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A hidden gem This unassuming restaurant is tucked away in an alley. With a tiny sign denoting the restaurant, not sure if one would be able to find it if they didn't know what they were looking for. The interior feels like a cozy home, with warm lighting and just a few tables, surrounded by bookshelves. You get a clear view of the inner workings of the kitchen and the staff are super friendly. The head chef and wife were also working in the back and come out to greet the customers. The concept is quite appealing - Korean food, reimagined with Western influence. Their ingredients are high quality and many of the vegetables come from the farmers market. The menu when we visited was: *Pearl Trio - Raw oysters and roe on a bed of tapioca. I have never had savory tapioca before, but I really enjoy the pairing. The pearls had just the right amount of bite and absorbed the sauce quite nicely. *Braised pork belly - Extremely tender and glazed with doenjang. *Caviar and razor clam - This was a supplement and I was glad we got it. The base was a pillow of steam egg. The pickles on top paired well with the savory caviar. *Organic chicken and gravy - Probably my favorite dish. Doesn't sound that crazy, but they really executed on the chicken. They injected it with brine so it was very juicy. They also air-dried the skin overnight (kinda like Chinese duck) to create a crispy exterior. The charred green onions on the side was a nice touch *Strawberry tart - The spiral design was eye catching. The strawberries added a nice tart flavor and the sweetness was just right. What I find most impressive is that they change their menu every month. How they maintain the quality despite this change really shows how much work they put into it. And the price point is just a fraction of other fine dining restaurants. I think they are able to do this by keeping the food relatively simple while focusing more on the flavors. I will definitely be coming back to try the other menus.
Is there a frequent diner program? I was welcomed back this month so I think I'm becoming a regular. And with a new menu to entice every month, it is hard to pass up. I love introducing my friends to Gish and July was no exception. Fabulous Thai inspired menu, go before it's gone!
Always a great experience dining at Restaurant Gish. I've dined here 4-5 times since it opened and the service and menus have been consistently good. Highlights: - Each course is balanced, usually including depth in flavor and various textures. - They are very conscious and careful with food allergies, which I appreciate as someone who is allergic to nuts. - I love the open kitchen concept that allow you to watch the chefs / sous chefs prepare the dishes throughout the night. It's honestly the perfect spot for an intimate dinner. Looking forward to returning back here to try a new menu.
This is my first time at Gish and it exceeded my expectations! This is my first fine dining experience. Majority of my friends have already eaten at Gish, but this was my first time. The restaurant is small, cozy, and intimate. The decorations around the restaurant make the interior feel homey and warm. I thoroughly enjoyed each dish, however my favorites were the smoked salmon and pandan and yuzu dessert. The salmon was perfectly smoked and the dessert was one of the most unique and delicious desserts i've had. The servers were very attentive and kind to us throughout the evening. We were a large group celebrating a birthday and they handled our large group very well. I would come back again!
Restaurant Gish had been on my list for quite some time, so I was excited to finally visit for a friend's birthday dinner earlier this year. The space itself is beautiful and thoughtfully designed, and you can tell the restaurant is chef driven with a lot of intention behind the concept and presentation. The experience feels more like an upscale, chef curated dining concept rather than a Michelin level fine dining restaurant. Because of that, I went in expecting a polished and elevated experience overall. However, the restaurant presents itself as an elevated dining experience, but the service details did not fully match that expectation during our visit. One moment that stood out happened when I was taking photos with a small digital camera. I was told that no flash on camera were not allowed. I completely understand that flash photography can distract chefs and interfere with plating or the kitchen workflow, and I respect that. However, the way it was communicated felt abrupt. Something as simple as explaining the policy and asking guests to avoid flash would have felt much more welcoming. It actually made me feel uncomfortable enough that I did not want to take photos for the rest of the evening. There were also a few interactions that felt harsher than expected for a restaurant positioning itself as an elevated dining experience. At one point our table was asked to quiet down while we were celebrating a birthday. I understand the importance of being respectful to other diners, but the tone of the interaction felt surprising given the context. We were just enjoying ourselves and laughing! I do want to note that the servers themselves were very nice and attentive throughout the evening and did their best to take care of our table. However, some of the service details felt inconsistent. Table settings such as chopstick placement varied between guests, and dishes were not always served to the table at the same time. These are small details, but they stand out more in restaurants that present themselves as elevated dining experiences. As for the food, everything was plated nicely and clearly thoughtfully curated by the kitchen, but the flavors personally fell a bit flat for me. One of the salads actually reminded me strongly of a Vietnamese goi style salad in flavor and presentation. While that is not necessarily a bad thing, it felt surprising within the context of the menu. Another disappointing moment came with the meat dishes. All of us at the table had the same item, but the cuts of meat we received were noticeably different from one another. Some pieces were clearly better than others in both size and quality. We ended up sharing and trading slices between our plates just to make things feel a bit more balanced. For a restaurant at this price point, consistency like that is something I would expect. Overall, Restaurant Gish is a beautiful space with a thoughtful concept and kind, attentive servers. However, the overall experience did not quite match the expectations set by the restaurant's elevated presentation. While I appreciate the creativity behind the menu and the effort from the kitchen, the combination of service interactions and the lack of standout flavors made it a place I personally would not return to.
This is the third time my boyfriend and I have dined at this restaurant -- we always find ourselves coming here for special occasions From the January 2026 menu, the standout dishes were the kampachi add on and their pork sirloin dish My boyfriend and I both agreed that the winter citrus salad was a little underwhelming -- it was a combo of various fruits and greens but it felt a little too simplistic for a tasting menu when it could easily be replicated at home. Would have loved to see a soup instead :) Also would love to see the purple seasonal lemonade back on the menu if possible! We tried it our first time here and every time we come back we check to see if it's available because of how good it was!
Casual fine-dining Korean fusion restaurant. I love that the entrance door was inconspicuous in a building shared with a couple other tenants. Very down to earth feel interior, warm and inviting, good lighting, nice modern decor, with open kitchen. A few table seating with up to 5 bar seats, total probably 20-22 depending on how they arrange the tables. Two fixed-time seating per day. I have been to Restaurant Gish multiple times, not sure why I haven't done a review yet. Menu changes every month with experimental dishes combining Korean with various other cuisines. Some were just ok, some made me smile. Set menu with 4 dishes with one optional add-on. Ingredient quality always great, the mix of flavor was excellent, plating was also nicely done, simple elegant. Progression of the dishes were nicely planned with light refreshing appetizer followed by a more savory dish that came with the optional add-on dish. If I remember it correctly, usually the add-on dish would have some acidity that sort of cleans up the palate before the main dish, and then finished with sweet dessert. Service was good. Friendly and courteous, efficient and smooth with plate transitions. But we did have to request for water refill a couple of times. No complain but I wouldn't consider it outstanding. Chefs stopped by to explain each dish. Price point I think is reasonable for the quality and portion. Also at a level that I wouldn't mind going there more frequently for a nice relaxing fine-dining style meal that doesn't leave me thinking of stopping by at In-and-out or a ramen place afterward. No complain about tipping practice. Waitress just left the bill print on the table for us to fill. Been here several time, will definitely visit again.
