Truly extraordinary and unique dining experience! Blown away by the flavors and the passion the chefs bring to the table.Highly recommend.
Atmosphere: 5
Food: 5
Service: 5
Jerry C
It is challenging for me to describe how much passion and effort they put into the quality of their food. When I first arrived outside the restaurant, everyone patiently waited for the door to open on the dot. When the door opens, we are warmly greeted inside and check in promptly. There was a space on the right side to hang our coats and store our umbrellas since the rain was torrential. When I first sat down, I noticed how vast and spacious the restaurant was, with a beautiful large countertop leading to an open kitchen. The first course came, and despite how assuming it looked, that single bite packed such a large amount of flavor that I knew it was going to be a lovely evening. The subsequent dishes that followed were also not what it seemed, but the flavor did not clash for me. I had plenty of sake pairing during the meal that you never thought would work with that dish, but the pairing was pretty on point. I had lots of new sake I had never drunk before, and I had taken plenty of photos of each bottle so I could find it later when I wanted to.The owners are amiable when conversing with everyone and answering questions on the dish in particular or if they have any recommendations on another restaurant they like. It is not an experience I can elaborate on in detail, but rather, you have to experience it to know how different it is from all the restaurants I have experienced in the Bay Area. I will return to try their dishes when they rotate them again for the spring time.
Atmosphere: 5
Food: 5
Service: 5
Nick P.
Wonderful Ramen dinner at a top SF restaurant. All the dishes were amazing and tasty. Two different ramen dishes, one cold and one warm. Other dishes between the ramen dishes were excellent as well.Two different dessert items after the final ramen were a wonderful way to end the dinner. Two chefs and kitchen prep were very friendly, always explaining how the dish was prepared and inspired by their Japanese background.The meal is expensive and difficult to get a seat, but worth the price and wait.Parking: Street parking in surrounding neighborhood
Review for my visit back in June 2023:Noodle in a Haystack has the hardest to get reservation in the city for good reason. You can feel Clint and Yoko's dedication to their craft through the attention to smallets of details in each on of their dishes. Seating is very intimate, with an L-shaped bar surrounding the prep area. We opted for the sake pairing which came with 8 different dishes.1) Our soirée began with a Financier adorned with Caviar. The gentle sweetness of smoked shoyu harmonized with an exquisite touch reminiscent of a sophisticated lox bagel, a whimsical yet refined appetizer.2) Next was the Chawanmushi unveiled itself with an audacious twist. Chicken intertwined with the nuanced depths of dashi-infused egg and seaweed. The XO sauce played mischievously, adding textures and layers that challenged the norms of this classic dish.3) Enter the cold ramen--a delicate dance of flavors. The sundried tomatoes lent a surprising depth to the broth, while the velvety richness of uni bestowed an opulence that resonated with each spoonful, crafting a symphony of sensation.4) Bluefin tuna and arugula salad - meticulously selected, was a testament to the restaurant's uncompromising commitment to quality5) The A5 wagyu beef and curry arrived, accompanied by ethereal fried milk bread--each bite a sublime exploration. The beef melted like poetry, while the curry caressed the senses, culminating in a crescendo of flavor and tenderness. The dish was exteremley playful and hit a nostalgiac note for me, reminding me of the best parts of Japanese comfort food.6) The Yuzu daikon pickle offered a palate-cleansing interlude--a clean, citrusy burst that revitalized the senses, leaving a trail of zesty elegance. However, it was the humble cucumbers that stole the spotlight--a seemingly unassuming creation transformed into a mesmerizing delicacy. The balance of salt, sugar, and shio konbu created a harmonious dance on the palate, leaving an enduring impression.7) Lastly, the Shio Butter, Corn, Whelk and clam ramen--an opus of depth and complexity that rewrote the boundaries of noodle artistry. As the konbu butter melts into the clam broth, the ramen transforms into the most deeply flavourful seafood broth. The whelk and corn provide a great textural contrast to the amazingly toothsome noodles and chashu. This was quit possibly the best single bowl of ramen I've ever had the priveledge to try.8) Dessert was a combination of shaved yuzu ice and burnt basque cheescake. I'm not much of a dessert person, but both were a satisfying way to end an exquisite meal.Noodle in a Haystack transcends a mere dining experience--it's an immersive tapestry of flavors, textures, and narratives. Each dish is a chapter in a story, orchestrated by a chef's genius and enriched by hosts who transform a meal into an unforgettable saga. A reservation here isn't just access; it's an entrée into the extraordinary.
Rick Balwani
Absolutely phenomenal experience. The food was outstanding - I’ll never forget the cold ramen with Wagyu, it was a defining culinary experience for me. I hope to be back soon. Come hungry, it’s a lot of delicious food!
