Nearby points of interest
Nearby points of interest
Benu offers a set tasting menu. In order to provide you with the best dining experience, we require advance notice for guests with dietary restrictions. For guests avoiding gluten, we are unable to completely remove soy sauce. It is used in many of our base preparations.
Reduction in party size is subject to availability. If there is no smaller table available, the reservation will be forfeited and the new party size will be placed on the wait list for the evening.
Due to the length of the meal and quiet ambiance of the dining room, we do not allow young children unless they are able to partake in the full tasting menu. Many guests are celebrating a special occasion and look forward to a relaxing, uninterrupted evening. Thank you for understanding.
We request a credit card to hold this reservation. In the event of a no-show or cancellation with less than 48 hrs notice the credit card will be charged $295.00/person.
San Francisco, CA 94105
Hours of Operation:
Reservations available Tuesday - Thursday, 5:30 - 8:30pm and Friday - Saturday, 5:30 - 9:30 pm.
$50 and over
AMEX, Discover, MasterCard, Visa
Please contact us for further information.
Valet parking is available at the restaurant for $20.
Private Party Facilities:
Benu offers a customized private dining experience for parties of all sizes. Reservations can be made up to a year in advance for anytime. Please contact us for more details.
Private Party Contact:
Sinead Quach: (415) 685-4860 ext. 117
Banquet, Beer, BYO Wine, Corkage Fee, Non-Smoking, Private Room, Wheelchair Access, Wine
Benu Ratings and Reviews
Food was well done, but there was a LOT of it. I believe menu could stand to lose a couple plates. Beverage pairing is excellent (a must get)! Service was, frankly, mediocre for a 3 star Michelin restaurant. Inconsistent plate removal, inconsistent description of plates, etc. At one point two different waiters described the same plate differently, one after the next. Also, pace of meal was rushed. Yes, 8pm start time is late, but the meal was NOT relaxing. It was hurried. Less plates would have helped here as well.
Not nearly as memorable as our previous 2 visits. All the dishes had very similar flavor profiles. Previous times I remember a larger contrast between dishes, playing around with flavors. They’ve gone more traditional and seem to be playing it safe now.
Neither of us liked the pineapple dessert at all. It was a weird mixture of salty and sweet that didn’t work. We pointed it out nicely and although they overall were great to us I was a very surprised they didn’t offer to bring us something else instead especially since we barely touched them.
I’m pretty bummed, I used to consider Benu one of the best culinary experiences anywhere. I wouldn’t have minded the price hike if they’d kept their quality up. I doubt I’ll go again.
First, the food was amazing. It ranks up there with some of the other top Michelin restaurants we've eaten at, if not one of the best. However, that is on food alone. The service was slightly under my expectation level for this type of restaurant. Depending on who brought your course, it was hard to hear what was in the dish, and I noticed inconsistencies in the explanations from table to table - some gave more or less information on the same dish (you sit close enough to hear). Also, be aware the wine list is quite expensive. Most bottles are more than $200. I noticed quite a few tables without any wine. Again, I would rank the food as one of the best restaurants I've eaten at, but when I couple it with service it falls down a couple notches. Compared to a regular restaurant, the service is top notch, but it fell short of Per Se in NYC or Arnolfo in Italy. All that said, I would definitely return as the food is absolutely delicious.
This is Our 11th Anniversary, after so many Michelin restaurants, I never thought Benu will surprised me. Eat how fancy is not problem, material how delicate is not problem, the problem is how you concerned your customer. When waiter comes with music box, and played Elvis’ song “love me tender”, I’ll be big fan with chef. Yep! It is Benu!
I've had Benu's cookbook for about 3 years now and have always wanted to try the restaurant. Decided to spend Christmas in California and drove from LA to San Francisco for our highly anticipated dinner. Everything was very good, but perhaps our expectations were higher since we have heard SO many great things about it, that it fell below what we had anticipated. I really wanted to love this place! We did love the outdoor space with all the clay pots and our server was great as well!
Yes, Santa, this is a three star dining experience. Well orchestrated Prix fixe totalling over a dozen courses. No weak links. Quite a few stunning highlights. Thousand year old duck egg kicked it off and high standards throughout. We opted for the wine pairing which underscored the food perfectly. Service was top notch. What a great way to end a memorable year of eating out.
This is my and my husband’s favorite restaurant. Ever. We have eaten here four times and have never had a dish that we didn’t enjoy or absolutely love. Chef Lee is a creative genius. And Master Sommelier Ha selects each beverage pairing (including teas) with a sensitivity and paternalism that makes the dining experience like no other. We beg you - never leave San Francisco!!!
Nice, simple decor. Generally attentive service. Interesting and unique food, with some really wonderful bites. Nice wine pairings. However, some of the courses missed the mark on flavor and/or balance. And, one "course" was actually a flurry of several dishes served one after the other (even if we weren't finished eating the prior dish) ... would have been better to space them out a bit and put them on the menu as separate courses. Finally, not the best value when compared to other similar experiences (e.g., Commis in Oakland, L'Atelier - Joel Robuchon in Vegas).
No words can do justice to an exceptional dining experience. So unpretentious and ingratiating service only added to the amazingly creative memorable menu.
Good to know that subsequent visits will be customized so dishes that we ate are not repeated - THAT'S AMAZING.
stunning--every single intricate dish was amazing. some of the deepest and tastiest flavors i will ever have the pleasure of enjoying. absolutely night and day from my experience at saison (only other comparable experience i've had...). service was warm and inviting, bev service from the somm was flawless with great pairings. totally unforgettable!!! * * *
Overpriced and overrated. Everything was just ok. Desserts were terrible! The whole experience was underwhelming for a three star Michelin Star restaurant and an over $1,000 dinner for two. Would not come back and would not recommend it.
Sterile environment (maybe it was just the upstairs room?). The environment was the biggest disappointment, it lacked any personality—it was so serious, it felt like we were eating in a silent interrogation room. Great starters but mediocre food overall especially for the price point. Mix of experienced and amateur waiters. Enjoyed the sommelier but his wine pairings were not so impressive. Overall a disappointment as I had anticipated coming here for a long time.
What can I say? This was our second visit. Our first visit was when it had 2 stars. Blown away by the food and the service. Coming back again soon. Totally deserves the 3rd star.
Wanted to mention that the reservation process was easy unpretentious (unlike other 3 star restaurants like French Laundry).
This is exactly how I wish to be treated if I am spending north of $2000 with wine and tips.
Thomas Keller (or team member) take note.
You won't be expecting something "Truly Chinese", "Truly Korean", or "Truly Japanese" here at Benu. What you will experience is an amazing collision and fusion of eastern and western cultures - from ingredients to cutlery to flavor to the ways they are cooked and served.
I first tried to categorize the courses by culture such as "ah this one is from China", "ah this one is French", etc, but I immediately realized that this is not a good idea - the value Benu wants to deliver, I think, is a successful mix of attitudes to food from different cultures. Even if sometimes you might get lost in the center of the swirl.
All courses are perfectly cooked, indeed.
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