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 the taste of the dishes, but also the service, environment, innovation and the display of each dish must be prominent. Saison, there is at least 90% of the top restaurants to be perfect. After eating for three hours, there were about ten in total, I picked my favorites to talk about. The signature dish Saison private caviar, using the top Ossetra Caviar, wrap it with the sea belt, and place it next to the stove with the fire after the fire. The finished product can eat a slight pot air, not fishy or salty, and full of delicious taste. The spinach with caviar is very fresh and the spinach tastes strong. Even the last cream soup base is rich in flavor and not greasy, so you can't stop drinking. Another sea urchin dish is also very creative. Fresh sea urchins are placed on bread blocks made with slightly sour soy sauce, looking from a distance like a small cake. A bite down is an unexpected surprise. The top layer is a creamy soft sea urchin; the bottom is a soft but tough bread with a little sour taste; The middle of this mouth, where your teeth finally bite, is a layer of still very crisp bread skin. Three different textures, three different tastes, perfect for the best combination when you bite. Great! Turbot multi-treasure fish, there are two kinds of sashimi and grilled fish. The fish is the best part of the fish body sliced off, and the head and tail will be baked for us. Waiter said to use your hands, don't hold haha. The fish is very fresh, the meat is more tough but not difficult to chew, and the taste is very strong. The grilled fish head and tail taste like chicken with a trace of fiber. ice cream and caramel The first dessert. The milk ice cream here is probably because there is more cream, so the hot caramel that is poured on it will not melt away. The coffee with various nuts is delicious! The second dessert is orange, although it is an entire orange, but after opening it, it is filled with orange smoothie, very cute. At the end, I came to a cup of buckwheat tea. This is my first time drinking buckwheat tea, the taste is a bit like fried tea is not bad. This buckwheat tea was finally given to every guest who came to eat as a gift. This is probably the most special meal gift I have ever received, all of which used to be chocolate cookies or jams. Saison impressed me most with his service after a meal. The service is really top notch, I think it is the best service of the 20 or 30 stars I have ever eaten. Here I have the feeling of having a private chef and housekeeper. At my request before dinner, they took me to the open kitchen and saw Patrick, a red starfish, the town store pet of his family; after dinner, the staff was very positive that they could take a photo with us. It was also very pleasant to chat with a few waiters in the meal. This is a very comprehensive restaurant, where dining is not only satisfied with taste and smell, but also the visual and dining mood will be taken care of. Because the cuisine has some Asian and Japanese elements, many are also more suitable for Chinese tastes. The price is really expensive, but it is worth enjoying once in a while.

The Michelin Samsung restaurant Saison in the San Francisco Bay Area, creative dishes, open kitchens, dishes are exquisite and you can't say bad. Mini strawberries, sea urchins, and lobsters are of good quality. There is also a free flower tea and its own logo. 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.