Food is beautiful and service is top notch. I didn’t like the sea urchin with toasted bread as it tastes too heavy, especially with the sauce. Two bites will knock you out of conscious. They noticed and offered me an avocado version instead, which was much more eatable. The thing I especially didn’t like was being asked to tip even when a 20% service charge was already added. Still tipped though because I didn’t know how much the service charge will go to the staff. I’ve seen more and more restaurants doing this and it’s extremely dishonest. Saison was also the only restaurant in my recent memory charging both a “SF mandate” AND a 20% surcharge, then expecting you to tip. If you want to keep the guests happy, please just raise the menu price and remove the tip section from your receipt.

One of the most exceptional restaurants in the Bay Area and perhaps the world. An unfolding of delights in the culinary realm that will absolutely astonish the senses. Tables are uniquely set, and there aren’t many of them. The menu features drinks that range from $30 to $30000. And if that’s not strongly wording the “get out if you don’t have the money” vibe… then the overall per person $400/500 price tag should. Perhaps the price has changed recently? Anyway: (7 or higher is good) Service 8.5/10 Plating: 9/10 Ambiance: 7/10 Table: 8/10 - great wood Pricing: 3/10 - yeah Location: 5/10 - it just… exists Culinary skill: 8/10 Flavors: 8/10 Dinner was a scant 9+ courses featuring the most exceptional plates I had ever eaten off of. The crystal vessel from which we ate candied nuts probably cost more than my car. But that’s just it… the nuts were ok. Caviar unwrapped from a giant kelp leaf and plated before our eyes was a cute touch and a crowd pleaser. The frozen dessert inside an orange was cute but I could have made it. You come here and spend insane amounts for things you cannot do yourself. And for the most part that held true, but I’d have loved to see more inventive food and double the number of courses. Everything from the ocean was a good showing, but the overall quantity of consumable sustenance just wasn’t there and the service while attentive sort of looked down its nose at us. We’ve dined at every Michelin 2/3* in the area and this was by far the worst value of the lot. One of my companions went to have more food after. There’s a reason they lost their third star, but it’s still a stunning experience and if $500 feels like $100 for you, go wild. Live boldly. Saison is an interesting beast. Perhaps it lived up too well to the pretentiousness expected of it… like a high strung teenager of genius parents trying to make the A+ grade and staying up all night being miserable. Who knows.

A true masterpiece of an experience! A once in a lifetime opportunity that everyone who has any appreciation for food should take. They served course after course with a beautiful presentation. Being seated in front of the open kitchen was an experience in itself and would definitely be my suggestion as to where to sit. The food courses were incredible, and made with ingredients that were elevated and prepared in a way that I'm still processing today. They even prepared for us non alcoholic drinks to pair with the courses.

I felt it important to not write my review of Saison before contemplating my experience there. A few years ago I went to a jazz concert. The band was comprised of many phenomenal musicians. Each a master of their instrument. Watching them I could tell each one of them was taking great pride in their skill and execution of each note. The paid excruciating detail to ensure their instruments produced exactly the note they wanted. The music was the least harmonious unrhythmic dreck I have ever had to endure. Watching a group of masters of their craft self pleasure themselves is not something I knowingly would repeat. But yet here I am in Saison. First the good. As with so many Michelin stared restaurants these days the staff is comprised of young eager people that have grown up watching Top Chef and aim to make sure you feel special and have a wonderful evening. Any mistakes they make are more than compensated for by their youthful vigor and joie de viver. The calls of “yes chef!!” from the kitchen staff are comically cute and brought a smile to my date and I. The wine service was good. I prefer over the top Sommeliers that provide crazy descriptions of the wine and it’s production leaving you feeling that somehow they managed to grow up childhood friends of each vintner of every bottle they present. Saison is one step below this. Good explanation, not too brief, but perhaps a little tame for my tastes. We had the superior wine pairing. The bottles and vintages relied on your lack of familiarity with them to feel special. I travel to Portugal frequently. The Portuguese white is indeed good. A great value choice. But it hardly rises to a superior choice. Most of the other parings are the same. Good pairings mind you. Unusual and well matched. But not particularly superior. Now what you really want to know: the food. As with my Jazz experience; the chefs are indeed masters in execution. It takes incredible skill to perfectly sear a steak and yet leave the insides raw. Amazing talent to create sublimely crispy skin on duck and have me worry about dysentery from the undercooked meat. Rabbit that I was concerned might kick me to death on its way out the door. I am sure there is some “foodie” that is reading this that is saying “you just don’t get it, you just don’t understand the perfect temperature for those meats”. No. Great food is great because everyone that tastes it says it’s great. Great food is not an acquired taste. The verdict: exceptionally expensive, exceptionally executed and terrible. Avoid unless you don’t know better. I’m disappointed in the Michelin judges that would award a single star, let alone two: do better. For the price of this meal I could have flown to Europe and had a better meal at a restaurant that is worth the 2-stars awarded. If you have never been to a Michelin restaurant I beg you not to make this your first. About me: you may be wondering if I should be relied on to review a Michelin starred restaurant, let alone one with 2-stars. I have waited to start my Michelin reviews until I had enough experience to feel justified in my views. Yesterday I dined at Maison Pic. Anne Sophie Pic’s 3-Star restaurant in Valence, France. It was my 8th 3-star restaurant. It was worthy of the 3-star rating. See my profile for better choices.

