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    Benu

    4.3 (1.3k reviews)
    Ultra High-EndAsian Fusion, Wine Bars, Seafood
    Closed 5:30 pm - 8:30 PM
    Updated over 3 months ago

    Benu Photos

    Business Info

    BENU ATMOSPHERE

    What's the vibe?
    Quiet
    Upscale
    Dressy
    Good for groups

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    Recommended Reviews - Benu

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    Inside
    Jean L.

    3.5 stars, but can't commit to rounding up. I was brought to Benu as a surprise for my birthday. This is my first 3 Michelin star restaurant experience and I'm slightly baffled at how they've kept their 3 stars and how they're still on the "Top 50 Restaurants in the World" List. Don't get me wrong, food was creative, tasty, and fantastic overall. Love that most ingredients are sourced locally around the greater bay area, including the quail from the small farm in Vacaville or Vallejo. I enjoyed the small delicacies more than some of the main entrees. Arrived right at 5:30pm and seated promptly. Our main server is super awesome that I even asked for her name, which is Maria. Hi Maria!! Thanks for your genuine hospitality and conversation. Then why not a higher rating? Most of the waitstaff was lackluster in regards to service and describing each dish upon dropoff to the table. Some mumbled their way through the description, while others were so monotone or unenthused that I'd been ok if they didn't share where the dish was sourced. As I was finishing up dessert, a lady that dressed differently than the other wait staff (she was wearing a tan-colored blazer and black slacks), came and cleared the table quickly while I was still in mid-bite. I thought that was extremely rude, especially reaching over to the other plates as I held on tightly to my dessert. No eye contact, no communication, nothing. There was still at least 40 minutes left in the time allotment before the next wave of guests arrive. Total shock took over, I became speechless. Ambiance was nice and simple, I can have a conversation hearing others. Every tabled spaced out evenly. Appreciated the minimalist decor. No goodie-bag to take home. TL;DR: Creative and tasty food, not sure about their being a 3 Michelin Star level, but can't complain. Saving grace to Benu's service and hospitality is Maria. Thank you Maria!!

    Aiden G.

    Overall, the quality of both the service and the food absolutely warrants the 3 Michelin stars. Our main server, Maria, was a pleasure to have throughout the evening--warm, knowledgeable, and attentive. One thing I did notice, however, was some inconsistency in how dishes were described. Certain servers provided very thorough explanations, while others offered only brief summaries. The overall vibe at Benu is definitely relaxed. We saw guests dressed to the nines, but also others in sweatpants and hoodie; so I'd say dress for the occasion you're celebrating and you'll fit right in. Visit Date: 12/28/25 Courses (in order): Small Delicacies: Thousand-Year-Old Quail Egg Mussel Stuffed with Glass Noodles Cod Milt with Three Mustard Sauce Winter Salad of Scallop and Cabbage Monkfish Liver en Brioche "From the Oak" (Iberico ham in an acorn flour tortilla) Pheasant mandu with various accompaniments Steamed sablefish in fermented chili sauce Roast quail with maple and soy sauce Poached beef rib and tendon Desserts: Yuja sorbet Yakgwa and cheese tart Muscat grapes with lemon and lime rind If I had to single out one main dish that felt lacking, it would be the roast quail. Personally, I would have preferred the skin to be crispier for better texture. Instead, it leaned soggy, which isn't the most appetizing mouthfeel. Flavor-wise, it was fairly neutral and lacked the depth I was expecting. The standout dish of the night, without question, was the beef rib and tendon. Maria explained that the tendon is stewed for over 12 hours, allowing all the fat to break down into a jelly-like, melt-in-your-mouth texture. Every single element of this dish felt intentional and perfectly executed--it was a true harmony of flavors. The beef rib was incredibly tender on its own and was further elevated by the chili-scallion sauce. I honestly couldn't find a single flaw in this dish.

    Judy S.

