Saison

Dined here solo at the barside salon on May 30th. Tried the full tasting menu. Absolutely amongst the top of dining experiences I have ever had. Great service, everything smelled good, and food was interesting and delicious. I’d absolutely come back, next time in the dining room with a direct view of the kitchen, albeit with an abridged menu and skip the uni toast Probably more of a 4-4.5 given the price and a few hiccups. And I found the first 4 courses to be significantly better than the latter half. Service was amazingly warm and attentive. The staff was kind and engaging, and I had a lot fun enjoying the experience despite being alone. The view of the bar was beautiful and it was nice watching drinks being made. One note is the space is small, with open kitchen and open fire cooking, so I smelled smoke a few times even though I was seated in the furthest area from kitchen. And it was slightly disruptive during the dessert courses for me. Food was exceptional. I was ridiculously full despite having 4-5 courses left, which was painful because the food tasted incredible and I was not able to finish everything - First 4 canapés were great. Not very impressed with the duck liver stroopwafel, but the white sturgeon, oyster, and dungeness crab were amazing. - The following caviar dish with geoduck was incredible as well—very complex flavor. It was one of the dishes that I still dreamed of a few weeks later, alongside the broth and the trout courses. - The TROUT!! Still thought about it to this day - I added the famous uni toast as a supplement, which was rich and creamy, but I wouldn’t add it again - The rabbit was good, but the loin felt a bit bland, and unfortunately was overpowered by the bacon saltiness and the incredible flavor of the morel mushroom - The antelope course was a bit too salty for me, although the flavor was deep and complex - The truffle brioche smelled and tasted wonderfully - All the dessert courses were good. I was particularly impressed with the chocolate with buckwheat and the financier. One critique is the first 3 desserts were quite sweet, esp the entremet. I’d prefer less sweet, with stronger contrast in flavor and texture - The smell of the financier, canele, and brioche were ridiculously addicting Bonus point—their bathroom was gorgeous and thoughtfully set up

A truly memorable experience. What a wonderful room. Thank you for the exquisite hospitality and food.

*Drinks atmosphere service review only* I took a chance as a walk-in-have-a-drink-only-pleb moment. I’m glad I did. Maggie at the door was a sweet delight. Got sat at the bar on a Wednesday evening. Drink list is sleek and delectable. Chose the cherry leaf martini. GODDAYUM. Ecstasy in a glass. Sean, the bar manager, is the genius behind it. Impeccable service. I enjoyed observing the meal service around me. I will be back.

Where do I begin… this allowed me to explore what “Californian cuisine” means. The amuse bouches were all fantastic from the tuna bite to the duck liver stoop waffle, each was unique and flavourful. The uni toast is a must try. Holy the uni melted in your mouth and the brown butter of the toast enhances the sweetness of the uni while the sour dough adds texture and crunch to the melty uni. I wish I could eat more than one of those. First time trying rabbit: kinda tastes like chicken. The antelope was very tender but just doesn’t have any flavour in the sense that it doesn’t taste like chicken or beef. The truffle croissant though omg. So crispy on the outside and so soft and aromatic with the truffle filling. First time trying baked Alaska, don’t love the marshmallow thing but that’s personal. The last walnut cake was memorable as well: buttery, crunchy, and cakey paired with buckwheat tea which diffuses some of the richness from the butter. We also got a canele to take home (I already ate it it was delicious) *for detailed dining experience stay tuned on @mishdiary_

Booked the bar experience and found it very good for an introduction to the menu and sampling of the restaurant quality.

Really enjoyed the new bar menu and price point. Creative first bites (really liked the duck liver stroopwafel and comforting tea), and highly recommend adding the lamb, which was delicious in itself and came with two fantastic and substantial sides in the mushrooms and grits. I think the uni toast addition is one of the best dishes in San Francisco, and I really loved the mushrooms. Will definitely come back again soon to do the bar menu + lamb + uni.

Saison is probably the best 2-Michelin-star in SF. I hope that they are on their way to earn another star soon. The food with the exception of the mini taco starter was delicious. They handle the meat dishes really well here. The rabbit dish was the most amazing meat dish that I have had in a while. Wine list is very impressive. Service is amazing. My waitress was extremely friendly, helpful, and knowledgeable. The place is very elegant and well decorated. The vibes are a good mix of modern and old school. The taxidermy animal heads are quite unexpected. Overall, I would definitely come back here to dine again.

