Our kitchen offers a one-of-a-kind culinary sampling that draws on local producers, seasonal crops, and a deep passion for mixing modern techniques with traditional cuisine.
Our ethos draws on the Japanese concept omakase or chef's choice. This means dishes are presented as the chef intends, and you are in good hands. Each dish is carefully planned, lovingly crafted, and meticulously presented using the best ingredients available each day.
Our staff will guide you throughout the meal, describing each dish and sometimes even advising you that a dish is best enjoyed with your hands. Our menu is constantly in flux, as ever changing as the Chef’s inspiration and the kitchen’s evolution. We’re constantly experimenting with new flavors, new projects and creations and the menu reflects that.
Food is more than just sustenance. It can satisfy in ways not only physical, but emotional as well. We encourage people to see the ingredients, preparations, and presentations of food as we do -- as art. Particularly, as something uniquely delicious and memorable.
We offer a tasting menu that changes frequently, dictated not only by the seasons, but by what is particularly inspiring to the kitchen team at that moment. There is always an emphasis on wild and indigenous ingredients. The menu reflects our commitment to constantly evolve and our reverence to the incredible product and produce found in the Pacific Northwest and is prepared entirely over our wood fire hearth.
Guests have three options for dinner; our twelve course menu for $150 per person (1 to 4 guests), our twelve course menu served at a private table in our garden $250 per person (5 to 8 guests), or our more immersive eighteen course menu at the Chef's Counter for $250 per person (1 to 4 guests). Please email email@example.com if you are interested in booking our private garden table.
On Sundays we celebrate with Valencian paella served as part of a five course meal at $60 per person in our dining room or $80 per person at our Chef's Counter. Our private garden table can be booked for parties of five to eight guests at $100 per person. Please note that one type of paella will be offered each Sunday. The paella cannot be modified to accommodate dietary restrictions, however the other courses can.
Beverage pairings are available for all menu options.
Our name is as unique, personal and irreverent as the restaurant itself. Spelled in the traditional Valencian language, Tarsan is a nod to Perfecte’s grandfather’s restaurant where he grew up. It is also meant to represent him, coming from a small village in the Valencian countryside. Jane is meant to represent Alia, who is from the city of Los Angeles. Together they make up the distinct elements of the restaurant’s allure; both rustic and detailed, a marriage of technique and artistic expression.
General Manager, Alia, started her restaurant career in the front of house before transitioning to the back, where she cooked and worked as a butcher. She has worked in such notable kitchens as MB Post and as a butcher at Belcampo Meat Co before serving as a judge on the cooking competition show, Man vs Child. Continuing her journey of learning about food, she worked on farms, in abattoirs, cheese rooms, and bakeries in California and across Europe as well. Her food experience, combined with her studies in marine biology and zoology, shaped her interest in sustainable and humane sourcing of meats, seafood, and dairy products.
Chef, Perfecte's introduction to restaurants occurred early on in his own family's wood-fire restaurant, focusing on paellas and traditional Valencian food. As an adolescent, Perfecte decided to leave the restaurant industry to pursue a new vocation. He left is village in favor of London to become a professional musician-after all he had been in a punk rock band since age 13. Eventually he returned to restaurant work because his hiatus from it rekindled his interest. Since then he has traveled around the world to work and stage in some of the best restaurants including El Bulli, Manresa, Campton Place, Manor House Hotel, Ricard Camarena, and Martín Berasategui.