Benu is an impeccable restaurant with top-notch service. The meal featured some of the most well-prepared and refined Asian dishes I've ever had. The reason I give this review 4 stars is that I don't believe it was worth the $450 (inclusive of tax and tips) per person that we paid. Overall, we felt that the dishes, while amazing in their own rights and undoubtedly delicious, did not push the boundaries of Asian cuisine. At the price point and with 3 Michelin stars, we felt that Benu failed to provide the "wow" factor that we would expect of a restaurant of such high caliber. If the meal had been half the price, our group would have given the meal 5 stars. As with most Michelin prix fixes, we were given a number of starter dishes. My favorite was the mussel stuffed with 5 different types of vegetables. A delightful and flavorful bite that I would never expect from a mussel. A few of the small dishes failed to impress/wow us, namely the beef tartare and the sliced chili tofu. This prix fixe has you choosing between a couple options. Our favorites were the short grain rice wrap with spicy caviar and salted pollock roe, the half-dried horse mackerel, and lastly the barbecued quail. The quail, while delectably seasoned and cooked, was just like any other quail I've had before. To end things off, the desserts were light and refreshing, but again nothing that really wow-ed us other than the solidified mint chips. If money is no option, then sure - you cannot go wrong with this restaurant. But at this price point, you're better off expanding your culinary journey elsewhere.

Sadly fell short of expectations. For the price point - aka monthly rent in most cities - the service and experience were lacking. There was only one server at a time so dishes were set down in front of diners at different times vs the timed orchestrated moves in comparable Michelin restaurants. Servers presented dishes with a perfunctory explanation of ingredients, but didn’t really get a sense of the chef’s vision or philosophy. The dishes themselves had no awe or delight as they were just elevated fairly typical Asian dishes with familiar flavors (albeit nicer ingredients). And several seemed like they been on the menu for a while. I don’t think there was a somm on the floor (on a Sat night!). Instead our wines were served perhaps by a GM. Overall the experience lacked the magic we normally feel in high end restaurants.

One of the top 3 dining experiences ever. Food can be incredible, but when the service is impeccable, the makes the experience magical. From start to finish, this meal was perfection. Every course ( the 9 in the prefix menu) and additional 5 they added was thought out to the most minute detail. The dinnerware perfectly paired with each dish, the meal was composed, and not overdone. The waitstaff had a seamless routine of being constantly attentive without being overbearing. They were the perfect balance of friendly, knowledgeable about each course, and still allowed us time to enjoy each course. Benu has done it. This 3 Michelin Star restaurant completely proved why they are elite.

Asian-California-Korean-flavored fusion that won't disappoint. Enjoyed every bite, with a numbers of wow moments along the way. The flavors are well balanced and more tame than you would expect if you know their 'authentic' versions, but that's not a criticism: very well balanced and enjoyable experience end to end. The service is impeccable, as one one would expect from a top rated 3-star restaurant. Tip: San Ho Won is also by Cory Lee, and a must try. Younger, hipper, bold.

This is one of the best restaurants in San Francisco. It should be on your bucket list of restaurants to visit. The food looks like candy and tastes so delicious. The food is so flavorful yet complex and distinct. Flavors explode in your mouth and you taste all the different flavors that blend so well. There is an Asian Korean twist to many of the bites which at additional complexity. The service here is excellent. The people are so well trained I'm very professional. This is a must restaurant to visit but you must Reserve months in advance. One of my favorite restaurants of all time.

I had a great experience at Benu. Everything I tried was delicious. I loved how small the portion sizes were so that I could try more things. Even though they recommended against sharing our mains, my friend and I ordered different ones and found that there was more than enough food for us to both try both. Also, the infusions were free (and tasted amazing).

Eating at Benu was quite a nostalgic experience to me. So many flavors and ingredients took me back to my childhood when I went to countless banquet-style dinner parties with my parents. I miss being a child when I spent most time with my parents with no worries😢 – especially after not being able to see them physically for almost two years now (due to Covid). At the same time tho, Chef Corey Lee’s technique and creativity also gave me a unique dining experience: dishes appeared in a form of familiarity but tasted so unexpected interesting (like the thousand-year egg 皮蛋). This is no doubt one of the best dining experiences I’ve had in this country and probably the few fine dining places I actually want to take my parents to (my dad isn’t crazy about fine dining). If you get a chance to visit San Francisco, Benu is THE place you have to visit… in my humble opinion.