To this day, my 2015 dinner at Saison Restaurant was still the most I’ve ever spent on a meal. It was an incredible experience, but the cost had deterred me from revisiting. Fast forward to last month, and I was pinching myself, because I got a sneak peek of their new $58 bar prix fixe experience. Yes, you are reading that right, $58 to dine at a two-Michelin star restaurant. This does not include drinks, and I would call this more of a snack rather than a full meal. But you receive the same starting canapés that they serve in their full tasting menu, along with a brioche bread miso course, tea, and dessert. There’s also the option to add supplements including their iconic sea urchin grilled sourdough toast. The uni toast alone is about the cost of the snack menu, and with other supplements and drinks your tab can easily add up, but the flexibility of having a lower starting point is incredible. The bar experience is only available Tuesday-Thursday, and word has gotten out, so reservations are quite sparse, but looks like they do release rolling daily reservations three months out. If you go in with the expectation of snacking, you will have a great experience. The kitchen led by chef Richard Lee put out phenomenal small bites. My friend and I also had a great time sitting at the bar and chatting with Peter and team. Wonderful service all around.

Leah

We recently celebrated our anniversary at Saison, and the evening felt effortlessly special. This is easily the best Michelin-starred restaurant I’ve experienced in the Bay Area so far. Each dish from the Abridged Menu was exquisite, and the wine pairing elevated every course in such a graceful, thoughtful way. I especially loved the smoky notes, the artful plating, and how every dish was both beautiful and deeply flavorful—the kind of food that looks stunning in photos and tastes even better in person. What truly sets Saison apart is the atmosphere. It feels refined yet relaxed, polished but never stiff. There’s none of the intimidating or overly formal energy you sometimes find in fine dining. Instead, it’s warm, inviting, and incredibly comfortable, which makes it perfect for both special occasions and an indulgent night out. A special thank you to our sommelier Jeff, who was outstanding. He was knowledgeable, kind, and incredibly passionate, taking the time to thoughtfully guide us through each wine. Every pairing felt intentional and perfectly matched, and the Junmai sake he selected was an absolute standout. From the cuisine to the service to the overall feeling of the evening, everything came together in a way that felt truly memorable. If you’re looking for a Michelin-starred restaurant (Saison currently holds two Michelin stars.）in the Bay Area that delivers on flavor, artistry, and atmosphere, Saison is not just worth a visit—it’s a must.

Jennifer Christensen

Amazing and deserving of 3 Michelin stars. We had a wine pairing, uni and wagyu supplement and had the perfect dinner experience. Our sommelier told us stories and answered questions about the wine and was overall very personable. Every dish was beautiful and delicious. The cod and sturgeon bites were my favorites. My husband is not usually a seafood person and gave into trying the tasting menu and discovered he liked several things he has avoided trying in the past. Every bite is an example of the perfect version of x. For example I had smoked or preserved tomato and it was the best bite of tomato I've had. They are exemplary in the food they serve and a wonderful experience on fine dining.

Christopher Metoyer

I had one of the most memorable dining experiences of my life here. I came solo on a Tuesday afternoon and was lucky enough to get a seat overlooking the open kitchen and live fire hearth, the heart of Saison. There is a palpable energy to the space as Executive Chef Richard Lee and his team move with precision and intention, orchestrating a flawless service that feels more like a performance than a dinner. Before diving into the food, I have to highlight the service. From the moment I sat down, I felt seen and cared for, even receiving a handwritten note congratulating me on the promotion I was celebrating. The team was warm, deeply knowledgeable, and always ready to answer questions or offer thoughtful context about each dish. The sommelier was fantastic too, guiding me to perfect champagne and wine pairings that elevated every phase of the meal. And then there is the food. This. Food. Is. Extraordinary. You expect impeccable ingredients at a two Michelin star restaurant, but Saison’s point of view, the way they use live fire as both a tool and a flavor, sets it apart. Standout dishes from my 14 course tasting included the antelope with radicchio and sky pluot, which was my first time trying antelope. The dry aging preserved its natural flavor while making it unbelievably tender. The black truffle brioche croissant was a luxurious and unexpected delight halfway through the meal. And the wagyu with eggplant was a masterclass in smoky depth and refined char. Every course was layered with creativity and technical precision, but what I loved most was how the hearth’s flame tied it all together, a subtle through line you could both taste and feel. Dessert continued the magic: a tableside baked Alaska added theatrical flair, and the final pecan financier offered a fresh, inventive take on a classic French pastry. Dining at Saison is not just about eating an incredible meal, it is about stepping into a creative world where fire, flavor, and imagination converge. I will absolutely be back as the menu evolves. Highly recommended for anyone who loves food and wants to experience culinary storytelling at the highest level.

