Would def recommend to get the add on wagyu toast! The richness of the Wagyu will always be supplemented by a fresh component in the tasting menu. One of the best set courses I had in the city so far
Justin D.
An amazing and lackluster experience all at the same time. Whisky selection is PHENOMENAL, by no exaggeration. A must try for any whisky lovers, more so particularly, Japanese whisky lovers. They have a selection that'll simply blow your socks off and the service and knowledge to back that selection. Courteous, knowledgeable and prompt service with staff that truly care about your experience. Now onto the food...honestly this was the most disappointing part of the entire experience by a very large margin. Had very high hopes for this place since I've heard wonderful things, read wonderful things and the pictures of the food are absolutely stunning. But coming from a fine dining perspective, this place was the most sub-par tasting menu I've yet to experience of my many. I will however give the food kudos for the presentation and their poached oyster dish. Flavor-wise however, food was lacking. Honestly can't recall too many of them because not much really stood out. Enjoyed 3 of the 8 courses, but was only impressed by the 1 poached oyster dish. The worst course however, was the desert, the baked Alaska. It was so utterly sweet neither my partner nor I could finish it. To add, its bourbon caramel complement was even sweeter. It tasted like diabetes. The dish very much needed something to brighten and balance it further, perhaps a lot more acidity. It was rough. Highly recommend for drink tasting purposes, not for dining purposes. 5/5 - Whisky Selection 5/5 - Service 5/5 - Ambiance 5/5 - Concept 2/5 - Food
C shiang
This is my second time going. I am as unimpressed as I was the first time. The atmosphere is dull. The service uneven. The food tastes bland. For the price, there are many other options in San Francisco.As other commented the push for adding their add ons, and the 20% tip on the bottle of sake is just wrong as there's no craft in opening a bottle.This restaurant needs new management. Will not be returning.
Atmosphere: 2
Food: 3
Service: 2
Kyliie T.
Attentive without hovering service. We went on a night where it was storming out so it was pretty quiet that day with only a few groups. The food is so good. I definitely enjoyed and would go back. They use every part of the cow which I love. Also I must admit after I had this meal I had the best sleep ever so whatever it was my body was loving it.
Erica J.
Absolutely disappointing. Six of us were highly looking forward to dining at Gozu so we made a 7:30 PM reservation for Gozu's Fireside Tasting Menu and added three beverage pairings. We were seated at 7:30 PM and our first canapé arrived at 8:30 PM, an entire hour later. We kept checking in during this sad hour and instead of sincere apologies/service to make up for the unprofessional delay, we received multiple statements of "We will be with you shortly. Our kitchen is very hectic today." Every good restaurant is hectic. The space is quite small. Can you not handle operating at full capacity? We had to ask for beverages. We had to refill our own water at some point. It was only when we started speaking loudly about the poor service and about potentially leaving did the restaurant push food out to us. An hour wait for a pre-ordered tasting menu at an upscale restaurant charging $400 for their food? Unheard of. Moreover, at one point, not all of us received utensils for our next course. At another point in the night, the restaurant finally apologized for their poor service followed by "I hope the rest of service makes up for it." No offense but I sure hope you become attentive then because everyone else had already left. The presentation of the food itself was beautiful (this is what got us on Instagram) but some of the dishes were lacking QUITE a bit of flavor. Multiple friends thought the food was bland and the most upsetting part was the lack of wagyu in the tasting menu despite Gozu calling themselves a wagyu-focused restaurant. The amount of wagyu we ate versus the price of the tasting was downright unreasonable. We probably had no more than five tiny bites of meat. Regarding the seafood potion, I have had more innovative at other non-Michelin Japanese restaurants like Sasa. As an avid foodie who has dined at most Michelin restaurants in San Francisco and in other cities, I strongly advise you to dine at Niku/Harris/Alexander's instead if you are looking to enjoy a delicious wagyu meal with great service and a beautiful ambience. Gozu was extremely overhyped and we will never be returning.
