however, it was thoughtfully integrated into the dish, and provided a delicious umami richness. One dish that particularly stood out to me for its variety of textures and flavors, was the California Shellfish Composition. This dish was a collection of various shellfish, including uni, served cold under a bubbly foam with bits of Japanese cucumber and Ogo seaweed, topped with a dollop of oyster ice cream. 10/10, no comments. Obviously if shellfish is not your thing, then this dish would probably give you a nightmare, but personally I felt it was an absolute mastery of preparation, texture, temperature, and flavor.

After these smaller plates, the meal steadily built up to the main course, which was American wagyu from northern California. Each dish in this main portion of the meal was hearty, savory, and well balanced. Ingredients also began to transition slowly to more land-based proteins as we approached the main course, although a superbly cooked California Thornyhead (Kinki fish) and Santa Barbara Spot Prawn were among these dishes. Australian black truffles were featured in one dish, and they were certainly up to par as far as truffles go, fresh and fragrant.

After the mains, we were invited to the kitchen counter for a palate cleanser, which consisted of a cantaloupe sorbet in a splash of alpine spirit. As we sipped, a couple of the chefs greeted us, including Chef Elijah, who talked about the journey to opening his beloved restaurant, as well as his vision for what it will become. Now, it may have been due to the fact that we and another couple were the last seatings, but we were graciously invited to tour into the kitchen where we were given an informative overview of the operation, from the massive custom-built stove, to the charcoal and almond wood grill. Chef Elijah spent plenty of time chatting with us and answering questions, genuinely invested in the conversation, as interested in us as we were about him and the food.

Following the interlude to our meal, we returned to our table, where dessert was promptly served. Delicious seasonal fruit was the theme, and both dishes were well executed. After the dessert course, a mild herbal tea was served with a tasty, but not overbearing pain au citron. Finally, to close out the meal, a small trio of delicate bites were featured, each unique and distinct.

A beverage pairing was offered with the meal, which we did opt to try, for a reasonable additional fee. The pairings were primarily California wines, but also included a couple sakes, and a beer (from Hanabi Lager Co.). The wines were primarily from California, although the wine list did also feature a generous variety of grower champagnes. Each pairing did really seem to complement each dish, and the selected wines tasted surprisingly European, which is not typically common of the California variety. The star of the pairing, however, was the jeroboam of Chateau d’Yquem, to which I can only say, IYKYK.

Overall, the flavors, textures, and ingredients were appealing, interesting, and well-executed. Nothing about the meal seemed boring or uninspired, and several dishes definitely stood out for their unique creativity. Despite gently pushing some boundaries, nothing ever veered into unpalatable territory, like some experimentation tends to do. Instead, Chef Elijah’s bolder platings were the most memorable dishes of the night, and only increased the culinary appeal of this night’s dining experience.

Lucien may be the new player in town, but they have definitely come to play. With Michelin-bred talent behind the counter and some of the country’s finest ingredients in their backyard, this team is sure to serve up a winning dish night after night. As long as people can find their way up to the quiet patio where the stars twinkle above the calamansi tree, there are sure to be more stars in this restaurant’s future.

¹ Demmon, B. (2025, July 18). First look: Lucien in La Jolla. San Diego Magazine. https://sandiegomagazine.com/food-drink/lucien-restaurant-la-jolla-opening/