The entire evening was perfect - the service, excellent; the explanations of each course was right on; the food, outstanding; the wine list, perfect. In other words, it was an excellent experience. We were celebrating a birthday and the staff went out of their way to make the birthday special - from a hand written birthday card to a surprise additional birthday sweet with candle at the end. In addition the staff was very careful to meet our dietary restrictions. I cannot state more than this: it was noteworthy and will return.
Alister
Great experience for our birthday dinner celebration. Food and service is top notch . Execution of the dishes was very good, maybe not the most creative menu as compared to other michelin restaurants but I think good execution is more important. Out of the 12+ course tasting menu, the only miss in my mind is the dried persimmon as it was a bit well, dry and did not have the best flavor or consistency.
Dmitrii Karataev
One of the best Michelin-starred restaurants I’ve ever been to. The food and service are amazing.
Jenna
This was one of the most delicious, delightful, and satisfying meals I've ever had. The wine/sake pairings elevated the dishes, and each dish was divine. I kept telling the restaurant staff that I LOVED each dish. The flavors from dish to dish were well-balanced. I highly recommend this restaurant for a special occasion or if you simply want an A+ meal.
Everything was amazing and the use of ingredients really wowed me (sourdough mochi as a vessel for caviar, candied pine cones in ochozuke, the list goes on?) We look forward to visiting again soon.
Andy S
Nisei is a world class restaurant that continues to impress with each visit. The team has mastered that elusive trifecta of service, hospitality and cuisine. Diners feel welcome from the moment they walk through the door, with subtle touches and a precise attention to detail. The kitchen, under the leadership of Chef David Yoshimura delivers a meal which is artfully layered with flavors and demonstrates exceptional culinary skill. Although the menu changes continually, a few of the standout presentations were the amuse bouche of Satsuma imo soufflé - a beautiful umami pillow topped with misozuke garlic and caviar. The pine nut miso soup was rich and decadent and could have been a meal in itself! The scallop was expertly seared and the jus which accompanied a perfectly lacquered smoked squab was heaven. The dessert presentation by Pastry Chef Ellie Estrada was equally impressive and the perfect way to end the meal. Nisei is fine dining at its best, and I look forward to returning as soon as possible.
Atmosphere: 5
Food: 5
Service: 5
Brad Filice
Every creative, unexpected dish Nisei served surprised me. Yet once I tasted them, I knew they were exactly how they should be.The dinner expanded what I understand can be done with food. It is clearly rooted in Japanese tradition yet feels cutting edge and contemporary.3,4 or 5 different flavors are perfectly balanced within different dishes on a sort of journey across the palate.You can tell the staff love the food by their passion when describing the dishes. It’s clear they are treated well and are proud to be part of the restaurant’s mission. I felt taken care of at a level I expect from the highest quality restaurants in the world.Get a reservation before they have 3 Michelin stars and it’s impossible to get a table!!!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: American Unagi, Miso Soup
AndyS
Nisei is a world class restaurant that continues to impress with each visit. The team has mastered that elusive trifecta of service, hospitality and cuisine. Diners feel welcome from the moment they walk through the door, with subtle touches and a precise attention to detail. The kitchen, under the leadership of Chef David Yoshimura delivers a meal which is artfully layered with flavors and demonstrates exceptional culinary skill. Although the menu changes continually, a few of the standout presentations were the amuse bouche of Satsuma imo soufflé - a beautiful umami pillow topped with misozuke garlic and caviar. The pine nut miso soup was rich and decadent and could have been a meal in itself! The scallop was expertly seared and the jus which accompanied a perfectly lacquered smoked squab was heaven. The dessert presentation by Pastry Chef Ellie Estrada was equally impressive and the perfect way to end the meal. I look forward to returning as soon as possible.
Jessica Mullin
Incredible food. Amazing service: friendly, informative and warm.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Miso Soup
Ang Li
so so food with awful service and wine selection...The staff here are all kinda pretentious... Not a good experience overall.The food was all overly salty and nothing to write home for...There was a hair in the pickled dish, and they didn't even apologize. The waitress literally said "thank you for your understanding"... Like, really?
Another fantastic fine dining experience in San Francisco.A set of small and beautiful, flavor-first dishes fusing Japan with California. However, subtlety was the key in each. My friend said the pine miso soup was the best soup he had anywhere. The scallops reminded me of a similar dish at Kiln. The fried eel tempura in eel bone broth (eels have bones?) with gooseberry and lime was my favorite.We ended with a citrus rich palette cleansing dessert, a cheese and aged fruit course, a "good fortune" digestive tea, rum flambéed pumpkin flan, and some traditional Japanese sweets that you could choose from a cart. The ambience is not my favorite but the servers were all excellent.