Atmosphere: 5
Food: 5
Service: 5
Rosina Su
If you've grown tired of traditional ramen, you must give this understated ramen shop a try. Every dish is crafted with great care. If you opt for the additional sake pairing with your meal, each dish comes with its own sake match. The owner is attentive, providing detailed explanations of each dish's ingredients and preparation process, along with insights into the sake selections and their flavors. The dining experience goes beyond just eating; you gain knowledge about various ingredients while enjoying a delightful meal. The owner is sociable, and with only 12 guests served at a time, the atmosphere is relaxed, akin to dining with friends. It's a feast for both the eyes and taste buds—a culinary delight that ramen enthusiasts shouldn't miss.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Sake Pairing
Mihnea M.
The meals was just wonderful and mouthwatering. Every bite was umami filled. The chefs are as kind as they are skilled. Hope to have the opportunity to dine in their wonderful and intimate establishment soon!
Christy C.
A gem that delivers big on taste and heart. The chefs / couple are clearly talented and very passionate about what they serve. The deviled egg was a great starter. The Chawanmushi steamed egg was one of my personal favorites, topped with their homemade XO sauce. No surprise the ramen stole the show -- balanced and noodles were perfection. It was inspiring hearing their story and I hope to be back soon to taste what's next.
Chia Jen
It is a fun dining experience for sureThere are only 12 seats and you must make reservations and pay before you can walk in and dineThe food is legit and the chef / owner go over each dish with a storyAll dishes are very delicate, sake pairing is excellent too
Clint and Yoko are amazing. What an experience! I was lucky enough to dine at their home before they opened their restaurant, and they created the most intimate, detailed (and delicious, obviously) 5-course meal. I haven’t had yuzu shoyu ramen like that since I was in Japan.
Atmosphere: 5
Food: 5
Service: 5
Monica M.
All dishes were fantastic! Best chawanmushi and ramen I've had by far! Atmosphere is also very nice, great music, intimate setting, courses came out promptly. The chefs and Pearl were so inviting, informative, and are very genuine people! My husband and I had a great time here and would definitely recommend!
Violet Y.
Came here in early August and made reservations via Tock that drop monthly. * financier with caviar - sweet, smoked shoyu. Like a sweet lox bagel bite. * Chawanmushi with XO sauce - shrimp was sweet. The egg is made with ramen tare for deep flavor. XO sauce was fun texture with the silky egg. Not your average chawanmushi. * Three eggs carbonara - carbo-nabura soba. Made with pasta flour. There was some konbu dashi. Garlic brown butter. Shoyu and shio tare. Shoyu made with oysters. Topped with a soy cured egg. * Tomato salad - peeled sun gold tomatoes. Fromage blanc cheese. Mala spicy sauce. Dashi gelee. Salad dressing made of vegetables. Shiso leaves on top. * 16 hour pork belly braised karaage - with marinated shiso leaves. * Yuzu daikon pickle* Cucumbers - made with salt sugar shio konbu. My favorite palette cleanser of the night. * Shio butter clam ramen - clam meat "ice cream". Hokkaido scallop. Konbu butter compound. 6 hour Pork neck collar chashu. As the butter melts, the broth changes from a clean clam broth to a creamy rich seafood broth. * yuzu shaved ice with golden kiwi preserve and almond jelly. With apricot seed extract. The shaved ice machine they use is from Japan and the texture is definitely different than the normal shaved ice. * Doraiyaki - white peach. Double brewed shoyu and mochi flower in the batter. Brown butter cookie crumble and white peach in the center. Delicious with great balance. The dining experience is very intimate and you get to learn a lot about how much thought and effort goes into their menu. For example, the noodles in their shio butter clam ramen being a collaboration with their noodle maker. They have a great sake selection and I would definitely try their sake pairing next time since the selection seemed like a lot that I haven't seen before. This is my second time at Noodle in a Haystack and I'll definitely be back!
Joshua Benavides
This is the best Ramen experience I've had to date. You will have a wonderful omakase adventure, with insightful and passion filled commentary from the chefs. IF you are able to secure a reservation on their website, you will not be disappointed. The limited seating does provide a more exclusive and personal experience. As someone who has visited Japan a couple times, this experience has matched and even surpassed my expectations.
Atmosphere: 5
Food: 5
Service: 5
Amy Schroeder
Amazing tasting menu and delicious sake pairing. Super friendly chefs and great service. Tasting menu unique and flavorful with high quality ingredients. Highly recommend, can’t wait to come back.