BENU San Francisco - The World’s 50 Best Restaurants 2019 – 3 Michelin Stars…Don’t say no more! We visited this restaurant for a very special occasion, and we were not disappointed at all. Located in a quiet area in San Francisco CA, this restaurant has probably the most exquisite mix of elegance, ambience, and a minimalistic décor, that almost confuse you with a ‘Culinary SPA’ (best way to describe it) Our menu was inspired and created by the Chef according to our culinary preference and dietary restrictions. Printed on a beautiful paper with a personalized note from the restaurant’s staff. Although, the restaurant was full, the layout and design allow your senses to think that you are the only customer. A smooth music was playing clearly throughout the dinning room, no other conversations were interrupting the atmosphere. Furniture designers selected the fabric for the chairs and sofas with a special texture that inspire calm and serenity (explained by the Maître) Bar, wine, and beverages ‘A’ With a selection of more than 300 wine selections with an emphasis on France, California, Germany, and Austria you can not go wrong with your or the sommelier choice. Our selection for the night…Pinot Gris Clos St Urbain Range – Vintage 2013. Quality of Service ‘A’ Although, we were served by a professional staff, it really makes you feel that a Chef’s family member was coming to explain each creation. The intention and passion in every description was a storytelling of a piece of art. Food and Menu ‘A’ • Lobster Coral Xiao Long Bao Homemade Soy Sauce and Vinegar • Half-dried Cod Fried Rice Spicy Caviar and Egg Yolk • Spring Chrysanthemum Tofu Soup Wild Fren and Bamboo Shoot • Barbecued Lobster Jumbo White Asparagus and Mustard • Japanese Horse Mackerel • Perilla-scallion Salad Kohlrabi Kkakdugi, Radish and Pear Kimchi Tomato Meju with Lettuces • Omija and Olive Oil • Milk Pudding -Salt, Smoke, Peat …and an extra dessert surprise for us, a miniature wedding cake serve inside of a musical box! Unbelievable! The impossible made into possible with an extraordinary combination of minimalistic presentations, with flavor, aromas, textures, and culinary sensations, that leaves you with an unforgettable experience to remember. BENU is a culinary experience that should be in your bucket list for sure!

The best meal of the year so far. You could feel all the work in every item that got served. I felt like I wasn’t eating only just food but time spent on every piece of food. The rabbit was amazing. The truffle taco was a stand out as well as the conch porridge. We’ll definitely be back to try a different season menu.

Top restaurant , Korean. We had a veg menu, was great but expensive. Nice atmosphere and good attentive staff

In the heart of San Francisco, benu melds East Asia ingredients with innovation of Western fine dining. We experienced an amazing night here to celebrate one year of memorable time we spent with each other. 🥂 Other than staples like the thousand-year-old quail Egg, lobster xiaolongbao, and barbecued quail. highlights of the night also include the caviar potato, short grain rice with raw spot prawn, and sauteed river eel. An immature pro tip is to always pick option one on their menu when you are offered choices. 🫣 Price point is undeniably steep and unless you don’t care about it at all, do not go to Benu if you just enjoy eating. Of course Benu offers astonishing flavors, but it’s more for a tasting experience with the ability to appreciate all the nuances that have been put into every dish. Benu is non-categorizable, it’s self-defined. It’s fineness to the top, and an ode to the beauty and complexity of Asian gastronomy.

I'm glad I went once. For a $500 dinner- I personally wouldn't go twice. Dishes were very good but if you're someone accustomed to Asian food, not as much of it was new or innovative as I'd have hoped. Service is impeccable. I felt that I'd made a better choice at 8 Tables for ~half the price. Full meal pictured.

