Benu

Chef Corey Lee's three-Michelin-star fine dining mecca is a must-stop for those who hop from city to city collecting memorable meals. Lee, formerly of French Laundry, meticulously ties together cooking techniques and ingredients commonly seen in different cuisines of Asia—such as xiaolongbao (soup dumplings) and kimchi—with a deft gastronomic touch. You may find spectacular dishes like an haute take on barbecued quail with black truffle steamed buns, or charcoal noodles with caviar and giant squid.

San Francisco is blessed with six three-Michelin-star restaurants, and while each is unique, Benu is perhaps the most-unusual. Though Chef Corey Lee came from The French Laundry and is well-versed in French techniques, he draws on influences beyond the typical fusion with modern Japanese cuisine. Dishes like Foie Gras Xiao Long Bao and Sea Urchin Marinated in Fermented Crab Sauce show a willingness to adapt traditional Asian dishes and ingredients in fresh new ways.

SOMABenu's Korean and Chinese-influenced food makes up some of the best bites you'll ever eat -- and the “shark fin soup” with Dungeness crab and Jinhua ham custard is one of those dishes you'll be dreaming about for years to come. Best of all, it's $228/person -- a full $170 cheaper than Saison for the same amount of Michelin-ness and 17 courses, which comes out to just $13.41 a course.

Benu excels with chef Corey Lee’s highly technical small bites. Michelin appreciated his faux-shark's fin and xiao long bao, as well as barbecued quail with XO sauce—and overall his combining traditional Korean and contemporary Asian flavors. Benu’s SoMa location can be seen as an “oasis in the center of the city,” says Michelin.

From the moment you step into the spacious, tree-lined courtyard off a SoMa alley and into Benu’s sparsely decorated, darkly modern dining room, you’ll know you’ve entered a different universe. Benu is wholly its own: Chef Corey Lee’s menu is a little bit Korean, a little bit Cantonese, a lot rigorous, technique-driven fine dining. The highlights of the $310 tasting menu (plus 20 percent service charge) are the eight “small delicacies” at the beginning: the thousand-year-old quail egg bathing in gingery jelly, a sticky barbecued chicken wing stuffed with toothsome abalone and abalone liver, a marinated mussel packed with compact ribbons of vegetables and glass noodles.

Nearly 15 years ago Corey Lee splintered notions of Western tasting menus when he opened his serene SoMa restaurant. Born in Korea and raised in New Jersey, he felt pulled to fine dining at an early age, working through high temples in London and New York before spending nine years with Thomas Keller, eventually becoming chef de cuisine at the French Laundry. Lee took Keller’s playbook — taking white American clichés like mac and cheese or peas and carrots and reconstructing them using Escoffier’s techniques and California’s plenty — and made it his own, devising a haute third-culture cuisine that ennobled Korean, Chinese and Japanese flavors using the same approach.

Chef Corey Lee opened his Michelin three-star spot in SoMa over a decade ago now, and its accolades have continued rolling in over the years — with former Chronicle critic Michael Bauer re-affirming its four Chronicle stars in 2018 and noting that it now felt like "an Asian restaurant capitalizing on some of the best preparations and products in the world." Lee is now at work trying to open his first Korean restaurant San Ho Won, but Benu also quietly reopened this summer serving its $350 multi-course menu, and reservations for 30 days out disappear as soon as they become available.

Precision seems to be the reigning virtue of this kitchen, manifesting as a rainbow of vegetables sequestered inside fingerprint-size mussels, tendrils of carefully sliced tofu floating in a clear broth and delicate morsels of jellyfish-wrapped prawns. While modern in presentation, the cuisine here nevertheless relies on old-style techniques, like fermentation in Korean earthenware and the Hunanese tradition of curing century eggs. Opened in 2010 by fine dining veteran Corey Lee, the restaurant earned three Michelin stars in 2014 — a first for a San Francisco establishment.

Located in the heart of San Francisco’s SOMA district, Corey Lee’s adventurous flagship restaurant draws from Japanese, Korean and Cantonese traditions, including innovative use of home fermentation techniques. Presented in a sophisticated yet relaxed environment that reflects Korean-born Lee’s many years spent as a Californian, the deftly choreographed meals are singular in their culinary virtuosity. And all of it is further elevated thanks to pairings overseen by master sommelier Yoon Ha.

SoMa staple Benu is a prominent name in San Francisco’s fine-dining scene. Chef Corey Lee, an alum of The French Laundry in Napa, crafts a tasting menu that features a wide array of seafood and vegetables, as well as a few dishes for the carnivores and dessert lovers. It’s a three-hour experience and an extravagant indulgence, with creative items including hits like faux-shark's fin and xiao long bao, in addition to an extensive wine list and an optional beverage pairing.

One of only a small number of Michelin star restaurants in San Francisco with the highest ranking of three stars, Benu is not just a restaurant – it’s a destination. Chef-owner Corey Lee’s ever-evolving menu does not disappoint, served up in a historic setting in the SoMa (south of market) district of San Francisco. At Benu, contemporary American cuisine incorporates a strong Asian influence, including elegant dishes such as lobster coral or a thousand-year-old quail egg.

