I get what people mean by the interior. I didn't think it was bad but I felt like I was in an hotel lobby almost. It was really spacious and minimalistic. However, I'm not here for the decor but the food. The service here is 10/10. Everyone was friendly, informative and our main waitress was very personable. Every single item was unique and had layers of flavor. It feels like you taste multiple things but in sequence as the items melt in your mouth. Its definitely a treat and if you're trying to spoil someone this is definitely the place to go! My favorite were both the sorbet and milk pudding desserts as well as the black bean noddles! The chef and his team did a wonderful job of bringing his Korean influence to elevated dining.

This is my all time favorite restaurant. One of the things that makes it so special is the fantastic staff. They are smart, friendly and willing to take a moment to answer questions about a course or wine. This year we went for our anniversary and as usual the food was spectacular and they sent us away with an anniversary cake. I will always recommend Benu as the best dining experience in San Francisco.

At 3 Michelin stars, I'm sure you're already aware, Benu comes with many accolades, so no introduction is needed. Parking: Benu is in SoMa and just a few blocks away from the Moscone Convention Center. As a result, this is a very crowded area and parking is going to be very limited. There is valet parking available at the restaurant for $30. You can also attempt to find street parking or a nearby garage. The Food: Overall, the food was phenomenal. Each dish was beautifully crafted and bursting with unique flavors. There were 16 total "courses" consisting of multiple one-bite small delicacies, a bread course, and some secret dessert items. I recommend going in and just enjoying whatever the chefs have crafted that night as the menu shifts a bit depending on when you might be going. My favorite items were the charcoal noodles and the frog legs. The Service: The service rivals the menu here and is impeccable. The service time was about two hours. There is not one dedicated person at your table and the staff work together as a team. They are extremely attentive, polished, and knowledgeable. The timing between dishes was perfect. We spent a little bit more time with Alfredo who was superb. I asked him a few questions about the origin of our food and he knew without hesitation where it came from, the name of the people supplying it, and even how often the chef checks in with the source. Obviously, you can have some of these ingredients anywhere, but learning about why added to the experience. The staff are incredibly kind. They do a great job training here. The Atmosphere: The dining room is somewhat small and why you need to make sure you secure your reservation early. The noise level at this restaurant is medium so you should feel comfortable to have a conversation or bring a group of people without feeling like you are disrupting the mood. Conclusion: If you're looking for a world-class dining experience, this is a place to consider in SF. I love that they will make adjustments to the menu if you have dined with them before.

This was some of the best service I have ever received, kudos to the staff. Our host was hilarious and entertained us throughout the meal. The ambiance is great, pretty quiet and great to have a conversation with friends here. Now to the important part, the food. I will say not every dish was my cup of tea but all of it was executed flawlessly. Please bring me a bucket of the frog legs next time I'm there. The flavor was out of this world and they were cooked perfectly, definitely one of my favorite dishes ever. Stuffed mussel, mouthgasm. I can't believe everything they put in it and how all the flavors came together, Chef is a magician. Overall it was a fantastic one of a kind experience and I would do it again. Also, Chef, if you read this I need a bucket of frog legs.

This renowned Michelin three-star restaurant in San Francisco is celebrated for its innovative approach to Korean cuisine, with touches of Taiwanese and Chinese influences. Each dish is meticulously crafted by the chef, starting with a series of creations before the main courses. However, while I had high expectations, the first dish on the menu felt quite ordinary, lacking the wow factor I anticipated. As a Taiwanese who grew up eating xiaolongbao, I found their version rather underwhelming technically well-executed but missing that special touch. The main course, a beef stew, also fell short for me. It reminded me of a common dish found in many Korean restaurants, and I didn't find anything particularly groundbreaking in its execution. While I can appreciate the effort behind their fusion approach, I felt that some flavors weren't entirely authentic. That said, for those unfamiliar with these cuisines, the experience might feel more unique and exciting. What truly stood out, however, was the final touch a delicate and inventive mint paper that left a lasting impression. It was a brilliant showcase of the chef's creativity and an unexpected highlight of the meal. The restaurant's ambiance is refined, service is impeccable, and while the price is on the higher side, the overall experience is undeniably luxurious. Highly recommended for those looking for a refined, contemporary take on Asian flavors.