    Fun experience, creative dishes. Bathrooms have bidets! You can see the kitchen from the outside. Huge tea and infusion selection and it was fun to try so many of them, the iced wintermelon was a standout. They do dietary restrictions very well, I have very specific restrictions and they completely nailed it with substitutions. My only criticism is, after we finished the rice dish, a staff member spent quite some time to toast the rice, another mixed in the broth and then served us one spoonful of the entire pot in our bowls and took the rest away, leaving us wanting more... The birthday surprise was thoughtful and fun.

    Roasted quail with sweet potatos
    Andrea Z.

    Had reservation at 5:30pm on a Saturday night, arrived right on time, staff welcomed the two of us in and brought us to our table after checking in with the host. Drinks: 2021 Tatomer Pinot Noir recommend by the sommelier it was bright with red fruit notes, balanced acidity and sweetness that paired wonderfully throughout the courses in the tasting Food: Bread and honey butter - great first bite, served warm with honey poured over the cultured butter table side, crispy crust gave way to a nice chewy interior "1000 year old" quail egg - creamy, rich, savory egg custard beneath the preserved quail egg which added umami funk, topped, with a bit of ginger oil to balance the profile, delicious and comforting Mussels with cold noodles - wrapped together topped with a slice of crispy slightly pickled daikon glazed with a gochujang like sauce, a little, sweet, spicy and salty, well balanced and fun bite Codmilk with mustard - really enjoyed, a creamy smooth custard topped with mustard leaf oil, a little red mustard seed vinegar, with an onion gel on the bottom adding an element of surprise and subtle sweetness Caviar tartar tartlet - super thin crisp tart shell filled with finely miced beef tartar topped with a generous amount of caviar both fresh and dried mixed with house made oyster sauce, oceany, briney and salty Squid and Sundae - amazing, served warm, perfectly cooked tender squid wrapped around a savory bood sausage an unexpected pairing that worked so well together. A savory, rich and meaty bite Salt and pepper fried sea cucumber - so good, perfectly fried, each piece of sea cucumber was cooked crisp tender perfectly coated in a light crisp batter almost like the pieces were coated in pearls of tiny crisped rice, salt and pepper flavor made this so snackable, the cabbage and mayo along with the pickled shallots were the perfect accompaniment Lotus petals with truffle sauce - very unique, have never tried the petals of lotus leaf, they were tender and creamy almost potato like in texture, paired with a rich buttery truffle sauce made for a delicious bite Pheasant Mandu - dumplings were plump and juicy, filled with mild tender ground pheasant, with the most uniform lacey crisp dumpling skirt, the fresh kimchi was fantastic subtle spiciness balanced with sweetness and had a slightly crisp texture, squash braised in the pheasant broth was a great pallet cleanser, house made soy dipping sauce with vinegar added brightness and umami Fresh noodles and lobster - the most tender lobster I've had, perfectly cooked, paired well with the bouncy noodle texture, the butter foam and the garlic scallion sauce really made this special Roasted quail - quail was perfectly roasted, served with a savory earthy black trumpet mushroom puree, thin layer of sweet potato, sauteed sweet potato leaves, a steamed and seared bun along with a spicy picked namul was brought a few bites in to soak up the sauces and added additional complexity to the dish Toasted ttukbaegi rice, abalone, beef, and cucumber sobagi - abalone was tender and buttery, braise beef has the flavors of a sweet soy sauce paired with an egg yolk which added extra richness, rice pot was brought table side, we were first served bowls of steamed rice to pair with the dishes to make hand rolls with toasted seaweed, after a quick soup was prepared with the slightly toasted rice to end the meal. Yuja sorbet with chocolate - a perfect pallet cleanser the light citrus sorbet with a hint of bitterness paired so well with the melted swirls of chocolate, dish helped reset out pallets for dessert Yakgwa cheese tart - the yakgwa crust was so innovative and fun, sweet, dense and sticky with a hint of warm spiced paired well with the creamy cheese tart, the chestnut added a nice contrast along with the diced apple which provides pops of freshness and acidity Chestnut caramel cake was a fun bonus dessert sent out for our celebration - this was so thoughtful and really made us feel special, cake was light and airy with notes of chestnut, caramel and cream Muscat grapes - soaked in a citrus juniper syrup were a fantastic end to a very special meal, refreshing light, sweet and floral Service was exceptional, staff was friendly and warm with great depth of knowledge on each dish and it's preparation. Plating and design of each dish was so thoughtfully curated and presented making the dining experience a visually stunning experience. Overall Benu was an outstanding dining experience truly worth of three Michelin star. A fun, innovative and memorable tasting that excelled at using traditional Korean/ East Asian ingredients in uniquely delicious ways.

