Social Profile: 
✔️Breakfast ✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
… View more
We are a two Michelin starred, open wood fire restaurant under the leadership of Executive Chef Richard Lee, emphasizing the bounty of California’s evolving terroir and its incredible farmers, ranchers, and fishermen and women. Saison is driven by Lee’s dedication to purity and innovation, paired with a Grand Award-winning wine list in a dynamic space where guest and team celebrate an intimate, culture-shifting experience.
High-end restaurant serving a menu of wood-fired, seasonal dishes & a robust wine list.
Hours
| Friday | 5–9:30 PM |
| Saturday | 5–9:30 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 5–9:30 PM |
| Wednesday | 5–9:30 PM |
| Thursday | 5–9:30 PM |
Address and Contact Information
Address: 178 Townsend St, San Francisco, CA 94107
Phone: (415) 828-7990
Website: https://www.saisonsf.com/
Menu Photos
Order and Reservations
Reservations: opentable.comtripleseat.com
Photo Gallery
Related Web Results
Saison – Two Michelin Star Restaurant in San Francisco
Saison is a two-Michelin star open woodfire restaurant emphasizing the bounty and culinary diversity of California’s evolving terroir. Chef holding dish.
Saison Restaurant – San Francisco, CA | OpenTable
Book now at Saison in San Francisco, CA. Explore menu, see photos and read 166 reviews: “Bartender and som were great, as was the staff.
Saison (@saisonsf) · San Francisco, CA – Instagram
Open wood fire cooking inspired by the culinary diversity and terroir of Northern California Executive Chef Richard Lee @richl430 ✻✻ @michelinguide …
Reviews
Leah
We recently celebrated our anniversary at Saison, and the evening felt effortlessly special. This is easily the best Michelin-starred restaurant I’ve experienced in the Bay Area so far.
Each dish from the Abridged Menu was exquisite, and the wine pairing elevated every course in such a graceful, thoughtful way. I especially loved the smoky notes, the artful plating, and how every dish was both beautiful and deeply flavorful—the kind of food that looks stunning in photos and tastes even better in person.
What truly sets Saison apart is the atmosphere. It feels refined yet relaxed, polished but never stiff. There’s none of the intimidating or overly formal energy you sometimes find in fine dining. Instead, it’s warm, inviting, and incredibly comfortable, which makes it perfect for both special occasions and an indulgent night out.
A special thank you to our sommelier Jeff, who was outstanding. He was knowledgeable, kind, and incredibly passionate, taking the time to thoughtfully guide us through each wine. Every pairing felt intentional and perfectly matched, and the Junmai sake he selected was an absolute standout.
From the cuisine to the service to the overall feeling of the evening, everything came together in a way that felt truly memorable. If you’re looking for a Michelin-starred restaurant (Saison currently holds two Michelin stars.）in the Bay Area that delivers on flavor, artistry, and atmosphere, Saison is not just worth a visit—it’s a must.❤️
… moreEach dish from the Abridged Menu was exquisite, and the wine pairing elevated every course in such a graceful, thoughtful way. I especially loved the smoky notes, the artful plating, and how every dish was both beautiful and deeply flavorful—the kind of food that looks stunning in photos and tastes even better in person.
What truly sets Saison apart is the atmosphere. It feels refined yet relaxed, polished but never stiff. There’s none of the intimidating or overly formal energy you sometimes find in fine dining. Instead, it’s warm, inviting, and incredibly comfortable, which makes it perfect for both special occasions and an indulgent night out.
A special thank you to our sommelier Jeff, who was outstanding. He was knowledgeable, kind, and incredibly passionate, taking the time to thoughtfully guide us through each wine. Every pairing felt intentional and perfectly matched, and the Junmai sake he selected was an absolute standout.
From the cuisine to the service to the overall feeling of the evening, everything came together in a way that felt truly memorable. If you’re looking for a Michelin-starred restaurant (Saison currently holds two Michelin stars.）in the Bay Area that delivers on flavor, artistry, and atmosphere, Saison is not just worth a visit—it’s a must.❤️
Jennifer Christensen
Amazing and deserving of 3 Michelin stars. We had a wine pairing, uni and wagyu supplement and had the perfect dinner experience. Our sommelier told us stories and answered questions about the wine and was overall very personable. Every dish was beautiful and delicious. The cod and sturgeon bites were my favorites. My husband is not usually a seafood person and gave into trying the tasting menu and discovered he liked several things he has avoided trying in the past. Every bite is an example of the perfect version of x. For example I had smoked or preserved tomato and it was the best bite of tomato I’ve had. They are exemplary in the food they serve and a wonderful experience on fine dining.
