Nearby points of interest
Nearby points of interest
About Keiko à Nob Hill
Executive chef Keiko Takahashi, 2010 - 2017 Michelin star awarded.
Please join us for the 2017 Tasting Menu for $165 per person, by using 'the finest' food material such as seasonal top end Tsukiji market fish, A5 Wagyu Beef. *On Dec 22, 23, 24, 31, Tasting menu is $195 per person.
Keiko à Nob Hill boasts a 5,000 bottle vintage wine list and an extensive wine by the glass program as well as superb wine pairing program to compliment your dining experience.
San Francisco, CA 94109
Hours of Operation:
$50 and over
AMEX, Discover, JCB, MasterCard, Visa
The closest: Public lot 1 block away from the restaurant is located on 1320 Washington St
The biggest: 2 blocks away from the restaurant, Masonic Center on 1111 California st
Private Party Facilities:
We have 2 dining rooms, the Bar area and a private room.
Any of dining rooms can be converted to private party use depending of the size of the party.
Private Party Contact:
Seigo Takei: (415) 829-7141
Banquet, Private Room, Wine
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Keiko à Nob Hill Ratings and Reviews
Don't know where to start, the service was very bad; we have been seated and left alone for 20 minutes after arriving. When politely asking for certain items and information from the menu we were met with an attitude that does not belong in the service industry. The sommelier was inexperienced and arrogant. He didn't know what wines were paired with each courses. He never brought the wine bottles to the table and when asked, he told us bringing the bottles won't be affecting the taste of the wines. We didn't get the wine pairing until the third course was served and the the pour was barely enough to fill a shot glass; definitely not worth paying 148 dollars for the quality of the wines and the barely there pours. The foods of mixed quality and didn't deliver any culinary experience worth noting. The attitude of the staff was clear: customers are not right and the staff know it all.
We have dined in the best Michelin star restaurants across the globe and this place makes us seriously question the credibility of the Michelin guide. We experienced a better service at the DMV with a better attitude - We are never going back.
Always an amazing meal. Each course is delicious and beautifully presented. The Magnifique wine pairing includes rare wines and really enhances the food experience. The restaurant is a little jewel box, and a wonderful place to celebrate a special occasion.
The meticulous art of each dish was matched by the fusion of subtle flavors - every course was a delight. The reception and service throughout the evening was warm and inviting, and culturally informative. The owner was gracious in spending time with us to explain the origins of the unusual ingredients.
Our only negative was finding a $16 charge for the two single cups of coffee offered at the end of the evening.
Food was outstanding, and the service itself was fine. However, we waited up to 20 minutes between courses, making it a 3 hour 45 minute dinner; way, way too long. Watch out: They will open up a second bottle of sparkling water and refill (and charge you accordingly) without asking if you want another one!
This is our second time at Keiko. We went this time to celebrate our anniversary.
Keiko is a very intimate place with very few tables. It serves a ten course fix menu. Food presentation is beautiful and the staff is friendly. We enjoyed a few courses including the uni, Foie Gras, the A5 Wagyu, and the dessert.
Staff was friendly but the meal took three and a half hours. Food service could have been more efficient to make the dinner more enjoyable. The long pauses between each course made it an exhausting meal. Our server forgot to bring our coffee until after desserts were served and finished.
For such an expensive dinner ($165 each) without drinks we were looking for a more memorable experience.
Having spent almost a thousand dollars on dinner for three here, I wondered what I was paying for? Perhaps it was the luxe ingredients in the food, but surely not the food itself, which was insipid and five-years-ago trendy. Perhaps it was the Nob Hill location, but not surely for dark, stifling (non-airconditioned) room, or the non-existent bar service. I found myself resenting the forced, hurried march through the tasting menu, so that if you're even minutes late, you must gulp down a couple of courses in order to catch up with the rest of the room, who are all served at the same time and at the same draconian pace. I also find myself irritated by the long, pretentious, and half-incomprehensible descriptions of every course, and by being asked to compliment a dish before I'd even had a chance to take a bite of it. Between urging you to hurry up, detailing the ingredients, fishing for compliments, and pushing more overpriced wine on you, the service makes it impossible to have a quiet conservation.
Since there are already so many reviews, let me cut to the chase: the restaurant is decorated very traditionally and the food was just as uninspiring. There was foam in three out of the 6 cooked food items (I thought we were over the foam era, but I guess not). The way the scallop was prepared tasted like fish cake with a side of foam; the espresso sauce on the seared foie gras gave the dish a bitterness that took away from the foie gras itself; the hirame was bland; and the cheese dish was discombobulated in its pairing with candied figs (yum!) and English peas (WTF?!). The one stand out dish was the wagyu beef that melted like butter in my mouth: a heart attack never felt so good.
