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Benu, 2017 James Beard Award Winning Chef Corey Lee in SoMa


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Birthday dinner here tonight and it was worth every penny.

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Thousand year old quail egg, cabbage juice, ginger.

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Top - pork belly, oyster and kimchi shooter
Bottom - marinated mussel, root vegetables

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Shrimp tempura, jellyfish, seaweed

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Blood sausage, sweet rice, squid ink, shiso.

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Ginkgo flour "tortilla", matsutake mushroom, pine needles, 10 year old aged pine syrup.

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Chicken wing stuffed with abalone and abalone liver mousse.

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"Shark fin" soup - Dungeness crab, ham, egg white and black truffles.

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Butter with orange blossom honey and ginseng.

Not shown are some sprouted grain rolls.

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Xiao long bao with lobster coral, house-made soy sauce, vinegar.

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Sea urchin marinated in fermented crab sauce, with thinly sliced celtuce

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Monkfish liver steamed in rice wine, with toasted seaweed and chili.

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Caviar with hand-pressed sesame oil, sesame leaf and daikon.
 
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Steamed Japonica rice.

I don't remember what the green powder was.
 
 
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Left: Pickled crosnes and pearl onion.
Right: XO sauce, house-made soy sauce.

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Barbecued quail from Wolfe Ranch.

B remarked that this was "the tastiest and largest quail I've ever eaten in my life". For sure.

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Quail liver mousse, au jus, black truffles.

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Black truffle steamed bun.

Basically a play on Peking duck - stuff the bun with quail, top with condiments and enjoy.

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Spicy fermented bean paste with tomato, served with crudités.

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Asian pear and Napa cabbage kimchi.
 
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Kohlrabi kimchi.
 
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Chrysanthemum leaf and scallion salad.
 
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Grilled veal short ribs, seasoned with sesame seed, perilla seed and pine nuts.
 
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Short ribs.

 

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Omija sorbet, olive oil

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Sauternes

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Milk pudding, salted caramel sauce, peat

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Coconut chiffon cake

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Salted walnuts, dried persimmons, sweet rice cakes

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Mint meringues

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Ginkgo flour cookies

 

We'll be back, for sure. 

Not every dish has to be amazing. It was a lovely experience overall and that's what really counts in the end.

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