A modern, convivial restaurant inspired by the seafood of Coastal California and beyond.



Nestled in the corner of Hotel G amid San Francisco's bustling Union Square neighborhood, Ayala showcases the cuisine of Executive Chef Melissa Perfit featuring a raw bar, a selection of lightly dressed seafood, as well as creative small plates and takes on classics served in a bright, airy setting.


Melissa perfit
Executive Chef

Melissa Perfit brings to her role a deep appreciation of West Coast seafood and more than a decade of culinary expertise in high-profile San Francisco kitchens, such as Bar Crudo, Hog Island Oyster Co., Michael Mina’s RN74 and Bar Tartine. At Ayala, she leads the restaurant’s dynamic culinary team on the diverse seafood-driven menu.


Julian Cox
Beverage Director

The cocktail and martini program, curated by Julian Cox, was developed in conjunction with the chef team by sourcing ingredients from local farms and pairing them with unique spirits, resulting in a collection of cocktails perfectly suited to the fare.


Nick Tilly
Wine Director

Wine Director Nick Tilly has meticulously sourced bottles from coastal vineyards in both old world and new, primarily from smaller producers working in an organic, biodynamic, or “natural” fashion. Showcasing warm hospitality and a fun, welcoming environment, Ayala is an ideal space for cocktails, date nights and group gatherings alike.