Sean Pryor
The Winter’s JourneyThe wifey and I had a phenomenal time celebrating our anniversary with Gozu. I want to take a moment to thank the staff who went out of their way to not just provide us with a beautiful exploration of the versatility and nuance of A5 wagyu, but that they sincerely ensured we were personally cared for and our anniversary became a special memory to be cherished.And a thank you to:Chef Zimmerman @chef_zimmermanPastry Chef Lieuw @onebakersjourneyAs you walk into Gozu, there is a moment of excitement rounding the first corner and seeing the dining area. There is a beautiful bar surrounding an intimate kitchen where the chefs are busy at work - centered around the heart of the room, a beautiful flame ? with sizzling food above it, filling the room with a savory aroma as you are enticed to your seat.As we are seated, the staff quickly helped us become comfortable, Abigail offered my wife a purse hook, and made sure we had what we needed to be settled for the evening. The room is mostly decorated in dark decor allowing your focus to remain on the chefs thoughtfully creating. We chat about our upcoming meal, asking about the fish we are excited to see dry-aging.We preordered a whiskey tasting, and my wife ordered a glass of sake to begin our evening. We also did opt to enjoy the offered additional tasting of wagyu toast +$40/p.(More on that later, but tldr; definitely worth it. One of my favorite tastes of the night).Before each course I’m given a whiskey pairing, along with a beautifully detailed history of each whiskey by D; not simply the origin and flavor but the passion behind the craft that has gone into every sip. These shared moments really bring my thoughts into the nature of Japan as I enjoy imagining the views from the Mars distillery high up in the snow-capped Japanese Alps. This gentle vision filled me with snowfall and images of a glacial river flowing through, which set the scene as I taste each dish. While given a journey through several pairings, the Mars label stood out for me - as that snow-filled visage was the perfect backdrop to the warm fire and depth of flavors in each bite. Particularly the wintery final dessert where I swore I heard the wind of the mountains swirl past me as I took mylast.few.bites.The first course opens with a beautiful canapé trio. We watch as the chef puts the details of each flavor together with care. We are thrilled to taste the intricate creations as they fill us with flavor, the delicate crisp juxtaposed against the deep burst from the roe allows our tastebuds to focus in on the complexity we can expect from each new creation.My wife’s favorite course (and a very close second for myself) was the Kaluga Caviar. The oyster was swimming in a beautiful velvety cream sauce that coated the inside of your mouth, while the black caviar rested atop, enhancing the flavor with an earthy taste as the yang to the oyster’s yin.While every dish was extraordinary, including the Wagyu Teishoku, a wonderful excursion of flavors paired with a wagyu skewer; my personal favorite was the milk bread toast topped with uni and wagyu. The meat ? held a nostalgic taste to my Charleston southern roots. A deep savory flavor profile that melted the frost from my mind with a roaring flame. It demanded my attention while the sweetness of the bread gave feather to the ferocity.We both order tea as we recover our senses. Enjoying a green and a red tea that we share. ? The tea warms us like a soft blanket, snuggling us in as we find each others warm hands.The final course, The Baked Alaska, is the perfect ending to the winter’s journey. A delicate dessert nestled at the edge of a deep caramel pool. Thoughtful lighting above interacting with beautiful lines across the mirrored sauce, allowing the function of warm lighting to create beautiful form on our dish. Pure dazzling art, creating a union reminiscent of Frank Loyd Wright and his clerestory windows. The perfection of the dessert fills your final goodbyes with an enveloping embrace.
Atmosphere: 5
Food: 5
Service: 5
Hans van Rietschote
Go for the experience. Not anything else. Note they do not serve sodas.
Atmosphere: 4
Food: 3
Service: 4
Rita W.