Located in the trendy SoMa district, Benu holds a AAA Five Diamond Designation and has been delighting visitors since 2010 when it first made an impact on the local food scene. This restaurant provides an entire sensory experience, from the artful presentation to the subtle and unique flavors from the constantly evolving tasting menu. Enjoy cutting-edge takes on classic Asian dishes, along with other exciting international influences for a truly unforgettable event.

For the most extra-expensive experience of fine dining in San Francisco, look no further than the hallowed halls of Benu. Benu opened in 2010 and has, in the years since, racked up a grand total of three Michelin stars, officially marking the restaurant as one worth a trip to the Golden Coast. The food is comprised of Asian fusion made with seasonal Californian ingredients, all served as an exceptional, experiential bite that just may change your outlook on life.

If you’re looking for upscale restaurants in San Francisco that fuse French, Cantonese, and Korean cuisines, then you’ll need to stop by Benu on your next Cali adventure. Not only do the dishes here look picture-perfect, but they’re made with unique flavors and impeccable ingredients that will take your palate on a journey around the globe. It’s no wonder this place made our list of the best upscale restaurants in San Francisco.

A relaxing blend of neutral colors adorns the interior of Benu, a classy restaurant located in the SOMA neighborhood of San Francisco. An extensive wine list is hand selected, and provides an ideal complement to the different menus available. Although both menus are subject to change with the availability of fresh ingredients, the Tasting Menu features unique dishes such as Thousand-Year-Old Quail Egg and “Shark’s Fin” Soup.

On July 14, the Times updated its list from last October that named city stalwarts, like Zuni Cafe, Cotogna, Benu and other award-winning restaurants.The original list also included San Francisco’s hardest-to-get reservation, Noodle In a Haystack, along with HK Lounge Bistro and Octavia. However, the last two were stricken from the record in the recent update.

Benu's Chef Corey Lee was born in Korea, but moved to New York City as a child with his family. Lee trained in classical French cooking by working for chefs like Marco Pierre White and Guy Savoy. Perhaps most notably, Lee worked as head chef at The French Laundry and helped open Per Se before finally opening his own restaurant, Benu, in San Francisco.

Chef Corey Lee's three-Michelin-starred Benu serves innovative Asian-inspired cuisine. The minimalist decor and expertly crafted tasting menu provide an intimate dining experience. Benu's culinary offerings blend Eastern and Western techniques and flavors, resulting in unique dishes that challenge and delight the palate.

Benu is an upscale American restaurant with a tasting menu that will knock your socks off. The three hour menu tasting includes a delicate variety of seafood, vegetables, meats, and sweets. Don’t forget about the wine though, this restaurant has over 300 selections of wine from France, California, Germany, and Austria.

Benu, located in San Francisco, is a Michelin-star restaurant that serves modern Chinese cuisine. The restaurant is helmed by chef Corey Lee, who was awarded two Michelin stars for his work at The French Laundry. The menu at Benu features both traditional and modern dishes, all of which are expertly executed.

Benu is a three-Michelin-starred restaurant located in SoMa. The restaurant is led by chef Corey Lee, whose career has spanned 25 years in some of the best restaurants around the country. Owner of a James Beard award, you can be sure that this dining experience will be incredible.

Housed in a heritage building in the heart of SoMa, a few minutes’ walk from MoMa and other cultural attractions, Benu is one of the world’s rare three-Michelin-star restaurants. Although it has no dress code, no tablecloths, and no stuffy servers, it is unquestionably a luxury…

We have so many really good three Michelin star–type restaurants in San Francisco, but I think one of the best is definitely Benu in the SoMa district, downtown. You walk in and it has a really cool and clean vibe with lots of earth tones and a really modern feel.

This 3-Michelin starred restaurant was an epic experience!!! We reserved a table for five weeks before because getting reservation is difficult. Frankly, I wasn’t aware of Benu’s reputation but that night of I think 20-course dinner was truly delightful.

Benu, another three-Michelin-starred restaurant, offers a unique blend of American and Asian flavors. Chef Corey Lee’s tasting menu offers a culinary journey not to be missed. The dining room is sleek and modern, with a peaceful Zen-like atmosphere.

A staple in the fine dining scene, Benu delivers a modern Asian-inspired tasting menu that’s both inventive and deeply nuanced. Helmed by Chef Corey Lee, this SoMa gem is perfect for those seeking precision, elegance, and bold flavor pairings.

Dubbed an ‘oasis in the center of the city’, Benu offers an Asian-inspired menu from Chef Corey Lee. But expect to be surprised by his simple dishes that are elevated to new heights—then served with a keen eye for visual pleasure.

While many would mention other notable names like Acquerello, Boulevard, Birdsong, Bon Delire, Chapeau, Fog Harbor Fish House, and Liholiho Yacht Club, it's Benu's innovative approach that consistently sets it apart.

This SoMa restaurant has minimalist decor and an extremely pricey tasting menu. Still, Zagat diners rave that the Benu dining experience is "once-in-a-lifetime" and "worth the high price.

- Rating: 4.3/5 (1234 reviews)- Price level: $$$$- Address: 22 Hawthorne St. San Francisco, California - Categories: Asian Fusion, Wine Bars, Seafood- Read more on Yelp