04/16/2026
🌟 Michelin-star dining in San Francisco 🌟Here’s everything we are at by Chef for our anniversary 🥰
Starters:
▪️ Sakura tea - made with local cherry blossoms in the prettiest glass, this was such a great way to start!
▪️ Crab gyoza, kohlrabi, mitsuba
▪️ Ikebana (japanese flower arranging), seasonal greens, shio koji, salted cherry
▪️ Satsuma imo soufflé, misozuke garlic, caviar - melt in your mouth amazing texture!
▪️ Firefly squid, shoyuzuke onion, nettle kosho - I loved the texture of the squid
▪️ Ochazuke (green tea over rice), shima aji, matcha, cucumber, pine
▪️ Venison tataki, ponzu, rainier cherry, geraldton wax flower
▪️Pine nut miso soup, pickled pine nut - so fabulous and such an elevated version of such a common dish
▪️Anago (salt water eel) spring onions, fiddleheads, mitsuba
▪️Kinmedai (golden eye snapper) misozuke bamboo, smoked oyster sauce
▪️Crispy kakuni (braised pork belly), mustard, snap peas, ramps
▪️Sweet nori, shoyu egg custard, uni - savory sweet the perfect transition to dessert
▪️Black sesame cheesecake, strawberry, fresh cheese - best presentation of the night - a little tree growing out of the cheesecake
▪️Sakura, rhubarb, crème fraîche, honey - loved the texture of this with the meringue wafer on top with the rhubarb snow and it was so beautiful!
▪️ Assorted wagashi - brought to the table by a cart which was very whimsical
▪️ Caviar supplement with grilled sourdough yakimochi, smoked koji butter, vegetable jus, and caviar. Absolutely incredible! The chewiness of the mochi with the creamy butter and caviar was absolutely superb!
Portions were perfect. We left feeling full but not stuffed. I also loved that many of the cocktails from the regular menu can be made alcohol free instead of a standalone menu.
This was an amazing meal and we will definitely be back here to celebrate another special occasion!
