Sonoma's Beauty Shines in Jiun Ho's Restaurant Design

All photography by Sam Frost

Wine tasting? Yes, please. Breathtaking vistas of the surrounding landscape, too? Sign me up. This is California Wine Country—the best food, wine, and views that any bon vivant would appreciate. It’s no wonder that Enclos, an intimate 30-seat restaurant, is right at home here in Sonoma. Michelin-star Executive Chef Brian Limoges, in collaboration with Stone Edge Farm Estate Vineyards & Winery, recently opened this restaurant in the historic downtown. Obviously, Chef had the dining part covered, but he called on San Francisco-based Jiun Ho for the design.

"The design became about creating an environment that feels rooted in place," Jiun says, "where history, craftsmanship, and the surrounding landscape come together to create a setting that is both welcoming and enduring."

Housed in a historic Victorian residence in Sonoma's plaza, Enclos has a preserved Victorian exterior with completely modernized interiors. Jiun conceived his design as a sensory experience. Walking toward the entrance, guests pass beneath century-old olive trees. The main dining room showcases charred Shou Sugi Ban (the traditional Japanese technique of charring wood) to add texture and depth. A second dining room features locally sourced Western cedar to bring the aroma of Sonoma forests indoors. Jiun fused Japanese aesthetics and Nordic simplicity with Northern California's natural elegance throughout the interiors.

"They may seem like very different traditions, but they are connected by a shared reverence for nature and authenticity," Jiun says. "What truly ties these influences together is a shared design philosophy, an emphasis on tranquility, restraint, and quiet elegance. By layering these perspectives, the restaurant becomes a space that feels both global and deeply local."

Jiun's design also emphasizes sustainability. Floors are made with reclaimed wine barrels, artwork comes from farm-sourced wool, and ingredients are supplied by Stone Edge Farm, a local 16-acre regenerative property that produces more than 100 varieties of organic fruits and vegetables, as well as eggs, honey, and olive oil.

Chef Brian curated a menu with a multisensory philosophy that unfolds across courses, with a fluidity of contrasts and textures. Brian and Jiun wanted the natural beauty of the materials—whether furnishings or flatware—to speak for themselves. "The warmth of charred Shou Sugi Ban, the touch of handcrafted ceramics, and the flow of spaces from intimate rooms to the garden dining area mirror the rhythm of the menu’s progression," Jiun explains. "Both the cuisine and the design are about balance, discovery, and immersion."

And people are discovering Enclos: Even in its small space, the restaurant's popularity means it's already operating at high demand—which makes sense, since it earned two Michelin stars plus a Green Star in less than a year. To keep up with the crowds, Jiun is currently working on the "second phase" to enhance the overall design.

How can one improve such a success story? We’ll see what Ho dreams up. Whatever these additions entail, we're sure they will meld seamlessly with his existing designs, highlighting the restaurant as a place where craft and artistry converge for a one-of-a-kind dining experience.

—Dalene Rovenstine