Birdsong

Had a lovely experience at Birdsong on a Thursday evening. Quick disclaimer that I'd technically give 4.5 stars but don't want to mark them down for my review.I did the Discovery menu in February 2025. My coworkers had gotten me a gift card which paid for maybe 1/3 of the meal, but I'm grateful because I probably wouldn't have gone if not for their help. The customer service here is top notch. They offer to take your coat when you enter, I got shown to my seat a little bit early since I was early (5:15 vs 5:30), and the service is still great after you sit down. Since you have to prepay for the meal, the only thing you have to pay for on the night you go is any drinks you order, which is kind of nice because it feels like you're spending less money in the moment. Also, your water glass will never be empty. There were about 10 courses for the Discovery menu when I was there, which was just enough for me because the meat courses are a little bigger and more filling, and I got full by the quail course. However, my favorite dishes here were mostly the seafood ones. The radish one was tasty as well, but the quail and boar courses were probably the least stand-out to me. They still tasted good, and you can tell that a lot of prep went into the dishes, but I preferred the seafood courses. I sat at the counter facing the open kitchen which was a nice experience, especially with the head chef standing next to me calling out all of the dishes for the chefs in the kitchen to fire up! Just like in The Bear. ;)Each dish was explained to me by the person who served it really well, and that person rotated a lot so everyone is definitely trained well here to be knowledgeable about the processes they use to make each dish. You can tell a lot of thought and prep go into each dish. I love that the concept here is to use all parts of the animal (or vegetables) that they use here. It seems much more sustainable and less wasteful!The standout dishes for me were the red abalone (especially the sauce and stuff underneath the abalone). It was such a good mix of flavor although pretty salty, but I like that. The black cod was delicious, but the tasty broth underneath was almost better than the fish! They also give you a piece of a Parker house roll to absorb all of the broth after you finish eating the contents of the dish. But the winner of the night was the sea urchin (uni) cream puff. I saw this dish on Yelp, and I thought people were just hyping it up. But it was not just hype. It was the best example of a flavor explosion because they recommend you eat it in one bite. The creaminess of the uni, the salty/sweetness of the savory butterscotch sauce, and the pastry which I think is marinated or mixed with mushroom is just the most interesting combination of flavors. SO good. I could've eaten so many of those. It probably helps that I love uni.Everything else was tasty too, but those were my favorite bites. Because of the portion sizes for the Discovery menu and because not each bite was a flavor explosion, that's why I said I'd technically give this place 4.5 stars. It's a hefty price for what you get. That being said, there is SO much thought and prep that goes into each dish, so I can understand the reasoning behind the price of the menu. Plus, they have 2 Michelin stars!The decor here is very cute, very green, and feels very lively. They even had radishes hanging in the kitchen to dry age them. Also, they play bird songs in the bathroom. Super cute and nice touch.Parking is really limited in this area, so I just Ubered. It's also not in the nicest neighborhood, so just beware of your surroundings and wait inside for your Uber, where it's warm and cozy.I would recommend this place for a special occasion, but it's just a little too high a price tag for me to make it here on any sort of regular basis. Maybe one day...

