Benu

Benu

San Francisco, CA

Executive Chef: Corey Lee

Recipient of one Michelin Star

Tucked in a quiet lane lies Benu, a a small restaurant housed in a historic building in SOMA.  You can see the chefs at work from the outside. 

 

Entrance via a clean contemporary courtyard.

Modern interior

We came here to celebrate our wedding anniversary and to devour our last indulgence for an 18 course meal before the baby pops. 

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Buckwheat crackers with nori - like thin wheat crackers

an interesting twist for bread substitution 

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#1

Thousand year old quail egg, potage, ginger

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#2

oyster, pork belly, kimchi

As I was pregnant, I opted for this dish without the baby oyster.  It still tasted incredible. 

 Kimchi wrapped in The pork bell was wrapped in this transparent kimchi.  We were told that this was a time sensitive dish.

Simply extraordinary.

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#3

potato salad with anchovy

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#4

monkfish liver, persimmon, turnip, mustard, brioche

The monkfish liver was steamed with caramelized turnip and persimmon and with topped with dijon mustard. 

It tasted like a jelly foie gras. 

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#5

sake lees, chestnut, green apple, yuzu

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#6

eel, feuille de brick, creme fraiche, lime

An innovative dish with fresh water eel deep fried, wrapped with a piece of paper to dip in creme fraiche and lime sea salt

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#7

omasum tripe, scallop, yellow chive, lovage

This is similar to the Chinese tripe in dim sum but it is served chill instead. 

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#8

abalone quiche, caviar, rousong

This quiche was gorgeous.  It is filled with diced abalone with pork floss and caviar.  Each bite was robust and the flavors danced in our mouths.

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#9 

salt and pepper squid

Another amazing creation.  Cilantro, chilli, salt and pepper squid with a sprinkle of fried garlic lied on top of squid meat cracker. 

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#10

lobster xiao long bao

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#11

steamed chicken, date, celery, cognac

White steamed chicken breast celery purée with plum and cognac sauce and medjool date.

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#12

rabbit cassoulet with black truffle bun

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#13

Hokkaido sea cucumber stuffed with shrimp, cucumber, lily bulb, fermented pepper

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#14

beef rib, pear, broccoli, burdock, charred scallion, pine nut

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#15

"shark's fin" soup, dungeness crab, Jinhua ham, black truffle custard

Faux sharks fin on Dungeness crab on black truffle custard with Jinhua ham soup

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#16

shiso, white chocolate, almond, pomegranate

The shiso sorbet was presented in powdery white chocolate form like in marshmallow texture.

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#17

spiced pumpkin, cider sorbet, fruits and nuts

Pumpkin- inspired by fall season:

Hollow Granny Smith apple with caramel

Pour with pumpkin concentrate consumme with

honey crushed cranberry on pumpkin cake. 

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#18

chocolates

White chocolate with almonds

Sesame with strawberry

Dark chocolate with liquor

Chocolate with walnut

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They surprised us with a music box all lit up with cakes. 

Down the corridor you can see the chefs in action. 

This is the sea cucumber that we consumed earlier. 

The 18 course tasting menu was an epic experience! It was very creative and unique. Quiet and classy setting that lets you focus on the company and the food. Service is precise, attentive and yet, not annoyingly intrusive. Excellent job Corey Lee!

Food: ★★★★★

Service: ★★★★★

Ambiance: ★★★★★

Presentation: ★★★★★

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