This was my fourth visit to Benu, and I felt like the food was the strongest yet. Kudos to Chef Corey Lee and team for continuing to execute at the highest level of fine dining, having maintained three Michelin Stars for a decade. As expected, the service was impeccable. We were warmly welcomed with a glass of sparkling wine, setting a celebratory tone for the evening. Although my girlfriends and I weren't celebrating anything specific, I would say that any experience at Benu naturally feels like a special occasion! Since my last visit was in 2019, much of the menu was new to me. However, I was delighted to see the familiar opening bite of century quail egg. From there, a parade of small delicacies followed. Highlights included a dry-aged cheese served Korean BBQ-style with a bright, herbaceous perilla leaf wrap. The chilled abalone with winter melon cooked in chicken jelly was a standout in both flavor and texture. Another memorable bite was the crispy frog leg, hidden beneath a bed of decorative Sichuan pepper--eye-catching, packed with flavor, and actually not too spicy. In the past, the xiao long bao course was one of my favorites. However, this version--featuring a pine mushroom filling and a slightly altered wrapper--lacked the satisfying mouthfeel and richness of prior iterations with foie gras or lobster. It was the only dish that felt like a slight misstep in an otherwise stellar menu. The white seafood stew with halibut fin, served with an 8-year-aged doenjang, was a highlight. Accompanying it was a simple yet satisfying golden potato that complemented the stew's depth of flavor. Another standout was the winter chalbap sticky rice with smoked quail and black truffle. The richness of the sticky rice was further enhanced by an umami-packed side of sticky egg yolk and house XO sauce. Pickled crosnes, a tiny root vegetable, provided a bright and crunchy contrast. The main course featured beautifully poached beef rib, plated tableside for some added flair. It was served with banchan, including lettuce namul, persimmon geotjeori, and a hot mustard sauce that tied it all together. The meal concluded with a few exceptional dessert courses. A shaved, frozen pine needle sikhye was wonderfully refreshing and a strong ending to another incredible Benu experience.

Benu is a 3 Michelin star restaurant and I had the pleasure of enjoying a delightful meal here with one of my good friends who took me here for my birthday. I must say, every dish had such amazing taste and I've had a few 3 starred Michelin dining that I didn't think blew me away but this place is definitely deserving of those stars. Service was impeccable. My friend has been there 3 times already and each time, they have specialized a different menu for her. Benu goes above and beyond to make each of your experiences a memorable one. The setting of the place was very intimate and modern. One thing I might just want to point out was that I did felt a bit rushed to consume each dish so that they can bring the next one out. But other than that, everyone was kind and respectful regardless. I'd definitely come here again. Everyone must try Benu at least once. Thank you for an amazing experience. I look forward to my next.

08/28/2015 - 10th wedding anniversary 11/09/2024 - Birthday celebration- back 9 years later We posted pictures 9 years ago of our dining at Benu for our 10th wedding anniversary but missed writing the Yelp review. It was a great dining experience and we've always said it was one of our favorites. We had a wine pairing and remember distinctly they were attentive and if we had one glass of something we liked, they were slightly generous in those pours. They were a 2 star establishment at that time and we told ourselves we'd be back to dine when they get 3 stars! Fast forward 9 years where we've come back and Benu has been 3 stars for some time. Our experience this time was just shy of our first. Still worthy 4 stars overall. Not sure if it's Benu or our palette changing but this one wasn't as memorable. The food was not as exceptional. While it was still good, and presentable, it was not WoW like our first. This meal and pairing is undoubtedly our most expensive meal. Oh what 3 stars + inflation does to an establishment. With so many more Michelin establishments around and being in the heart of SF where there are so many great eateries at a fraction of the price, I'm not sure if I'd come back to Benu. Benu does keep a record of your menu eats for each dining guest to ensure each dining experience is unique and different from the last which is of great detail but I'm not sure if I'd come back to have my next meal not beat my last. We targeted on tock our reservation date and you do pre-pay for your meal with 20% tip upon reservation. Yes, we tipped on top upon departing as well as the sommelier and staff was great to us! We missed the kitchen tour on our last visit and were able to do it this time. Kitchen is spotless and Corey did greet us and take a pic which we appreciated. I'm sure and hope that they will continue to flourish. Good Luck Benu!

Came here to celebrate my birthday and do not regret any of it. I had the best experience ever. Shout out to CHUN for making it so memorable. The decor and ambience was relaxing, beautiful, and soothing. Service was beyond customer service. Everyone played their part and was very accommodating, friendly, and amazing. It is a set menu and my name was on it in celebration of my birthday which I thought was such a cute touch. Each item presented was beautifully presented and each bite was bursting with flavor. All so unique and unimaginable. The ending of my experience was a surprised music box that I turned. With each turn, it played happy birthday. It was so cute that I want one. But that's not all, when CHUN came to take the box away, a surprised cake was presented. Thank you CHUN and team, for providing a wonderful experience. I HIGHLY recommend this place. *pictures do not do it justice*