Food was excellent, service was fantastic. Great place to go for a date night or Birthday. Worth every penny. Husband and Wife team are amazing. Be sure to make reservations early as seats are limited.
Claire M.
I think this restaurant is for sure a hidden gem. We were looking for high quality Kaiseki in the Bay Area and happened to find this place on Instagram. The quality of ingredients were really good and the owners are super generous and gave all the parties in the restaurant extra truffles. Would recommend this for anyone looking for a quiet kaiseki experience.
Eric L.
Kaiseki Saryo Hachi serves an elegant and understated series of intricate (and rare) dishes out of a former casual ramen shop in a Burlingame strip mall. The staff of two (husband and wife) manage the operation beautifully over the course of three hours. But the price is prohibitive, likely a result of supply chain issues and impressive sourcing for the rare ingredients that stun the senses. Highlights included hamo (pike conger), a rich sweet fish that requires intricate preparation and the dessert macaron, which was probably the best I've ever eaten.
Faye L.
Lovely wife & husband Japanese home style restaurant. We made reservation on TOCK, and get here for a slow process but warm dinner with friends. I would recommend if you are no-rush on time, enjoy the slow moment of food
Tony Chen
Beautiful 10-course experience that filled my stomach, memory, and heart. Menu is rotated every month to ensure seasonal freshness. Chawanmushi with Unagi was pure perfection, but what impressed me the most was the Tsukuri (sashimi). I always prefer novel and rare fish, especially white fish, so I didn't really have high expectations when I saw salmon and tuna. Oh man I was wrong. They gave me new understanding of what salmon and tuna could taste like. Last time I felt like that was in Japan many years ago..and the tuna was locally sourced from half moon bay! The Tai (Sea Bream) also amazing. The overall vibe was more than pleasant, and communicating with them was a breeze. Thank you so much!!
Annie L.
My husband surprised me with an excellent Kaiseki (Japanese multi-course fine dining) meal tonight at this husband-and-wife-team restaurant to celebrate our anniversary in advance since it is not easy to reserve a table here. Each course was delicious and authentic with high quality, which reminded me of my kaiseki tasting experience in Japan years ago. I highly recommend this restaurant for your special occasions, especially if you love authentic Japanese cuisine.
Jeri Feng
Wonderful food and experience, 10/10 would recommend this place for any Japanese food lover!Can't wait to come back and dine here again.
Heng C
The ultimate hidden gem in the Bay Area—An unassuming mom-and-pop ramen shop in a strip plaza transformed into an intimate kaiseki fine-dining experience, highlighting the best seasonal ingredients from Japan. Highly recommended.
Carol Y.
Such a memorable Kaiseki experience at Kaiseki Saryo Hachi. Every dish was prepared with chef's heart and soul and presented like an art. They only use the finest and freshest ingredients imported from Japan. It's not cheap ($230/person) but trust me it's worth every penny. It's an extremely small place (seats 11 people) and only one seating every night so it's really tough to book a reservation. One tip is that they announce reservation release on Instagram, make sure you refresh Tock like crazy right at release time and you might be lucky to snag a table!
James Hay
Eclectic, potent ingredients come together; each flavour slightly more imaginative than the last.Picked wasabi root was a sweet and spicy surprise!
Overall, enjoyed the 10 course dining ($230 pp). Standout: Bluefin tuna sashimi was exceptional! Experienced new food/flavors The good: Charwanmuchi SakiHassun Japanese Macaron Plating/presentation is pretty. Flavor in general was well balanced & delicious. Service & pace The bad: Unagi was rubbery, thin & not much flavor. Wagyu was just ok Another disappointment was they don't seem to ensure all plates are the same in portion and cut. For instance, one plate of unagi was bigger & coated with more sauce vs another was smaller & thin. Wish list: Ice cream flavor was Orange. Tasted nice but was hoping to experience less common flavor.
Sunia L.
