Benu

Benu is one of those rarified dining experiences that transcends the simple act of eating. Tucked away in San Francisco’s SoMa neighborhood, this temple of molecular gastronomy presents a 16-course tasting menu that blurs the line between cuisine and art. The space is hushed, almost reverential, with a dedicated server seemingly assigned to each course—creating an atmosphere of precision and intentionality that permeates every moment of the three-hour journey.

The food here is nothing short of extraordinary. Dishes arrive that challenge your understanding of what ingredients can become: a thousand-year-old quail egg floating in golden potato potage, kimchi transformed into a stained-glass vessel for oyster and pork belly, foie gras reimagined as delicate xiao long bao. Chef Corey Lee’s Korean-American heritage shines through in the seamless fusion of Eastern and Western techniques, creating dishes that feel both ancient and impossibly modern. The monkfish liver taco and gold-flecked ossetra caviar over chicken cream are the kind of bites that stop conversation entirely.

This is unquestionably a splurge destination—the kind of meal that might require some financial reckoning afterward. But for those celebrating milestone occasions or simply seeking a dining experience that pushes the boundaries of what food can be, Benu delivers something genuinely singular. The pacing can occasionally feel rushed despite the marathon length of the meal, but each course offers something worth savoring.

If you’re the type of diner who finds joy in the unexpected, who wants to leave a meal with stories to tell and flavors you’ve never encountered, Benu rewards that curiosity handsomely. It’s not about merely being fed—it’s about being transported.