This is my second time celebrating special occasion at benu, and I am just as satisfied as last time 🥰 amazing execution of all the dishes, friendliest staff, and we get to take a photo with Corey Lee! However I wish they can bring back the old menu (back in 2017) when I didn’t have to choose between dishes. Overall, it was still a wonderful epicurean journey 👍

Perfect dining experience. The best michelin restaurant i have visited so far (taste better than quince, ateliercrenn, alinea, per se, Jean georges and many other distincted restaurants. It's very rare for me to plan the second visit to a fine dining restaurant, but benu is really worth multiple visies. I feel they will keep involving despite they are already at the peak of contemporary asian cuisine. Every dish is culturally authentic with certain reconstruction/polishing via modern technologies and more accurate seasonings. Their wine choicesare also pretty good. Though no we pairing option is listed, my server still offers me with a perfect pairing via her deep understanding of their menu and winds. The choices are quite suitable and generous, 5or 60glasses for 210 dollars, all from pretty good bottles. one part i feel they can improve is probably the dessert courses. The current sorbet thing and the final soup is okay but less on par with their previous dishes, bith in terms of taste and culture. Hope to see more sophisticated dessert courses:)

Excellent Asian inspired tasting menu with a good selection of cocktails and wine as well.

Favs: quail egg, seaweed maki, crepe with prosciutto, bread with honey, roasted quail! and milk pudding.

The decor is very subtle and elegant. I loved the service and hospitality.. mid-way our meals our server realized that we are left handed and changed the setting of cutlery accordingly.. this was a first for me..the attention to detail was commendable.. Food wise I enjoyed almost every dish they served in small delicacy.. loved the blooming tofu.. main course was fine..it missed the mark a bit compared to appetizers.. desserts could have been better.. out of the 3 desserts served I liked the only milk cream pie (don't remember the exact name but it was along the same lines) Overall a great experience..

Had an amazing time at Benu!! My boyfriend had reservations for our anniversary and informed them about my allergies. They customized our menu by adding a happy anniversary at the top and changed my menu a bit by removing the shrimp/prawn platter - replaced it with something else. The service from staff members were memorable!

Phenomenal fine dining experience. Every dish was so inventive and so delicious - nothing was what we expected, in the best way possible! Chef Corey Lee is so talented and the Korean flavors and ingredients really shine through in all of the dishes. Some of our favorite dishes were the tempura fried veggies/shrimp, the crispy fried frog leg covered in chillis, and the quail that came with the most amazing steamed bun I have ever tasted in my entire life. I was also really impressed by the lamb, which didn’t taste gamey at all, and I usually don’t eat lamb. Service was lovely without being too overbearing. We celebrated our 5th anniversary here and there was a beautiful music box with a miniature cake inside - a wonderful surprise! Would highly recommend Benu for your next special occasion, they truly make is such a memorable experience.

Having been to my fair share of Michelin star restaurants, Benu is certainly one of the good ones. The food is adventurous, and there are more than a few things on the menu I never tried anywhere else. The highlights for us were the acorn "taco", pork 2-way dish, the lobster dumplings and the desserts (omija and pudding). That said, we found the experience good but not memorable... The decor is very minimal, I loved seeing the kimchi pots outside but sadly that doesn't reflect indoors and it's very plain. The experience doesn't feel "private" since acoustics are weird, you can hear every other table well, but the waiting staff whisper the dishes descriptions to you to not disturb others, which makes it hard to hear. Would be fine if the menu stated what the small bites were, but it doesn't... Overall, good food, exactly what you would expect from a restaurant with 3 stars, but unfortunately, not very memorable for us.

Excellent food as one would expect. There were a couple standout dishes, chief amongst them the absolutely delicious quail with black truffle.

Made a trip to San Francisco mainly to visit Benu and I had very high expectations given its distinction. Beautiful entrance through a nice garden and elegant restaurant. Aesthetics on point, decor is simple and modern. Cuisine was contemporary Korean with many Asian influences. You start with surprise small delicacies and then you pick the next three courses from the menu, one raw seafood course, one cooked fish and last, a meat course. I find that unusual for a three Michelin starred restaurant and kinda break the surprise thrill journey. Food and flavors were very good but I can’t say they were truly exceptional or that I was impressed in comparison. I didn’t feel they pushed the boundaries of gastronomy. Courses weren’t really creative or innovative. Plating and presentation were ok but nothing artistic, eye catching or what you expect from a top 100 world’s best. Service and staff were the best part, welcoming, friendly and knowledgeable. Pairing was delightful and complimented courses very well. Desserts were just ok and simple, nothing outstanding. Overall, we had a good experience but underwhelmed for a destination venue.

spectacular meal from start to finish. some of the most comforting flavors that remind me of my childhood growing up with my chinese grandparents, but also unique in presentation and pushing the boundaries of what asian food is in America. loved meeting the chef Corey Lee who was insanely humble & kind. the service was also impeccable; everyone was so kind and welcoming. they also took special consideration for my mom's dietary restrictions. there was almost nothing that could be better! the only suggestion i mentioned was to have ginger slivers in the sauce for the xiaolongbao. I also was beyond stuffed afterwards which is pretty rare for a meal of this cailber- goes to show how many courses it really was when including all the delicacies.