omg omg omg. I think I just found my new obsession. I had the pleasure of dining here last Sunday for their February '22 menu and I was so happy that my friend brought me for a late birthday celebration. It looks like it used to be a ramen restaurant but I'm so glad the owners decided to take a different turn because they are ROCKING it. Now I normally eat a lot more omakase style meals than I do Kaiseiki so this was a nice change of scenery. I think I've only had Kaiseiki style meal once or twice previously but not where I liked so much that I would go back to. The Kaiseiki experience here was AMAZING! I loved it so much that I'm already thinking of when to go back again!!! (maybe for the following season change so I can try a different creative menu) Be prepared to dine for about 3 hours or so when eating here. There is only 1 chef and 1 waitress and each of their courses are prepared meticulously and fresh. They offer 9 courses and a few dessert dishes at the end served with traditional Japanese Matcha. I loved the visual presentation and the incorporation of so many different flavors, it was truly an awesome experience. The chawanmushi was the BEST I've ever had and I've had MANY. My only complaint was the eel for our last savory course. I'm not the biggest fan of eel, and I definitely do not like having to chew through small bones in my food so that was literally the only thing that I didn't quite enjoy eating. Other that that bit, I loveeed everything else. The waitress was kind, and accommodating - a very sweet woman. In another review I had read, I believe that they mentioned the chef & waitress were the husband and wife running the restaurant, talk about a power couple! At the end of the meal, they served these cute little macarons with green tea and a variety of seasonal fruits in a cup with yuzu sorbet and that was simply *chefs kiss* delicious. A good light finish to a spectacular meal. If you're looking to have a unique and special Japanese fine dining meal away from the usual omakase, I would recommend this establishment 1,000%. You will not be disappointed. :)
Shirley H.
Have heard a lot about this kaiseki joint and finally decided to try it out. We went in January so their menu still feature ingredients celebrating the new year. This coincide the time when I was in Tokyo and had a kaiseki in January at Shougatu-ya Kitcho that also featured a New Year themed kaiseki. Saryo Hachi noted their kaiseki as Kyoto style. This was my third kaiseki and it was comparable to authentic kaiseki in both Kyoto and Tokyo where I had my previous two kaiseki meals. This is a reservation only restaurant so you would need to go to Tock to make a reservation. They will charge you $0.50/pp for deposit and return to the party at the end of the meal. There are only Chef Aoki and his wife Yuko managing the restaurant, with Chef Aoki working in the kitchen, and Yuko tending the front of house. Total of 10 course meal is served in progression from (in a nutshell) amuse to appetizers to sashimi, soup, cooked dish fish and meat, then rice dish, and lastly, dessert, fruits, and matcha. Cost is $210/pp. There were three parties total that night and tables were spaced far apart so I did felt safe dining in. Our reservation was 6:30pm. and it lasted a good 3 hours. A big part contributed to the fact that Chef Aoki made/assembled the dishes course by course and served the dishes to all parties at the same time. Knowing how intricate each dish was, it is no surprise there's a slight lapse in between each course. Just be mindful if you chose to dine here as with great patience comes great reward of tasty dishes. One note about our meal that night, the macarons (dessert course) served was made by Yuko. The macaron with a rose petal on top was made with strawberry, mascarpone and white bean paste. The glitzy sparkling one was made with gold dust, saikyo yuzu miso and white bean paste. The macarons were served on a very pretty vintage noritake plate with gold deco rim. I noticed the plate when I was at the restaurant. That made me happy as I just recently bought a set of noritake too! I always know I have good taste, haha! At the end of the meal, Chef Aoki came out from the kitchen and stopped by each table. As we were departing, Yuko handed over the menu to each of us and in a true authentic Japanese fashion, stood outside the front door and sent us off. Definitely a welcoming variety from the overly saturated omakase options and certainly wish to return again.
D. T.
Owners Shinichi Aoki and Yuko Nammo have turned their former ramen shop Ramen Saryo Hachi into an exquisite kaiseki experience. Having been here several times, the quality, preparation, and flavors remind me of being transported to Japan. The owner couple's extensive years in the restaurant business, Shinichi having been at Sushi Hashiri (Michelin Star) and Yuko running the former ramen shop, the couple has established deep relations with purveyors, sourcing the best ingredients from Japan, California, and elsewhere. The well orchestrated courses are beautifully presented on fine Japanese dish ware. The restaurant's modest decor is that of the former ramen shop, but all of that is forgotten when every other aspect of the experience is so extraordinary. The restaurant will eventually move to an updated space in Saratoga in mid-2022, perhaps with a new name. When that day comes it will be indeed exciting and sad as the trek will be much longer for me, but a well worth journey I am sure, as Shinichi and Yuko have something magical and a Michelin Star or two is around the corner.
Al T.
This review is for Kaiseki Saryo Hachi. I'm super blown away by the execution here. We've had traditional Kaisek meals in Kyoto and Hakone and this brings back fond memories of seasonal freshness and very well thought out progression of dishes. Our favorite was the traditional Hassun dish and last evening's interpretation - just wonderful! We also love and appreciate how they include the ingredients origin and make. I wonder how many guests appreciate the non-ompromise on such simple but important things like traditional hand whisked Marukyu Koyamaen matcha from Uji, Kyoto. Knowing that not all of us drink matcha they picked the best entry level tea for newcomers with thoughtful purpose. We'll be back for sure!