Incredible Korean tasting menu. Definitely make a reservation as this spot was filled up and only does two services a night. I called about 30 min before their second service and they were able to accommodate a single spot at the bar top. A great seat right in front of the kitchen with full view of everything, really enjoyed watching them work on each plate. I came here in December 2025, looks like their menu is changing every month or is pretty seasonal. Love to see the variety and highlighting of fresh ingredients, even including the farms at the bottom where the ingredients are coming from. Menu was 89 with an optional 39 add-on meant for 2 people, they offered to provide this in a half portion which was kind, though I was happy to eat just the 4 plates and was still quite full afterwards. There is a wine pairing for 48 as well. Started off with a beautiful salad and tofu. I'm not the biggest fan of tofu but this particular one really shined and accompanied each piece of produce well. Fresh persimmons were a nice touch. Making a salad like this takes care and precision to balance each and every small elemental, it was an amazing first course The makgeolli mussel stew was a fun play of textures. The seafood with the beans resemble each other in size and shape. Makgeolli wouldn't be my drink of choice, bit too sour, but somehow they incorporated this into the stew to make a delicious liquid perfect for soaking up with the toast which was also perfectly buttery and cripsy. And holy cow the next dish was just insane. Snake river farms wagyu beef cheek. This thing was braised all day and just so tender. Beef cheek is such a fantastic cut of meat and I couldn't even find it on the SNF website. I would have liked to see the meat before it was cooked, seemingly beautifully marbled as this thing just melts in your mouth. Served over a bed of creamy rice, with a few nice veggies like celery root and shiitake mushrooms. Everything was just perfectly cooked. Even the kimchi was incredible. Man I wanted to ask for more kimchi it was so good, wish there was on the plate, it was a nice acidity to cut through the richness. You could have given me just this plate alone and I would have been very happy. Finally the dessert, an intriguing mind trick, while it looks like a creme brulee and cream, is actually bruleed sweet potato with candy cap mushroom creme. The sweet potato was whipped to a creamy custard like texture similar to a creme brulee, and the candy cap mushroom creme was this crazy flavor explosion of maple syrup. The candied nuts added a nice texture. A very pleasant dessert that wasn't too sweet. Plating was gorgeous. Service was awesome, every dish was explained in great detail and you could tell a lot of care went into each preparation. What an incredible meal outside of the norm. Worth every penny. Cannot recommend this place enough!
The restaurant had a nice ambiance and interior decor feels a bit homely, a cross between casual and fine dining. The first dish to come out was the root vegetables. The beets were very well seasoned with amazing flavors and thoughtful combinations of ingredients. I really liked the cashew cream, it was nutty, savory, and a perfect complement to the vegetables. The next dish was a pork bao, which was tender and delicious. It reminded me a bit of a Chinese Peking duck bao. The mugwort bao had a very faint bitterness, but when paired with the other ingredients, it complemented the dish well. The third dish was smoked duck breast with yakbab. The duck on its own was a bit salty, but when combined with the other elements on the plate, it really came together. The kale was bitter by itself, but it paired nicely with the radicchio, sweet rice, and duck. There were several different flavor combinations you could try, each bringing out a unique aspect of the dish. I tried persimmons with the duck; kale, persimmons, and duck; and radicchio, sweet rice, persimmon gel, and duck. Dessert were fall flavors and was really enjoyable, though a bit on the sweet side. Overall, the dishes were creative and showcased unique flavor profiles. It was a lovely experience, and I would definitely come back for a special occasion. The menu rotates each month, so be on the lookout if you see something interesting.
My favorite restaurant :) The Gish team is so hospitable and the food they churn out is just spectacular. I'm back every few months and each time I continue to be delighted. This is my go-to recommendation for anyone visiting the area, anyone trying to go on a nice date, anyone trying to impress their partner's parents... The food, intimate atmosphere, plating, the people -- all unparalleled! I was back in October and of course everything was phenomenal, as expected. The steak was unbelievably tender and the dessert was especially impressive: so delicately crisp and flakey with a lovely apple filling.
As a Korean diner, I make it a point to support Asian, and especially Korean, chefs and restaurants. That said, I hold them to a high standard precisely because I care. Restaurant Gish is a good example of why that tension exists. The food was genuinely excellent. We ordered both add-ons: the gaeranjjim (egg soufflé) topped with caviar, and tapioca pearls served with oysters and Santa Barbara uni - both were well-executed and thoughtfully composed. The April prix fixe featured braised pork with gnocchi and a brined chicken breast with charred green onion. The latter was a highlight for me personally, ever since 흑백요리사, the cooking show on Netflix, I've been curious how blackened green onion could be reimagined in a fine dining context, and Gish delivered IMO. But a dining experience is unfortunately not all about the food. It's a combo of the food and service as the criteria of review like Yelp. And this is where they fell short. Gish had every ingredient for a memorable evening. Yet a few missteps made it difficult to leave fully satisfied. The menu comprises four courses, excluding add-ons, which is a format I respect. What I didn't expect was for the egg add-on - a nearly $50 supplement, to arrive unannounced while I was midway through my pork dish. The timing felt abrupt and left me genuinely uncertain about the intent: was this a banchan-style accompaniment meant to be enjoyed alongside? A signal that the 8 o'clock reservation was pressing and the kitchen needed to move things along? At this price point, ambiguity like that isn't charming. When I asked our server about the reasoning, I was told it had always been their intention to serve it that way. A fair enough answer, except that if the timing is intentional, one would expect it to be communicated proactively, not explained after a guest flags confusion. What followed was the well-worn "I'm sorry you felt that way," which, to anyone who has dined out enough, registers less as an apology and more as a door closing. No manager came by. No acknowledgment beyond that. For a restaurant operating at this caliber and price, that gap in hospitality stands out. A smaller but telling detail: the restrooms are located outside the dining space and require a code to access. A minor inconvenience on its own -- but one that becomes less minor when no one thinks to mention it. I had to step out, realize the situation, and double back. A single sentence from the host or server would have handled it entirely. Gish is clearly doing a number of things right in the kitchen. But a great meal is the sum of its parts, and on this visit, the service left too many loose ends to overlook.