Heather Newett

My friend and I made reservations for the bar experience while we were on a long layover and we thoroughly enjoyed ourselves! Many members of the staff made it a point to stop over and greet us/check in throughout our meal, and our bartender and other servers were great! I didn’t enjoy maybe 2 of the 8-9 offerings we had. The remaining were really phenomenal and interesting.

hanzo only

I was fortunate enough to dine here on the 10th for my birthday I knew it was luxury as I come everyday as an employee. But I was taken aback I had no idea how much different the experience is from working there to being a guest my glasses were never empty my table was never disorganized my towels never unfolded. The level of detail put into everything made the meal a million times better and everything was genuinely perfect. This was hands down the best birthday I’ve had in my life and my partner who’s never had a michelin star meal got to dine with me and was blown away tasting flavors she didn’t know existed overall amazing experience and I hope to dine again one day. Thank you again for the amazing hospitality Saison family!

ariana

Celebrated my birthday here and had the most exceptional experience! There was something to love about every course, but if I had to choose a favorite bite, it’d have to be the spiny lobster broth

Sanjay Subhedar

Celebrated Storm ventures 25th anniversary with my partners. Long 4 hour dinner. Alex had brought 2 bootlegs of 2000 Margaux and I had brought a bottle of Kistler Chardonnay and 2 bottles of Colgin Tychson Hill . Jessica K took good care of us

Chris Roberts

I've been to over 40 Michelin restaurants and this was second to Single Thread. Every dish blew my mind. I appreciated the flavors and sauces. The precision of their cooking. The trout was amazing, the antelope was one of the most unique dishes I've tried and was amazing, the first course of appetizers was reminiscent of my first course at some other 3 star restaurants I've tried. The pork collar presentation wasn't anything special but it tasted a 10/10. The croissant was the best I've ever eaten. Blew my mind. The service and atmosphere was a 10/10. I was lucky and got a tour of the kitchen and got to meet the head chef and his team. I highly recommend dining here. It's worth every penny because it's a very memorable experience. Lastly the team works very hard to make sure you have a wonderful dining experience.

Dong Kim

A truly memorable experience. What a wonderful room. Thank you for the exquisite hospitality and food.

Linh Nguyen

Dined here solo at the barside salon on May 30th. Tried the full tasting menu. Absolutely amongst the top of dining experiences I have ever had. Great service, everything smelled good, and food was interesting and delicious. I’d absolutely come back, next time in the dining room with a direct view of the kitchen, albeit with an abridged menu and skip the uni toast Probably more of a 4-4.5 given the price and a few hiccups. And I found the first 4 courses to be significantly better than the latter half. Service was amazingly warm and attentive. The staff was kind and engaging, and I had a lot fun enjoying the experience despite being alone. The view of the bar was beautiful and it was nice watching drinks being made. One note is the space is small, with open kitchen and open fire cooking, so I smelled smoke a few times even though I was seated in the furthest area from kitchen. And it was slightly disruptive during the dessert courses for me. Food was exceptional. I was ridiculously full despite having 4-5 courses left, which was painful because the food tasted incredible and I was not able to finish everything - First 4 canapés were great. Not very impressed with the duck liver stroopwafel, but the white sturgeon, oyster, and dungeness crab were amazing. - The following caviar dish with geoduck was incredible as well—very complex flavor. It was one of the dishes that I still dreamed of a few weeks later, alongside the broth and the trout courses. - The TROUT!! Still thought about it to this day - I added the famous uni toast as a supplement, which was rich and creamy, but I wouldn’t add it again - The rabbit was good, but the loin felt a bit bland, and unfortunately was overpowered by the bacon saltiness and the incredible flavor of the morel mushroom - The antelope course was a bit too salty for me, although the flavor was deep and complex - The truffle brioche smelled and tasted wonderfully - All the dessert courses were good. I was particularly impressed with the chocolate with buckwheat and the financier. One critique is the first 3 desserts were quite sweet, esp the entremet. I’d prefer less sweet, with stronger contrast in flavor and texture - The smell of the financier, canele, and brioche were ridiculously addicting Bonus point—their bathroom was gorgeous and thoughtfully set up

Michelle Lin

Where do I begin… this allowed me to explore what “Californian cuisine” means. The amuse bouches were all fantastic from the tuna bite to the duck liver stoop waffle, each was unique and flavourful. The uni toast is a must try. Holy the uni melted in your mouth and the brown butter of the toast enhances the sweetness of the uni while the sour dough adds texture and crunch to the melty uni. I wish I could eat more than one of those. First time trying rabbit: kinda tastes like chicken. The antelope was very tender but just doesn’t have any flavour in the sense that it doesn’t taste like chicken or beef. The truffle croissant though omg. So crispy on the outside and so soft and aromatic with the truffle filling. First time trying baked Alaska, don’t love the marshmallow thing but that’s personal. The last walnut cake was memorable as well: buttery, crunchy, and cakey paired with buckwheat tea which diffuses some of the richness from the butter. We also got a canele to take home (I already ate it it was delicious) *for detailed dining experience stay tuned on @mishdiary_

