Join us for delicious sushi made with fresh, seasonal ingredients. Featuring signature menu items such as the Orange Dragon Roll, Gin & Soosh Roll, and Wagyu Roll.
When: 5:00 pm - 9:00 pm, Daily
*No reservation necessary.
Catch breathtaking sunset views, listen to talented musicians, and enjoy a memorable ambience out on the terrace at Pacific Point.
When: Friday & Saturday from 6:00 pm - 9:00 pm
*No reservation necessary.
Elevate your golf game. Combined with Pacific Point food, drink, and music, this immersive premium golf experience creates a relaxed atmosphere with an element of playful competition. Each Topgolf Swing Suite features a large digital screen for a variety of multisport games, as well as HDTVs.
When: Daily, 12:00 pm - 11:00 pm
Join us for delicious sushi made with fresh, seasonal ingredients. Featuring signature menu items such as the Orange Dragon Roll, Gin & Soosh Roll, and Wagyu Roll.
When: 5:00 pm - 9:00 pm, Daily
*No reservation necessary.
Catch breathtaking sunset views, listen to talented musicians, and enjoy a memorable ambience out on the terrace at Pacific Point.
When: Friday & Saturday from 6:00 pm - 9:00 pm
*No reservation necessary.
Elevate your golf game. Combined with Pacific Point food, drink, and music, this immersive premium golf experience creates a relaxed atmosphere with an element of playful competition. Each Topgolf Swing Suite features a large digital screen for a variety of multisport games, as well as HDTVs.
When: Daily, 12:00 pm - 11:00 pm
Chef William Eick brings more than 15 years of culinary experience spanning casual, upscale, and fine dining restaurants. As the former chef and owner of Matsu in Oceanside, he earned recognition from San Diego Magazine as Best New Restaurant and was repeatedly named Best Japanese Restaurant. His work has also been recognized by Thrillist, making him one of San Diego's most celebrated chefs. Throughout his career, Chef William has collaborated with acclaimed culinary leaders including Dominique Crenn, David Breeden, Jon Yao, and Ron McKinlay. His cuisine is rooted in Japanese techniques and flavors while embracing the seasonality and abundance of Southern California ingredients.
Today, Chef William leads the culinary vision for Pacific Point at Park Hyatt Aviara, where he is introducing a Japanese-inspired coastal cuisine program that reflects the spirit of Southern California's coastline. Drawing from his deep appreciation for Japanese culinary traditions and locally sourced ingredients, his menus celebrate pristine seafood, vibrant seasonal produce, thoughtful craftsmanship, and approachable luxury.
Chef Meljohn Sebastian is a sushi chef with more than two decades of experience specializing in Japanese cuisine and the art of sushi. Known for his meticulous craftsmanship and deep respect for traditional techniques, he has spent his career working with the highest-quality seafood while developing a style that balances authenticity with the vibrant flavors of Southern California. As the founder of San Diego Poke Company, Chef Meljohn has built a reputation for creating memorable seafood-focused dining experiences that celebrate freshness, seasonality, and technique. His expertise spans traditional sushi preparation, sashimi, handcrafted rolls, and innovative seafood dishes that highlight the natural quality of each ingredient.
Today, Chef Meljohn leads the sushi program at Pacific Point alongside Chef William Eick, bringing a Japanese-inspired coastal dining experience to life. His menus showcase pristine seafood, thoughtful preparation, and refined flavors that reflect the connection between Japanese culinary traditions and the Southern California coastline. Beyond the restaurant, Chef Meljohn is passionate about sharing his craft through interactive sushi-making experiences, culinary demonstrations, and private events for resort guests, corporate groups, and special celebrations. These hands-on experiences offer an engaging introduction to the art of sushi, highlighting the techniques, ingredients, and traditions that have shaped Japanese cuisine while creating memorable and interactive dining experiences.
Chef William Eick brings more than 15 years of culinary experience spanning casual, upscale, and fine dining restaurants. As the former chef and owner of Matsu in Oceanside, he earned recognition from San Diego Magazine as Best New Restaurant and was repeatedly named Best Japanese Restaurant. His work has also been recognized by Thrillist, making him one of San Diego's most celebrated chefs. Throughout his career, Chef William has collaborated with acclaimed culinary leaders including Dominique Crenn, David Breeden, Jon Yao, and Ron McKinlay. His cuisine is rooted in Japanese techniques and flavors while embracing the seasonality and abundance of Southern California ingredients.
Today, Chef William leads the culinary vision for Pacific Point at Park Hyatt Aviara, where he is introducing a Japanese-inspired coastal cuisine program that reflects the spirit of Southern California's coastline. Drawing from his deep appreciation for Japanese culinary traditions and locally sourced ingredients, his menus celebrate pristine seafood, vibrant seasonal produce, thoughtful craftsmanship, and approachable luxury.
Chef Meljohn Sebastian is a sushi chef with more than two decades of experience specializing in Japanese cuisine and the art of sushi. Known for his meticulous craftsmanship and deep respect for traditional techniques, he has spent his career working with the highest-quality seafood while developing a style that balances authenticity with the vibrant flavors of Southern California. As the founder of San Diego Poke Company, Chef Meljohn has built a reputation for creating memorable seafood-focused dining experiences that celebrate freshness, seasonality, and technique. His expertise spans traditional sushi preparation, sashimi, handcrafted rolls, and innovative seafood dishes that highlight the natural quality of each ingredient.
Today, Chef Meljohn leads the sushi program at Pacific Point alongside Chef William Eick, bringing a Japanese-inspired coastal dining experience to life. His menus showcase pristine seafood, thoughtful preparation, and refined flavors that reflect the connection between Japanese culinary traditions and the Southern California coastline. Beyond the restaurant, Chef Meljohn is passionate about sharing his craft through interactive sushi-making experiences, culinary demonstrations, and private events for resort guests, corporate groups, and special celebrations. These hands-on experiences offer an engaging introduction to the art of sushi, highlighting the techniques, ingredients, and traditions that have shaped Japanese cuisine while creating memorable and interactive dining experiences.
