Yann Heo

I’d booked a table and visited with my friend couple, After served a few dishes, immediately fall in lovely foods. As an ordinary South Korean, I’d really enjoyed the Benu’s tasting menu and exactly wanted to visit again

+14

Olivia

I’m finally writing a review for this place. After moving from New York, this was the first Michelin restaurant I visited in my new city. Honestly I was really impressed. Every dish was beautifully crafted and clearly made with care. Some people say you could just go somewhere else for xiao long bao or Peking duck, but I think that misses the point. To me this isn’t just a place to eat individual dishes. It feels like you’re tasting all of Asia, like poetry on a plate or a painting you can experience through flavor. I give it very high marks. There’s also a small but very sweet detail I want to mention. I’ve been here more than once, and for each birthday I celebrated here they prepared a custom cake. And every time the cake got a little bigger. That kind of thoughtful gesture isn’t something you see at every Michelin restaurant and it really touched me. The only thing I would say could be improved is the interior. The décor feels a bit plain and not very atmospheric or romantic. But everything else was truly wonderful.

Wei-Ai Tai

Amazing dining experience at Benu in downtown San Francisco. Innovative dishes inspired by Korean, Chinese, and Japanese flavors. Flawless presentation, immaculate service, and every bite was delicious. There is a lot of food to savor, so come hungry! Use the valet service, as parking might not be easy to find.

+16

Andrew Lim

Benu, nestled in the SoMa district is elegant restaurant that folds Korean, Chinese and broader East Asian influences into an American fine dining experience. Dishes here are complex and elegant, taking Asian delicacies and elevating them in new ways. Signature dishes such as the thousand-year-old quail egg (finished in a green ginger and potage) and the supreme xiao long bao soup dumplings are fantastic taking familiar classics and offering surprising and fresh interpretations. Thematically, the dishes here are often clean, herbal and intellectually stimulating. Note that Benu is food-focused and the interior here is minimalist, utilizing pale white tones and almost bare walls. The focus here is singular and placed squarely on the food. Service here is impeccable and always available (it feels as if there is almost one person dedicated to a table), and dishes are presented and removed silently and efficiently. The price point is very high (at around $500/pp) and diners looking for a more traditional fine dining experience (Quince/Crenn) may want to weigh other options. But for those that are curious for a more cerebral engagement, Benu offers one of the most satisfying meals in the Americas and delivers a thoughtful and exacting modern gastronomic experience.

+21

Adrienne Lin

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.

+19

Simon NUTT

April 2024 Benu was fabulous. I had rarely visited a fine dining Asian restaurant but all the food here was genuinely faultless. From a plump sea urchin starter to a delicious fish dish to delicate desserts, the kitchen clearly knows how to create elegant and flavourful dishes. This was one of the best Michelin starred restaurants I've been to. The restaurant is led by Corey Lee, who for a long time was the head chef at Thomas Keller's 3 Michelin-starred restaurant, 'The French Laundry' in Yountville.

+15

A S

Delicious food, amazing atmosphere, lovely experience. Deserving of their 3 Michelin stars. Each dish at Benu is carefully prepared and beautifully decorated. This was one of the most enjoyable dining experiences we’ve encountered and will continue to visit for future anniversaries and birthdays.

+15

Youngoh Kim

I can understand why Benu has a three Michelin stars. The entire menu is impeccable and all the attention to the detail is incredible. I was blown away by the coordination of services and the complexity of the flavors that were all so harmonious. Definitely an experience leaving you wanting more.

+15

Yolanda

I had a great experience at Benu. Everything I tried was delicious. I loved how small the portion sizes were so that I could try more things. Even though they recommended against sharing our mains, my friend and I ordered different ones and found that there was more than enough food for us to both try both. Also, the infusions were free (and tasted amazing).

+20

Great execution but I was not amazed by the dishes considering the cost 🫣 The service was okay, feels like they lacked a bit of attention to details :(

Eias Murad

Made a trip to San Francisco mainly to visit Benu and I had very high expectations given its distinction. Beautiful entrance through a nice garden and elegant restaurant. Aesthetics on point, decor is simple and modern. Cuisine was contemporary Korean with many Asian influences. You start with surprise small delicacies and then you pick the next three courses from the menu, one raw seafood course, one cooked fish and last, a meat course. I find that unusual for a three Michelin starred restaurant and kinda break the surprise thrill journey. Food and flavors were very good but I can’t say they were truly exceptional or that I was impressed in comparison. I didn’t feel they pushed the boundaries of gastronomy. Courses weren’t really creative or innovative. Plating and presentation were ok but nothing artistic, eye catching or what you expect from a top 100 world’s best. Service and staff were the best part, welcoming, friendly and knowledgeable. Pairing was delightful and complimented courses very well. Desserts were just ok and simple, nothing outstanding. Overall, we had a good experience but underwhelmed for a destination venue.

+33

Piggly Wiggly

Michelin 3-star Benu offers a polished Asian fusion tasting menu (~$500+ per person, booked via Tock). Presentation and service are excellent, but flavors felt more like elevated comfort food (congee, rice, dumplings, kimbap). Interesting to try once if you are a Michelin star collector, but not worth the price for the taste alone.

+46

I had a birthday dinner last night 2/25/2026 at the benu restaurant reserved for 5 people at 7pm. Our experience was horrible. I would not recommend this restaurant at all to anybody. The servers were rude/the manager was rude as well. They would bring each delicacies out and ask where we are from multiple times as if we are not from the states which was discriminating. We didn't have quail dish since the dish tasted too gross and the manager came back demanding to tell us why we did not ask them to change the menu when we saw the menu. The manager/staff did not respect our party at all and did not give us a chance to enjoy our dinner at all. I would definitely not rate this restaurant 3 michelin star. I have been to other michelin star restaurants and they greet you once and only focus on explaining the menu. The whole experience was just waste of our time.