Stars in the Bay Area ✨✨✨ The first one is Saison. In 2013, it moved to the old factory opposite the current AT&T Park. It is a restaurant that feels more casual and free overall. The modern design highlights the overall innovative dishes, coupled with fresh raw materials, bringing out the most original and special taste of the dishes. In addition to the salty taste of the main dish, the other tastes are good, especially sea urchins and desserts. The taste is very silky, refreshing and not sweet. The wine pairing is relatively general, and there is no particularly prominent wine.
First of all the food and service were both quite good at Saison and we really enjoyed the intimate view into the kitchen from our table which was only one in the few to be close by. The wine pairing was average at best and although it did a decent enough job with the food, it was way over priced for what you got. That's the problem i guess with Saison, it's all good until start considering the price point where you realize it's simply isn't that caliber of food or experience for that price point.Overall we had a good time, the food was good, service was good, it just lacked that wow factor for us.
The milk ice cream is very nice! After eating, the happiness index is full and their service is super considerate. As for the other dishes, they are all very delicate. We found that the next table is actually Chinese
It's rare to come over for extravagance and deeply feel the unique charm of the Michelin restaurant. However, it may be due to psychological effects. I did not dare to eat their most distinctive antelope series food, and the others are also great.
The restaurant is very delicate and has a good taste.
The restaurant has a great taste setting and I like it very much.
A top restaurant requires not only the taste of the dishes, but also the outstanding service, environment, innovation and display of each dish. Saison has perfected the conditions of at least 90% of top restaurants.
A meal has been eaten for three hours, and there are about ten dishes in total. I will pick my favorite ones to elaborate on.
The signature dish, Saison’s private caviar, uses top-quality Ossetra Caviar, wraps it in kelp, and puts it on the side of the stove. The finished product can be eaten with a slight gas, not fishy or salty, and full of flavor. The spinach with caviar is very fresh and the spinach has a strong flavor. Even the final creamy soup base has a strong fragrance and is not greasy, making people want to drink.
Another sea urchin dish is also creative. Fresh sea urchins are placed on bread cubes soaked in slightly sour light soy sauce, which looks like a small cake from a distance. One bite is an unexpected and pleasant taste. The top layer is creamy and soft sea urchin; the bottom is soft but tough bread with a little sour taste; in the middle of this bite, where your teeth are last, is a layer of bread crust that is still very crispy. Three different textures and three different tastes are perfectly combined in the best way when you take a bite. Great!
Turbot is available in sashimi and grilled fish. The fish fillet is the best part of the fish when it is sliced. The head and tail are marinated and grilled for us to eat. Waiter said hand it, don't be reserved haha. The fish is fresh, the meat is tougher but not hard to chew, and the taste is very strong. The grilled fish head and tail meat tastes like chicken with a hint of fiber.
ice cream and caramel The first dessert. The milk ice cream here is probably because there is more cream, so the caramel that is topped with smoked hot caramel will still not melt. It is delicious when paired with a variety of nuts and coffee crushed!
The second dessert is orange. Although it is a whole orange, the smoothie filled with orange is very cute.
Finally, a cup of buckwheat tea came. This is the first time I drink buckwheat tea. The taste is a bit like Sencha. This buckwheat tea was finally given as a gift to everyone who came to dinner. This is probably the most special meal gift I have ever received. In the past, it used to give chocolate biscuits or jams.
After a meal, what impressed me most about Saison was his service. The service is really top-notch, I think it is the best service among the twenty or thirty stars I have ever eaten. Here I feel like I have a personal chef and butler. At my request before the meal, they took me to visit the open kitchen and saw his pet Patrick, a red starfish. After the meal, the staff was very positive and said they could take a photo with us. Chatting with several waiters in the dining room was also very pleasant.
This is a very comprehensive restaurant. Going to dine there is not only satisfied with taste and smell, but also takes good care of vision and dining mood. Because of the addition of some Asian and Japanese elements to the cuisine, many of them are more suitable for Chinese tastes.
It's really expensive in terms of price, but it's worth enjoying it once in a while.
Recommend to try this restaurant, I personally like it.