Other things that made the night blasé: the servers were very keen about keeping a schedule. It gave the feeling that I was not eating with my companion but everyone else in the room in an almost cafeteria-like feeling as the food was clearly not timed to my meal, but everyone's collectively. Another thing that added to the impersonal feeling was their treatment of my food allergy. My husband informed them during their conversation prior to our arrival that I was allergic to raw uni. They asked if that meant cooked uni was okay. My husband said yes. When the collective uni course came out, my course was EXACTLY the same as everyone else except that the uni was cooked. Now, I'm no chef, but my guess would be that an intricately designed dish that is made especially for one ingredient not going to work as well with any other ingredient (granted it was still uni but have you ever had it cooked? It's a completely different ingredient! Much like salmon as sushi and cooked salmon: not interchangeable!). The fact that they didn't bother changing anything about the dish except to make the ingredient non-allergenic was another clear sign they didn't care to add extra effort.
With their reputation and their prices, I expected more from their food and service and was sorely disappointed.
I had high expectations for this restaurant that borrows from my two favorite cuisines - French and Japanese. However, wherever those two cuisines overlap, everything we ate managed to fall within a tasteless in between. That's the only way I can describe the food - more or less tasteless. Really only thing I could get a sense of was the texture - and even then there was much to be desired - the Wagyu was rubbery, the Fish was lumpy, the vegetables were mushy. I can't help but think there was a very good reason for this being an off night. I've been to several Michelin rated restaurants, and on those occasions where I wasn't particularly impressed by the meal, I can at least understand an argument for why others may have enjoyed it. I don't understand how anyone could argue this was fine dining, if you took away all the other features of experience (atmosphere, service, price, etc). In terms of my experiences in fine dining, possibly the most disappointed I've ever been in the actual meal itself.
Fabulous, amazing food, personalized and warmly professional service, perfect ambiance, and great company. It was a night to remember. The $1500 price tag for only 3 people (with the lowest tier of wine pairing) makes it a once-in-a-lifetime (or maybe weekly, if I win Powerball) treat.
Had dinner tonight 5/28. I enjoyed the services very much. The staff were friendly and approachable. I gave 3 stars only because of the food. I was so looking forward for the seafood from Japan. I expected at this level, the chef must have something unique for those two dishes. Those were very disappointed dishes. Don't forget about the freshness and their own flavours. You over killed their natural favours. The first 3 dishes were great and creative. Unlikely, the rest were just the added on dishes, and the A5 was great by itself even just salt. I hope this review will reach the chef and for whoever wants to try this restaurant. I like the presentation on most of the dishes.
It's second time for dinner. The food is good but kind of hard to make people remember. Only clean once the food crumb on the table that I reminded. The bill also not easy to understand. Classical decoration, but the light is too dim, it is the one of the reasons that after dinner is hard to remember what happened.
I ate here on 4/1 and repeated again on 5/4. Exact same menu. Big disappointment for paying a lot of money. There is no excuse for this serious lack of creativity and attempt to make money on cheap Japanese squid. Will not return ever again to this rip-off. No wonder it did not make the Chronicle Top 100.
I went to this restaurant because it had outstanding reviews and is across the street from my apartment. I like both French and Japanese food. This was neither. It was a lot of raw seafood some of which was good and some not. The wine is outrageously expensive. The tasting menu is also high priced. The service was meh at best, e.g. our table was set against a bench with a chair at each end and I was wearing a dress and had to ask the maitre d' to move the chair and table so I could squeeze into the bench. Later our food was served but my husband didn't have a fork so the rest of us had to wait while our food cooled until a fork was brought. This doesn't seem like a big deal unless your tab for three people is $800. The restaurant is quiet but parties can be seated such that you hear the other people if they project, thus I learned that another party of two had a bill of $2800! I hope they enjoyed their wine!
Being a Michelin starred restaurant I assume the menu changes often, and maybe we caught a bad selection but this was one of the worst fine dining experience I ever had.
The first course had a taste of burnt candle, followed by a sea urchin that made me look for something to wash the bad taste from my mouth. The food gras with espresso didn't blend well to my taste.
Overall an amazing ambiance but paired with a dinner that made me not want to come back. If I had paid $50 for that dinner, I would left with the impression that it wasn't worth it.
Every dish was great with the exception of the fish, which had a mushy texture. I especially enjoyed the sea urchin and the Wagu Beef. The serving of the beef was larger than I expected, which was greatly appreciated. Other types of bread served with the cheese dish would have been nice. Service was excellent. Thoroughly enjoyed the experience. Will come back again.
Food is still great, price has increased since we were last here, not a bargain anymore as there are many other restaurants in the Bay Area. The owner and an Asian lady were friendly. Besides the two, none of the other servers/workers there had a smile. In addition, the Mexican-looking gentleman was quite unprofessional for dropping crumbs from my plate onto my dress.
Great food! Loved most of the dishes. The A5 wagyu beef is one of the best I ever had.
I felt too much money are spent on the service though which we really don't care much. Where can we find food of the same quality without the service that comes with it? I would totally enjoy the same wagyu more if the restaurant is like a Japanese BBQ place and charges mostly the food
Over $900 including the wine pairings and tip for two. That said Keiko served up a Japanese squid combo including small firefly cuttlefish. I like squid, at say an Izakaya , or for fishing bait but not at a Michelin star fine dining multi course dinner! But all other courses were very delicious, I thought the foe grais was simply outstanding and highlighted the evening.
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