Truly extraordinary and unique dining experience! Blown away by the flavors and the passion the chefs bring to the table.Highly recommend.
Atmosphere: 5
Food: 5
Service: 5
It is challenging for me to describe how much passion and effort they put into the quality of their food. When I first arrived outside the restaurant, everyone patiently waited for the door to open on the dot. When the door opens, we are warmly greeted inside and check in promptly. There was a space on the right side to hang our coats and store our umbrellas since the rain was torrential. When I first sat down, I noticed how vast and spacious the restaurant was, with a beautiful large countertop leading to an open kitchen. The first course came, and despite how assuming it looked, that single bite packed such a large amount of flavor that I knew it was going to be a lovely evening. The subsequent dishes that followed were also not what it seemed, but the flavor did not clash for me. I had plenty of sake pairing during the meal that you never thought would work with that dish, but the pairing was pretty on point. I had lots of new sake I had never drunk before, and I had taken plenty of photos of each bottle so I could find it later when I wanted to.The owners are amiable when conversing with everyone and answering questions on the dish in particular or if they have any recommendations on another restaurant they like. It is not an experience I can elaborate on in detail, but rather, you have to experience it to know how different it is from all the restaurants I have experienced in the Bay Area. I will return to try their dishes when they rotate them again for the spring time.
Atmosphere: 5
Food: 5
Service: 5
Wonderful Ramen dinner at a top SF restaurant. All the dishes were amazing and tasty. Two different ramen dishes, one cold and one warm. Other dishes between the ramen dishes were excellent as well.Two different dessert items after the final ramen were a wonderful way to end the dinner. Two chefs and kitchen prep were very friendly, always explaining how the dish was prepared and inspired by their Japanese background.The meal is expensive and difficult to get a seat, but worth the price and wait.Parking: Street parking in surrounding neighborhood
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Pancakes with Cream
Nice lovelyParking: Free placeKid-friendliness: Nice
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Financier Caviar
Review for my visit back in June 2023:Noodle in a Haystack has the hardest to get reservation in the city for good reason. You can feel Clint and Yoko's dedication to their craft through the attention to smallets of details in each on of their dishes. Seating is very intimate, with an L-shaped bar surrounding the prep area. We opted for the sake pairing which came with 8 different dishes.1) Our soirée began with a Financier adorned with Caviar. The gentle sweetness of smoked shoyu harmonized with an exquisite touch reminiscent of a sophisticated lox bagel, a whimsical yet refined appetizer.2) Next was the Chawanmushi unveiled itself with an audacious twist. Chicken intertwined with the nuanced depths of dashi-infused egg and seaweed. The XO sauce played mischievously, adding textures and layers that challenged the norms of this classic dish.3) Enter the cold ramen--a delicate dance of flavors. The sundried tomatoes lent a surprising depth to the broth, while the velvety richness of uni bestowed an opulence that resonated with each spoonful, crafting a symphony of sensation.4) Bluefin tuna and arugula salad - meticulously selected, was a testament to the restaurant's uncompromising commitment to quality5) The A5 wagyu beef and curry arrived, accompanied by ethereal fried milk bread--each bite a sublime exploration. The beef melted like poetry, while the curry caressed the senses, culminating in a crescendo of flavor and tenderness. The dish was exteremley playful and hit a nostalgiac note for me, reminding me of the best parts of Japanese comfort food.6) The Yuzu daikon pickle offered a palate-cleansing interlude--a clean, citrusy burst that revitalized the senses, leaving a trail of zesty elegance. However, it was the humble cucumbers that stole the spotlight--a seemingly unassuming creation transformed into a mesmerizing delicacy. The balance of salt, sugar, and shio konbu created a harmonious dance on the palate, leaving an enduring impression.7) Lastly, the Shio Butter, Corn, Whelk and clam ramen--an opus of depth and complexity that rewrote the boundaries of noodle artistry. As the konbu butter melts into the clam broth, the ramen transforms into the most deeply flavourful seafood broth. The whelk and corn provide a great textural contrast to the amazingly toothsome noodles and chashu. This was quit possibly the best single bowl of ramen I've ever had the priveledge to try.8) Dessert was a combination of shaved yuzu ice and burnt basque cheescake. I'm not much of a dessert person, but both were a satisfying way to end an exquisite meal.Noodle in a Haystack transcends a mere dining experience--it's an immersive tapestry of flavors, textures, and narratives. Each dish is a chapter in a story, orchestrated by a chef's genius and enriched by hosts who transform a meal into an unforgettable saga. A reservation here isn't just access; it's an entrée into the extraordinary.
