What an experience! My partner surprised me here for my birthday, and the service, food, and ambiance, no notes! Seriously, one of the best meals I've had! Saison is a two-Michelin star open woodfire restaurant and the executive Chef Richard Lee was incredibly friendly! When we walked in, we were greeted by hostess, whoeven hung up my partner's coast for us. We were seated at a lovely wood table facing the open kitchen, so we had a full view of all the action! I loved all the wood accents throughout the space. While waiting, there was a birthday card at our table alone with a knife to open the sealed stamp. Our server came by to ask if we wanted to add any extra items (like uni toast or wagyu supplement) to our experience, and my partner and I added the uni toast! The sommelier then ask if we were interested in the wine tasting pairing. I mentioned that my partner is driving and that I'm not a heavy drinker, so I was debating just ordering maybe two glasses. She suggested splitting one wine pairing between us so you both can enjoy it with less alcohol overall. I REALLY appreciated this!! I never heard of splitting the wine tasting before, and even split, the pours were generous! The food was incredible! We started with an aromatic tea paired with delicious honey! Out of the 10+ courses, our favorites were the first bites (Amberjack, and White sturgeon), the Dungeness crab, trout, uni toast and antelope! I appreciate how well balance everything was and it was sourced local farmers! It was all unique and I've never had antelope before! Everything was amazing, we loved appreciate the attention to detail from the Chef lee and his entire team! Such a wonderful surprise from my partner, and I'd highly recommend this spot for a special occasion. read more

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Came here for our 3rd wedding anniversary and it was so worth it! I think the food is just as good as Benu and French Laundry and the service/ambiance was actually better at Saison than Benu and closer for SF folks than French Laundry Watching them cook out of the open kitchen was so fun and that kitchen was so beautiful. I also think it's way better than Atelier Crenn - very surprised it only has 2 stars. If you're thinking of a splurge for a special occasion then I would definitely recommend. read more

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Way overdue review, been here 2 times now, both times were exceptional. By far my favorite Michelin started restaurant in San Francisco. This time we can to celebrate my grandmas birthday and we got to get pictures with the whole kitchen team! It was truly an amazing experience. The food here is top tier, all the flavors work wonderfully together, meats that typically you would think are gamey (I hate gamey tasting meat) tasted amazing with 0 gaminess. Each dish feels extremely thought out. If you have never tried saison, please do it will blow your mind. read more

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Asian-inspired in the best way. Dungeness crab, butter rice. Local halibut, Brentwood corn, and Tsar Nicoulai caviar, showing off the best of Northern California's ingredients with tons of French technique. Chef Richard was awesome and super gracious. Huge thanks to Molly, TJ, Darlyn, Carolina, Chef Liam and Chef Michelle for an exceptional meal. Ambiance is elevated fun with serious food. I hope to come back soon read more

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You know it was an awsome dining experience when you are trying to decide if it was your best meal ever?! Absolutely, the food, staff and atmosphere were top notch, with zero snotttiness. I felt like we were old friends when we left. Each of the 300 courses (we maybe 10, but they never seem to stop!) Were local California sourced (mostly) with sturgeon, rabbit, dungeons crab, clams, duck, and a random wild antelope course included in this incredible procession of food. The wine service was spot on and we're were directed to am excellent bottle of burgundy that worked with every course. The open kitchen atmodphere was mesmerizing. So professional, a practiced ballet of professionals working in unison was a sight yo behold. Wait staff and front end staff all so friendly and seemed to love we loved the meal and dining experience. This will be a treasured memory and we will be back!! read more

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The ambience service and food is all amazing! I do wish that there were options to choose for the main course. Especially considering the use of game meat. Great experience! All of the food was amazing!! read more

