Five Senses Modern Japanese, a new modern Japanese restaurant, is set to open in Calistoga at 1227 Lincoln Avenue, Suite C & D.
The new restaurant is taking over the former home of an antique store, according to a recent liquor license application. Co-owner Spencer Conaty, who is opening the concept with his wife, Rita, tells What Now San Francisco that Five Senses Modern Japanese is expected to open in Spring 2026, with a target of March or April. Guests can expect a full-service sushi bar and a rotating seasonal menu, including sashimi platters on ice, sushi rolls, and handmade gyoza. The kitchen menu will change four times a year to highlight the freshest seasonal ingredients, while some staples will remain year-round.
Chef Spencer Conaty brings extensive culinary experience to the venture. A graduate of Le Cordon Bleu Culinary School in Sacramento, Conaty worked four years at Morimoto before refining his skills at the Michelin-starred Atelier Crenn and three-Michelin-starred Saison in San Francisco. He later returned to Napa Valley to serve as chef for wineries including Brian Arden and Sequoia Grove. Five Senses marks its first standalone restaurant in the region.
The Calistoga space is being built from scratch, with a custom kitchen designed by Conaty himself. The restaurant aims to offer high-end Japanese cuisine at approachable prices, providing both locals and visitors with a refined yet affordable dining experience. Seasonal menus and the sushi bar will cater to a wide range of tastes while emphasizing quality and creativity.
The menu will feature Japanese classics and inventive seasonal dishes, all prepared with high-quality, locally sourced ingredients. While handmade gyoza and other staples will remain, most offerings will change on a quarterly basis. The restaurant also plans to provide an elevated yet accessible sushi experience that reflects Conaty’s Michelin-level expertise.
Ownership is led by the husband-and-wife team of Spencer and Rita Conaty, with Ben Cereghini serving as the Chef de Cuisine. Spencer serves as executive chef, overseeing culinary direction, while Rita Conaty manages operations and community engagement.
