Saison

The first one in the Bay Area is Saison. In 2013, it was relocated to the old factory building opposite the AT&T Park. It is a restaurant that feels more casual and free overall. The modern design highlights the overall innovative dishes, with fresh raw materials, bringing out the most original and special taste of the cuisine. In addition to the salty main dish, other tastes are very good, especially like sea urchins and desserts, the taste is very silky, refreshing and not greasy. Wine is more general, no special prominent wine.

Milk ice cream very nice! After eating, their service is full of happiness indexes. As for other dishes, they are all very delicate. We found that a table next to it is actually Chinese.

It’s rare to come here with a luxury, and deeply feel the unique charm of Michelin restaurants, which is essentially named after it. But it may be psychological. I didn’t dare to eat their most distinctive antelope series of food, and the others were great.

A top restaurant not only needs to have good food, but also outstanding service, environment, innovation and presentation of each dish. Saison has perfected at least 90% of the conditions of top restaurants. The meal lasted three hours, and there were about ten dishes in total. I will pick out the ones I like most to talk about in detail. The signature dish Saison private caviar uses top-grade Ossetra Caviar, which is wrapped with seaweed and smoked slightly next to the stove with the residual heat of the side fire. The finished product can taste a slight wok smell, not fishy or salty, and full of freshness. The spinach with caviar is very fresh and has a strong spinach flavor. Even the final cream soup base is rich and not greasy, making people want to drink it. Another sea urchin dish is also very creative. The fresh sea urchin is placed on bread cubes soaked in slightly sour light soy sauce, which looks like a small cake from a distance. Take a bite and it is an unexpected surprise. The top layer is the soft and creamy sea urchin; the bottom is the soft but chewy and slightly sour bread; the middle of this bite, where your teeth finally bite, is a layer of bread crust that is still very crispy. Three different textures, three different tastes, perfectly combined in the best way when you take the next bite. Great! Turbot, there are two types of sashimi and grilled fish. The fish fillet is the best tasting part of the fish body after slicing, and the head and tail are marinated and grilled for us to chew. The waiter said to use your hands, don't be reserved, haha. The fish is very fresh, the meat is chewy but not difficult to chew, and the taste is very rich. The grilled fish head and tail meat tastes like chicken with a slight fiber texture. ice cream and caramel The first dessert. The milk ice cream here, probably because there is more cream, will not melt even if it is poured with smoked hot caramel. It is delicious with various nut coffee crumbs! The second dessert was an orange. Although it was a whole orange, it was filled with orange smoothie after opening it, which was very cute. Finally, a cup of buckwheat tea came. This was my first time to drink buckwheat tea. The taste was a bit like sencha and it was not bad. This buckwheat tea was finally given as a gift to every guest who came to dine. This is probably the most special meal gift I have ever received. In the past, I received chocolate biscuits or jam. After a meal, what impressed me most about Saison was its service. The service was really first-class. I think it was the best service among the 20 or 30 star restaurants I have ever eaten. Here I felt like I had a private chef and butler. Before the meal, at my request, they took me to visit the open kitchen and met their store pet Patrick, a red starfish; after the meal, the staff was very active and said that they could take photos with us. It was also pleasant to chat with several waiters during the meal. This is a very comprehensive restaurant. Dining there not only satisfies the sense of taste and smell, but also the vision and dining mood will be well taken care of. The cuisine incorporates some Asian and Japanese elements, so many of them are more suitable for Chinese tastes. The price is really expensive, but it is worth it to enjoy it once in a while.

Saison, a Michelin three-star restaurant in the San Francisco Bay Area, has creative dishes, an open kitchen, and exquisite presentation of dishes. The quality of mini strawberries, sea urchins, and lobsters is very good. They also provide free scented tea with their own logo. The service is superb, but it feels like the most expensive restaurant in San Francisco.

First of all the food and service were both quite good at Saison and we really enjoyed the intimate view into the kitchen from our table which was only one in the few to be close by. The wine pairing was average at best and although it did a decent enough job with the food, it was way over priced for what you got. That's the problem i guess with Saison, it's all good until start considering the price point where you realize it's simply isn't that caliber of food or experience for that price point. Overall we had a good time, the food was good, service was good, it just lacked that wow factor for us.