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Two Words: Absolutely Amazing. Just absolutely AMAZING from start to finish. Every moment, every dish, every interaction was perfection and beautifully executed by everyone at Saison. Upon arrival and approaching their entrance, their staff (almost) instantly opened the door to welcome us in. They assisted us with our coats and seated us right away; (complimentary; filtered) water is served (choice of sparkling or regular), while we wait for two additional guests. While waiting, we looked around admiring their beautiful decor, firewood wall, fresh flowers. we well as their impression open kitchen. We asked for permission to get closer to their open kitchen and were greeted by the - one - and - only - amazing Chef Richard Lee. Chef Lee is simply amazing... he was very friendly and took pictures with us despite being very busy. We just loved loved loved him!! Being one of the TOP CHEFS in the world, he is humble, friendly, and has great energy. The dining experience was nearly 4 hours for our party of 6; and Max & Team just babied and pampered us the entire time (a BIG Shout Out to Max!!!!!). Our water and wine glasses were never empty; our dishes all came out at the same time for each and every course; we were walked to the washroom; our napkins neatly folded every time we came back to our chairs; we were checked on every now and then at the perfect time... Now on to the food -- while the tasting menu is built around 8 courses, there are definitely way more than 8 dishes and you will definitely be full. Amongst our favorite dishes were: No. 1 was definitely the venison. While it was cooked rare, each and every one of us enjoyed it thoroughly. I'm usually not a big of when the restaurant did not ask me how I'd like my meat, but this is definitely an exception... it was raw and it was perfecto! The wagyu add-on was delightful, the halibut was cooked amazing, and all (and I mean ALL), of their dishes were beautifully prepared, cooked perfectly, perfectly seasoned and everything just tasted great! Saison definitely TOPS the choice for me as one of the best restaurants in the world. Despite the heavier price tag, it is definitely worth it and I am sure they will get their three stars soon. So you should try it before the price hike! ;) . read more

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Went to Saison recently and had a really nice dinner. The ambiance is beautiful, and if you get the chance to sit facing the kitchen, it's worth it. They did offer that option, along with a kitchen tour, which I thought was a really nice touch. I ended up in a booth facing the bar, which was really comfortable and still had a great view of the space. Service was really, really good. Exactly what you'd expect here, but still felt warm and not overly formal. The open fire kitchen is a big part of the experience, you can actually see them cooking over it, which is really cool. The food was amazing. The Dungeness crab was probably my favorite, I loved how they used every part of it. The foie gras cones were really good, the wagyu was done perfectly, and the antelope ended up being a standout too. The earlier courses were lighter and more refined, and set the tone really well. Everything felt thoughtful and very well put together. It's definitely worth the praise it gets. I'd definitely come back here for a really memorable dinner, it's one of those experiences you don't forget. read more

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Saison is truly one of the best dining experiences I've had. I took my girlfriend here for her birthday, and from the moment we walked in, the staff made sure we were completely taken care of. The service was impeccable--attentive without being overbearing, and genuinely warm throughout the entire evening. The space itself felt both elegant and cozy, creating the perfect atmosphere for a special occasion. What really stood out, though, was the food. Their open-fire Californian cooking delivers bold, expressive flavors that perfectly matched my taste. The caviar salsify dish, in particular, was one of the best things I've ever eaten--beautifully balanced and unforgettable. Every dish showcased incredible technique and creativity, highlighting the team's unique and refined cooking skills. Saison absolutely lived up to the hype and feels like it could very well be taken back to their three-star level. I would definitely come back again in the near future. read more

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Hello. Looking for somewhere to fancy to eat with a friend? I got you. This is Saison in San Francisco. If you want that Michelin Star experience, then I highly recommend this restaurant. The tasting menu and every course was presented in a marvelous way that was delicious and tasteful with our palates. Even the zero-proof drinks were a must get. One drink is called Sparkling Plum Shiso. The second one was called the Flower & Honey. The tasting menu also had variety of different foods in unique presentations. Each food and drink were exquisite and very on par with the Michelin Star experience. Furthermore, I highly recommend that you come here with your special someone. Whether it is a birthday celebration or an anniversary. Tina's Tip: Here is my tip. Make sure to Book through OpenTable with your Sapphire Reserve card and look for the Exclusive Tables option. If you have the Chase Sapphire Reserve card, you can get the $150 semi-annual dining credit. It's worth it! read more

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** Michelin Star! Wow, I was impressed. I can see and taste why. We came to celebrate my husband's birthday. The hostess offered to take my coat and seated us at a table near the opened kitchen. We can see everything. A little birthday note for my husband was placed at the table. I thought that was a thoughtful gesture. The dinner is a 10-course tasting menu. I'm sure the menu changes from time to time, guessing seasons. The cost is quite pricey, but it is an experience. All of the dishes are very unique. Gratuity is automatically charged on your bill. Drinks are not included in the per person price. Service is exceptional. They will accommodate dietary needs. It is the first thing they as before food service starts. All of the dishes were great. The presentation, the taste, and the uniqueness of the food. The one thing I did not care for was the smoked ribeye antelope. I've never had antelope before or even thought about having it. Never thought that would be an option. But I did try it, and it isn't for me. The plate did come with antelope heart. I actually liked that. Everything was exceptional. This was a nice birthday celebration. We were extremely full after everything we ate. read more