Food was excellent, service was fantastic. Great place to go for a date night or Birthday. Worth every penny. Husband and Wife team are amazing. Be sure to make reservations early as seats are limited.
I think this restaurant is for sure a hidden gem. We were looking for high quality Kaiseki in the Bay Area and happened to find this place on Instagram. The quality of ingredients were really good and the owners are super generous and gave all the parties in the restaurant extra truffles. Would recommend this for anyone looking for a quiet kaiseki experience.
Kaiseki Saryo Hachi serves an elegant and understated series of intricate (and rare) dishes out of a former casual ramen shop in a Burlingame strip mall. The staff of two (husband and wife) manage the operation beautifully over the course of three hours. But the price is prohibitive, likely a result of supply chain issues and impressive sourcing for the rare ingredients that stun the senses. Highlights included hamo (pike conger), a rich sweet fish that requires intricate preparation and the dessert macaron, which was probably the best I've ever eaten.
Lovely wife & husband Japanese home style restaurant. We made reservation on TOCK, and get here for a slow process but warm dinner with friends. I would recommend if you are no-rush on time, enjoy the slow moment of food
Beautiful 10-course experience that filled my stomach, memory, and heart. Menu is rotated every month to ensure seasonal freshness. Chawanmushi with Unagi was pure perfection, but what impressed me the most was the Tsukuri (sashimi). I always prefer novel and rare fish, especially white fish, so I didn't really have high expectations when I saw salmon and tuna. Oh man I was wrong. They gave me new understanding of what salmon and tuna could taste like. Last time I felt like that was in Japan many years ago..and the tuna was locally sourced from half moon bay! The Tai (Sea Bream) also amazing. The overall vibe was more than pleasant, and communicating with them was a breeze. Thank you so much!!
My husband surprised me with an excellent Kaiseki (Japanese multi-course fine dining) meal tonight at this husband-and-wife-team restaurant to celebrate our anniversary in advance since it is not easy to reserve a table here. Each course was delicious and authentic with high quality, which reminded me of my kaiseki tasting experience in Japan years ago. I highly recommend this restaurant for your special occasions, especially if you love authentic Japanese cuisine.
Wonderful food and experience, 10/10 would recommend this place for any Japanese food lover!Can't wait to come back and dine here again.
The ultimate hidden gem in the Bay Area—An unassuming mom-and-pop ramen shop in a strip plaza transformed into an intimate kaiseki fine-dining experience, highlighting the best seasonal ingredients from Japan. Highly recommended.
Such a memorable Kaiseki experience at Kaiseki Saryo Hachi. Every dish was prepared with chef's heart and soul and presented like an art. They only use the finest and freshest ingredients imported from Japan. It's not cheap ($230/person) but trust me it's worth every penny. It's an extremely small place (seats 11 people) and only one seating every night so it's really tough to book a reservation. One tip is that they announce reservation release on Instagram, make sure you refresh Tock like crazy right at release time and you might be lucky to snag a table!
Eclectic, potent ingredients come together; each flavour slightly more imaginative than the last.Picked wasabi root was a sweet and spicy surprise!
Restaurantji Recommends
Overall, enjoyed the 10 course dining ($230 pp). Standout: Bluefin tuna sashimi was exceptional! Experienced new food/flavors The good: Charwanmuchi SakiHassun Japanese Macaron Plating/presentation is pretty. Flavor in general was well balanced & delicious. Service & pace The bad: Unagi was rubbery, thin & not much flavor. Wagyu was just ok Another disappointment was they don't seem to ensure all plates are the same in portion and cut. For instance, one plate of unagi was bigger & coated with more sauce vs another was smaller & thin. Wish list: Ice cream flavor was Orange. Tasted nice but was hoping to experience less common flavor.
