The money centered wine pairing descriptions turned us off. Beautiful platings.
Wonderful place for special occasions. Food was great except the A5 waygu beef was a bit chewy. The wine selection was just right. You can randomly pick a wine and it will matched the food very well. I recommend this place if you can handle the price.
Perfection. Keiko à Nob Hill is the best restaurant in San Francisco every night it is open. Truly an extraordinary treat.
It was excellent.
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.
Excellent food and wine in understated, elegant, comfortable, friendly, and nicely quiet environment
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.
Amazing and beautiful food...friendly service...we will definitely go back!
2nd time visiting this restaurant and brought 2 guests from Japan. Everyone was overwhelmed by the food and service. Been to a dozen restaurants on the CNN top 50 lost. Keiko a Nob Hill is right up there with all of them
Will try it again!
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.
Very "rich" food: foie gras, buttery beef in addition to many seafood items. A lot of food even though a tasting menu. Beautiful presentation. Only one tasting menu available and emphasis to be "on time" for your reservation or you incur a $100 penalty.
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.
The food is so good
We loved every minute and every bite. Food is beautiful and tasty - the wine incredible.
Most of the dishes were great!
Only reason I wouldn't give it a higher star review is because i was disappointed by the scallops and flounder which i thought was over cooked.
The food was exceptional and the wine parings spot on. A perfect place if you want dining to be the evening's entertainment.
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.
Excellent food, service etc. Great for any special occasions.
I've never had such a tight infusion of Japanese kaiseki and ClassicalFrench. You could not delineate between the presentation and ingredients. Well done!
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.
Will be back!
The restaurant is small but it's a cozy place for a date or special occasion.
Superb, original, creative. In addition, an excellent wine pairing done with great taste, knowledge and subtlety.
Most beautiful food experience I have had in a while.
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.