Wen Na Z.
First meal in SF, and I'm so happy and thankful it was at Nisei!I opted for the prix fixe tasting menu. I was amazed by the creativity, presentation, and thought behind every course. Every flavor combo was intricate and carefully crafted. And just when I thought a bite couldn't be topped, I was blown away by the next. Like the rarity of perfect pitch to a musician, Chef David is actually a genius with flavor and presentation. I was lucky enough to be one of the first to try his latest revisions/enhancements of a dish which turned out to be one of my favorites of the night - scallops over brown butter butternut squash. I also anticipate myself dreaming about the pine nut miso soup. I have no words but simply amazing. Everything was exquisite.Also, service was impeccable. Solo dining can be nerve wrecking but not at Nisei! From the moment I stepped through the doors, I was greeted as if I were family. Ngl I was lowkey shocked Ian knew my name but I quickly gathered myself when I remembered my name was on the reservation. Throughout the night, Ian, Ruben, and Chef David (the man, the myth, the legend) shared little anecdotes of the stories behind the decor, the dishes, and the inspiration - I loved listening to the stories. They were so engaging and so fun to talk to! I don't know if my next meals could ever top this experience. And sorry, no photos because I wanted to play it cool like I fine dine all the time and wasn't a noob.
Nina S.
The food was GREAT! Every dish was unique and so well done. Highly recommend! The service was also amazing and we enjoyed chatting with everyone. I could definitely see myself coming back and suggesting for friends!
Masa Kanayama
Great creative Japanese omakase. All dish I tried was good to great. Not traditional Japanese course meal, but I really enjoyed interesting interpretation of Japanese cooking with California influence. Excellent and great service.
Atmosphere: 5
Food: 5
Service: 5
Chris S.
The flavors and presentation at Nissei are what stuck out to me. I loved all the dishes; though not very filling (nit), each one featured something unique and memorable. The dining room is beautiful. I love the black walls and how they manage to make it feel large and spacious with the large mirror, use of vertical lines, and choice of lighting. The seat-to-height ratio is perfect, which should probably go without sayingThe service is also on-point here, no surprises there
The entire evening was perfect - the service, excellent; the explanations of each course was right on; the food, outstanding; the wine list, perfect. In other words, it was an excellent experience. We were celebrating a birthday and the staff went out of their way to make the birthday special - from a hand written birthday card to a surprise additional birthday sweet with candle at the end. In addition the staff was very careful to meet our dietary restrictions. I cannot state more than this: it was noteworthy and will return.
Great experience for our birthday dinner celebration. Food and service is top notch . Execution of the dishes was very good, maybe not the most creative menu as compared to other michelin restaurants but I think good execution is more important. Out of the 12+ course tasting menu, the only miss in my mind is the dried persimmon as it was a bit well, dry and did not have the best flavor or consistency.
One of the best Michelin-starred restaurants I’ve ever been to. The food and service are amazing.
This was one of the most delicious, delightful, and satisfying meals I've ever had. The wine/sake pairings elevated the dishes, and each dish was divine. I kept telling the restaurant staff that I LOVED each dish. The flavors from dish to dish were well-balanced. I highly recommend this restaurant for a special occasion or if you simply want an A+ meal.
Everything was amazing and the use of ingredients really wowed me (sourdough mochi as a vessel for caviar, candied pine cones in ochozuke, the list goes on?) We look forward to visiting again soon.
Nisei is a world class restaurant that continues to impress with each visit. The team has mastered that elusive trifecta of service, hospitality and cuisine. Diners feel welcome from the moment they walk through the door, with subtle touches and a precise attention to detail. The kitchen, under the leadership of Chef David Yoshimura delivers a meal which is artfully layered with flavors and demonstrates exceptional culinary skill. Although the menu changes continually, a few of the standout presentations were the amuse bouche of Satsuma imo soufflé - a beautiful umami pillow topped with misozuke garlic and caviar. The pine nut miso soup was rich and decadent and could have been a meal in itself! The scallop was expertly seared and the jus which accompanied a perfectly lacquered smoked squab was heaven. The dessert presentation by Pastry Chef Ellie Estrada was equally impressive and the perfect way to end the meal. Nisei is fine dining at its best, and I look forward to returning as soon as possible.
