Nisei has been on my list since opening its brick and - Restaurant Nisei San Francisco - Reserveringen te koop
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Ranked #17 in San Francisco's Best Restaurants.
😍 5/5 - Nisei has been on my list since opening its brick and
By 👻 @John W., 02/26/2023 3:00 am
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Nisei has been on my list since opening its brick and mortar location, after reading reviews regarding its concept, creative and delicious dishes, and the inspiring story behind Nisei and Chef David Yoshimura. I finally had the opportunity and privelege to experience Nisei, and it did not disappoint. A five star experience from beginning to end. We arrived few minutes early, and was greeted immediately with a friendly smile, checked-in right away, and escorted to our beautifully arranged corner table. We were one of the first diners to arrive, so we were able to observe and take photos of the gorgeous dining area. It's simple, clean, modern, classy, and more importantly, comfortable. The lighting is soft and gently calming. The artwork is beautiful and not overwhelming.The kitchen is not overly exposed, where diners have a glimpse of the kitchen if they desire, and the kitchen has full view of the dining area for observing diners. The layout and design is perfect. The intention and attention to detail is quite apparent.The service was impeccable. After being seated, we were attended to promptly, and provided a beverage menu, and water of our choice. Drinks were ordered, and served. Our tasting service followed without delay. As each dish arrived at our table, we were explained clearly and in detail what each was and contained.Every dish of the 12 courses was delicious!Standouts:Datemaki with scallop and topped with Uni - So fresh, soft and tender, with a subtle sweetness.Suppon turtle soup with negi and mochi - This soup appears simple, but it's anything but. Sipping this soup, and biting into the mochi immediately took me back to my childhood, when my grandma used to make a Chinese version of this. This dish was so nostalgic, and comforting. Definitely can relate to this dish being second generation AA myself. Amazing!Milk bread topped with Ankimo pate and cranberry jam - I could eat 10 of these badboys! Warm, buttery and creamy goodness!Dungeness crab with winter melon, and king trumpet mushrooms - OMG! So fantastically delicious! I was tempted to pick up the shell and lick it, however that would not have been the best practice or behavior given the setting.Black cod wrapped with seaweed served with a Sturgeon caviar sauce, and pan seared satsuma imo - Light, refreshing, with a hint of oceanic brininess perfectly paired with the crispy and chewy texture of the potatoes.Braised and smoked beef cheek with drizzled with beef jus - Tender, and smoky with a touch of sweetness.Ribeye and tongue seared on a hot stone at the table, served with accompaniments (crispy rice cakes, lettuce, and black bean sauce) - Build your own hand-roll type of dish. The ribeye perfectly marbled, seared to perfection along with the tongue, both are melt in your mouth deliciousness.Thank you Chefs and service team for your amazing work and service.Thank you Chef Yoshimura for your determination and tenacity.See y'all again soon!
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