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I saw this place on a Youtube video and marked it to try out. I decided to go here for my Birthday. I booked well in advance to get the date. We arrived and I found street parking down the block which had an app to pay for. Not bad price either. We walked to the restaurant. The sidewalk is slanted and messed up in some places. Just a note if you wife is wearing heels which mine was. The place doesn't have a strict dress code but it's a nice 2 star Michelin place so we dressed nicely. Plus it's my Birthday anyway. Everyone that we saw was dressed up except the guy who arrived later next to us. Just a tennis type polo shirt. His wife had more sense. They do have coat check since the receptionist asked to take my wife's overcoat. They have a little bar to the right of the entrance with a nice selection of alcohol. We were seated right across from the kitchen and could see all the action. It was a great place to sit. The row on the front wall would be the best. Chef Richard Lee works only on the second plating counter closer to the kitchen. It's the one with great lighting. The front counter doesn't have the lightning and is for the staff to finish plating. This is a tasting menu restaurant. I recommend that you do it in the main dining room. The bar area is farther from the action of the kitchen and some of the seating is really tight and I wouldn't like sitting there. On the way to the restroom I saw a couple sitting and it looked like their knees could almost touch. It was only one of the tables though. The menu today was a 10 course one with various dishes. Drinks were separate. I decided to not do drinks since I had been to another bar earlier. The price is around 360 a person and then tax. The tip is included when you get the bill. Food: The first bites White Sturgeon - was amazing caviar and great taste with a macaroon type at the bottom Bluefin Tuna - unique flavor and gel, gummy , smelled different but good flavors Pine Mushroom - looked like a mushroom but consistence of a cookie , be careful I dropped mine, little kick in the middle , faint very creamy . Duck Liver cone - strong flavor, with jam at the bottom. Different - good They brought us a special tea with herbs and it was amazing. Great flavor and then the honey came after. Really liked it a lot Caviar -Geoduck a clam, this was one of my favorites. Loved the flavor and nice and creamy, custard like. So much flavor and I could eat more of these. Spiny Lobster & Lamb - A tartar, with a broth and rice cracker. It was different and it was ok loved the broth Black Cod with a rice almost like risotto cooked nicely and a little vintager in it. the rice was great and the cod was good Napa cabbage to cleanse the pallet , tasted great Pork was good but the tomato was jut ok I guess to offset the pork Brioche Truffle. Strong truffle taste in the middle , it was nice. Antelope It wasn't our favorite for sure. It tasted not really gammy like the wife said but when I was eating it felt like little air pockets like sponge on my tongue. I loved the heart though. it was great. Beeswax with raspberry was so yummy and the razzberries were really strong flavor I got a small chocolate muse cake from them for my Birthday which was really good. I really loved the dinner here. You can tell why they got 2 Michelin stars. The place is really classy and the service is top notch. It was amazing and I think worth the price and such a great place to celebrate my Birthday. We even got a picture with the entire staff. Chef Lee was standing in the back of us. It was so funny when they were lining up , the staff and taking the picture I noticed that everyone in the entire restaurant was looking at us like "Who are They". it was really nice of them read more

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Fav fine dining spot rn. 11/10. Passionate sommelier, love the decor and spacious seating, best service so far, almost everything was a spot on but the one initial duck liver bite which slightly missed the mark imo. Many bold umami , meaty flavors. Might've missed a dish or two in the images. Give saison their 3rd star back!!! read more

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I stayed away for a while. After a few chef changes, Saison felt... stuck. The old Skene-era hits (uni toast, caviar bumps) were gone, and nothing had really stepped up to replace them. But I came back recently, and something has shifted. The current chef is finally showing personal style. It's still New American, but now with a subtle, confident Asian accent. The Trout's skin was crackling-crisp. The flesh underneath, silky, almost creamy. They separated the skin from the meat, fried it to a golden crunch, then layered trout roe and baby greens in between. The seasoning is gentle. Antelope's preparation came in three parts: aged antelope meat, antelope heart, and a tiny antelope "jerky" bite.The heart was tender but with a clean, iron-y chew. The meat was so tender I questioned reality. Lamb shares a similar concept: the lamb itself was rich and fatty, the heart had more chew, and the dried piece was like lamb bacon. The Wagyu (Extra $70) . The beef itself was well-marbled, tender enough to cut with a harsh look. But the sauce... hmm. Btw the sauce is mushroom-based, but it tasted exactly like teriyaki or sukiyaki glaze - sweet, soy-forward, slightly sticky. It overpowered the mushrooms and almost made the beef feel like a Japanese steakhouse dish. Delicious? Yes. But did it taste like mushrooms? Chicken Soup with Black Truffle is clear, rich and the black truffle added earthy depth The kitchen is fully open, and watching the team work is like seeing a Swiss watch being assembled. Every movement is intentional, every garnish placed with tweezers. I've had the SF tasting menu circuit. Atelier Crenn is beautiful, poetic, and sometimes leaves me hungry (emotionally and physically). Saison? Here you eat lots. You leave full, happy, a For a similar price point, Saison absolutely smokes Atelier Crenn. P.S. - Bring your appetite. And maybe skip the wagyu add-on unless you love teriyaki. read more