Absolutely phenomenal experience. The food was outstanding - I’ll never forget the cold ramen with Wagyu, it was a defining culinary experience for me. I hope to be back soon. Come hungry, it’s a lot of delicious food!
Atmosphere: 5
Food: 5
Service: 5
If you've grown tired of traditional ramen, you must give this understated ramen shop a try. Every dish is crafted with great care. If you opt for the additional sake pairing with your meal, each dish comes with its own sake match. The owner is attentive, providing detailed explanations of each dish's ingredients and preparation process, along with insights into the sake selections and their flavors. The dining experience goes beyond just eating; you gain knowledge about various ingredients while enjoying a delightful meal. The owner is sociable, and with only 12 guests served at a time, the atmosphere is relaxed, akin to dining with friends. It's a feast for both the eyes and taste buds—a culinary delight that ramen enthusiasts shouldn't miss.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Sake Pairing
The meals was just wonderful and mouthwatering. Every bite was umami filled. The chefs are as kind as they are skilled. Hope to have the opportunity to dine in their wonderful and intimate establishment soon!
A gem that delivers big on taste and heart. The chefs / couple are clearly talented and very passionate about what they serve. The deviled egg was a great starter. The Chawanmushi steamed egg was one of my personal favorites, topped with their homemade XO sauce. No surprise the ramen stole the show -- balanced and noodles were perfection. It was inspiring hearing their story and I hope to be back soon to taste what's next.
It is a fun dining experience for sureThere are only 12 seats and you must make reservations and pay before you can walk in and dineThe food is legit and the chef / owner go over each dish with a storyAll dishes are very delicate, sake pairing is excellent too
Recommended dishes: Sake Pairing
Restaurantji Recommends
Clint and Yoko are amazing. What an experience! I was lucky enough to dine at their home before they opened their restaurant, and they created the most intimate, detailed (and delicious, obviously) 5-course meal. I haven’t had yuzu shoyu ramen like that since I was in Japan.
Atmosphere: 5
Food: 5
Service: 5
All dishes were fantastic! Best chawanmushi and ramen I've had by far! Atmosphere is also very nice, great music, intimate setting, courses came out promptly. The chefs and Pearl were so inviting, informative, and are very genuine people! My husband and I had a great time here and would definitely recommend!
Came here in early August and made reservations via Tock that drop monthly. * financier with caviar - sweet, smoked shoyu. Like a sweet lox bagel bite. * Chawanmushi with XO sauce - shrimp was sweet. The egg is made with ramen tare for deep flavor. XO sauce was fun texture with the silky egg. Not your average chawanmushi. * Three eggs carbonara - carbo-nabura soba. Made with pasta flour. There was some konbu dashi. Garlic brown butter. Shoyu and shio tare. Shoyu made with oysters. Topped with a soy cured egg. * Tomato salad - peeled sun gold tomatoes. Fromage blanc cheese. Mala spicy sauce. Dashi gelee. Salad dressing made of vegetables. Shiso leaves on top. * 16 hour pork belly braised karaage - with marinated shiso leaves. * Yuzu daikon pickle* Cucumbers - made with salt sugar shio konbu. My favorite palette cleanser of the night. * Shio butter clam ramen - clam meat "ice cream". Hokkaido scallop. Konbu butter compound. 6 hour Pork neck collar chashu. As the butter melts, the broth changes from a clean clam broth to a creamy rich seafood broth. * yuzu shaved ice with golden kiwi preserve and almond jelly. With apricot seed extract. The shaved ice machine they use is from Japan and the texture is definitely different than the normal shaved ice. * Doraiyaki - white peach. Double brewed shoyu and mochi flower in the batter. Brown butter cookie crumble and white peach in the center. Delicious with great balance. The dining experience is very intimate and you get to learn a lot about how much thought and effort goes into their menu. For example, the noodles in their shio butter clam ramen being a collaboration with their noodle maker. They have a great sake selection and I would definitely try their sake pairing next time since the selection seemed like a lot that I haven't seen before. This is my second time at Noodle in a Haystack and I'll definitely be back!
This is the best Ramen experience I've had to date. You will have a wonderful omakase adventure, with insightful and passion filled commentary from the chefs. IF you are able to secure a reservation on their website, you will not be disappointed. The limited seating does provide a more exclusive and personal experience. As someone who has visited Japan a couple times, this experience has matched and even surpassed my expectations.
Atmosphere: 5
Food: 5
Service: 5
Amazing tasting menu and delicious sake pairing. Super friendly chefs and great service. Tasting menu unique and flavorful with high quality ingredients. Highly recommend, can’t wait to come back.
Atmosphere: 5
Food: 5
Service: 5