Sarah Thomson

*Drinks atmosphere service review only* I took a chance as a walk-in-have-a-drink-only-pleb moment. I’m glad I did. Maggie at the door was a sweet delight. Got sat at the bar on a Wednesday evening. Drink list is sleek and delectable. Chose the cherry leaf martini. GODDAYUM. Ecstasy in a glass. Sean, the bar manager, is the genius behind it. Impeccable service. I enjoyed observing the meal service around me. I will be back.

Kim Davis

This place is amazing! All the staff were so friendly and attentive. The food was amazing! And being able to watch the cooks work was unbelievable!! Thank you!

Taylin Le

Dining at Saison was an extraordinary experience. Every course was phenomenal — each dish showcased incredible creativity and balance. Their wine list was impressively extensive, and we had the chance to try a fascinating 1979 Corton that made the night even more memorable. It was also such a special touch to see familiar faces from Angler and Pabu; the staff not only remembered me but made us feel truly celebrated. We were there for a birthday celebration, and the team went above and beyond by surprising us with handwritten birthday cards, a delicious banana cake, and candles for each of us. The warmth, attention to detail, and artistry in both the food and service made this an unforgettable night. Already booked a reservation next month!

Matthew Klein

Really enjoyed the new bar menu and price point. Creative first bites (really liked the duck liver stroopwafel and comforting tea), and highly recommend adding the lamb, which was delicious in itself and came with two fantastic and substantial sides in the mushrooms and grits. I think the uni toast addition is one of the best dishes in San Francisco, and I really loved the mushrooms. Will definitely come back again soon to do the bar menu + lamb + uni.

Angelo

Booked the bar experience and found it very good for an introduction to the menu and sampling of the restaurant quality.

Tracy Wei

Amazing food and services🥰 The dishes are not only tasty, unique, but also consistent in menu design. Floral taste is hidden somewhere in every plates. I also ordered the non-alcoholic pairing, which I enjoyed a lot.

William Shih

We truly enjoyed every moment of the evening. The atmosphere, service, presentation, and flavors were all wonderful and full of delightful surprises. A special thank you to the sommelier for the thoughtful wine pairings. This made our final night before leaving the U.S. truly memorable. We hope to return someday. Highly recommended.

----- review after visiting another Michelin two star restaurant ----- Give Saison half star up to 4.5 star ⭐️. Love some of the surprising tastes of the main courses (such as the trout)and how the different tastes are mixed in one bite (very delicately merged). 0.5 point off for the room for full menu and the small portion. ----- review right after ------- Very flavorful dining experience. I can tell from the dishes and bites that the chef put thoughts on them. Ordered the abridged menu. Beautiful and upscale environment with elegant tea cups. Clean kitchen. Service was great and considerate (let me choose my meat cutting knife) given the fixed charge anyway. But just a couple minor things when I went as a solo diner. The food portion was a bit small (even I am a lady). Some pictures of sides on google map reviews or other social media don't match with mine. Maybe better to share menu with customers ahead to manage expectation. Overall the tastes are great! I will return.

Tasting menu here was unique and I appreciated the atmosphere and seasonal menu although the taste wasn’t what I was expecting. Worth trying though

XY S

----- review after visiting another Michelin two star restaurant ----- Give Saison half star up to 4.5 star ⭐️. Love some of the surprising tastes of the main courses (such as the trout)and how the different tastes are mixed in one bite (very delicately merged). 0.5 point off for the room for full menu and the small portion. ----- review right after ------- Very flavorful dining experience. I can tell from the dishes and bites that the chef put thoughts on them. Ordered the abridged menu. Beautiful and upscale environment with elegant tea cups. Clean kitchen. Service was great and considerate (let me choose my meat cutting knife) given the fixed charge anyway. But just a couple minor things when I went as a solo diner. The food portion was a bit small (even I am a lady). Some pictures of sides on google map reviews or other social media don't match with mine. Maybe better to share menu with customers ahead to manage expectation. Overall the tastes are great! I will return.

Jainif Marediya

Tasting menu here was unique and I appreciated the atmosphere and seasonal menu although the taste wasn’t what I was expecting. Worth trying though