Saison

Where do I begin… this allowed me to explore what “Californian cuisine” means. The amuse bouches were all fantastic from the tuna bite to the duck liver stoop waffle, each was unique and flavourful. The uni toast is a must try. Holy the uni melted in your mouth and the brown butter of the toast enhances the sweetness of the uni while the sour dough adds texture and crunch to the melty uni. I wish I could eat more than one of those. First time trying rabbit: kinda tastes like chicken. The antelope was very tender but just doesn’t have any flavour in the sense that it doesn’t taste like chicken or beef. The truffle croissant though omg. So crispy on the outside and so soft and aromatic with the truffle filling. First time trying baked Alaska, don’t love the marshmallow thing but that’s personal. The last walnut cake was memorable as well: buttery, crunchy, and cakey paired with buckwheat tea which diffuses some of the richness from the butter. We also got a canele to take home (I already ate it it was delicious) *for detailed dining experience stay tuned on @mishdiary_

----- review after visiting another Michelin two star restaurant ----- Give Saison half star up to 4.5 star ⭐. Love some of the surprising tastes of the main courses (such as the trout)and how the different tastes are mixed in one bite (very delicately merged). 0.5 point off for the room for full menu and the small portion. ----- review right after ------- Very flavorful dining experience. I can tell from the dishes and bites that the chef put thoughts on them. Ordered the abridged menu. Beautiful and upscale environment with elegant tea cups. Clean kitchen. Service was great and considerate (let me choose my meat cutting knife) given the fixed charge anyway. But just a couple minor things when I went as a solo diner. The food portion was a bit small (even I am a lady). Some pictures of sides on google map reviews or other social media don't match with mine. Maybe better to share menu with customers ahead to manage expectation. Overall the tastes are great! I will return.

Amazing food and services The dishes are not only tasty, unique, but also consistent in menu design. Floral taste is hidden somewhere in every plates. I also ordered the non-alcoholic pairing, which I enjoyed a lot.

*Drinks atmosphere service review only* I took a chance as a walk-in-have-a-drink-only-pleb moment. I’m glad I did. Maggie at the door was a sweet delight. Got sat at the bar on a Wednesday evening. Drink list is sleek and delectable. Chose the cherry leaf martini. GODDAYUM. Ecstasy in a glass. Sean, the bar manager, is the genius behind it. Impeccable service. I enjoyed observing the meal service around me. I will be back.

Dined here solo at the barside salon on May 30th. Tried the full tasting menu. Absolutely amongst the top of dining experiences I have ever had. Great service, everything smelled good, and food was interesting and delicious. I’d absolutely come back, next time in the dining room with a direct view of the kitchen, albeit with an abridged menu and skip the uni toast Probably more of a 4-4.5 given the price and a few hiccups. And I found the first 4 courses to be significantly better than the latter half. Service was amazingly warm and attentive. The staff was kind and engaging, and I had a lot fun enjoying the experience despite being alone. The view of the bar was beautiful and it was nice watching drinks being made. One note is the space is small, with open kitchen and open fire cooking, so I smelled smoke a few times even though I was seated in the furthest area from kitchen. And it was slightly disruptive during the dessert courses for me. Food was exceptional. I was ridiculously full despite having 4-5 courses left, which was painful because the food tasted incredible and I was not able to finish everything - First 4 canapés were great. Not very impressed with the duck liver stroopwafel, but the white sturgeon, oyster, and dungeness crab were amazing. - The following caviar dish with geoduck was incredible as well—very complex flavor. It was one of the dishes that I still dreamed of a few weeks later, alongside the broth and the trout courses. - The TROUT!! Still thought about it to this day - I added the famous uni toast as a supplement, which was rich and creamy, but I wouldn’t add it again - The rabbit was good, but the loin felt a bit bland, and unfortunately was overpowered by the bacon saltiness and the incredible flavor of the morel mushroom - The antelope course was a bit too salty for me, although the flavor was deep and complex - The truffle brioche smelled and tasted wonderfully - All the dessert courses were good. I was particularly impressed with the chocolate with buckwheat and the financier. One critique is the first 3 desserts were quite sweet, esp the entremet. I’d prefer less sweet, with stronger contrast in flavor and texture - The smell of the financier, canele, and brioche were ridiculously addicting Bonus point—their bathroom was gorgeous and thoughtfully set up

Dining at Saison was an extraordinary experience. Every course was phenomenal — each dish showcased incredible creativity and balance. Their wine list was impressively extensive, and we had the chance to try a fascinating 1979 Corton that made the night even more memorable. It was also such a special touch to see familiar faces from Angler and Pabu; the staff not only remembered me but made us feel truly celebrated. We were there for a birthday celebration, and the team went above and beyond by surprising us with handwritten birthday cards, a delicious banana cake, and candles for each of us. The warmth, attention to detail, and artistry in both the food and service made this an unforgettable night. Already booked a reservation next month!

I've been to over 40 Michelin restaurants and this was second to Single Thread. Every dish blew my mind. I appreciated the flavors and sauces. The precision of their cooking. The trout was amazing, the antelope was one of the most unique dishes I've tried and was amazing, the first course of appetizers was reminiscent of my first course at some other 3 star restaurants I've tried. The pork collar presentation wasn't anything special but it tasted a 10/10. The croissant was the best I've ever eaten. Blew my mind. The service and atmosphere was a 10/10. I was lucky and got a tour of the kitchen and got to meet the head chef and his team. I highly recommend dining here. It's worth every penny because it's a very memorable experience. Lastly the team works very hard to make sure you have a wonderful dining experience.

My friend and I made reservations for the bar experience while we were on a long layover and we thoroughly enjoyed ourselves! Many members of the staff made it a point to stop over and greet us/check in throughout our meal, and our bartender and other servers were great! I didn’t enjoy maybe 2 of the 8-9 offerings we had. The remaining were really phenomenal and interesting.