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We had a lovely Valentine's dinner this year at Saison. We had the Valentine's Day tasting menu and paired it with the wine pairing. Service and the wine pairing was the most special for us. The staff was professional and took care of us in every way for our anniversary and Valentine's, but also with a personable touch. We sat facing the bar so was secluded from the kitchen. read more

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Came here for the $78 petite bar experience and celebrate a birthday. It was quite an exquisite dining experience with thoughtful service throughout. Saison has been on my radar for years and I'm glad to have finally dined here. Bar experience is available on OpenTable Tuesdays through Thursdays only for a 6 pm or 8 pm seating. We came for a 6 pm and left around 7:30 pm. Their cancellation / rescheduling policy is worth reviewing carefully. Coming in, the staff confirm the reservation, stow your bags/coats, and bring you to the bar and help you get seated. We were the only ones at the bar that night. Our server was attentive and informative. They had an adorable mini cake for the birthday occasion. There is a 20% service charge (for tip) and 6% SF mandate plus tax. In writing this review, I noticed their OpenTable price showed $78 for Wagyu (the server never mentioned price and no menu was offered) and I was charged $88. I emailed about the discrepancy. I see they have updated the price but have not written back to me, which leaves an off putting aftertaste of my overall impression of this two Michelin star institution. read more

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Amazing meal at this well earned 2 Michelin star restaurant! Although a bit pricey, I'd have to say this was probably the best meal I had in the Bay Area in all of 2025. The staff was very welcoming, professional and attentive, and the ambiance was comfortable and elegant but casual. Came here for a milestone wedding anniversary and they had a special card for us at the table when we arrived! From that point on the meal was very enjoyable. From the first bites, to the boar, antelope and beeswax courses, this was a fun, unique and delicious culinary adventure. They even gave us a parting gift along with the menu in an envelope to save as a memory. Truly special meal and one of the few times I'll say it was worth it at this price!! read more

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Despite losing a star when Chef Skenes left, Saison is still probably one of the most well-known Michelin restaurants in the city. Even though I had more of a desire to visit when they had three stars, Saison still remained on my bucket list and my family decided to come here to celebrate a few of our birthdays, which are around the same time. Before I get into the nitty-gritty of my review, let me start of by being very clear and stating that, objectively speaking, Saison is a GOOD restaurant. Much like booking a first-class ticket on an international flight, if money is no objection and you are looking for a fail-safe above average dining experience, then you will get it at Saison. However, I think it's pretty obvious that anybody coming here is going to be dining with their Michelin goggles and through the lens of "Is this meal worth the high price point?" The third disadvantage that this restaurant faces with me personally thereby putting it at the trifecta is that it is New American cuisine. Whenever I come across a two or three star restaurant here in the Bay Area that is French, Californian, or New American, I tend to roll my eyes a little. I tend to expect something a little new and given the plethora of excellent restaurants here in the Bay that serve up these cuisines that don't have stars, I am really expecting to be blown out of the water if you are serving up one of these respective cuisines. If I had to sum up my critiques of Saison, it would best be categorized as "just missing the mark." In terms of the service, while all the wait staff and servers were extremely friendly, they didn't have the same kind of cohesiveness and flow that I have seen at other two or three star restaurants. For example, when laying the plates on the table, they didn't do it at the exact same time, which is something I usually see at a restaurant of this caliber. In terms of presentation, I also expected there to be a little more details in the dishes. They certainly didn't look bad but they seemed to be missing elements that would make them the works of art that you see at two or three star restaurants. I need to be very clear that these two aspects of a restaurant are really not that important to me and played no part in my rating. However, I did feel that they are worth mentioning in terms of talking about the overall experience. With regards to the actual meal, everything was just "good." The flavor was certainly there but like I mentioned earlier, if I am going to be eating the same kind of food that I can get at the restaurant in my local downtown, then I need to be wowed if you have Michelin status. Unfortunately, this mindset of mine with everything being just "good" continued even through till the end, which was little surprising as usually dessert never disappoints. Granted, they seem to focus a lot on fruit and frozen desserts such as sorbets, which are not my first choices in the dessert category so it was already a little bit of an uphill battle with trying to impress me. However, again, they didn't wow me in the way I expected. I don't really do wine pairings at restaurants anymore because (I'm just being honest) I am usually not that impressed and especially not at the price point. However, my parents ended up doing the pairing (middle tier) so I got to try a little as well as listen along to the sommelier. Interestingly enough I was actually more impressed with the wine then I was with the food (by comparison). I still don't know if they were necessarily worth the price but they were, objectively speaking, decent. The sommelier himself was very friendly and knowledgeable but... as a few other reviewers have mentioned, he tended to drag on a little too long. Don't get me wrong, I enjoy hearing the stories about the wine I am drinking but you need to know when to wrap up. As I mentioned in the beginning of my review, my impression of the beverage pairing experience was "just missed the mark." Like I mentioned at the beginning of my review, Saison is an objectively good restaurant. However, when you charge an arm and a leg and have the same rating as places like Pujol and (sadly, now) Alinea, I will be expecting something more especially when serving New American cuisine. It's just that for a two star restaurant that used to be three stars that is (from what I have read) trying to get back its third star, I didn't anticipate a experience of "just missing the mark." I am certainly glad I tried Saison but I don't know if I visit again. read more

