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8.2/10 (Based on 242 ratings)

Bon Appetit Magazine

Chef Jason Fox harmonizes a dizzying array of int'l ingredients - including sea urchin w/ sweet potato tempura, chrysanthemum leaf, shiso, scallion, & yuzu kosho. Also try the squid & pork belly!

Mar 30, 2011


Chase Jason Fox’s creative, elegant food by voting a charity for the resto to donate a portion of its profits to.

Dec 09, 2010

SF Weekly

SF Weekly’s Best Of 2011 Winner – Editorial Pick – BEST NEW RESTAURANTA bistro decorated like a CSI lab, complete with shiny appliances and photogenic staff...

May 24, 2011

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