A view into Saison’s kitchen (but this is not the chef’s counter, FYI). Photo: Bonjwing Lee.
If anyone was going to be discriminating about sushi in this town, it would be Saison chef-partner Joshua Skenes. So when he says that someone is the best sushi chef in San Francisco right now, well, it makes you curious, doesn’t it? From now until May 30th (Tuesdays through Saturdays), you can book a seat at ~SAISON~’s eight-seat chef counter for a modern omakase experience from guest chef Jiro Lin, who worked for 11 years at Hamano Sushi in the Castro and trained extensively in Japan at Bikkuri Zuzhi and Maguro Hanamigawa. Josh invited chef Jiro to be a guest chef because of his love of sushi, and he really respects chef Jiro’s craft. Match that with Saison’s impeccable ingredient sourcing, and it’s sure to be a special meal.
The menu changes daily but a typical meal will include an appetizer (like golden caviar), a clear soup made from ichiban dashi, a tsukemono course of Japanese pickles, and then as many courses of nigiri courses as you want, from golden eye snapper to kawahagi with its liver, and then finishing with fruit and tea. Prices begin at $220 for the menu, and partner-wine director Mark Bright is offering customized beverage pairings starting at $100. Prepaid reservations can be made by calling 415-716-6008. For more info and social media links, visit the site.
You’ll also notice someone new on the floor: GM Alicia Boyes, previously at Per Se for seven years. Interestingly, she is the only female general manager of a three-star Michelin-rated restaurant in North America. (Change always starts with one.)