推开门，不确定自己是来到了鸟歌，还是掉进了炼咖喱炉，这般浓烈的香料芬芳，似乎想要刻意掩盖掉一些三藩的特色气味...等候区舒适、宽敞，可能因为所处的Mission街道确实不安全，所以餐厅也尽量为食客提供更多的室内等待空间食材的优质程度让人眼前一亮，常规套餐的分量就足以撑破肚皮，邻座还加点了黑松露意式马铃薯团子，碳水过早登场，导致后半程的主菜几乎都没怎么动厨师吧台座位环绕着开放厨房，间距至多能容纳两人并排，颇有类似于小酒馆的烟火气，餐具精美别致，配合着一些简单的桌前食材展示与组合，在同一空间内弥漫着两种氛围，看似混搭，却莫名和谐服务员和厨师团队全体忙到飞起，真的很令人费解，一眼就能望到头的小规模餐厅，何至于此呢？主厨站在中间激情控场，然而并没有太大的作用，上菜的节奏奇奇怪怪、摸不着规律，还好不存在赶速度硬塞的现象，只是百无聊赖地等着罢了有一两个服务员很木纳，对于菜品的构成也不熟悉，甜品厨师Zoee亲自下场讲解，专业度、亲和力都没得说·······Duchesse de Bourgogne Aged Flemish Sour Ale, Belgium with Cherry Juice【勃艮第女公爵｜比利时法兰德斯红酸啤】柠檬酸、发酵酸、焦糖甜，从气息开始，就展现了酸啤的不平凡樱桃色的酒体极具诱惑力，入口时略微有些刺激感，是天然的酸度所带来的，伴随着樱桃的酸甜后调有樱桃制品独特的"药味"、以及沉稳的麦香，贪恋余味中那柔顺、浓郁、又稍显干涩的质地raw preparation of HALIBUT｜seaweeds｜bone vinegar海藻油醋汁非常给劲，酸度极具延展性大比目鱼生的温度很不错，滑口、细嫩、无筋膜感薄荷新鲜脆嫩，黄柠檬皮碎散发着清香，唯独海藻有些掉队，不脆也就算了，还老得要死radishes & butter｜smoked TROUT ROE萝卜叶、萝卜薄片、块状萝卜根，萝卜开大会好辣、好苦、好老，熟成鳟鱼籽油醋汁的不作为，让整道菜的呈现只能停留在萝卜本身的苦味上SPINY TAIL LOBSTER｜fresh & fermented squash三藩棘刺龙虾刺身冰冰凉凉，但是有些筋膜，不太好嚼，已经削成如此薄片的南瓜，为什么还能这么老？！调味酸咸适中，薄荷依旧发挥着很大的优势grilled RED ABALONE｜a bouillon of its trimmings pig's face｜local lettuces奶香扑鼻，很喜欢！！！鲍鱼可嫩了，非常有弹性，猪脸肉的贡献好大啊，不仅吊出了鲜美的高汤，肉本身还以薄片的形式隐藏其中，口感巨软嫩生菜清脆回甜，搭配微咸的芝士薄脆，完美～ember-roasted BLACK COD｜sunflower seed milk依然选择就地取材，使用三藩银鳕鱼，皮脆肉嫩，鲜甜止不住地散发出来，表面撒了微盐，咸度刚刚好醋渍小洋葱冰凉、爽脆，非常好吃，搭配的小青菜也很嫩最最惊喜的是葵花籽汁，质地犹如炖汤般清澈，奶香足、却不油腻，蘸面包堪称一绝！sea lettuce parker house roll｜smoked fish & kelp在面团里揉进了海莴苣的派克宾馆面包卷，香甜、绵软，喜欢这种刚刚好的扎实口感用炭火熏烤的方式复热，形成了微脆的外壳，再淋上加入了烟熏鱼和海藻一同发酵的酱汁，点缀以些许辣椒碎，整体油润、饱满、味道丰富a stew of DUNGENESS CRAB and rice三藩本地产珍宝蟹，鲜味爆炸，"嘎吱嘎吱"的纤维弹性十足，这品质完胜Kiln炖饭的奶香和浓稠度都恰到好处，强烈的烟熏风味使其升华，可惜米粒有些夹生，达不到软糯的口感cornbread & CAVIAR｜grilled walnut butter无发酵玉米面包甜甜糯糯，外壳焦脆，不错吃！鱼子酱咸香，但不爆珠，叠加甜香浓稠的烤核桃黄油，混合在一起的味道很是平衡SEA URCHIN cream puff｜savory butterscotch此搭配已无新意，这里的底座为酥皮小圆饼海胆的温度非常合适，冰凉滑口，却没有任何鲜甜，小圆饼酥脆、轻盈、甜滋滋但是！！！咸奶油硬糖酱夹心的咸度会打人！！！一通暴击过后，其余的一切便不再重要pithivier of SQUAB｜liver｜heart｜hoshigaki对于千层酥派的期待值很高，却没留下太多的印象，仅有一点点酥脆，层次也并不是优秀的状态内馅为28天熟成乳鸽配蘑菇，虽然口感紧实，但过分的咸度确实吃出了痛苦面具除此之外，全是惊喜烤鸽心焦香十足、紧致弹牙，干柿与其共用一根签子，甜、糯、紧、黏，口感一级棒！粉嫩的甜口鸽肝酱黏稠、顺滑、细腻，由鸽骨熬成的酱汁甜咸适中、较稀的质地很清爽bbq CARROT｜preserved tops｜huckleberries胡萝卜作为主菜登场，比肉还吸睛经过7到10天风干，期间每天享受推拿按摩服务，而后置于炭火上，反复刷烧烤酱，烤至熟透，饱满、细腻、绵密，好似风干柿饼的口感，却比其更柔软厚实，食材自带甜味，只在尾调中会出现一丝微弱的生胡萝卜味母牛骨髓、美洲越橘和野韭菜入汁，甜为主，酸为辅，虽有骨髓，却清爽不油腻搭配酪乳面包，奶香很足，但是有点噎嗓子，吸饱酱汁以后会更好吃aged grass-fed BEEF smoked broccoli｜douglas fir干式熟成100天的草饲牛肉，消除了所有的油腻感，外皮焦香酥脆，被浓郁的烟熏香气环绕着，肉质紧实、饱满、弹牙，非常干香！花旗松啫喱酱好细腻，黏稠度优秀，调味很甜，果然咸甜才是绝佳搭档CHOCOLATE & PERSIMMON雪葩普通，不值得一提但麹菌（Kōji）巧克力酱却是惊喜满满，突出的焦糖风味，配上新鲜柿子，润滑、黏稠，甜而不腻柿饼核桃卷好好吃！！！质地黏糯，口感扎实，通过不断地咀嚼能释放出天然的甜味

