Passionate, exquisite cooking from Joshua Skenes, many elements influenced by kaiseki cuisine as well as cooking from the hearth. The liquid toast (pictured) reveals more flavor in one bite than you may think possible for mere mortals to taste. Renowned, Burgundy-heavy wine list curated by Mark Bright. Their new home is a stunning 19th century brick building in SoMA which features an open dining room, plus an incredible cocktail program. Along with Benu, the first SF restaurant to receive a third Michelin star.