I made my way to Benu a few days after they were awarded the first three-star Michelin in San Francisco along with Saison. Bravo, Benu and to Chef Corey Lee's team! It's a big deal, especially when for the past couple of years only The French Laundry and The Meadowood both up in the wine country have been the only restaurants that were able to attain the highest Michelin distinction, the elusive three-star, in the Bay Area.

Rightfully so, it is rare to find a prix-fix dining experience that makes a big splash at the very end of the meal and consistently strives to make every dish better than the one before. Dining at Benu is like attending a piano recital. With its subdued contemporary Japanese influenced interiors, I was not intimidated by the environment sans the loud group in the private dining hall. Akin to staccato notes, the entire meal was well-orchestrated with ample breathing space in between. My dining buddies and I were also amused with the small serving platters that a non-restauranteur can find only if hunting for Asian trinkets.

I went through the melodic recital of seafood, including the lobster coral xaio long bao, jellyfish-wrapped shrimp, scallop with jujube or Chinese dates, and oyster with kimchi, while stopping in between for the flavorful truffled steamed bun. The best was saved for the last climatic chord in the form of a fresh and dried yuba, almonds and white chocolate. My seatmates- one who is a chef and the other a food blogger- muffled several oohs and aahs just like what you'd expect at a recital finale. It might not win the 'best in presentation' award but it is one of the most unique desserts I've tasted. Ever.  

Benu is excellent for those looking for an Asian flair to their fine-dining experience. The menu is dominated with seafood and some meats, but they customized for vegetarian diners. Must come for the yuba dessert!