HIGH TIDE @ KIKU ROOM

High Tide is a new summer series from The Blank Table in collaboration with Kiku Room, designed as a fresh take on how we gather.

The Blank Table is a San Diego-based dining series that transforms unexpected spaces into unforgettable culinary experiences. Each event brings together acclaimed chefs, thoughtfully curated menus, immersive design, and a community of people who share a love for exceptional food and meaningful connection. No two dinners are ever the same—each gathering is intentionally crafted to celebrate creativity, hospitality, and the simple joy of sharing a meal around the table.

One Sunday each month, we invite a standout local chef to create a unique, one-day-only offering centered around conservas and tinned fish. Thoughtful, unexpected, and deeply rooted in craft.

Set inside Kiku Room, the experience blends elevated bites with a daytime energy shift. Guests will enjoy curated cocktail or wine pairings, alongside a music set from resident Pacific Handler, creating a space that feels both effortless and intentional.

This is not a traditional dinner. It is a daytime rhythm. A place to connect, listen, taste, and stay awhile.

Your ticket includes:

• Two chef-driven conservas bites

• Two drinks (choice of cocktail or wine)

• Music by Pacific Handler

• Free entry to night show. This month will be Axel Boman & Kornel Kovaks! Starts @ 8pm.

The final edition of High Tide 2026 welcomes Pancho Ibáñez!

Pancho Ibáñez is from Xalapa, Veracruz, Mexico -1978- and has worked in the restaurant industry for over 30 years started working un restaurants since 1993. After 13 years in kitchens, in 2006 he joined CC Ambrosia; after completing his studies, he assumed the role of Head of Culinary Operations for the institute.

From 2013 to 2018, he served as the right-hand man to Chef Enrique Olvera’s restaurant group and as Executive Chef of Pujol in Mexico City helping lead one of the world's most acclaimed restaurants, recognized with two Michelin stars and consistently ranked among The World's 50 Best Restaurants. Panchito has collaborated on menus and kitchen management for Aeroméxico, Centurion Lounge, Iberostar, Nawá, and Hotel Matilda.

He has worked with Marne Mx and Marne Rest in Mexico City, as well as on international events such as ITB Berlin, COP, CMP, PGA and F1. Since 2018, Pancho has been with Showa Hospitality, where he now serves as Director of Culinary Operations, overseeing renowned concepts including Hiden, Torien, Bistro Ocho, Showa Ramen, Tama, Comedor Nishi, Convoy Music Bar, and The Taco Stand.