    Sherry F.

    Benu delivered a refined and thoughtful dining experience with a focus on deep, savory flavors and precise execution. Ambiance was serene and minimalist, designed to focus attention on the food. The space felt calm and quiet. Perfect for a slow, immersive dining experience. Standouts included the ultra-savory oyster and seaweed soup, perfectly cooked quail with a sweet soy glaze, and flavorful Iberico pork with balanced truffle and parsley notes. The abalone had surprising depth, and the frog leg offered a deliciously crispy, mala-spiced bite. Some dishes, like the squid and rice blood sausage or the pheasant mandu were texturally excellent but lacked standout flavor. Desserts leaned bright and refreshing, with a memorable yuzu sorbet and chestnut tart, plus subtle floral and boozy notes to finish. Service was professional, warm, and highly knowledgeable. The staff guided each course with precision and calm, striking the perfect balance between attentiveness and discretion. Overall 4 stars for the experience. It's a polished and nuanced meal best appreciated by those who haven't experienced asian cuisine that often, but as someone who grew up eating a lot of familiar ingredients, it does not necessarily blew me away with its take on some of of the dishes.

    Roast Quail
    Scott L.

    Well, not sure what I can write that hasn't been written or videoed on social media regarding Benu, but here goes: Benu is located on Hawthorne Lane, a feeder street to one of the many nearby entrances to the East-bound SF-Oakland Bay Bridge. Valet parking available or free street parking at 7pm on Hawthorne or 6pm on other side streets. WTH - talking about free parking when you're going to be paying over a grand for two for din-din? Crazy Yelper... Okay....Walking in from the street you'll notice two large windows, one on Hawthorne and the other in the inner courtyard, allowing natural light into the clean, bright, minimalist kitchen. I stalked outside for a while and not one cheferee had time to look out the windows...deep in concentration supervising, prepping, cooking, and plating. Slinking into the small parking lot / courtyard you'll notice a modern exterior entry area that reminds you of a simple but modern upscale Korean chaebol house but with hanging dry goods in the roof eaves and large fermenting pots in the garden. There's a certain calmness conveyed in the simple minimalist courtyard. This minimalist approach extends into the interior with muted, neutral colors, no wall decorations, and staff attired in simple neutral-colored, Korean-style clothing. Chef Cory Lee's focus for you whether intended or not - is the FOOD. We were five and seated at probably the longest table in the main dining room. The table can possibly seat eight, but is best for six. We were initially four but had a late out-of-town surprise add-on accommodated by Benu two days prior to our dinner. Thank you. Moving onto the food.... The food brought back memories to traditional Asian ingredients of my childhood, yep, we're talking of ingredients not normally used in Western cooking but creatively used by Chef Lee such as Thousand Year Old Egg, Wintermelon, Glass Noodles, Cod Cream or Milk (heh heh), and ginkgo nuts. OFC, he creatively uses other ingredients that you'll recognize, Quail, Sablefish / Black Cod, Mussels, etc... Our dinner lasted three hours where we dined on dishes which probably took many hours of creating and experimenting to develop. Service was impeccable with constant crumb cleaning, table wiping, napkin folding, utensil staging, coordinated plating, food splaining, and drink & wine pouring. We received food descriptions from a variety of servers, and dinner ware answers to our questions regarding some of the glass stemware... no hesitation in the detailed explanation. Almost perfect except for very little nit-picks: Wine splits not allowed for a wine pairing (some people are not big wine with dinner drinkers but are interested in the Sommeliers pairing choices with the food, had splits with other 3 stars), not noticing I was a lefty until I moved my chopsticks and spoon utensils mid-meal to the left side and mentioned to them that I was left handed... I understand that many Asians are forced to use their right hands when growing up but not in these modern times, also Westerners have more lefties, no invite to the kitchen for a quick look see....still a memorable night....

