Hai Noon

James Beard Award-winning chef Nobuo Fukuda has made a triumphant return with Hai Noon. He left downtown Phoenix for Scottsdale and opened his latest restaurant inside the renovated hotel Sonder The Mariposa. The dining room and bar have a vintage charm with horseshoe-shaped booths, warm woods, exposed stone and macrame-wrapped lights. The taut but shareable menu leans into seafood, such as the tuna, seared and served with a punchy beetroot puree and pinot noir reduction, or the sea bream, which is cured, letting its brine and sweetness shine through. The land-based dishes are just as bright. The coconut curry lamb chops are bold and tender. The mushrooms, done in parchment with sake, soy, garlic butter and trottole pasta, are packed with umami. The cocktails likewise wow. The Honey Dew Me Rumchata, a rum-based drink, is playful and packed with melon flavor thanks to honeydew syrup and frozen melon balls.