Mixing a homey, cozy vibe with exquisite service & quality of local food that surpasses expectation. After studying the menu the plates presentation surpassed any preconceived notions. The melody of the meal, the sequencings of service, the layering of flavors, textures & taste is utterly serene. An experience that must be acquired.
I would like to preface this review by saying there were a lot of things I really enjoyed about this experience and the attention to detail. The ambiance of the restaurant's design was lovely, and has an effortless, chic, and warm feeling. The music though, was too much, volume and tempo. The other main thing that left an impression was the sewage smell that wafted in from outside every time the entry door was opened. I enjoyed the food, every course, including the add-on caviar course. I made this reservation a few weeks in advance, for my anniversary with my partner, and overall the experience didn't feel special, I would recommend this place for a more casual meal, rather than special occasions for the following reason: No special dessert or any special touch for our celebration of our anniversary (candle put on the regular dessert but we expected more considering our experiences in most other restaurants, fine dining, Michelin rated, and otherwise). I didn't receive my drink until after the second course. (partner received wine before first course) + it was too sweet (Yuzu highball) Halfway through our meal a family with two small children were sat next to us, and they were doing normal and acceptable kid stuff, like kicking the seat, and being noisy and nosy. Which took me out of the "fine dining" ambiance they're going for. Finally, while we were still enjoying our dessert course, the check was dropped at our table. It felt like we were being rushed, and they only were interested in our money rather than ensuring we enjoyed not just the food, but the ambiance, service, and overall experience. Regarding the food itself, I found it to be invent, and fresh, with a good attention to detail. The first course, though autumnal didn't feature mushrooms, which was a pleasant surprise, considering the mushroom and truffle heavy menus seen this time of year. Overall, I felt all the course were slightly too sweet for my taste as well. I'm also over Californian fine dining restaurant having fowl as the main course, so I didn't end up finishing that, though my partner enjoyed it, considering duck is not a fave. Overall, I might come here again for a more casual introductory meal for friend's to contemporary coursed dining, but I wouldn't celebrate a special occasion here.
1 month ago
The food, atmosphere, and service were all excellent. Having the chef personally explain the main course made the meal even more enjoyable. It is a top-notch restaurant that leaves me looking forward to what's on the menu with every visit. read more
18 days ago
Month of July: Thai fusion! I've been meaning to come here for so long and have been patiently waiting for a monthly menu that catches my eye. This july it was thai! The restaurant is pretty small inside, and has 2 seating times: 530 and 8. It's a prix fixe menu but you also have some options to add to it. Larb Bibim Guksu: cold noodle dish that had szechuan ground lamb , shiso, and heirloom tomatoes - made for such a refreshing start to the meal. Fishcake tom yum: This was my absolute favorite dish. The cabbage wrapped fish was tender and juicy and the broth was so incredibly flavorful. I loved this dish, no notes Pork jowl: The pork was good, but I think compared to the other dishes on the menu, the least inventive and new. Solid dish but creativity wise I wasn't particularly sold. Ecuadorian shrimp (add on): I love some shrimp! the red curry sauce on these shrimp was super yum and it was nice that they gave you a small finger towel/wipe for afterwards Pandan Coconut Bingsu: This was an amazing dessert!!!! I am not a dessert person whatsoever but this really did it. There was a pandan bingsu (v finely shaved ice) with coconut foam on top. There was red bean also at the bottom center of the ice. The dish felt incredibly balanced and light. Every bite felt like a cloud that disappeared on your tongue. 10/10 dessert Overall it was a great experience and I'm incredibly happy with the creativity of the menu and the execution. Would love to come back to try another menu :) read more
4 months ago
Absolutely incredible execution on the April menu. This was our first time thinking that it's not just a fine dining meets Korean influenced cuisine but this is almost like creating a new genre of New-Asian American cuisine. A blend of learned techniques from the Western influence of French and Californian sourcing and techniques, with inspiration in ingredients textures and influence of what high end Asian American dining looks for. I genuinely believe the restaurant has such a high bar and it just takes one big publication to recognize and the fireworks can begin. And I just want to specifically call out the 3 pearls dish. What an incredible dish. Three pearls where you find a match between the crunch and pop between the peas razor clam and roe. The texture between the tapioca and roe. The salinity from the roe to the oysters and clam. The idea of "pearls" with oysters and clams. The whole dish is so harmonized on so many levels. This is a stunning dish. Could be served at the best restaurants in the world. read more
A hidden gem This unassuming restaurant is tucked away in an alley. With a tiny sign denoting the restaurant, not sure if one would be able to find it if they didn't know what they were looking for. The interior feels like a cozy home, with warm lighting and just a few tables, surrounded by bookshelves. You get a clear view of the inner workings of the kitchen and the staff are super friendly. The head chef and wife were also working in the back and come out to greet the customers. The concept is quite appealing - Korean food, reimagined with Western influence. Their ingredients are high quality and many of the vegetables come from the farmers market. The menu when we visited was: *Pearl Trio - Raw oysters and roe on a bed of tapioca. I have never had savory tapioca before, but I really enjoy the pairing. The pearls had just the right amount of bite and absorbed the sauce quite nicely. *Braised pork belly - Extremely tender and glazed with doenjang. *Caviar and razor clam - This was a supplement and I was glad we got it. The base was a pillow of steam egg. The pickles on top paired well with the savory caviar. *Organic chicken and gravy - Probably my favorite dish. Doesn't sound that crazy, but they really executed on the chicken. They injected it with brine so it was very juicy. They also air-dried the skin overnight (kinda like Chinese duck) to create a crispy exterior. The charred green onions on the side was a nice touch *Strawberry tart - The spiral design was eye catching. The strawberries added a nice tart flavor and the sweetness was just right. What I find most impressive is that they change their menu every month. How they maintain the quality despite this change really shows how much work they put into it. And the price point is just a fraction of other fine dining restaurants. I think they are able to do this by keeping the food relatively simple while focusing more on the flavors. I will definitely be coming back to try the other menus. read more
Is there a frequent diner program? I was welcomed back this month so I think I'm becoming a regular. And with a new menu to entice every month, it is hard to pass up. I love introducing my friends to Gish and July was no exception. Fabulous Thai inspired menu, go before it's gone! read more
Always a great experience dining at Restaurant Gish. I've dined here 4-5 times since it opened and the service and menus have been consistently good. Highlights: - Each course is balanced, usually including depth in flavor and various textures. - They are very conscious and careful with food allergies, which I appreciate as someone who is allergic to nuts. - I love the open kitchen concept that allow you to watch the chefs / sous chefs prepare the dishes throughout the night. It's honestly the perfect spot for an intimate dinner. Looking forward to returning back here to try a new menu. read more