What an experience! Gozu SF has several menus, including a full experience tasting menu, a petite tasting menu, and a stickbar (a la carte wagyu skewers) menu. Seems that there's more meat with the stickbar menu so we made a reservation for 4 for a Thursday night. Meat skewers and drinks... time for a good night to celebrate a birthday! We were seated at the bar and the space looked great. Bathrooms were nearby and they were the fancy bidet ones where the seat is heated, bird sounds in the area, and Aesop soap products. We could have sat there for a while and have been thrilled cause the bathroom was that comfortable! Anyways, people here explained the stick menu (around 1.5 oz per stick) and the drink menu as well. We order a whiskey flight, a wine, and a gin and tonic. All were good. For the food itself, I asked about different menus based on photos I've seen. They offer a la carte items of stuff on their tasting menu based upon availability and they mentioned a wagyu uni toast bite and that was what I was initially interested in so we all get one of those. $40 bite of excellence. It was sooooo good! Nice and tender, full of flavor. The toast didn't get too in the way of the awesomeness. We then order the skewers. We didn't feel like choosing so we started by ordering a couple sets of 5 skewers. They were the same 5 sets so 2 of us shared one set and the other 2 shared the other set. The pieces on the stick were perfect to share for 2. Three skewers came out and there was a side of salt and some spicy salt or something. The meat tastes great with and without the salt. Wow, had no idea all this wagyu can taste so different from each other. I enjoyed some more than others and we noticed we liked some areas of the cow more than other areas. Very interesting. It's so much more than just prime rib, tenderloin, strip, ribeye, etc! The other 2 skewers came later and we kept the same salt we've been using. All the skewers tasted so different! We also got a side of the pickled cucumbers and those were tasty too. Nice acidic complement to the meats. After our skewers and such, we order another 2 sets of 3. We requested no repeats so we get to try more cuts and they were able to accommodate that. Wow, more different flavors. Impressed. There were 2 or 3 skewers that I wasn't fond of, but did appreciate the experience and different tastings. We finished the night with a couple orders of tallow cookies. It was a chocolate chunk flavor that night. Rich, nice texture, and best of all, not too sweet! A bit pricey (both the food and the drinks) and no new salts for additional skewers, but really good and nice experience. We all definitely exceeded our fat allotment for the day, but worth it!
Yoyo Abe
I enjoyed the chiefs choice 5 stick selection.Staff was very friendly.
I came to Gozu for fall restaurant week, for the 4 course Gozu-chan tasting menu. I was very excited but definitely did not think I was going to get enough food. I was definitely blown away by the creativity and balance of flavours that Gozu offered, and thoroughly enjoyed my time. The canapés were all light, refreshing, and very pleasant to start the meal. They have a fairly good selection of A5 wagyu on their stickbar menu, and all of the A5 Wagyu we ate was delicious, and cooked perfectly. The dessert of corn and mignardise was also delightful, and a really great end to the meal. I really enjoyed the setup of Gozu, with the intimate seating and the high top seating viewing the open kitchen. I really enjoyed watching the chefs cook, especially because they answered all my questions, and I thought every detail was very well thought out in the food. In addition, everything down to the lighting, the glassware, and the drink menu being on an ipad made Gozu a really unique experience. I would definitely return for the stickbar to try some individual skewers, but definitely would come back to try the more extensive tasting menu for a special occasion.
I have been wanting to try Gozu after hearing good things about this place. The perfect opportunity arose when I saw a deal going on during restaurant week back in NOV 2023. Gozu offered their four-course GOZU-Chan menu for $90. Normally, the full Gozu tasting menu costs $225. I had a really great experience here. I liked that we were able to try a variety of their most popular items! I also really enjoyed the ambiance as everyone is seated around the grill so you're able to watch the chefs make the orders. The servers were also very attentive and checked in on us pretty often. We added the wagyu toast to our set. It was good- but a little heavy on the wasabi for me. Would recommend trying this place!
M D.