Wow! This was one of those rare, truly special dining experiences that reminds you why exceptional restaurants matter! As someone who has dined at other Michelin-recognized spots over the years, this evening stood out in the best way! From the moment you arrive, Maggie sets the tone with genuine warmth and effortless hospitality - the kind that feels natural, not rehearsed. She's so sweet! Every course that followed was thoughtfully composed, distinctive, and layered with flavor, showcasing precision without ever feeling pretentious. We asked if the menu could be printed so we could follow along with the progression of courses (something I always appreciate as a diner), and they didn't mind at all! The open kitchen is immaculate and visually stunning, but what impressed me most was the clear respect and calm collaboration among the staff. It's rare and incredibly telling. They also had a great playlist that keeps the room feeling lively rather than stuffy. Every detail felt intentional -- from the cleanliness of the space to the execution of each dish. The experience was absolutely worth the $$$$, delivering both creativity and substance. This is confident cooking with soul. A memorable night and a restaurant I would wholeheartedly return to - and recommend to anyone who truly loves great food. read more

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Chef Richard Lee and the team have done an excellent job with their smoky new American cuisine w/ an Asian essence per se for their autumn menu. Great ambience, excellent and friendly service, comforting vibe, love me some tea to begin and end the meal, and semi obsessed with their restrooms. I left sooo full and satisfied. And omg, the goodies they send you home with are so yum! Definitely the most expensive tasting menu with wine pairing and the two supplements, but it was also the most food and most full I've ever been from a tasting menu. read more

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Phenomenal dinner! Price tag is high, but the very attentive service and courses are well worth it. Celebrated a birthday and retirement last night and every bite was very very good. The menu changes often but my favorite courses from last night (Late Summer September 2025) were the Caviar course (corn, bacon, geoduck) and the Black Cod course (celtuce, sake, california koshihikari). The only negative part of my dinner was how HOT it was where we sat. We sat at one of the tables closest to the open kitchen, and obviously being close to an open kitchen is always warmer... However, this was another level. I usually run cold and my partner runs hot, but even I was pretty uncomfortable throughout the meal and drank so much water to keep cool. Can't tell if this is a normal thing here but I have never been so hot at a fine dining restaurant before. Recommend asking to be seated furthest away from the open kitchen if you run hot and don't want to sweat through a 3 hour meal. read more

Came here for bday celebration. The ambiance was great but the food was okay. Out of the 10+ courses including the uni and wagyu, only a few dishes were semi-memorable (which were the wagyu and caviar). While the presentation was beautiful, it was missing that spark or emotion that brings food to life. The staff were really nice but I wish we had a more personal/genuine interactions rather than a scripted interaction. Also I'm left handed and it was not until halfway through the courses did they notice that and start placing the silverware on the left side Overall, just had higher expectations for 2 star Michelin restaurant. read more