… morehanzo only
I was fortunate enough to dine here on the 10th for my birthday I knew it was luxury as I come everyday as an employee. But I was taken aback I had no idea how much different the experience is from working there to being a guest my glasses were never empty my table was never disorganized my towels never unfolded. The level of detail put into everything made the meal a million times better and everything was genuinely perfect. This was hands down the best birthday I’ve had in my life and my partner who’s never had a michelin star meal got to dine with me and was blown away tasting flavors she didn’t know existed overall amazing experience and I hope to dine again one day. Thank you again for the amazing hospitality Saison family!
… moreChristopher Metoyer
I had one of the most memorable dining experiences of my life here. I came solo on a Tuesday afternoon and was lucky enough to get a seat overlooking the open kitchen and live fire hearth, the heart of Saison. There is a palpable energy to the space as Executive Chef Richard Lee and his team move with precision and intention, orchestrating a flawless service that feels more like a performance than a dinner.
Before diving into the food, I have to highlight the service. From the moment I sat down, I felt seen and cared for, even receiving a handwritten note congratulating me on the promotion I was celebrating. The team was warm, deeply knowledgeable, and always ready to answer questions or offer thoughtful context about each dish. The sommelier was fantastic too, guiding me to perfect champagne and wine pairings that elevated every phase of the meal.
And then there is the food. This. Food. Is. Extraordinary. You expect impeccable ingredients at a two Michelin star restaurant, but Saison’s point of view, the way they use live fire as both a tool and a flavor, sets it apart. Standout dishes from my 14 course tasting included the antelope with radicchio and sky pluot, which was my first time trying antelope. The dry aging preserved its natural flavor while making it unbelievably tender. The black truffle brioche croissant was a luxurious and unexpected delight halfway through the meal. And the wagyu with eggplant was a masterclass in smoky depth and refined char.
Every course was layered with creativity and technical precision, but what I loved most was how the hearth’s flame tied it all together, a subtle through line you could both taste and feel. Dessert continued the magic: a tableside baked Alaska added theatrical flair, and the final pecan financier offered a fresh, inventive take on a classic French pastry.
Dining at Saison is not just about eating an incredible meal, it is about stepping into a creative world where fire, flavor, and imagination converge. I will absolutely be back as the menu evolves. Highly recommended for anyone who loves food and wants to experience culinary storytelling at the highest level.
… moreBefore diving into the food, I have to highlight the service. From the moment I sat down, I felt seen and cared for, even receiving a handwritten note congratulating me on the promotion I was celebrating. The team was warm, deeply knowledgeable, and always ready to answer questions or offer thoughtful context about each dish. The sommelier was fantastic too, guiding me to perfect champagne and wine pairings that elevated every phase of the meal.
And then there is the food. This. Food. Is. Extraordinary. You expect impeccable ingredients at a two Michelin star restaurant, but Saison’s point of view, the way they use live fire as both a tool and a flavor, sets it apart. Standout dishes from my 14 course tasting included the antelope with radicchio and sky pluot, which was my first time trying antelope. The dry aging preserved its natural flavor while making it unbelievably tender. The black truffle brioche croissant was a luxurious and unexpected delight halfway through the meal. And the wagyu with eggplant was a masterclass in smoky depth and refined char.
Every course was layered with creativity and technical precision, but what I loved most was how the hearth’s flame tied it all together, a subtle through line you could both taste and feel. Dessert continued the magic: a tableside baked Alaska added theatrical flair, and the final pecan financier offered a fresh, inventive take on a classic French pastry.
Dining at Saison is not just about eating an incredible meal, it is about stepping into a creative world where fire, flavor, and imagination converge. I will absolutely be back as the menu evolves. Highly recommended for anyone who loves food and wants to experience culinary storytelling at the highest level.
Heather Newett
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.
… moreMany 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.
Sanjay Subhedar
Celebrated Storm ventures 25th anniversary with my partners. Long 4 hour dinner. Alex had brought 2 bootlegs of 2000 Margaux and I had brought a bottle of Kistler Chardonnay and 2 bottles of Colgin Tychson Hill . Jessica K took good care of us
… moreChris Roberts
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.
… moreXY S
—– 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.
… moreGive 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.
Michelle Lin
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_
… moreKim Davis
This place is amazing! All the staff were so friendly and attentive. The food was amazing! And being able to watch the cooks work was unbelievable!! Thank you!
… more