Benu offers a thoughtful exploration of culinary traditions, combining Asian influences with modern innovation in San Francisco. Situated at 22 Hawthorne Street, San Francisco, California 94105, USA, the restaurant is led by renowned chef Corey Lee. The interior exudes minimalist elegance, featuring clean lines and a neutral palette that create a serene dining atmosphere. Chef Lee's philosophy revolves around bridging Eastern and Western cuisines, crafting dishes that are both familiar and unexpected. The menu is a meticulously curated tasting experience, highlighting ingredients like abalone, truffle, and quail in inventive compositions. One signature dish is the thousand-year-old quail egg with potage and ginger, exemplifying the blend of traditional flavors with contemporary techniques. Each plate arrives with artistic presentation, emphasizing the textures and colors that engage the senses before the first bite. The open kitchen design allows guests to witness the precision and care that go into every creation, reinforcing the connection between the culinary team and the diners. The ambiance encourages a focus on the nuances of the cuisine, free from unnecessary distractions. Awarded three Michelin stars, Benu reflects a commitment to excellence and innovation in fine dining within California's vibrant culinary scene. Its location in the heart of San Francisco places it among the city's esteemed gastronomic destinations, contributing to the rich tapestry of flavors that define the region. The restaurant stands out for its ability to honor traditional Asian flavors while embracing the possibilities of modern gastronomy. Chef Lee emphasizes the purity of ingredients, allowing natural tastes to shine without excessive embellishment. This approach resonates with patrons seeking an experience that is both intellectually stimulating and deeply satisfying. For those interested in exploring a unique fusion of culinary heritage and contemporary flair, Benu provides an experience that is both refined and approachable. Its presence underscores San Francisco's role as a hub for innovative dining, offering a perspective on cuisine that is rooted in respect for tradition while looking toward the future. The attention to detail in both the menu and the environment sets it apart as a noteworthy establishment in the gourmet landscape of the USA.

The Heart of Benu

The atmosphere at Benu reflects the minimalist yet refined character of Lee’s cuisine. Housed in a historic building in the city’s SoMa district, the interior design features clean lines, muted tones, and natural materials like stone and wood. The dining room's understated elegance draws the guests’ focus to the food, with a calm, meditative ambiance that complements the precision of Lee’s dishes. The space is designed to offer a tranquil, almost contemplative dining experience, where guests can immerse themselves in the artistry of the meal without distraction. The open kitchen puts this culinary artistry on display, uniting the chefs and the guests in the dining experience.

Lee's culinary journey began with extensive training under some of the US’s most renowned chefs, including Daniel Boulud and Thomas Keller. Born in South Korea and raised in the US, Lee developed a passion for cooking at home before pursuing a career in the culinary arts and going on to develop his skills at Daniel and The French Laundry.

Lee departed The French Laundry to open Benu in 2010 and hasn’t looked back. His Korean heritage is deeply present in his cuisine, blending Asian ingredients and techniques with classical French. His approach is precise and balanced; every ingredient and technique is carefully considered to create a harmonious, sublime dining experience.

Many of Benu's dishes have become iconic, including the Thousand-Year-Old Quail Egg, a twist on the traditional Chinese delicacy, served with potage and ginger. The foie gras xiao long bao is also legendary, with rich foie gras encased in a delicate dumpling, merging French and Chinese culinary traditions. Other beloved dishes include the sea cucumber with crab, showcasing unique textures, and the kimchi-cured pork belly, with a nod to bold Korean flavors. Each plate at Benu reflects meticulous craftsmanship and innovation, making it a dining destination for culinary artistry.

Benu has won many accolades and awards, over the years with its first Michelin star arriving in its first year of operation. A third star was won in 2014 and has been retained ever since. Benu has also featured on The World's 50 Best Restaurants list, while Lee himself received the James Beard Award for Best Chef: West. However, Lee does not rest on his laurels and continues to push the boundaries of modern fine dining, making Benu a beacon of innovation.