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Like the now-closed Bonsoiree, where head chef Shin Thompson made his reputation, Kabocha serves a Japanese-influenced menu, including the Bonsoiree fixtures scallop motoyaki, and eventually, the bento box. Unlike the tasting-menu-only Bonsoirée, Kabocha sells dishes a la carte with a raw bar, sashimi, and plates in small ($7-$18), medium ($10-$20), and large ($18-$35) sizes. However, a nine- to eleven-course tasting menu will be served, kaiseki-style (like the Kyoto menu at Next), at two seats where customers can look through a one-way mirror into the kitchen.