Saison

The first one in the Bay Area is Saison. In 2013, it was relocated to the old factory building opposite the AT&T Park. It is a restaurant that feels more casual and free overall. The modern design highlights the overall innovative dishes, with fresh raw materials, bringing out the most original and special taste of the cuisine. In addition to the salty main dish, other tastes are very good, especially like sea urchins and desserts, the taste is very silky, refreshing and not greasy. Wine is more general, no special prominent wine.

Milk ice cream very nice! After eating, their service is full of happiness indexes. As for other dishes, they are all very delicate. We found that a table next to it is actually Chinese.

It’s rare to come here with a luxury, and deeply feel the unique charm of Michelin restaurants, which is essentially named after it. But it may be psychological. I didn’t dare to eat their most distinctive antelope series of food, and the others were great.

Saison, Michelin Gaoxing Restaurant! Western food is a combination of Japanese cuisine! It is not common, the weight is small, but it is quite beautiful, Japanese cuisine is reflected in the sea urchin cuisine, very fresh!

First of all the food and service were both quite good at Saison and we really enjoyed the intimate view into the kitchen from our table which was only one in the few to be close by. The wine pairing was average at best and although it did a decent enough job with the food, it was way over priced for what you got. That's the problem i guess with Saison, it's all good until start considering the price point where you realize it's simply isn't that caliber of food or experience for that price point.Overall we had a good time, the food was good, service was good, it just lacked that wow factor for us.