5 months ago
This is my first time at Gish and it exceeded my expectations! This is my first fine dining experience. Majority of my friends have already eaten at Gish, but this was my first time. The restaurant is small, cozy, and intimate. The decorations around the restaurant make the interior feel homey and warm. I thoroughly enjoyed each dish, however my favorites were the smoked salmon and pandan and yuzu dessert. The salmon was perfectly smoked and the dessert was one of the most unique and delicious desserts i've had. The servers were very attentive and kind to us throughout the evening. We were a large group celebrating a birthday and they handled our large group very well. I would come back again! read more
Restaurant Gish had been on my list for quite some time, so I was excited to finally visit for a friend's birthday dinner earlier this year. The space itself is beautiful and thoughtfully designed, and you can tell the restaurant is chef driven with a lot of intention behind the concept and presentation. The experience feels more like an upscale, chef curated dining concept rather than a Michelin level fine dining restaurant. Because of that, I went in expecting a polished and elevated experience overall. However, the restaurant presents itself as an elevated dining experience, but the service details did not fully match that expectation during our visit. One moment that stood out happened when I was taking photos with a small digital camera. I was told that no flash on camera were not allowed. I completely understand that flash photography can distract chefs and interfere with plating or the kitchen workflow, and I respect that. However, the way it was communicated felt abrupt. Something as simple as explaining the policy and asking guests to avoid flash would have felt much more welcoming. It actually made me feel uncomfortable enough that I did not want to take photos for the rest of the evening. There were also a few interactions that felt harsher than expected for a restaurant positioning itself as an elevated dining experience. At one point our table was asked to quiet down while we were celebrating a birthday. I understand the importance of being respectful to other diners, but the tone of the interaction felt surprising given the context. We were just enjoying ourselves and laughing! I do want to note that the servers themselves were very nice and attentive throughout the evening and did their best to take care of our table. However, some of the service details felt inconsistent. Table settings such as chopstick placement varied between guests, and dishes were not always served to the table at the same time. These are small details, but they stand out more in restaurants that present themselves as elevated dining experiences. As for the food, everything was plated nicely and clearly thoughtfully curated by the kitchen, but the flavors personally fell a bit flat for me. One of the salads actually reminded me strongly of a Vietnamese goi style salad in flavor and presentation. While that is not necessarily a bad thing, it felt surprising within the context of the menu. Another disappointing moment came with the meat dishes. All of us at the table had the same item, but the cuts of meat we received were noticeably different from one another. Some pieces were clearly better than others in both size and quality. We ended up sharing and trading slices between our plates just to make things feel a bit more balanced. For a restaurant at this price point, consistency like that is something I would expect. Overall, Restaurant Gish is a beautiful space with a thoughtful concept and kind, attentive servers. However, the overall experience did not quite match the expectations set by the restaurant's elevated presentation. While I appreciate the creativity behind the menu and the effort from the kitchen, the combination of service interactions and the lack of standout flavors made it a place I personally would not return to. read more
7 months ago
This is the third time my boyfriend and I have dined at this restaurant -- we always find ourselves coming here for special occasions From the January 2026 menu, the standout dishes were the kampachi add on and their pork sirloin dish My boyfriend and I both agreed that the winter citrus salad was a little underwhelming -- it was a combo of various fruits and greens but it felt a little too simplistic for a tasting menu when it could easily be replicated at home. Would have loved to see a soup instead :) Also would love to see the purple seasonal lemonade back on the menu if possible! We tried it our first time here and every time we come back we check to see if it's available because of how good it was! read more
Casual fine-dining Korean fusion restaurant. I love that the entrance door was inconspicuous in a building shared with a couple other tenants. Very down to earth feel interior, warm and inviting, good lighting, nice modern decor, with open kitchen. A few table seating with up to 5 bar seats, total probably 20-22 depending on how they arrange the tables. Two fixed-time seating per day. I have been to Restaurant Gish multiple times, not sure why I haven't done a review yet. Menu changes every month with experimental dishes combining Korean with various other cuisines. Some were just ok, some made me smile. Set menu with 4 dishes with one optional add-on. Ingredient quality always great, the mix of flavor was excellent, plating was also nicely done, simple elegant. Progression of the dishes were nicely planned with light refreshing appetizer followed by a more savory dish that came with the optional add-on dish. If I remember it correctly, usually the add-on dish would have some acidity that sort of cleans up the palate before the main dish, and then finished with sweet dessert. Service was good. Friendly and courteous, efficient and smooth with plate transitions. But we did have to request for water refill a couple of times. No complain but I wouldn't consider it outstanding. Chefs stopped by to explain each dish. Price point I think is reasonable for the quality and portion. Also at a level that I wouldn't mind going there more frequently for a nice relaxing fine-dining style meal that doesn't leave me thinking of stopping by at In-and-out or a ramen place afterward. No complain about tipping practice. Waitress just left the bill print on the table for us to fill. Been here several time, will definitely visit again. read more
Incredible Korean tasting menu. Definitely make a reservation as this spot was filled up and only does two services a night. I called about 30 min before their second service and they were able to accommodate a single spot at the bar top. A great seat right in front of the kitchen with full view of everything, really enjoyed watching them work on each plate. I came here in December 2025, looks like their menu is changing every month or is pretty seasonal. Love to see the variety and highlighting of fresh ingredients, even including the farms at the bottom where the ingredients are coming from. Menu was 89 with an optional 39 add-on meant for 2 people, they offered to provide this in a half portion which was kind, though I was happy to eat just the 4 plates and was still quite full afterwards. There is a wine pairing for 48 as well. Started off with a beautiful salad and tofu. I'm not the biggest fan of tofu but this particular one really shined and accompanied each piece of produce well. Fresh persimmons were a nice touch. Making a salad like this takes care and precision to balance each and every small elemental, it was an amazing first course The makgeolli mussel stew was a fun play of textures. The seafood with the beans resemble each other in size and shape. Makgeolli wouldn't be my drink of choice, bit too sour, but somehow they incorporated this into the stew to make a delicious liquid perfect for soaking