    Chaylene G.

    What a phenomenal experience. We went here to celebrate our anniversary and had a really great time from the start. Each dish was such a fun experience starting from the very start. We always look forward to the bread and butter and it definitely did not disappoint. The service team made elevated the experience and were really fun to talk to! Also really loved the neutral tones of the space, it was very calming to be there. Excited to have added another 3-Michelin star restaurant on our belt!

    Susan H.

    The outside walking in is beautiful, and it reminded me of being in a kdrama with all of the pots outside! Upon entering you're greeted warmly. I would say that I was surprised by the interior because as a 3 Michelin star restaurant, I was expecting something completely different. But the interior is homey, simple, and warm. The entire staff is pleasant and nice. Friendly, hospitable, and soft spoken. 10/10 experience there. The women's bathrom was a bidet with a seat warmer and my goodness, that was such a pleasant surprise. 10/10 as well. For the food, the small bites just kept coming and each one was delicious. The bread though...omg. I didn't expect to be so in love with butter and bread. It literally left me speechless as I was speaking my friend enjoying that first bite. That butter is something amazing. Honestly, for the food I enjoyed everything and they accommodate to your dietary restrictions, which I appreciated. Upon discussing the meal afterwards with a friend, we both came to the conclusion that we were disgustingly full afterwards like you sometimes get after an amazing meal. On top of that, each dish left you not wanting for more or less from it. They were all perfectly balanced. ALSO, that cold wintermelon tea is a MUST.

    'Shark's Fin" Soup, Dungeness Crab, Jinhua Ham, Black Truffle Custard
    Olivia P.

    This was an extremely pleasant experience. The staff is super friendly and professional, which should be expected. Overall, I liked the experience and food, but for a THREE Michelin Star restaurant I did expect a bit more. The presentations were a million out of ten but the taste of the majority of the food kept missing the mark. Standout misses: - The lobster. The flavor was nothing special and the gel that it was wrapped in was way too thick and chewy, ruining the dish completely. - Soup dumplings. They say a bunch of things about the soup inside buy honestly they taste like average soup dumplings but just cost a lot more. - Tomato small bite with tofu. It was beautifully presented and innovative but I just drank a high end tomato soup with a singular cold tomato and tofu. I like tomatoes but the flavor was just overpowering and for what... - the desserts. I think they can do more here. Or send you off with a stronger goodbye. - The abalone. Way too chewy and all I tasted was butter. It did not fit properly with the cucumber and short rib. I also heard other people not enjoying similar dishes. My favorite dishes were the short rib, which was small because it came with other dishes, and the century egg, and the shrimp squash blossom. The latter two were just one bite. The bread was delicious too. I liked it, but again, I expected more with the flavors and mouthfeel coming from a restaurant that has had three Michelin stars for awhile.

    toasted ttukbaegi rice, abalone sauteed in butter, marinated beef rib with egg yolk, rock seaweed, cucumber sobagi, kohlrabi kkakdugi
    Donna T.

    Benu was superb. I really loved the exterior zen garden vibes matched with the contemporary tatami indoors. Service was also noteworthy and outstanding. To start, the bread and honeycomb butter were scrumptious. The bread had the texture of sourdough, but extremely light. Next, they introduced their small delicacies coursing which I very much enjoyed. I like how they didn't detail each one on their menu so there was an element of surprise in both what you get + when it ends. I especially liked the thousand year old quail egg, anchovy bite, and the mussel with glass noodles. The only one I wasn't too fond of was their goose knuckle.. it's exactly what it sounds like lol. For the main courses, I actually thought I was going to favor the steamed lobster and bone marrow dish but the highlight ended up being the final one: abalone sautéed in butter with toasted ttukbaegi rice, marinated beef rib with egg yolk, rock seaweed, cucumber sobagi, and kohlrabi kkakdugi. Think lux seaweed wrap galore! I've only ever had abalone at Chinese restaurants but have never had it taste like the one here; the butter sauce completely transformed it. We also celebrated my husband's birthday, so they brought out a little music box that opened up to a slice of hazelnut cake! Now the only nit-picks that I have were that we didn't leave as full as we usually would be with others. Additionally, it seems they don't provide any take-home treats as others (even 1 Michelin star restaurants) do. We still thoroughly enjoyed our visit and would certainly return, but given that this is a 3 Michelin star establishment, I feel it's only fair to be a bit more critical when rating and comparing the overall experience.

