Benu

Name: Benu
Address: 22 Hawthorne St., San Francisco, 94105, USA, San Francisco, USA, 94105, US
Telephone: +14156854860
Price range: $$$$

San Francisco, USA

⭐3 Stars

The Experience

From Michelin Guide

Benu is an oasis in the center of the city. Patience seems to define this kitchen in its relentless pursuit of excellence, whether that may be perfecting technique or waiting for just the right moment to serve an ingredient at its peak. Meals begin with a series of highly technical small bites. While these delicacies alone may rival some of the country's most ambitious tasting menus, there's more. Faux-shark's fin and xiao long bao are a delightful classic, but Chef Corey Lee continues to reimagine and redefine his nightly offerings. Dishes like barbecued quail with house-made XO sauce and an elevated take on traditional Korean beef barbecue convey a distinct personality and reflect a singular marriage between contemporary Asian influences.

Unique Things

From Visitor Experiences

Fermenting Meju in the Courtyard: Hanging packets of fermenting soybeans (meju) and aging soy sauce vessels are displayed in the courtyard, creating a unique, Zen-like atmosphere and signaling the restaurant’s dedication to fermentation and traditional condiment-making.
Kitchen Window Showcase: The kitchen is visible through a large window as guests enter, offering a rare glimpse into the pristine, bustling environment of a fine dining establishment—uncommon in high-end restaurants.
Minimalist, Art-Museum-Inspired Dining Room: The interior features stark, bright white walls with minimal, neutral décor, focusing attention on the food itself rather than lavish surroundings, a deliberate contrast to typical fine dining opulence.

Ingredient Stars

From Visitor Experiences

The most honored or signature ingredients at Benu, the Michelin-starred restaurant in San Francisco, include:

Thousand-year-old quail egg: This is the main ingredient in one of Benu's signature dishes, often served with potage and ginger. The dish highlights the egg's unique flavor and texture, showcasing a refined take on a traditional ingredient.
Foie gras: Previously used as a filling for Benu's famous soup dumplings (xiao long baos), foie gras adds a rich, luxurious element to the dish, blending French technique with Asian influences.
Raw abalone from Santa Barbara: Featured in a dish accompanied by white kimchi granita, thin beef tallow, and hot elements, the abalone brings a delicate seafood flavor and texture, emphasizing local sourcing and refinement.
Local anchovies: Sourced from the last anchovy fishery in the U.S. near San Francisco, these anchovies are paired with fried levain toast and a fermented soybean-based ssamjang sauce, balanced by micro cilantro for umami and freshness.
Black truffle: Used in dishes like black truffle mantou with black truffle cream and acorn flour pancakes enclosing acorn-fed Iberico ham and black truffles, this ingredient adds earthiness and luxury, connecting to the oak tree ecosystem.

These ingredients reflect Benu's blend of Asian and Western culinary traditions, with a focus on local and premium components to create innovative, signature dishes.