I hate when a fine dining place upsales you, and this place just does that. Do you want the extra dish, oh that's $45. Oh, do you want to add some wagyu onto the one bite You're already getting at this wagyu tasting menu? That will be $45+ per bite. All in all, at the price you're paying, better to hit a Michelin star like Californios or Saison. Gozu has some great flavors but very inconsistent. I'd rather skip the bland tasting courses and be offered the wagyu up front. The place was empty and I don't expect them to be around much longer. If you're an out of town foodie, don't waste a meal here like I did. OVERVALUED AND OVER HYPED!! Most regretted meal while visiting SF.
David L.
Came here for restaurant week 2023, which was $90 for 5 courses. Overall, solid meal and would come back. Food: 4 Decor: 4 Service: 4 canape ~4/5. Tasty start with a bite of wagyu and some interesting textures. seafood crudo, wagyu bacon, cucumber, elderflower ~4/5. Fresh crudo with cucumber and an interesting presentation on top. browned butter custard, spiny lobster broth, honey nut squash ~4/5. Rich custard that balanced nicely with the squash and broth. wagyu teishoku ~4/5. Star of the show and my favorite dish. A nice assortment of wagyu prepared a few different ways, including skewer, potsticker, wagyu rice with furikake, and some banchan. textures of sweet corn ~3/5. Interesting presentation of corn with a few different textures. sweets ~2/5. Just some petit fours: a pate de fruit and a small cookie. Service was very good. Seating was all counter with maybe 20 seats total. Make a reservation.
D C G.
Everything was amazing about this place - ambiance, service, and of course the food. It was an interesting and novel experience, from the presentation to the taste. All around excellent date night.
Michelle P.
We tried the stick bar as we were interested in trying different cuts of wagyu! This is a small, intimate restaurant and everyone sits around a high top surrounding the grill. The servers were very attentive, answered our questions about the menu, and gave us recommendations based on what we liked! Overall, it was a fun and unique experience to try all different parts of wagyu in one meal :) We shared 5 sticks and 2 sides between the two of us. Even though that may not sound like a lot, the wagyu are heavy and filling!
Would def recommend to get the add on wagyu toast! The richness of the Wagyu will always be supplemented by a fresh component in the tasting menu. One of the best set courses I had in the city so far
An amazing and lackluster experience all at the same time. Whisky selection is PHENOMENAL, by no exaggeration. A must try for any whisky lovers, more so particularly, Japanese whisky lovers. They have a selection that'll simply blow your socks off and the service and knowledge to back that selection. Courteous, knowledgeable and prompt service with staff that truly care about your experience. Now onto the food...honestly this was the most disappointing part of the entire experience by a very large margin. Had very high hopes for this place since I've heard wonderful things, read wonderful things and the pictures of the food are absolutely stunning. But coming from a fine dining perspective, this place was the most sub-par tasting menu I've yet to experience of my many. I will however give the food kudos for the presentation and their poached oyster dish. Flavor-wise however, food was lacking. Honestly can't recall too many of them because not much really stood out. Enjoyed 3 of the 8 courses, but was only impressed by the 1 poached oyster dish. The worst course however, was the desert, the baked Alaska. It was so utterly sweet neither my partner nor I could finish it. To add, its bourbon caramel complement was even sweeter. It tasted like diabetes. The dish very much needed something to brighten and balance it further, perhaps a lot more acidity. It was rough. Highly recommend for drink tasting purposes, not for dining purposes. 5/5 - Whisky Selection 5/5 - Service 5/5 - Ambiance 5/5 - Concept 2/5 - Food
This is my second time going. I am as unimpressed as I was the first time. The atmosphere is dull. The service uneven. The food tastes bland. For the price, there are many other options in San Francisco.As other commented the push for adding their add ons, and the 20% tip on the bottle of sake is just wrong as there's no craft in opening a bottle.This restaurant needs new management. Will not be returning.