omg omg omg. I think I just found my new obsession. I had the pleasure of dining here last Sunday for their February '22 menu and I was so happy that my friend brought me for a late birthday celebration. It looks like it used to be a ramen restaurant but I'm so glad the owners decided to take a different turn because they are ROCKING it. Now I normally eat a lot more omakase style meals than I do Kaiseiki so this was a nice change of scenery. I think I've only had Kaiseiki style meal once or twice previously but not where I liked so much that I would go back to. The Kaiseiki experience here was AMAZING! I loved it so much that I'm already thinking of when to go back again!!! (maybe for the following season change so I can try a different creative menu) Be prepared to dine for about 3 hours or so when eating here. There is only 1 chef and 1 waitress and each of their courses are prepared meticulously and fresh. They offer 9 courses and a few dessert dishes at the end served with traditional Japanese Matcha. I loved the visual presentation and the incorporation of so many different flavors, it was truly an awesome experience. The chawanmushi was the BEST I've ever had and I've had MANY. My only complaint was the eel for our last savory course. I'm not the biggest fan of eel, and I definitely do not like having to chew through small bones in my food so that was literally the only thing that I didn't quite enjoy eating. Other that that bit, I loveeed everything else. The waitress was kind, and accommodating - a very sweet woman. In another review I had read, I believe that they mentioned the chef & waitress were the husband and wife running the restaurant, talk about a power couple! At the end of the meal, they served these cute little macarons with green tea and a variety of seasonal fruits in a cup with yuzu sorbet and that was simply *chefs kiss* delicious. A good light finish to a spectacular meal. If you're looking to have a unique and special Japanese fine dining meal away from the usual omakase, I would recommend this establishment 1,000%. You will not be disappointed. :)
Have heard a lot about this kaiseki joint and finally decided to try it out. We went in January so their menu still feature ingredients celebrating the new year. This coincide the time when I was in Tokyo and had a kaiseki in January at Shougatu-ya Kitcho that also featured a New Year themed kaiseki. Saryo Hachi noted their kaiseki as Kyoto style. This was my third kaiseki and it was comparable to authentic kaiseki in both Kyoto and Tokyo where I had my previous two kaiseki meals. This is a reservation only restaurant so you would need to go to Tock to make a reservation. They will charge you $0.50/pp for deposit and return to the party at the end of the meal. There are only Chef Aoki and his wife Yuko managing the restaurant, with Chef Aoki working in the kitchen, and Yuko tending the front of house. Total of 10 course meal is served in progression from (in a nutshell) amuse to appetizers to sashimi, soup, cooked dish fish and meat, then rice dish, and lastly, dessert, fruits, and matcha. Cost is $210/pp. There were three parties total that night and tables were spaced far apart so I did felt safe dining in. Our reservation was 6:30pm. and it lasted a good 3 hours. A big part contributed to the fact that Chef Aoki made/assembled the dishes course by course and served the dishes to all parties at the same time. Knowing how intricate each dish was, it is no surprise there's a slight lapse in between each course. Just be mindful if you chose to dine here as with great patience comes great reward of tasty dishes. One note about our meal that night, the macarons (dessert course) served was made by Yuko. The macaron with a rose petal on top was made with strawberry, mascarpone and white bean paste. The glitzy sparkling one was made with gold dust, saikyo yuzu miso and white bean paste. The macarons were served on a very pretty vintage noritake plate with gold deco rim. I noticed the plate when I was at the restaurant. That made me happy as I just recently bought a set of noritake too! I always know I have good taste, haha! At the end of the meal, Chef Aoki came out from the kitchen and stopped by each table. As we were departing, Yuko handed over the menu to each of us and in a true authentic Japanese fashion, stood outside the front door and sent us off. Definitely a welcoming variety from the overly saturated omakase options and certainly wish to return again.
Owners Shinichi Aoki and Yuko Nammo have turned their former ramen shop Ramen Saryo Hachi into an exquisite kaiseki experience. Having been here several times, the quality, preparation, and flavors remind me of being transported to Japan. The owner couple's extensive years in the restaurant business, Shinichi having been at Sushi Hashiri (Michelin Star) and Yuko running the former ramen shop, the couple has established deep relations with purveyors, sourcing the best ingredients from Japan, California, and elsewhere. The well orchestrated courses are beautifully presented on fine Japanese dish ware. The restaurant's modest decor is that of the former ramen shop, but all of that is forgotten when every other aspect of the experience is so extraordinary. The restaurant will eventually move to an updated space in Saratoga in mid-2022, perhaps with a new name. When that day comes it will be indeed exciting and sad as the trek will be much longer for me, but a well worth journey I am sure, as Shinichi and Yuko have something magical and a Michelin Star or two is around the corner.
This review is for Kaiseki Saryo Hachi. I'm super blown away by the execution here. We've had traditional Kaisek meals in Kyoto and Hakone and this brings back fond memories of seasonal freshness and very well thought out progression of dishes. Our favorite was the traditional Hassun dish and last evening's interpretation - just wonderful! We also love and appreciate how they include the ingredients origin and make. I wonder how many guests appreciate the non-ompromise on such simple but important things like traditional hand whisked Marukyu Koyamaen matcha from Uji, Kyoto. Knowing that not all of us drink matcha they picked the best entry level tea for newcomers with thoughtful purpose. We'll be back for sure!