up with the toast which was also perfectly buttery and cripsy. And holy cow the next dish was just insane. Snake river farms wagyu beef cheek. This thing was braised all day and just so tender. Beef cheek is such a fantastic cut of meat and I couldn't even find it on the SNF website. I would have liked to see the meat before it was cooked, seemingly beautifully marbled as this thing just melts in your mouth. Served over a bed of creamy rice, with a few nice veggies like celery root and shiitake mushrooms. Everything was just perfectly cooked. Even the kimchi was incredible. Man I wanted to ask for more kimchi it was so good, wish there was on the plate, it was a nice acidity to cut through the richness. You could have given me just this plate alone and I would have been very happy. Finally the dessert, an intriguing mind trick, while it looks like a creme brulee and cream, is actually bruleed sweet potato with candy cap mushroom creme. The sweet potato was whipped to a creamy custard like texture similar to a creme brulee, and the candy cap mushroom creme was this crazy flavor explosion of maple syrup. The candied nuts added a nice texture. A very pleasant dessert that wasn't too sweet. Plating was gorgeous. Service was awesome, every dish was explained in great detail and you could tell a lot of care went into each preparation. What an incredible meal outside of the norm. Worth every penny. Cannot recommend this place enough! read more
The restaurant had a nice ambiance and interior decor feels a bit homely, a cross between casual and fine dining. The first dish to come out was the root vegetables. The beets were very well seasoned with amazing flavors and thoughtful combinations of ingredients. I really liked the cashew cream, it was nutty, savory, and a perfect complement to the vegetables. The next dish was a pork bao, which was tender and delicious. It reminded me a bit of a Chinese Peking duck bao. The mugwort bao had a very faint bitterness, but when paired with the other ingredients, it complemented the dish well. The third dish was smoked duck breast with yakbab. The duck on its own was a bit salty, but when combined with the other elements on the plate, it really came together. The kale was bitter by itself, but it paired nicely with the radicchio, sweet rice, and duck. There were several different flavor combinations you could try, each bringing out a unique aspect of the dish. I tried persimmons with the duck; kale, persimmons, and duck; and radicchio, sweet rice, persimmon gel, and duck. Dessert were fall flavors and was really enjoyable, though a bit on the sweet side. Overall, the dishes were creative and showcased unique flavor profiles. It was a lovely experience, and I would definitely come back for a special occasion. The menu rotates each month, so be on the lookout if you see something interesting. read more
8 months ago
My favorite restaurant :) The Gish team is so hospitable and the food they churn out is just spectacular. I'm back every few months and each time I continue to be delighted. This is my go-to recommendation for anyone visiting the area, anyone trying to go on a nice date, anyone trying to impress their partner's parents... The food, intimate atmosphere, plating, the people -- all unparalleled! I was back in October and of course everything was phenomenal, as expected. The steak was unbelievably tender and the dessert was especially impressive: so delicately crisp and flakey with a lovely apple filling. read more
4 months ago
As a Korean diner, I make it a point to support Asian, and especially Korean, chefs and restaurants. That said, I hold them to a high standard precisely because I care. Restaurant Gish is a good example of why that tension exists. The food was genuinely excellent. We ordered both add-ons: the gaeranjjim (egg soufflé) topped with caviar, and tapioca pearls served with oysters and Santa Barbara uni - both were well-executed and thoughtfully composed. The April prix fixe featured braised pork with gnocchi and a brined chicken breast with charred green onion. The latter was a highlight for me personally, ever since 흑백요리사, the cooking show on Netflix, I've been curious how blackened green onion could be reimagined in a fine dining context, and Gish delivered IMO. But a dining experience is unfortunately not all about the food. It's a combo of the food and service as the criteria of review like Yelp. And this is where they fell short. Gish had every ingredient for a memorable evening. Yet a few missteps made it difficult to leave fully satisfied. The menu comprises four courses, excluding add-ons, which is a format I respect. What I didn't expect was for the egg add-on - a nearly $50 supplement, to arrive unannounced while I was midway through my pork dish. The timing felt abrupt and left me genuinely uncertain about the intent: was this a banchan-style accompaniment meant to be enjoyed alongside? A signal that the 8 o'clock reservation was pressing and the kitchen needed to move things along? At this price point, ambiguity like that isn't charming. When I asked our server about the reasoning, I was told it had always been their intention to serve it that way. A fair enough answer, except that if the timing is intentional, one would expect it to be communicated proactively, not explained after a guest flags confusion. What followed was the well-worn "I'm sorry you felt that way," which, to anyone who has dined out enough, registers less as an apology and more as a door closing. No manager came by. No acknowledgment beyond that. For a restaurant operating at this caliber and price, that gap in hospitality stands out. A smaller but telling detail: the restrooms are located outside the dining space and require a code to access. A minor inconvenience on its own -- but one that becomes less minor when no one thinks to mention it. I had to step out, realize the situation, and double back. A single sentence from the host or server would have handled it entirely. Gish is clearly doing a number of things right in the kitchen. But a great meal is the sum of its parts, and on this visit, the service left too many loose ends to overlook. read more
Mixing a homey, cozy vibe with exquisite service & quality of local food that surpasses expectation. After studying the menu the plates presentation surpassed any preconceived notions. The melody of the meal, the sequencings of service, the layering of flavors, textures & taste is utterly serene. An experience that must be acquired. read more
I would like to preface this review by saying there were a lot of things I really enjoyed about this experience and the attention to detail. The ambiance of the restaurant's design was lovely, and has an effortless, chic, and warm feeling. The music though, was too much, volume and tempo. The other main thing that left an impression was the sewage smell that wafted in from outside every time the entry door was opened. I enjoyed the food, every course, including the add-on caviar course. I made this reservation a few weeks in advance, for my anniversary with my partner, and overall the experience didn't feel special, I would recommend this place for a more casual meal, rather than special occasions for the following reason: No special dessert or any special touch for our celebration of our anniversary (candle put on the regular dessert but we expected more considering our experiences in most other restaurants, fine dining, Michelin rated, and otherwise). I didn't receive my drink until after the second course. (partner received wine before first course) + it was too sweet (Yuzu highball) Halfway through our meal a family with two small children were sat next to us, and they were doing normal and acceptable kid stuff, like kicking the seat, and being noisy and nosy. Which took me out of the "fine dining" ambiance they're going for. Finally, while we were still enjoying our dessert course, the check was dropped at our table. It felt like we were being rushed, and they only were interested in our money rather than ensuring we enjoyed not just the food, but the ambiance, service, and overall experience. Regarding the food itself, I found it to be invent, and fresh, with a good attention to detail. The first course, though autumnal didn't feature mushrooms, which was a pleasant surprise, considering the mushroom and truffle heavy menus seen this time of year. Overall, I felt all the course were slightly too sweet for my taste as well. I'm also over Californian fine dining restaurant having fowl as the main course, so I didn't end up finishing that, though my partner enjoyed it, considering duck is not a fave. Overall, I might come here again for a more casual introductory meal for friend's to contemporary coursed dining, but I wouldn't celebrate a special occasion here. read more
