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Menus printed on pineapple-leaf paper set the tone at this intimate tasting counter in Nob Hill, where the team reimagines Filipino pantry staples through fermentation, foraging, and the kind of tweezered precision that signals a long night ahead (in the good way). The twelve-course menu pulls Californian foraged ingredients into dishes rooted in tradition without being enslaved to it. Dressed-up but not stiff, the sort of place that earns its formality by actually being fun.
The awards strongest first
- Michelin Guide 1 Star
- The New York Times 2026 · The Restaurant List
- The Infatuation The Hit List: New San Francisco Restaurants To Try Right Now
- Condé Nast Traveler The 25 Best Restaurants in San Francisco for Casual Diners, Twelve-Course Tasting Counters, and Late-Night Eats
One number, weighted & current 92
How we scoreThe dishes from the writeups
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Sinigang
“And sinigang, a delightfully sour soup found more often in home kitchens than on tasting menus, is transcendent, nudging you to lap up every last drop with the bowl straight to your mouth.”
The New York Times, 2026 -
Bagoong
“The traditional fermented shrimp condiment bagoong was intermixed with duck cracklings, and made both salty and floral from dots of moringa leaf oil.”
The New York Times, 2026
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