The Asian-influenced, Californian-sourced fusion food is terrific, with bold flavors and a subtle understanding of the ingredients shining through. Wagyu supplement well worth paying, as is the well-presented and generously-served wine pairing. Only quibble with the meal is the aromas from the open kitchen are too strong / frying fishes and charcoal smells do interfere. Top class service

Absolutely delicious meal. I’ve been to many fine dining restaurants, but Saison has to be one of my favorite dining experiences ever. Each dish was so well balanced and all together it was a splendid, cohesive dinner. Even the dessert, a pineapple upside down cake, was sublime!

The food was delicious! I'm someone who doesn't love seafood, and most of the tasting menu was seafood, which I truly LOVED! This was our 10 year anniversary celebration - the staff surprised us with an additional dessert course which was incredible. And the entire staff was friendly and professional. It was pricey, but well worth it for the experience.

Great dining experience. Worth the Michelin pricing. Staff is courteous and attentive. We did the bar saloon seating. The space was a bit confined but intimate. Food wise, the pacific black cod really stood out as it melted in our mouth. The caviar was different and very savory with the seaweed flavor. The goat milk sorbet dessert was controversial if you are not into goat milk (you don’t taste the goat milk until the end of your bite). One thing I did not get to try (and I really wish I did) was their wine collection…when I say they have an expansive wine collection, I really mean it…I mean. Romanée-Conti Burgundy…?!?! That was probably the first time I’ve ever seen it on a menu in my entire life

I have only done a handful of truly fine dining experiences in my life and while I have pretty consistently enjoyed the food and attention to service, Saison went a step beyond in a few ways. First off, the entire meal is an experience through and through - you’re facing the open kitchen and getting to see the chefs and staff at work, the courses are presented in a really interactive way whether it is watching as they unfold kelp to reveal caviar, or allowing you to choose your knife from an antique box full of unique knives. Second - it was the least stuffy fine dining service I have ever received; the staff acted like real humans and appeared to be having some level of fun with guests. Often when I have done fine dining I feel a little anxious because everything is so perfect and meticulous that I am afraid of “messing up” as the customer which was not the case here. If you’ve made it this far I’ll just finish by simply saying that in addition to all of the above, the food and the wine are EXCELLENT, but that’s honestly just the expectation at a place of this caliber. If you’ve got the money and a reason to celebrate then I can’t recommend Saison enough; I can’t wait for my next reason to return.

Loved all the dishes, how ingredients were harmonized and arranged in orders were impressive. We added an additional Wagyu dish and it was a good choice. The outdoor seating was a bummer though. Although they had heaters, it became chill later in the evening and honestly could not enjoy the sherbet and desert courses fully. Given that there is a fixed % of service fee, I wish they were able to offer nicer service such as a small treat to celebrate our important occasion (not need to, but could be additional joy of having a special dinner). Overall 5 star experience.

Went there to celebrate my birthday. Everything was amazing. Food was tasty and flavorful. Staff is very professional and nice, they pay attention to every single little thing. We left very happy thanks to everyone who was working there that night. The only thing that was confusing is the payment. You have to prepay in advance and for other things you order at the restaurant itself you get a bill. They only thing is that first you get a bill for the total that includes what you have prepaid and tip and all taxes and fees, and when you have to sign for it you need to do math all over again because second receipt would be only for add ons and the tip, taxes and fees amount would be different. That’s the only one thing I would’ve charged. Maybe you could change people a cancellation fee instead of splitting the payments

Wonderful visit! Preston & Carolina were so awesome the whole night. Everyone made the visit welcoming & fun. My favorite dish was the Spot Prawn course 11/10 amazing. Loved the textures & the flavors/ creaminess of the sorbet, it was far more complex than expected. Seems they are changing it up like Pre pandemic... Loved the new desserts & I'll look forwarded to going again. Also I just tasted the chocolate bar the give a farewell gift...Damnn it is one of the best chocolate bars I've had...Highly recommend the bitter orange mezcal cocktail.