Absolutely Divine! Each 'bite' is it's own expression of flavor and talent. They have a lot to be proud of. I tried things I would have never tried on my own. Albeit now, I doubt others will live up to the new expectations! I will say, having read the other reviews here, they should try a few newer things, as it seems they've been doing the same set for 5+ years, making repeat visits bland in terms of originality.

8/30/2023: Visited Benu for my coworker’s birthday. Ambience: You’ll walk past a small courtyard that is filled with fermentation urns as you make your way to the entrance. Once inside, I found the decor to be minimalistic with bright earthy tones. There were no aesthetic elements here that stood out - quite simple, almost as if done on purpose to avoid pulling your attention away from the food. Food: By far, the small dishes were my favorite part of the menu. These come rapidly and are about 6 or 7 in total. All were good but my favorite was the sea urchin. You do have some options on the menu - I chose the soondae (pork blood sausage) and river eel. The presentations were done well and the waiters did a good job of explaining the menu as it came. As it was my coworker’s birthday, they had printed a personalized message on the menu and brought out a small cake at the end. Service: no complaints here, the service was superb.

Ben Overall, we had an excellent meal here to celebrate my birthday. When we arrived ~ 30 min early, we were seated in a little antechamber lounge. Oddly there were no drinks or interaction, which I found a little atypical for a restaurant of this caliber. Taking a look around, we notes a stark minimalist design with exposed beams, white walls, and tasteful art. Seevice was polished and showed a caring touch when the moved is away from an obnoxious lightweight patron. Onto the food. We enjoyed every course of the modern asian menu but there were some highlights. The common theme was good knifework and excellent presentation. Thousand yr old egg. Rich creamy wasabi. Mussel stuffed w noodles and veggies. Delicate beautiful. Prawn wrapped in jellyfish. Crispy. Sea urchin on beef tartare. Delicious. Rich. Balanced w raw onion and faint spice Blooming tofu. Beautiful tofu looks like a camomile. Very delicate. When you spoon the little chili oil spheres the burst. Frog- tender, aromatic Oak taco- iberico ham, truffle, acorn. Earthy. Salty Sourdough w ginseng honey butter. Lobster Xiao long bao. Good not best. Nice thin wrapper. Ginger a little strong. Deconstructed roll. Prawn, seaweed, rice. River eel Steamed sea bass tender Beef rib. So tender and rich. Delicious. Thick reduced beef soup. Omija and olive oil. Well balanced flavors. Refrshing. Milk pudding on caramel. Peaty aftertaste Burthday cake Mint merengue Benu Overall, we had an excellent meal here to celebrate my birthday. When we arrived ~ 30 min early, we were seated in a little antechamber lounge. Oddly there were no drinks or interaction, which I found a little atypical for a restaurant of this caliber. Taking a look around, we notes a stark minimalist design with exposed beams, white walls, and tasteful art. Seevice was polished and showed a caring touch when the moved is away from an obnoxious lightweight patron. Onto the food. We enjoyed every course of the modern asian menu but there were some highlights. The common theme was good knifework and excellent presentation. We actually enjoyed the off menu starters more than the main courses. Mussel stuffed w noodles and veggies. Beautifully sliced into one millimeter slices. Delicate and beautiful. Sea urchin on beef tartare. Delicious. Rich. Balanced w raw onion and faint spice Blooming tofu. Beautiful tofu looks like a camomile. Very delicate. When you spoon the little chili oil spheres burst. Oak taco- iberico ham, truffle, acorn. Earthy. Salty Sourdough w ginseng honey butter. Lobster Xiao long bao. Good not best. Nice thin wrapper. Ginger a little strong. Deconstructed roll. Prawn, seaweed, rice. Steamed sea bass tender Beef rib. So tender and rich. Delicious. Thick reduced beef soup. Omija and olive oil. Well balanced flavors and nice way to join together all the flavors. Refreshing. Milk pudding on caramel. Peaty aftertaste Surprise delicious birthday treat was a nice touch