    Dumpling, kimchi, house made soy sauce and squash
    Toni L.

    It's been a minutes since our last visit, ơn my last review I said they deserved a 3 Michelin and they sure did get that extra star and hold on to it the last few years, congrats, so how is it that they loose a star here in my view you may wonder. Well, as much as we appreciate all the dedications and efforts in Chef Lee and the staff for curated a decadent meal, with fresh ingredients, beautifully presented, it's somewhat Korean centric which we actually like. (we would prefer SSAL though for the Korean in this caliber) We feel that for the price tag it did not justified the experience, especially when we received a text that our friends went home and cooked Ramen to eat at midnight. In comparison to others 3 Michelin like Quince, Crenn , Saison, or Robuchon to name a few , we feel that the experience was rather underwhelmed, perhaps that was the intentions. Homey and comforting. But if that's the case then the price should reflect that. (Side note - 22% service fee is included on everything including Valet $30 reasonable for Downtown SF and Corkage Fee $100/ 750ml bottle, yikes) Regardless we appreciate the friendly staff, good service, simple decor ( looked like they remodeled) brighter, sleek and earthy, an understated casual feel a change from our last visit. Food was delicate, burst of flavors, well executed and my highlight was the peeled grapes...I am too easily pleased ;) Nonetheless, glad we got some rice with the meal, another cherry on top for us we love rice. Not sure when would be our next return since there are so many new restaurants in town to try, but much gratitude for your hard work to feed us Benu. Thank you for a good evening with our friends.

    Bday cake
    Carlie B.

    This place was absolutely perfect. I celebrated my bday here and they brought out a music box with a cake underneath which was so cute. The winter melon cold infusion was to die for. I think about it at least twice a week. Some of the menu items were out of my pallet range but I love trying them! Very seafood heavy which I expected. We would love to go back at some point. Would recommend going here!! The staff was also great to us and shared where I can get some melon cold infusion myself (I've yet to do so but I really should)

    Cynthia N.

    My partner and I went here for a special celebration, and we couldn't think of anywhere that would suit our night better than Benu. We felt so taken care of here, from walking in to our entire experience. All the food was an amazing mix of Korean flavors, and you could tell the amount of care that went into preparing each dish. It was more than enough food - I couldn't finish the second meat dish and had to take it to go. The desserts were the perfect end to the meal - not too sweet as a lot of desserts are. This was our first three star Korean Michelin restaurant, and it didn't disappoint for us.

    Thousand-Year-Old Quail Egg, Potage, Ginger

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    Benu Reviews in Other Languages

    Ask the Community - Benu

    Do they usually charge your credit card at time of reservation and not after your meal?

    Reservations are only available through Tock and you're charged in full at time of reservation. Benu allows cancellations or changes up to 72 hours before the date.

    It's 325 per person or 325 for 2 people?

    I’m not sure if it’s always $325, it may vary, but it’s definitely per person.

    Does the $325 include tax?

    No, it doesn't. It's $325 + additional 20% charge.

    The website says the tasting menu is currently $325. Does that include the wine pairing? If not, how much is the wine paring?

    I asked them when they confirmed my reservation the other week. They told me $210 per person for wine pairing.

    Are kids allowed?

    Hell no! lol

    Is tip included in fixed price?

    It's not included in the fixed price, but they will automatically add 20% to your bill when they give you the check. If I recall correctly, there's no tip line to fill in or leave an additional amount. It's just the final amount (with the 20% as a… Read more

    Seems like I can't make parties of 1 online. Do they allow parties of 1?

    They do allow party of 1, you need to call/email Benu directly, they will accommodate you.

    Is there a vegetarian option?