Superlatives all around. From the greeting at the door until the end: every detail was thought out and perfect. Staff were skilled and courteous, food was beyond compare. It was an amazing night and worth every cent.

Saison was one of the coolest dining experiences that i’ve had yet. One of my favorite parts of the experience was all of the table-side presentations and cool drops of food that they did. It was very unique to be able to try duck heart and gizzard with the main duck course. My favorite dishes had to be the carrot, crab, wagyu, and the creamsicle! It was so kind how they gave me a delicious birthday dessert as well as a handwritten card, it made my birthday celebration so special. The desserts were incredible, I enjoyed each one but the mandarin creamsicle hit a soft spot for me, it tasted exactly like the ones that I used to eat as a kid! The apple sunflower dessert had a very cool tableside presentation and I loved that the meal ended with buckwheat caneles and tea. We also had a perfect view of the kitchen and were directly next to the lobster tanks which made the meal even more memorable. Thank you to everyone at Saison for a wonderful birthday celebration!

First time visit to celebrate birthday with daughter. Beyond expectation! Foods are delicious and well prepared. Should take a lot of work and the staff is wonderful. A very good experience for a special day. Expensive? Yes but worth it. No complain for a such wonderful dinner.

Delicious for the food, but the variety and quality of food probably did not justify the price. Really liked the carrot and the ice cream though. The presentation was of course also very nice.

Overall quality is good: every dish is fresh & has very unique flavoring. Comparing with other Michelin restaurants I experienced, Saison would be the one I am willing to try again in the future. Service is amazing. I didn’t give 5 stars for it simply because it is still a bit pricey. Would rate it as 4.5 stars IMO.

I came here for my birthday during pandemic and we had the tasting menu with a wine pairing. The food and service were excellent but for the price, I wouldn’t say this was the best Michelin starred restaurant in SF. Worth a visit nonetheless. I would recommend the wine pairing.

3 words— Incredible. Unique. Unforgettable! We enjoyed not only the outstanding food but the 100% dialed service, r&b music, & romantic atmosphere! Vincent was wonderful and took great care of us! Most of the food we got were things we would never order but was absolutely Divine. Be open minded! We will most definitely be back!

Enjoyed my birthday here. The service was impeccable. Started the meal with flapjack fish sashimi style as a lettuce wrap. This may have been my favorite part of the meal. We then proceeded to the most amazing tea. The black cod was very savory and has the most rich broth. We had a carrot and brioche afterwards. I was not sure about the carrot but it blew my mind. The carrot was fire glazed with a BBQ style flavor that was unexpected and the brioche was super soft and buttery. We ordered the uni toast and avocado toast that was seated on a brioche. So flavorful. I'm not a big duck fan but my husband had the duck. It was done 3 ways with the duck, then the feet and gizzard was made into a sausage and finally the carcass was made into a bone broth! I had the lobster instead, and they did it 3 ways with an amazing lobster bisque. We had the wagyu with chicory and 2 desserts of mint sorbet then creme fraiche ice cream and a bday dessert of chocolate mousse. An unforgettable meal and experience. Thank you to the chefs and staff for making the experience so memorable

Decent fine dining. Really enjoy the whole experience. The food was fresh and cooked very well. Everyone was nice and didn’t hesitate to answer any questions. Worth trying!!

So good - this is so far my favorite Michelin two star restaurants in the world, the flavors are elevated but also invoked longing of comfort food - like smoked carrot paired with brown butter rolls. Uni toast reminded us of the crispness of toast. Also loved the flower tea with honey before the meal. We sat at the bar salon and added two courses. It was fantastic and nice view of the kitchen too. Highly recommend !

What an incredible experience. From the moment you enter saison you know you are somewhere special. The 2 Michelin Star Saison dinner is a journey of food that is served as elegantly as it taste. The 7 course dinner was plenty of food, but adding the caviar that is prepared table side is a definite must! For those who don’t care for caviar or the ones who do, trust me, this is very different than what you expect caviar to be-and, as the server stated-will ruin caviar anywhere else for you. The highlight of my meal-was the caviar. A close second was the Dungeness crab which is closely tied with the halibut with gooseberries. Another star of the evening for me was the duck heart. The 3 hour journey of food and wine was one of the best dining experiences I have had.

The food was amazing (loved the Uni), cocktails very well done, and the service was top notch. It isn’t affordable unless you don’t care, but the experience is a thing. I remember this warehouse district from when I worked in Soma years ago, so it didn’t feel very special or particularly unique in terms of a space. It sort of sits between Arzak and Providence.