9 months ago
I think this November 2025 menu was a miss. This was the first tasting menu that I left not feeling full; which would be fine if any of the dishes blew my mind. The most interesting one was the root vegetable pave; I enjoyed the different flavor and texture combination in it. Otherwise, nothing really stood out to me. I will give Gish its flowers for incredibly high quality ingredients, but I feel like they weren't allowed to shine since it was paired with ingredients reminiscent of a home cooked meal. So then it just reminded me of regular chinese takeout, which makes the price point hard to swallow. I would be willing to go back to Gish but I would have to vet the monthly menu first and only go back if there was a menu that really intrigued me. read more
First visit to Restaurant Gish and overall a very enjoyable experience. We went as a party of four and made reservations in advance. The restaurant is tucked away in a small, somewhat outdated little plaza and doesn't have very prominent signage, so it took us a little effort to find but once inside, the experience made up for it. The meal is a set 4-course menu, with an optional add-on for abalone porridge. Each course was thoughtfully executed, and the team did a great job explaining the ingredients and concept behind each dish. Service was attentive and well paced, everything felt coordinated without being rushed. What stood out most was the attention to detail. You can tell they put real thought into the ingredient combinations, presentation, and flavor profiles. Ingredients tasted fresh, and each dish had a distinct identity. A few highlights: The Wagyu tartare was interesting, more textured than the typical finely ground version, which made it feel more rustic and unique. The pasta dish had a nice balance with the greens and nuts, both comforting and refined. The abalone porridge (add-on) was delicate and flavorful, worth trying if you're open to it. The fish course had a beautifully crispy skin and clean presentation. Portion size was just right, not overly heavy but satisfying for a full meal. Pricing felt fair for the quality and overall experience. Overall: A thoughtfully curated dining experience with strong execution. The only minor downside was the location being a bit hard to find, but definitely worth the visit. read more
First time at restaurant gish. Came here during Valentine's and it did not disappoint. I've been to other upscale restaurants with prefixed menus and I would say this is one of the better priced places with top notch quality. Each plate was meticulously crafted and presented in a way that also embodied the Korean theme food. Service is great and each server is knowledgeable of each dish. The restaurant itself is relatively small with limited seating so the environment felt very intimate with the cook, server, and dining parties. Ambiance is relatively dark, but I didn't mind. The menu changes each month. I would definitely come back to try out another seasonal menu during another occasion. read more
1 year ago
Our second time at Gish, and it did not disappoint! Every dish had an element of spice, which was such a treat. I am usually a little wary of spicy food due to my low tolerance; however, it was used so thoughtfully to enhance the flavors and it was absolutely delicious. We also tried the optional add-on quesadilla (though I forgot to snap a picture, oops). As always, the menu was a true tour de force of flavors, textures, and presentation. Many thanks to the dedicated chefs and staff for making this another memorable experience, not only for us, but also for our friends who were visiting Gish for the first time! read more
5 months ago
Restaurant Gish gave you a feeling of home... inside the kitchen eagerly awaiting the unique, delicious food that came with a story. The staff were warm, kind, and engaged with each dish. Highly recommended if you love a great omakase. Can't wait to be back for each new menu. read more
1 year ago
Can't believe we've never been here before -- what an amazing hidden little gem! Apparently Gish started as a pop up and now has a 8ish table restaurant with room for 5-6 at the counter. It books up well in advance but we were happy to eat at the counter with a great view of the food prep kitchen and lots of opportunity to interact with the staff. There are two seatings per night and the menu changes monthly. Our four courses: Halibut: almost ceviche with a hint of coconut. The crunchy rice crackers were nice complement. A refreshing summer dish. Squid: bean sprouts, spinach, squid ink yogurt, & plum. Mixed reviews for this -- eating baby squid isn't for everyone and this version is chewier than you might expect. NY Strip: the peppercorn cream sauce was delightful. Good portion with that wagyu fatty mouthfeel. We agreed to the add on of wild morels and summer truffles which added to the richness of the dish. The chocolate sorbet was described as a reimagined fudgesicle. Hmm didn't look or taste like that to me but I enjoyed it regardless. All of the servers were incredibly nice and knowledgeable -- we got backstories on dishes and future aspirations. We'll definitely be back. read more
Cozy environment and friendly attentive staff. We had a great time dining at Restaurant Gish for the first time and celebrating my husband's birthday. Out of the prefixes menu, our favorite is the first course, it was a perfect combo of the coconut and refreshing lime sauce with the halibut. Each bite is served with satisfying flavors. We will seek for the next opportunity to come back as the menu changes frequently based on seasonal ingredients. read more
6 months ago
The service is good but that's it. I paid over 100$ with tips and tax for some street foods that doesn't have much memorable taste. 1 pretty small salad that dose not have a kick, not sour nor spicy, just plain. Not helping with appetite 2 blood sausage with beans, also just salty, no kick, no fragrance, no point to eat it, street food. 3 pork chop is good and tender, but also boring. The flavor is not stand out. Overall, I paid too much for this meal, not worth it for ingredients nor the taste. I had way better food for cheaper. read more
Came here to treat a friend for her bday and had one of the best monthly menu + experiences thus far!! Again, with the everchanging monthly menu - I really do applaud them as it's def. very challenging to keep up with overall. The ambiance was still intimate and beautiful inside, but with reserved bar seating this time, I got to watch all the dishes being prepped which was a neat experience. The menu for May 2025 was one of the cheapest ones ($79/pp) I've had so far as well. Although simple in ingredients - taste and textures were all very memorable. Service remain A1 - as our waitress made great recommendations for both of us for wine. We also both decided to add the Uni to our 2nd dish for ($25/pp) - which was TOTALLY WORTH. Food talk: (1) Asparagus & pea salad with anchovy + cracker - DELISH and unique! This was a real celebration of asparagus; which was featured in so many yummy ways (poached, hummus, shaved)....perfectly combined with crunchy peas, brined anchovy, and a unique cracker. (2) Fish in dashi broth with sea moss, barley, & dried fern - such an AMAZING dish. The uni was added here, which added a nice creaminess. Fish was cooked just right, while the sea moss, fern, and barley added texture and freshness. AND the real star was the clam dashi broth that was so light, yet flavorful at the same time. (3) Hay smoked Chicken with spring Korean veggies, mushroom and potato veloute - chicken was juicy, tender, and oh so flavorful - while the skin was still nice and crispy. As the variety of veggies and starch, added richness and substance that complimented the chicken well. (4) Tangerine custard tart with rhubarb and rose Chantilly cream - refreshing and tasty! Perfect amount of sweet and sour, while the rhubarb added texture/flavor and the Chantilly cream was smooth and light. read more