Atmosphere: 5
Food: 5
Service: 5
Every creative, unexpected dish Nisei served surprised me. Yet once I tasted them, I knew they were exactly how they should be.The dinner expanded what I understand can be done with food. It is clearly rooted in Japanese tradition yet feels cutting edge and contemporary.3,4 or 5 different flavors are perfectly balanced within different dishes on a sort of journey across the palate.You can tell the staff love the food by their passion when describing the dishes. It’s clear they are treated well and are proud to be part of the restaurant’s mission. I felt taken care of at a level I expect from the highest quality restaurants in the world.Get a reservation before they have 3 Michelin stars and it’s impossible to get a table!!!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: American Unagi, Miso Soup
Nisei is a world class restaurant that continues to impress with each visit. The team has mastered that elusive trifecta of service, hospitality and cuisine. Diners feel welcome from the moment they walk through the door, with subtle touches and a precise attention to detail. The kitchen, under the leadership of Chef David Yoshimura delivers a meal which is artfully layered with flavors and demonstrates exceptional culinary skill. Although the menu changes continually, a few of the standout presentations were the amuse bouche of Satsuma imo soufflé - a beautiful umami pillow topped with misozuke garlic and caviar. The pine nut miso soup was rich and decadent and could have been a meal in itself! The scallop was expertly seared and the jus which accompanied a perfectly lacquered smoked squab was heaven. The dessert presentation by Pastry Chef Ellie Estrada was equally impressive and the perfect way to end the meal. I look forward to returning as soon as possible.
Incredible food. Amazing service: friendly, informative and warm.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Miso Soup
so so food with awful service and wine selection...The staff here are all kinda pretentious... Not a good experience overall.The food was all overly salty and nothing to write home for...There was a hair in the pickled dish, and they didn't even apologize. The waitress literally said "thank you for your understanding"... Like, really?
Atmosphere: 3
Food: 3
Service: 1
Restaurantji Recommends
Another fantastic fine dining experience in San Francisco.A set of small and beautiful, flavor-first dishes fusing Japan with California. However, subtlety was the key in each. My friend said the pine miso soup was the best soup he had anywhere. The scallops reminded me of a similar dish at Kiln. The fried eel tempura in eel bone broth (eels have bones?) with gooseberry and lime was my favorite.We ended with a citrus rich palette cleansing dessert, a cheese and aged fruit course, a "good fortune" digestive tea, rum flambéed pumpkin flan, and some traditional Japanese sweets that you could choose from a cart. The ambience is not my favorite but the servers were all excellent.
First meal in SF, and I'm so happy and thankful it was at Nisei!I opted for the prix fixe tasting menu. I was amazed by the creativity, presentation, and thought behind every course. Every flavor combo was intricate and carefully crafted. And just when I thought a bite couldn't be topped, I was blown away by the next. Like the rarity of perfect pitch to a musician, Chef David is actually a genius with flavor and presentation. I was lucky enough to be one of the first to try his latest revisions/enhancements of a dish which turned out to be one of my favorites of the night - scallops over brown butter butternut squash. I also anticipate myself dreaming about the pine nut miso soup. I have no words but simply amazing. Everything was exquisite.Also, service was impeccable. Solo dining can be nerve wrecking but not at Nisei! From the moment I stepped through the doors, I was greeted as if I were family. Ngl I was lowkey shocked Ian knew my name but I quickly gathered myself when I remembered my name was on the reservation. Throughout the night, Ian, Ruben, and Chef David (the man, the myth, the legend) shared little anecdotes of the stories behind the decor, the dishes, and the inspiration - I loved listening to the stories. They were so engaging and so fun to talk to! I don't know if my next meals could ever top this experience. And sorry, no photos because I wanted to play it cool like I fine dine all the time and wasn't a noob.
The food was GREAT! Every dish was unique and so well done. Highly recommend! The service was also amazing and we enjoyed chatting with everyone. I could definitely see myself coming back and suggesting for friends!
Great creative Japanese omakase. All dish I tried was good to great. Not traditional Japanese course meal, but I really enjoyed interesting interpretation of Japanese cooking with California influence. Excellent and great service.
Atmosphere: 5
Food: 5
Service: 5
The flavors and presentation at Nissei are what stuck out to me. I loved all the dishes; though not very filling (nit), each one featured something unique and memorable. The dining room is beautiful. I love the black walls and how they manage to make it feel large and spacious with the large mirror, use of vertical lines, and choice of lighting. The seat-to-height ratio is perfect, which should probably go without sayingThe service is also on-point here, no surprises there