    I'm pretty confident that there is a veggie option, but the menu will be slightly modified. It'll probably still be delicious considering this is a multi Michelin star restaurant. I would call in advance and inquire so they can prep a menu for you… Read more

    Are these big servings?

    No, each item is a bite size serving. Most items are 1 bite. About 20% 2-bites and 2-3 items are 3-4 bites.

    View All 12 Questions

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    4.8(91 reviews)
    1.2 miRussian Hill, North Beach/Telegraph Hill

    We believe in second chances. And by we I mean me, my friends, and Tom…read more We showed up last night and immediately the atmosphere was different. Every single table was full and bustling. The people were laughing, the drinks were flowing. It smelled really good, which we would later find out was from the food especially that Mac and cheese. We started off with different wines, some that Tom recommended based on what we told him we didn't like or did like. He apologized for our previous experience and was genuinely a nice guy. Honestly it's very admirable for a business owner to take feedback to heart and want to incorporate it. Plus he's a really cool guy when you get to know him. The staff was busy running around but still made time to come check on us. Our final verdict is we came on a bad day. This time we got the actual Waystone experience. We finally got to try the chicken bites with a creamy aioli, fries with yogurt sauce, and the star of the show was the Mac and cheese. Tik tok did live up to the hype and we will have to come back for one of their jazz nights. Be warned this place gets busy! But it's worth it.

    Waystone is technically a wine bar, but spiritually it's a community living room disguised as a…read morejazz lounge with snacks. Yes, the wine is excellent..(not selling you 'natural' actively fermenting bottles) thoughtfully curated... the cab franc , interesting without being pretentious. Yes, the bites hit (shoutout to the watermelon salad). But what really makes Waystone magic is the people. Everyone who works here is warm, funny, and present in a way that makes you feel like you belong, whether it's your first visit or your 50th. Live jazz nights here are their own kind of therapy. I once saw a harpist who made me feel like I was floating inside the music. No cover, no pressure, just ridiculously good musicians making the whole place glow. One thing I love: the rotating local art. The walls change every so often as new artists take over, and it completely shifts the energy of the space. You might not love every piece, but that's kind of the point--it's alive, it's personal, and it's supporting real artists in SF. And if you do love something, you can take it home (yep, everything's for sale). Whether you're here for the jazz, the wine, the art, or the people.. waystone shows up with soul. I'd give it six stars if I could.

    Photos
    Waystone - Ribs and Mac and cheese

    Ribs and Mac and cheese

    Waystone - Fries

    Fries

    Waystone - Bar area

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    Bar area

    Roaming Goat - Dates, halloumi

    Roaming Goat

    4.5(170 reviews)
    1.9 miMarina/Cow Hollow

    Have dined here twice and both times did not disappoint! The service is great, and the food is…read morefresh and delicious. I especially love the dip trip and grilled halloumi. The burrito salad was alright, could have used a little more flavor in my opinion. I really like the small plates and sharing atmosphere of this place, and appreciate all of the vegetarian forward options. The space is small and intimate, definitely great for a date night or girls night! I will say if you make a reservation (I'd recommend, it's a small place and gets busy) be sure to be prompt as part of our group was running about 10 minutes late, and the servers kindly let us know we only had the table for an hour and a half, which is fairly strict on weekends.

    Came by on a Sunday during happy hour. We ordered a few food items off the happy hour menu: hummus…read moreand muhammara (a must!) with pita, aleppo fries, and falafel. We also ordered the non-happy hour burrata salad and the filet kebab. Our server was very attentive, though our main food items were somehow forgotten and we had to remind them.. but once they arrived, everything was great! I loved the pomegranate in the burrata salad. I also appreciated the non-alcoholic options, including my favorite Fentiman's rose lemonade. I would definitely recommend this place, especially for happy hour. My only small critique is the restroom, since the entire restaurant is so classy and chic, it would have been the perfect finishing touch if the restrooms matched the same vibe.

    Photos
    Roaming Goat - Inside

    Inside

    Roaming Goat - Brussels

    Brussels

    Roaming Goat - Outside

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    Outside

    Benu - asianfusion - Updated May 2026

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