I came here to celebrate birthday this year and this place really made the day special. We got the May set menu with wine paring and all the food was so yummy and also did not feel too heavy. My favorite has to be their chicken breast as it is the most juicy chicken I've ever had! Would love to learn how to make this so I can cook it at home! Service was great and the ambiance really makes it feel like a hole in the wall. read more
Industrial hip NY vibes, friendly kind service. Great place for conversations and sharing and bonding over really delicious dishes. Korean American fusion done with creativity and though. The menu concept of January is healthy Korean food, starting the year right! CITRUS FISH CRUDO: daily fish was amberjack. Amberjack tasted savory and fresh. It was a refreshing and citrisy start with the satsuma granita. BUCKWHEAT SUJEBI: With mussels and kale. SO good. Sujebi is usually served in soup, and the sauce felt like a reduction of the savory clean Korean soup. Sujebi was chewy and the buckwheat added a nutty new taste to it. HANBANG CHICKEN: wow how could chicken breast be so tender, juicy, and cooked perfectly? Absolutely delicious! I loved the samgyetang reduction sauce - basically chicken bone broth sauce. Samgyetang is my favorite homey Korean meal and it being done this way was cool. They also had morel mushrooms which was a pack of flavor. KALUGA CAVIAR - Fancy caviar on fried chicken. New way to eat caviar! This was fun to share with friends. MEJOOL DATE CAKE - Loved the chestnut and the whip cream. Loved the chewy and soft texture of the cake. Healthyish to the end! This was such a great place to go with friends. Can't wait to try their new menus. read more
1 year ago
Food Restaurant Gish changes their menu monthly and likes to include seasonal items into the menu. Their food is hard to put into words. Even their menu explaining what each dish is, can't even capture truly what you're going to experience. It's great food that you know they put a lot of thought and consideration into. Service Wonderful. The servers were knowledgeable of the food and drink menus. With each course, a detailed explanation was given about each dish. I enjoyed watching the chefs come out with the dish and interacting with everyone. Ambiance Upscale and comforting. They displayed ingredients in their kitchen, nice lighting, and open kitchen. It's quite an image getting to see them work and then getting to enjoy their work. read more
9 months ago
Small but mighty restaurant. The interior is cozy with an open kitchen layout which is fun as you can get glimpses of the chefs at work. The service was friendly and warm. This place is easily one of the best more elevated restaurant we've been to in South Bay. The menu changes monthly and you definitely should make your reservation well in advance bc this place is popular. For the November 2025 menu, honestly thought everything was amazing but if I had to pick favs it would be the pork shoulder gua bao and the smoked duck breast. I could eat like 5 of those gua baos if they let me lol. The duck was tender and so flavorful. read more
Ive had Restaurant Gish saved for a while and I was pretty excited when a friend suggested we go there for dinner. The December pre-fixe menu was perfect for celebrations. It offered a balance of flavors, showcasing seasonal ingredients with creative Korean twists. The highlight of the evening was undoubtedly the Périgord black truffle, pommes purée ($29 add-on). This luxurious dish was an absolute must-try--silky Yukon Gold potato purée elevated with butter, cream, and the earthy decadence of Périgord black truffles. They were SO generous with the black truffle. Worth every penny! The wine pairing is another fantastic addition, perfectly complementing each course. It added depth to the meal and enhanced the overall experience. The entire menu was thoughtfully crafted from start to finish. the comforting butternut squash soup was a great starter but it could have been served a little warmer. To end the meal, I loved the Yulmoo and hongsi, which brought a refreshing finish to the evening with its multi-grain ice cream and pomelo notes. Gish delivers an intimate dining atmosphere with excellent service. If you enjoy indulging in thoughtfully paired courses, don't miss this gem read more
Restaurant Gish is a very special place! Warm service, creative menus, and welcoming space. My partner made reservations for my birthday last month and it was the perfect place for an intimate celebration. We sat at the counter, great for watching the magic happen in the open kitchen and chatting with the chefs. All the dishes were outstanding, but the fish of the day in broth (second course) was my favorite bite of the night. Menus change monthly. We plan to return this month for my partner's birthday! Reservations required. read more
This cute and cozy prix fixe restaurant is tucked away in an unassuming plaza. The menu changes monthly and usually has Korean flavors integrated in each dish. The chef serving us at the counter did say that he wouldn't consider Gish as Korean fusion, because they don't force adding a Korean aspect if it doesn't fit. We've been here twice and chose to sit at the counter both times. It's fun watching the kitchen prep the food and we also got our food first. Food was delicious both times, but I would recommend coming later on in the month so the menu is more fine-tuned. read more
7 months ago
My husband and I came here for Christmas Day dinner. The restaurant is cozy and nicely decorated for the holidays. The service was excellent and very attentive to our needs. We had an amazing time and each course was very tasty and full of flavor. We also went with wine pairing which was great. I highly recommend this place for special events. read more
1 year ago
This review is for *temporary* plant based vegan menu for the July 2026. The food was delicious and meticulously presented. The service was great they explained our food items very well. Everything was made in house. The restaurant was pretty small but we'll curated with an old school vibe! read more
My husband and I went to Restaurant Gish for my birthday. It was highly anticipated; it's been on my husband's list for quite awhile. They opened the doors at 6:00 sharp to a crowd of people with reservations. The interior is cute. I love the open concept where you can see the cooks in action, even tho we weren't right at the bar. Service was truly impeccable. This restaurant runs like a well-oiled machine. Each of the courses came out perfectly timed. It was a fast service without feeling rushed. I loved hearing the servers explain each course. On the evening we went, the dinner was a bit lamb heavy for my personal taste, but everything was presented well and delicious. They put a birthday candle in my dessert which was a sweet touch. It was a treat and we will be back! read more
I had high hopes for this place and it did not disappoint! Korean fine dining with seasonal menus? Gimme more! Every dish was tasty and delicate. That entree beef cheek though, wow, I haven't been impressed by a piece of meat for a while, but I was today. I'm already anxiously waiting for them to publish next month's menu! I can see myself come back again and again. read more