Atmosphere: 2
Food: 3
Service: 2
Attentive without hovering service. We went on a night where it was storming out so it was pretty quiet that day with only a few groups. The food is so good. I definitely enjoyed and would go back. They use every part of the cow which I love. Also I must admit after I had this meal I had the best sleep ever so whatever it was my body was loving it.
Absolutely disappointing. Six of us were highly looking forward to dining at Gozu so we made a 7:30 PM reservation for Gozu's Fireside Tasting Menu and added three beverage pairings. We were seated at 7:30 PM and our first canapé arrived at 8:30 PM, an entire hour later. We kept checking in during this sad hour and instead of sincere apologies/service to make up for the unprofessional delay, we received multiple statements of "We will be with you shortly. Our kitchen is very hectic today." Every good restaurant is hectic. The space is quite small. Can you not handle operating at full capacity? We had to ask for beverages. We had to refill our own water at some point. It was only when we started speaking loudly about the poor service and about potentially leaving did the restaurant push food out to us. An hour wait for a pre-ordered tasting menu at an upscale restaurant charging $400 for their food? Unheard of. Moreover, at one point, not all of us received utensils for our next course. At another point in the night, the restaurant finally apologized for their poor service followed by "I hope the rest of service makes up for it." No offense but I sure hope you become attentive then because everyone else had already left. The presentation of the food itself was beautiful (this is what got us on Instagram) but some of the dishes were lacking QUITE a bit of flavor. Multiple friends thought the food was bland and the most upsetting part was the lack of wagyu in the tasting menu despite Gozu calling themselves a wagyu-focused restaurant. The amount of wagyu we ate versus the price of the tasting was downright unreasonable. We probably had no more than five tiny bites of meat. Regarding the seafood potion, I have had more innovative at other non-Michelin Japanese restaurants like Sasa. As an avid foodie who has dined at most Michelin restaurants in San Francisco and in other cities, I strongly advise you to dine at Niku/Harris/Alexander's instead if you are looking to enjoy a delicious wagyu meal with great service and a beautiful ambience. Gozu was extremely overhyped and we will never be returning.
The Winter’s JourneyThe wifey and I had a phenomenal time celebrating our anniversary with Gozu. I want to take a moment to thank the staff who went out of their way to not just provide us with a beautiful exploration of the versatility and nuance of A5 wagyu, but that they sincerely ensured we were personally cared for and our anniversary became a special memory to be cherished.And a thank you to:Chef Zimmerman @chef_zimmermanPastry Chef Lieuw @onebakersjourneyAs you walk into Gozu, there is a moment of excitement rounding the first corner and seeing the dining area. There is a beautiful bar surrounding an intimate kitchen where the chefs are busy at work - centered around the heart of the room, a beautiful flame ? with sizzling food above it, filling the room with a savory aroma as you are enticed to your seat.As we are seated, the staff quickly helped us become comfortable, Abigail offered my wife a purse hook, and made sure we had what we needed to be settled for the evening. The room is mostly decorated in dark decor allowing your focus to remain on the chefs thoughtfully creating. We chat about our upcoming meal, asking about the fish we are excited to see dry-aging.We preordered a whiskey tasting, and my wife ordered a glass of sake to begin our evening. We also did opt to enjoy the offered additional tasting of wagyu toast +$40/p.(More on that later, but tldr; definitely worth it. One of my favorite tastes of the night).Before each course I’m given a whiskey pairing, along with a beautifully detailed history of each whiskey by D; not simply the origin and flavor but the passion behind the craft that has gone into every sip. These shared moments really bring my thoughts into the nature of Japan as I enjoy imagining the views from the Mars distillery high up in the snow-capped Japanese Alps. This gentle vision filled me with snowfall and images of a glacial river flowing through, which set the scene as I taste each dish. While given a journey through several pairings, the Mars label stood out for me - as that snow-filled visage was the perfect backdrop to the warm fire and depth of flavors in each bite. Particularly the wintery final dessert where