The Michelin-star restaurant in San Francisco's nob hill district has been in business for six years, with the concept of "direct from your own organic farm to the table", creating a unique California-style diet, and an open kitchen for diners to have a wonderful experience on the spot. In addition to the nine dishes on the pricing menu, the restaurant will also give small points before and after the meal, the tofu ginger salad is fresh and refreshing, the salmon is steamed just right, and the dessert plum snow bar has a fresh taste that has just been picked from the tree.