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Exceptional service from beginning to end, total attentiveness from the staff, food is exceptional. I find the cocktail too diluted. The decorations are interesting. Overall great experience. read more

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I last went to Saison years ago (pre-pandemic, when it had three Michelin stars and was among the most expensive restaurants in the country). This was my second visit, and there's enough of old Saison to appeal to the purists, but a lot of new dishes and interpretations of its heyday to make it a uniquely new experience. The restaurant itself is frenetic. Just a few tables, and a lot of staff making sure everything is perfect. The space is segmented, with a bar area with a few tables on the right and another group of tables overlooking the open kitchen. The food: The uni toast is an add-on; I'd come here just to eat two or three as a meal. Another highlight was a surprising bread service - a croissant stuffed with truffles. The Wagyu supplement was nice, and relatively well-priced for the quality. Most of the small bites were fantastic, but the duck liver in an ice cream cone shell was a surprisingly rich bite. Most of the mains were very good, but it's the small bites that distinguish the spot. Will Saison ever return to its position as the must-dine spot in the city? Unlikely. But is it worth the splurge? Absolutely, read more

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Saison was my first 2 Michelin star experience and it was honestly more than I could have asked for. I came here for my birthday and they made it feel really special from start to finish. Service here is on another level. The staff are the most attentive I've ever experienced and they really know how to make the night feel memorable. The food was incredible and there was so much of it I don't even know where to start. Every dish had strong, bold flavors which I loved, nothing felt forgettable. The standout for me was the smoked caviar with salsify and geoduck. Their smoking of the caviar gave it such a deep, rich flavor and paired with the salsify it was honestly one of the best couple bites I've ever had. I still think about it to this day. By the end I was completely full and couldn't even finish the mini cake they gave me. There are a LOT of protein courses and they are pretty big portions which I very much appreciated. Each course felt intentional and really showed the restaurant's identity. There was only one dish I didn't enjoy, which was the antelope and antelope heart. It felt underseasoned and the heart was a bit too strong for me. The space feels like a cozy cabin. There are animal heads on the walls, fur blankets, and dried flowers hanging from the kitchen ceiling. We had seats right in front of the kitchen which made the whole experience even better. Watching them cook over and fan the live wood fire and plate each dish was amazing. Honestly felt like a 3 star experience to me. read more

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I was really looking forward to this experience and they not only didn't disappoint, but they blew me away with service, flavors, presentation and ambiance. No wonder they have 2 Michelin stars because they hit on all points and levels. The wine pairing was great and there was not a single thing I ate that I didn't enjoy. Well done!! read more

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Truly memorable and wonderful experience. Overall one of the best dining experiences I've ever had. Unique, flavorful dishes beautifully presented and served by attentive but not intrusive staff. Every detail of the food and service was thoughtfully crafted and well executed. I particularly loved that the experience was not pretentious but actually very cozy and intimate - from the wool blankets on chairs, to the warming teas and bone broths. I left full and happy and cared for. We did the abridged tasting menu + supplemental wagyu on a Tuesday night. The restaurant was ~80% full. Our favorite dishes were the prawns with chili oil (which is fermented for a year!), antelope, and wagyu (so tender). Some particularly surprising and creative elements were the chocolate croissant served with the antelope (great combination!) and buckwheat tea served with dessert (lovely way to end the meal). The staff also surprised us by making sure there was a good moment when we could go into the open kitchen and take a picture with the full staff - In the middle of service! That picture will be a lasting memory. Would definitely recommend for a special occasion! read more

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Nice ambience and intimate interior seating environment. The place is not that big but it's nicely spaced out. We were seated by the first table walking into the door, if I could suggest, the lighting overhead need to be adjusted as 2 lights were beaming directly at our faces and barely any light on the other side of 2 people, which made it really bright on our side and dark on the other side, for a 2 star Michelin I would really suggest to take the lighting angle into consideration. Food presentation was nicely done, I would give the aesthetics 5 stars, it's a beauty and excitement to see how they are presented. Taste of the food was great as well. However, I agree with some of the reviews that I think the service staff need to be trained better. There were times that they came by and just took our plates or my tea before we finish it felt rushed, I still want to drink my tea but it wasn't even asked and it was just abruptly taken away from me. And we had friends who were trying to take photos of the beautifully presented food but the staff didn't seem to want to wait for the photo and just moved all the plates together. When a friend commented about the presentation the staff just nodded and walked away instead of feedback or explanation on the comment. Personally the food was pretty good and I would suggest this place for a nice date night or special occasion. Our party enjoyed the experience but I would really encourage the manager of the staff to train the team better on customer service experience side for a fine dining establishment. read more

