This signature opening course applies a twist to the traditional Chinese delicacy. The highly alkaline eggs help calibrate the palates and olfactory senses for the refined dishes that follow. It's a critical course that sets the tone for the entire tasting menu experience.
Tips from diners
This opening bite is the perfect introduction to Chef Corey Lee's approach—elegant, unusual, and thought-provoking. Set aside three hours and come with an open mind.
Multiple reviewers and diner experiences consistently highlight this as one of the top four standout dishes of the meal. The foie gras-filled xiao long bao combines French luxury with Asian dumpling tradition in Chef Lee's signature fusion style, revealing layers of thought in each bite.
Tips from diners
The foie gras dumplings rotate on and off the menu, so they may not appear on every tasting. That said, if they're offered, they are unmissable.
This refined course showcases Korean fermentation—the 8-year-aged doenjang (soybean paste) provides profound umami depth. Reviewers highlight the simplicity and satisfaction of the dish, with perfectly cooked halibut and the aromatic, complex broth drawing praise across multiple visits.
Tips from diners
The white seafood stew exemplifies Chef Lee's restraint and precision. The aged doenjang is key—it's been fermenting longer than most wines.
This multi-layered course highlights Chef Lee's attention to umami and texture. The smoked quail sits atop sticky rice enhanced by black truffle, while the sticky egg yolk and house-made XO sauce add layers of flavor. Reviewers consistently call it a standout dish of the meal.
Tips from diners
The XO sauce here is house-made—it's savory, salty, and unforgettable. The truffle brings luxury without overwhelming the dish.
Chef Lee rotates the fish course based on season and market availability. Reviewers across multiple visits note perfectly charred skin with delicate, moist flesh inside. The simplicity of execution belies the technique required to cook over direct flame without drying out the protein.
Tips from diners
The fish course changes constantly based on what's available. On a fourth visit, it was stronger than ever before, showing the team's commitment to sourcing and execution.
Opened in 2010 by chef Corey Lee, Benu became the first three-Michelin-star restaurant in San Francisco in 2014. The 40-seat dining room serves a seasonally changing tasting menu with 16-20 courses that blend Korean fermentation, Chinese textures, and French techniques with local California ingredients. The intimate space and inventive approach—from century quail eggs to foie gras xiao long bao—have kept it at the city's culinary peak for over a decade.
Reserve well in advance—three-star Michelin reservations book months ahead. Plan for a three-hour dinner; the kitchen schedules seatings with this time in mind.
This is the place for a milestone celebration. Inform the restaurant of anniversaries or special occasions when booking—Chef Lee's team acknowledges them with a gesture course.
The menu resets between visits, so dishes repeat rarely. Each tasting is designed as a complete exploration—the progression of courses, flavors, and temperatures matters as much as individual dishes.
The $425 tasting menu is the primary offering; wine pairings range depending on selections. Service charge is 22% on top of the food price.
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