O' by Claude Le Tohic

This restaurant is the crowning jewel of Chef Claude Le Tohic's ONE65, the six-floor homage to fine French cuisine. Chef Claude Le Tohic's five- and nine-course menus are composed of outstanding courses that may pair classic French techniques with pristine Californian ingredients. The rotating lineup may begin with a generous trio of caviar with freshly baked breads; and end over an enticing mignardise cart. In between, you may be greeted by the likes of abalone with seaweed butter, curry, daikon, and crispy rice or barbecued langoustine with braised fennel, tomato confit, and rouille. All the while, professional service enhances the elegant experience.

Notable Details

• The fine-dining pinnacle of ONE65, a multi-floor French project in Union Square.
• Two core menu lengths, five and nine courses, with a rotating seasonal lineup.
• The meal is built to feel ceremonial, with caviar early and a mignardise cart to close.

Signature Ingredients

• Caviar, used as an opening statement alongside breads.
• Abalone and sea urchin, part of the menu’s luxury seafood core.
• Langoustine, cooked over high heat and paired with rich French sauces.
• A5 Hokkaido wagyu, offered as a premium supplement.

Fine-dining tasting menus inside ONE65, with five- and nine-course options that pair French technique with Californian ingredients. The current menu PDFs show a winter progression running from vegetables and caviar through seafood and game, finishing with pastry, and list an A5 Hokkaido wagyu supplement of 105. A 20% service charge is applied, plus a Health San Francisco fee.