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I had a truly wonderful experience at this restaurant. The creativity of the pairings like the duck liver and raspberry cone was exceptional and unforgettable. The smoked caviar was out of this world and will stay with me for a long time. The staff were incredibly friendly, attentive, and knowledgeable, enhancing the entire dining experience. The atmosphere was beautiful, with the open kitchen adding an engaging and lively touch. While it's certainly a splurge, the meal is absolutely worth it for those who appreciate outstanding cuisine and impeccable service. read more

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Saison is elegant, the first few dishes were beautifully plated. I loved how they blended sea and land elements in a really creative way, with standout touches like the uni and wagyu that added depth and surprise. I did find the atmosphere a bit formal and reserved. It leaned more toward polished and exclusive than warm or friendly, which may be exactly what some diners are looking for. Personally, I would have appreciated a touch more warmth or approachability in the service to match the creativity on the plate. One small note: the presentation of the ice cream at the end didn't quite match the beauty of the earlier courses, it felt a little underwhelming visually compared to everything that came before it. Still, it's clear that Saison is doing something special and I'm very very lucky to have had the opportunity to dine here! read more

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I went into this dinner with high expectations given Saison's two Michelin stars and the price point. While the presentation was undeniably beautiful and the intent behind the dishes was clear, the overall experience was disappointing and did not live up to the cost or reputation. Many dishes lacked depth of flavor and excitement, with salt often being the most forward note rather than balance or nuance. One example was the brioche with truffle butter, which arrived tasting like plain brioche. No truffle aroma or flavor was detectable. When I mentioned this to the team, they kindly sent me home with a replacement brioche, but it didn't change the experience of the moment. Ironically, the most memorable dish of the night was a supplemental add-on: the fish with white truffle. I adore truffle, and this dish truly spoke for itself. Another standout was the geoduck, which was exceptionally clean, smooth, and well-prepared, though it was unfortunately overwhelmed by too much caviar, again pushing the dish into excessive saltiness and masking its natural elegance. Service, while clearly well-intentioned, felt rushed and overwhelming. Plates were frequently removed before I had finished chewing, which made it difficult to fully taste and sit with each course. I prefer a slower, more intentional pacing, especially at this level of dining. Dishes were often dropped, explained quickly in a rehearsed manner, and then the staff would disappear before I had time to ask any questions. I also noticed a stark contrast between my experience dining solo and that of nearby tables. Staff lingered, laughed, and engaged warmly with other guests, while my interactions felt transactional and hurried, with little warmth or acknowledgment. Whether intentional or not, it gave the impression that solo diners receive a different level of engagement. Finally, the mandatory 20% service charge, followed by being prompted to tip on top of that, felt excessive and uncomfortable. At a total cost of roughly $650, I was expecting an experience far more cohesive, thoughtful, and generous in spirit. Overall, while the meal was visually stunning and conceptually ambitious, it lacked the depth, pacing, and hospitality that I associate with a two Michelin star experience. This was not a meal I would recommend, which is surprising given Saison's reputation. read more

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Err on the 4.5 side solely due to price, has to be in the top three of highest in the bay of the places i've been to. tasting menu items: blueberry boyfriend cocktail - a decently tasting sour drink mandarin highball - strong but strong citrus. a strong drink i didn't taste the alcohol but could feel it before the food came out oyster dungeness crab strawberry strip waff with duck geoduck with caviar lobster trout and abalone sauce uni on sourdough roasted beet palate cleanser duck and heart and gizzard and turnip antelope pastrami and leg and croissant with black truffle purée marshmallow on white chocolate with graham cracker ice cream white chocolate sesame, almond crunch, pecan bread the ambiance was great, my partner and i were seated right by the kitchen and got to watch the cooks work. the staff were really nice and friendly. i definitely liked the amount of protein, but felt kind of stuffed at the end, which i think i like having lighter bites throughout the entire meal. read more

Saison is everything a 2 Michelin stars restaurant could ever hope to be & more. Saison provided a menu that's wildly inventive, bravely flavored, & artfully presented. All the staff from kitchen to the front were both warm & friendly yet perfectly professional. This is a combo that is difficult to finesse, yet finessed they did. We were treated like we were the only 2 guests that were dining that nite when in reality the restaurant was booked solid. Every dish & every paired wine came with detailed descriptions & colorful history. We were treated to a delightful & fantastic food & wine adventure the entire nite there. Everybody at Saison made our evening very truly special. Thank you Saison & bravo!!! read more

