A thoughtful journey, an experience that delicately touched my palate. From the moment you set foot inside, you are addressed by name. A menu is prepared personally for you. Asian fusion kitchen collaboration at its finest.
While I enjoyed the tasting menu throughout, my top three favorite bite dishes were; 1. Oyster, pork belly, kimchi 2. Eel, feuille de brick, creme fraiche 3. Fresh and dried yuba, almond, white chocolate
It was fun. I learned a great deal. The staff was knowledgeable, cordial and functional. I even had a couple of laughs. The attention to detail was flawless, like the air it was natural. It’s been awhile since I’ve enjoyed such a well executed experience from a two star Michelin restaurant.
Notable(s): For the past three years, Benu has received two Michelin Stars.
The restaurant is housed in a historic building in the heart of the San Francisco’s SOMA district.
Located before entering the restaurant are herbs and floral accessories to be used during your dining experience.The kitchen view from outside.
A sneak peak of part of the dining area. There seems to be two sections of seating arrangements in this ample space.Customized and thoughtful menu sealed with a signature magnet that you may take home at the end of your meal.
Thousand-year old quail egg, potage, ginger
Braised abalone with toasted grain jellyOyster, pork belly, kimchi – Kimchi broth, pressurized gelatin sheet, pork belly powder separatorEel, feuille de brick, creme fraicheAnchovy, celery, peanut They call the acrylic holder, the transformer and for good reason too. The next few presentations were plated on this unique piece. Pay attention to the photos to follow and how each time it’s been moved to hold the tasting bite.Homemade sunflower tofuXO sausage with basil curdBeggar’s purse of treasures from the oakSalt and pepper squidGinseng orange honey drizzled on butter with breadWild bamboo fungi and shoots, chicken, cabbageShad roe, bacon, horseradish, spring vegetablesPig’s head with lentil hozon and bonjiLobster coral xiao long baoWhole baby sea bream, spring onion, lily bulb, aged tangerine peelRoasted quail, lam kok olive, dandelion, walnut, mustardBeef braised in pear juice with oyster plants
“Shark’s fin soup” – Crab, egg white, Jinhua hamSake lees sherbet, strawberry, nastrutiumFresh and dried yuba, almond, white chocolateComplimentary celebration cake – This tasted exactly like “White Rabbit” candy. This came by surprise. 😉 I can’t tell you how, you just need to go there and experience it.Finishing chocolates – ganche and caramelThe kitchen from inside
Embrace each moment of the day and make it the best day ever! My experiences shared with you!
Speechless!! The pictures and your captions says it all!! Okay, one word…WOW!! Thanks for sharing your experience! Can’t wait to try it!