I swore I heard the wind of the mountains swirl past me as I took mylast.few.bites.The first course opens with a beautiful canapé trio. We watch as the chef puts the details of each flavor together with care. We are thrilled to taste the intricate creations as they fill us with flavor, the delicate crisp juxtaposed against the deep burst from the roe allows our tastebuds to focus in on the complexity we can expect from each new creation.My wife’s favorite course (and a very close second for myself) was the Kaluga Caviar. The oyster was swimming in a beautiful velvety cream sauce that coated the inside of your mouth, while the black caviar rested atop, enhancing the flavor with an earthy taste as the yang to the oyster’s yin.While every dish was extraordinary, including the Wagyu Teishoku, a wonderful excursion of flavors paired with a wagyu skewer; my personal favorite was the milk bread toast topped with uni and wagyu. The meat ? held a nostalgic taste to my Charleston southern roots. A deep savory flavor profile that melted the frost from my mind with a roaring flame. It demanded my attention while the sweetness of the bread gave feather to the ferocity.We both order tea as we recover our senses. Enjoying a green and a red tea that we share. ? The tea warms us like a soft blanket, snuggling us in as we find each others warm hands.The final course, The Baked Alaska, is the perfect ending to the winter’s journey. A delicate dessert nestled at the edge of a deep caramel pool. Thoughtful lighting above interacting with beautiful lines across the mirrored sauce, allowing the function of warm lighting to create beautiful form on our dish. Pure dazzling art, creating a union reminiscent of Frank Loyd Wright and his clerestory windows. The perfection of the dessert fills your final goodbyes with an enveloping embrace.
Atmosphere: 5
Food: 5
Service: 5
Go for the experience. Not anything else. Note they do not serve sodas.
Atmosphere: 4
Food: 3
Service: 4
What an experience! Gozu SF has several menus, including a full experience tasting menu, a petite tasting menu, and a stickbar (a la carte wagyu skewers) menu. Seems that there's more meat with the stickbar menu so we made a reservation for 4 for a Thursday night. Meat skewers and drinks... time for a good night to celebrate a birthday! We were seated at the bar and the space looked great. Bathrooms were nearby and they were the fancy bidet ones where the seat is heated, bird sounds in the area, and Aesop soap products. We could have sat there for a while and have been thrilled cause the bathroom was that comfortable! Anyways, people here explained the stick menu (around 1.5 oz per stick) and the drink menu as well. We order a whiskey flight, a wine, and a gin and tonic. All were good. For the food itself, I asked about different menus based on photos I've seen. They offer a la carte items of stuff on their tasting menu based upon availability and they mentioned a wagyu uni toast bite and that was what I was initially interested in so we all get one of those. $40 bite of excellence. It was sooooo good! Nice and tender, full of flavor. The toast didn't get too in the way of the awesomeness. We then order the skewers. We didn't feel like choosing so we started by ordering a couple sets of 5 skewers. They were the same 5 sets so 2 of us shared one set and the other 2 shared the other set. The pieces on the stick were perfect to share for 2. Three skewers came out and there was a side of salt and some spicy salt or something. The meat tastes great with and without the salt. Wow, had no idea all this wagyu can taste so different from each other. I enjoyed some more than others and we noticed we liked some areas of the cow more than other areas. Very interesting. It's so much more than just prime rib, tenderloin, strip, ribeye, etc! The other 2 skewers came later and we kept the same salt we've been using. All the skewers tasted so different! We also got a side of the pickled cucumbers and those were tasty too. Nice acidic complement to the meats. After our skewers and such, we order another 2 sets of 3. We requested no repeats so we get to try more cuts and they were able to accommodate that. Wow, more different flavors. Impressed. There were 2 or 3 skewers that I wasn't fond of, but did appreciate the experience and different tastings. We finished the night with a couple orders of tallow cookies. It was a chocolate chunk flavor that night. Rich, nice texture, and best of all, not too sweet! A bit pricey (both the food and the drinks) and no new salts for additional skewers, but really good and nice experience. We all definitely exceeded our fat allotment for the day, but worth it!