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Seated at bar for mini tasting fix menu. outside of the first two bites (which were great and tasty), everything else was actually nasty (I felt like throwing up). I've never had to say that about a restaurant, much less a 2 star michelin rated one. Yikes. Be warned! read more

If a restaurant is considered fine dining, of course I expect the quality to be great with creativity and complexity. But what really stood out about Saison for me was the little booklet they included in the parting gift where they provided a list of other places in the city to try - curated by the team. A level of detail and generosity that I not only appreciate, but also admire. read more

Did not regret trying out Saison before we leave SF! There were a few blips here and there but we really enjoyed the food overall. The few blips being that they misremembered what we were celebrating and mentioned the wrong thing, and the food portion sizes were not as filling as some other Michelin starred restaurants - but definitely still did not leave hungry. We loved how unique every dish was, and got the uni sour dough add on which was delicious. Our favorite dishes might have been the trout and the antelope (to our surprise really not gamey at all and super tender)! We also love splitting a wine pairing as we usually find a pairing per person to be a lot of wine. I liked that their wine pairing options were of more independent wines that were unique. They also provided a special dessert for a birthday celebration. The ambience was interesting, I really liked the small intimate vibes and that they saw a lot of pairs next to each other rather than opposite - and you get to watch the kitchen work its magic. However, I understand that they have a bar on the other side which was a little odd but also not that it was disturbing or loud. It was just a unique set up that I didn't expect. Service was good overall too. read more

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Had one of the best meals so far when I went to saison. My first Michelin 2 Star. Since then I've had two more Michelin 2 stars and saison still remains #1. The range of the snacks (both savory and sweet) to the mains are just spectacular. Very tasty and memorable Highlights were the croissant and the uni dishes. As well as this jelly that was to die for. So many desserts to try and discover as well. Staff was very knowledgeable and helpful and sometimes it was the chef that brought us their creation. Ambiance was felt casual to us but extremely upscale at the same time. Felt very comfortable. read more

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Wow wow wow wow wow, WOW. Run - don't walk. What an absolutely unforgettable and phenomenal meal, impeccable service and overall experience. The food was thoughtful, well prepared, flavorful and had the perfect amount of whimsy, yet still refined. The small bites to start each had unique textures and a wide array of flavor profiles. From the incredible mushroom bite to the caviar and most interesting ice cream cone I've ever had. The caviar course was carefully constructed and rather than just giving you a plate of caviar, it beautifully complimented the dish. The Uni Toast was decadent and absolutely perfect umami. The fish course with the most perfect rice I've ever had was remarkable and all the additional small bites and desserts were amazing as well. This restaurant has reignited my love of food and fine dining and reminded me what can be done to make food inventive, new and beyond enjoyable. 10/10 read more

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Food was absolutely spectacular and the service was great. We couldn't help but to compare it to Birdsong and have to say we liked Saison's consistency better. Only thing that took off a star was the hidden fees. We ordered 2 nonalcoholic wines by the glass at $18 each as stated on the menu and we were charged $36 dollars EXTRA on the bill for "by the glass" fee. We were not given the option of buying the bottle so having this extra charge that was not part of the listed price took me by surprise. Honestly I would pay an extra $36 for the food and experience and still felt like it was worth it but the fact that this fee was unexpected just damped my mood for the night. read more

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At the beginning of this year, I celebrated my one-year anniversary with Adrian at a Michelin two-star restaurant. We had the Bridge Menu, which has a few fewer dishes than the Full Menu. The cuisine was New American, starting with four small bites--standouts were the beef tartare with caviar and a passion fruit jelly. Next came Hokkaido scallops, served with tea to complement the dish. Each dish had a concise, impactful name, like "Trout and its roe," which was trout paired with its own roe. One of the main courses was fresh antelope meat from that morning, and the restaurant even brought out uniquely designed knives for us to choose from. Michelin two-star desserts always seem to come in multiple courses. The first, an orange shrimp cake, was unique, and the canelé was crispy and delicious . We started eating at 5:30 PM and were done by around 8:00 PM. Compared to one-star restaurants, I really appreciated the two-star's larger table spacing, offering more privacy and personal space. The restaurant recently made it into North America's top 50 restaurants, and it's absolutely well-deserved. read more

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