I have been meaning to try this place for a while since I live only a mile away. My wife is vegetarian so there was not an occasion until my daughter was in town visiting. We chose to sit at the counter rather than at one of the tables. This gave us a view of the kitchen. The lighting throughout is subdued, but they have plenty of light on their workspaces. It is a five course prix fixe menu. The menu changes every month and you can see in the picture but the menu is for October 2024. Our meal began with a small coquette of sweet potato and candied anchovy. Popped in the mouth, it had a nice crunch, but surprisingly bland flavor. While we had declined the wine pairing, we took the California caviar upsell on the second course. This was a lovely dish, fresh raw anchovy, and radish and deep fried kale and Korean yellow melon. We were told that the anchovy had been caught alive and brought to shore still alive in seawater and then only killed on arrival at the restaurant. The caviar was not noticeably salty or that crunchy. The roe of this particular fish is very small. I should have inquired more closely as to whether it was California sturgeon or another fish. As I mentioned, we declined the wine pan and my daughter had the pear-yuja ade and I started with a glass of champagne. It was the last glass from the bio which had already been open for a while. It was my fault for excepting the glass as I realized my second sip that the bubbles were nearly gone and I don't believe it was even a full pour of at at least 125 mL. OTOH, I do feel in a better restaurant this would've been noticed immediately and a fresh bottle opened. So I'm spreading the blame. I nurse the glass through the third course, which was the autumn mushrooms. This was a standup dish and I want to note it because while this is a Korean ingredients and flavors place, they also have plenty of butter and salt and red wine just in their cooking. Really enjoyed this dish. The next course I had the glass of Nebbiolo. This was a better pour of at least 125 mL. Since the wine pairing is a half glass per course I wonder if the waiter got confused as to what he was pouring for. Unlikely. I think it was simple inattention. The main course was Wagyu beef cheeks wrapped in a nice bright green leaf, that I don't recall the name of, served on a bit of period cabbage, and accompanied with some celery root purée, and Korean pear coated in a mild kimchi. The beef cheeks had a nice long grain with a rich fattiness. You really felt this melt in your mouth and stick to your bones. The Kimchi had a mild heat which made for a nice contrast with the sweet crunch of the Korean pear. And then dessert! There were three items each, having something fermented about them. To the left was an almond shortbread with some fermented tofu in there I believe. The middle item was an apple jelly and I forget what was fermented about it. the quenelle of vanilla ice cream was dotted with soy sauce caramel (a variation on salted caramel). It was so good, especially the tang of the almond cookie. As I mentioned before, the lighting is subdued, and the seating is comfortable. The music was a sort of cool funkiness, and thankfully, at the right level where you could still talk to your dinner companion comfortably in a normal voice. I would certainly go back with another non-vegetarian :-) read more
10 months ago
The food was good, except the flat iron steak was a little grisly. They did offer to exchange it but since it would take extra time, I just gave it to my husband. The service was fast and friendly, but I feel like they could do better with the decor, it was very homey which is fine, but the walls were very bare. read more
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More info about Restaurant Gish
1998 Homestead Rd
Ste 113
Santa Clara, CA 95050
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(669) 348-3954
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http://www.restaurantgish.com
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Ask the Community - Restaurant Gish
I'm looking to book a party of 25 on 5/8/24 at 5:30 or 6 pm will you be able to accommodate?
What's the dress code for dinner? Casual or formal? Thanks!
We don't have dress code ! We are casual restaurant! Feel free!
I can't seem to write a note to let you know of dietary restrictions for my upcoming reservation. Please help! I have Celiac Disease, so it's pretty important to get this info to you. You suggest leaving a note, so how do I do that?
I checked at 12:02 am for a reservation on 12/15 (which just became available), but it shows no availability? Are people grabbing those reservations in those 2 minutes already or is there a system glitch or are there no spots available?
Yes, patrons are reserving those spots as soon as they are posted. Just keep trying. Tip: you don't have to wait until 12:01 for spaces to open up, as they are released throughout the day due to cancellations.
I see on yelp says it's dogs allowed. Can I bring my dog indoor as well? or am I limited to the outdoor tables assuming I am able to make a reservation? thanks
Depand on .. we really willing to get dog indoor! If they are nicely sit down and don't bother other customers
Do they take walk ins?
Unless Gish has changed the policy, I believe you need to make a reservation in advance (wait for up to one month.)
Could anyone please explain how to get the reservation for this place? (I've been trying to book for months at midnight to reserve any open spot)
In my experience, I visit their yelp page exactly 12 midnight to see the next open slot but you have to be quick as it's taken in a few minutes. Their open schedule is usually 2 months from the date you booked. They have 5:00 pm and 7:30 pm seating,…
Do you accommodate food allergies?
Sure we do! If you have reservation , we gonna call you before a day for confirmation and dietary restrictions
How do I make a reservation here, please? I see they have 2 months in advance but it shows non-available to all the dates.
It shows not available because they have limited seating and they go fast!
Can restaurant accommodate vegetarian?
thank you so much for the inquiry! im so sorry tell you but we are unable to accommodate the alternative menu yet...…
Is this restaurant still open? I'd love to check it out but no one picks up the phone and the reservations have been unavailable for the past 2 weeks I've regularly checked
Same here. Anyone knows how to reach and make the reservation?
Where can I find the monthly menu? They don't seem to be posted on the website....
Every month the menu changes. I update my photos and reviews of the menu every month for reference :) hope this helps!
I see reservations through second week of November is out but all filled up, when would new dates of reservations become available?
The system let people make reservations up to 60 days in advance. It adds one more date in the calendar every night at 12am. Set an alarm clock at 11:59pm and try to get a spot right when the system is open for the next new date of reservation.
I would like to make a reservation for dinner any day in October but all booked up. Is there a waiting list in case someone cancel?
It's not a waiting list, but when you enter a requested time slot and it comes up with no availability, there is a 'Notify Me' link you can click on, so that if a reservation on that day opens up, you'll receive a text and 15 minutes to claim that…
What time does the reservation become available ? 12am?
I tried at midnight but it is not working. No day open!!!
When are new reservations available for booking?
The system automatically rolls out up to 60days in advanced! :)
Do you reserve table for walk-ins?
Thank you for your inquiry ! We are currently taking reservation only.
Is baby/kids allowed in the restaurant?
Absolutely yes! Fyi, a dinner time is little bit longer and ambiance is dark for some little ones. If you need kids meal, please let us know in advanced !.:):)
Why does Yelp recommend reviews?
10 reviews that are not currently recommended
The reviews below are not factored into the business's overall star rating.
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Restaurant Gish - newamerican - Updated August 2026
Best of Santa Clara
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