unforgettable experience at Benu by Chef Corey Lee, who recently received his third Michelin star in 2014.
view of kitchen from outside and persimmon drying stands
traditional korean clay jars for fermentation
sturgeon caviar, winter melon porridge, chicken cream
tuna marrow, aged tangerine peel
sea urchin, fermented crab sauce
beggar’s purse of treasures from the oak
unlaid chicken egg, lily bulb, bacon
taro and truffle
charcoal grilled abalone
monkfish liver, salted plum, buckwheat, perilla
oyster, pork belly, kimchi crispy wrap
eel, mountain yam, shiso, feuillle de brick
honey, ginseng
thousand year old quail egg, potage, ginger
chilled noodles, celery-lettuce, shrimp roe, tripe, lovage
lobster coral xiao long bao
gingko nut, eggplant
pine mushroom, chrysanthemum 
sablefish, wild bamboo fungi, lily pod, cabbage
yam, chestnut
black truffle bun
beef rib, bellflower root, black trumpet, pear, charred scallion
faux sharkfin soup: crab, jinhua ham, egg white, gelatin
forbidden rice kombucha
fuji apple sorbet
dried apricot, osmanthus, almond
fresh persimmons and citrus
benu
22 hawthorne street
san francisco, ca
94105
+1 415 685 4860
le chat dodu 