I enjoyed the chiefs choice 5 stick selection.Staff was very friendly.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Chawanmushi, Hokkaido A5 Wagyu
I came to Gozu for fall restaurant week, for the 4 course Gozu-chan tasting menu. I was very excited but definitely did not think I was going to get enough food. I was definitely blown away by the creativity and balance of flavours that Gozu offered, and thoroughly enjoyed my time. The canapés were all light, refreshing, and very pleasant to start the meal. They have a fairly good selection of A5 wagyu on their stickbar menu, and all of the A5 Wagyu we ate was delicious, and cooked perfectly. The dessert of corn and mignardise was also delightful, and a really great end to the meal. I really enjoyed the setup of Gozu, with the intimate seating and the high top seating viewing the open kitchen. I really enjoyed watching the chefs cook, especially because they answered all my questions, and I thought every detail was very well thought out in the food. In addition, everything down to the lighting, the glassware, and the drink menu being on an ipad made Gozu a really unique experience. I would definitely return for the stickbar to try some individual skewers, but definitely would come back to try the more extensive tasting menu for a special occasion.
Restaurantji Recommends
I have been wanting to try Gozu after hearing good things about this place. The perfect opportunity arose when I saw a deal going on during restaurant week back in NOV 2023. Gozu offered their four-course GOZU-Chan menu for $90. Normally, the full Gozu tasting menu costs $225. I had a really great experience here. I liked that we were able to try a variety of their most popular items! I also really enjoyed the ambiance as everyone is seated around the grill so you're able to watch the chefs make the orders. The servers were also very attentive and checked in on us pretty often. We added the wagyu toast to our set. It was good- but a little heavy on the wasabi for me. Would recommend trying this place!
I hate when a fine dining place upsales you, and this place just does that. Do you want the extra dish, oh that's $45. Oh, do you want to add some wagyu onto the one bite You're already getting at this wagyu tasting menu? That will be $45+ per bite. All in all, at the price you're paying, better to hit a Michelin star like Californios or Saison. Gozu has some great flavors but very inconsistent. I'd rather skip the bland tasting courses and be offered the wagyu up front. The place was empty and I don't expect them to be around much longer. If you're an out of town foodie, don't waste a meal here like I did. OVERVALUED AND OVER HYPED!! Most regretted meal while visiting SF.
Came here for restaurant week 2023, which was $90 for 5 courses. Overall, solid meal and would come back. Food: 4 Decor: 4 Service: 4 canape ~4/5. Tasty start with a bite of wagyu and some interesting textures. seafood crudo, wagyu bacon, cucumber, elderflower ~4/5. Fresh crudo with cucumber and an interesting presentation on top. browned butter custard, spiny lobster broth, honey nut squash ~4/5. Rich custard that balanced nicely with the squash and broth. wagyu teishoku ~4/5. Star of the show and my favorite dish. A nice assortment of wagyu prepared a few different ways, including skewer, potsticker, wagyu rice with furikake, and some banchan. textures of sweet corn ~3/5. Interesting presentation of corn with a few different textures. sweets ~2/5. Just some petit fours: a pate de fruit and a small cookie. Service was very good. Seating was all counter with maybe 20 seats total. Make a reservation.
Everything was amazing about this place - ambiance, service, and of course the food. It was an interesting and novel experience, from the presentation to the taste. All around excellent date night.
We tried the stick bar as we were interested in trying different cuts of wagyu! This is a small, intimate restaurant and everyone sits around a high top surrounding the grill. The servers were very attentive, answered our questions about the menu, and gave us recommendations based on what we liked! Overall, it was a fun and unique experience to try all different parts of wagyu in one meal :) We shared 5 sticks and 2 sides between the two of us. Even though that may not sound like a lot, the wagyu are heavy and filling!