Keiko a Nob Hill Restaurant Review, San Francisco
Posted by Foodnut.com
1250 Jones street
San Francisco, CA 94109
Why did we dine here? – Keiko is a one Michelin Star restaurant at the ground floor of a posh apartment building a top San Francisco’s Nob Hill. The chef, Keiko Takahashi, previously cooked at places such as El Paseo before Tyler Florence took it over. This clubby restaurant makes you feel like you’ve entered a private club, one that feels like you are in New York City. Unlike most other high end restaurants in the City, Keiko lays almost under the radar.
Insider Tip – Don’t bother ordering a la carte. Try the wine pairings. They have 3 levels of them $85, $125, $290.
Cuisine – French
Location – Nob Hill, San Francisco
Opened – 2012
Service – Keiko is renowned for its excellent service with precision. This line sounds like Gary Danko’s service. It was quite good, with someone around every couple minutes.
Verdict – We came to Keiko a Nob Hill with high expectations and we were celebrating a special event. They pulled it off. High quality food and service that deserves to be on every foodie’s list.
Keiko Signature Dishes – Ever changing tasting menu ($95).
Keiko’s Menu includes an a la carte menu in the bar area as well as their 8 course tasting menu. 78 page wine list.
Keiko Food Picks:
Amuse Bouche – Porcini mushroom with egg yolk and Parmesan.
Caramelized Onion Mousse with fresh Uni, Osetra caviar, Scallop tartare, ‘Dashi’ gelee, and cherry blossom smoke proved interesting. You pull off the lid and a puff of smoke comes out. It retains a mild smokey flavor and some soft textures from the mousse.
English Peas and Mint Soup with bacon, fromage blanc mousse was simply stellar. Thick flavorful cold soup that was neither creamy or overpowering. It was accompanied by a Brazilian potato bread.
Lobster Ravioli, 3 kinds of sauce with wild mushroom. Very nice wrapper along with tender lobster cooked perfectly. Brioche on the side.
Lamb ‘Persillade’ was a lamb sous vide surrounded with lamb sausage. lamb jus. The sous vide portion was nice and red, stellar! Included some unnecessary anchovy powder with chrysanthemum. On the side was a Napa cabbage, eggplant gratin, sweet pepper confit.
Wagyu Beef ($65 up charge) 3 ounces of A5 Grade from Japan, extremely marbled and smooth as silk. Awesome. Included some interesting 7 spice utilizing ghost pepper.
Pineapple and mango parfait with coconut mousse. Topped with a sugar crust that you crack and then you eat it all together. Fabulous dessert with lite flavors and not too much sweetness.
The cherry and pistachio chiffon with dark chocolate ganache was a beautiful and technical dessert.
Dacquoise – Petit Fours or almond cookie with peanut butter and a chocolate on the side.
OK: (Order if you like this dish)
Pans: (We would not reorder these dishes)
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