This year, San Francisco saw a few restaurants getting their first ever Michelin stars, namely Kusakabe, Maruya and State Bird Provisions. Rightfully so, Kusakabe excels because of its consistency, while State Bird's unique take on San Franciscan dimsum attracts two to three hour wait. Benu and Saison also proved that San Francisco is a force to be reckoned with in the dining scene compared to the wine country, Napa Valley, when they earned the city's first three-star Michelin, the highest distinction of them all. Rightfully so, Benu upped the ante on every dish of the Chef's tasting menu and ended with a big bang on their mind-boggling dessert finale, fresh and dried yuba with white chocolate. I continue to daydream about it.

Benu's finale!

Speaking of dreams, I was also on the hunt for the best fatty tuna in town. Kusakabe also finished strong on their omakase by offering fatty tuna as a meal ender, while new kid-on-the-block Pabu and old-timer, Sushi Sam's Edomata in San Mateo, also put their own spin on the fattiest and most prized part of the tuna or "toro" in Japanese. I am not yet done dreaming about the heavenly fatty tuna so I will continue my hunt next year.

Kusakabe's fatty tuna finale!