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At breakfast, I was positively smitten with bao eggs — poached eggs on a soft bun with black sesame seeds, bacon, and sautéed greens — and enjoyed a salad of crispy shiitake mushrooms and field greens for lunch. And dinner? My favorite was grilled salmon with Meyer lemon and Maldon salt served on a bed of al dente vegetables, but one night, I popped in to take photos of the sushi bar and met Head Sushi Chef Takahiro Masuno. I was fascinated by his deft handling of knives and delicate ingredients and soon found myself trying a vegetable hand roll with a soy paper wrapper. en one piece of sushi, then another, and another, and finally some amazing shrimp sashimi. In retrospect, Chef Taka's samples altered my ideas about sushi the way Tegan and the others helped me see a healthier path forward. A marathon may not be on my horizon, but post-Sensei, I do feel better prepared to welcome the New Year and commit to the long-term challenge of taking better care of myself. detour destinations << ranchandcoast.com 82 JANUARY 2024 RANCH & COAST MAGAZINE Sensei Porcupine Creek's lobby offers a serene space for relaxation The Nobu restaurant at Sensei offers a range of delicious dishes, including delectable bao eggs