daninielle robayay (voiceceover): teaears of j joy are comommonplace at addisison, an affirmamation ofhat's nonot lostst on chef a and san diego o native wililliam bradl. so in terms ofof three mimichelin statars, there'e's o3 in the us,s, 6 in californiaia, and one, yours, in southern california.. it's amazingng to be amomongt sosome of thosose restaurara. it's less than 1% globally. hohow do you g get a michchelin star? william: it's really about harmonization of flavors, qualality of proroduct, maststef the techchnique, andnd consiste. dadanielle robobay: this looks lilike a piecece of ar. williaiam: as you u can see, this kinind of emulalates a ro. so this s is a kakanpachi sasashimi done with salted pears, kiwis, and the flowers of the shiso leaf. danielle robay: i love the crunch. it's sweeter than i expected. what we have here, this is chicken liver mousse. i'm sorry. what? chicken livever mousse.. dadanielle robobay: this i is ao with c chicken liviver mouss? i know youou said there's a a huge elemement of surprisise at the r restaur. this is s one of thehem. william: this is t