11.27.24 I took my boyfriend here for his birthday, as this restaurant has been high on his list of places to try for some time now. SERVICE:We made reservations for 7:30pm and were not seated until 8:12pm. We were offered champagne for the wait, but we did not think it was worth the time we waited. They told us our seating was delayed due to the tardiness of the earlier parties, but a 40min delay is not acceptable, especially for a 2 Michelin-starred restaurant. After being seated, the stated 2 hour experience for the Discovery Menu turned into a 3-hour experience. The wait between each dish was noticeably delayed. FOOD:There were a few standout dishes:- abalone, roasted over fire - black cod seared over embers - squab pithivier - aged elk, cooked on the bone However, because the squab dish contained nuts, my boyfriend's dish was substituted with hen of mushrooms which was good, but not an equal substitution. We were not a fan of the stew of rice & pine. It was overall too earthy and had too much of a pine-dominant flavor and mushy texture. AMBIANCE:Loved the whole vibe of the place. Loved the open kitchen aspect and the mix of modern and earthy environment. OVERALL:Perhaps, this was an off night as it was the night before Thanksgiving, but for such a highly anticipated dinner, we were let down by the wait. It was our first time experiencing a significant delay at a fine dining institution.

Birdsong's omakase experience is nothing short of extraordinary. From the moment you step in, the warm, intimate ambiance and attentive service set the stage for an unforgettable culinary journey.Each course feels like a masterpiece, thoughtfully designed to highlight the best seasonal ingredients with a creative twist. The balance between flavors, textures, and presentation is impeccable. Standouts for me were the smoked trout with its delicate, earthy depth and the perfectly charred aged duck that melted in my mouth. Every dish felt like it told a story, rooted in local ingredients but elevated to something truly unique.The pacing was perfect--not rushed but engaging throughout. It's clear the chefs take immense pride in their craft, as they eagerly explain the inspiration and technique behind each creation. Pairing options are also expertly curated, enhancing the experience even further.Yes, it's a splurge, but one that feels absolutely justified. Birdsong's omakase is a rare blend of art, innovation, and unforgettable flavors. If you're looking for a dining experience to savor and remember, this is it.

Birdsong is amazing. This is currently my favorite 2-star restaurant in the bay area. I rarely have this urge, but I really really want to visit it again soon in a different season and taste what the chefs have to offer. Get the chef's counter if you can. You will be able to see all the action and the fire pit. The service was friendly and informal, which is nice, but it is probably the only major area of growth for them. The noise level was low even with an open kitchen. It is very easy to have a conversation. I think it is perfect for low-stress special dates and celebrations.Each dish has layers of flavors and texture contrasts. Birdsong masterfully incorporate "time" into the hyper seasonal menu. The meat are aged or cured in house, and so were the bones for the stock. There are vegetables hanging from the ceiling drying, and fermented vegetables are used throughout the meal. The burst of acidity and flavor are much appreciated whether to bring out the flavor of the main ingredients or provide balance. It brings me so much joy even as I am typing about it now.Something that surprised me in a wonderful way is how they use the traditional "luxury" or exotic ingredients. The sea urchin on the cream puff was not the center of the attention. It is there to provide temperature and texture contrast and a hint of bitterness as the counterpoint to the sweetness from the filling. It is a perfect entry point for someone to try sea urchin for the firs time, and it is also a pleasant surprise for experience eaters. The caviar and blue cornbread was another great example. The caviar was not the star, but the vehicle to provide briny flavor and popping texture to the expertly prepared, butter-soaked cornbread. The cream (if I remember correctly, it was made from kelp?) offered a cooling relief from the richness of the butter. It was a brilliant way to use the ingredients, and it was the best cornbread I've ever had.I can't say enough good things about Birdsong. Please go and experience it yourselves.ServiceDine inMeal typeDinnerPrice per person$100+

A memorable dinner for a special occasion! We had the journey menu at the chef's table overlooking the kitchen. The decor is elegant / modern rustic, and the service is perfect.Menu featured lots of variety in seafood including sashimi, kelp, Dungeness crab, black cod, abalone, uni, and caviar. Non-seafood mains consisted of quail, BBQ carrots, and wild boar. - Favorites were the abalone & pig's face (so creamy and a wonderful mix of land & sea) and the quail. I was surprised by the quail, which was perfect done, rich with a sweet glaze. True to the restaurant's name, it was the best bird I've had in recent memory- Love the concept of caviar & cornbread, but thought the flavor of the cornbread overpowered the caviar a bit- Enjoyed the interactive experience of cutting herbs for the quail soup & eating the quail leg with our hands- Dessert was the least memorable partGreat two Michelin star experience, especially if you love seafood!

Came here for a special celebration! Loved the open kitchen concept of seeing the chefs prepare the dishes and the head chef okay'ing each dish before it gets sent out.I think the seafood dishes in the first half were superior to the second-half meat dishes (squab and lamb were okay but not standout) and desserts. The most standout dish was absolutely the broth in the cod dish which was fantastic! Raw halibut with seaweed was also a strong opener. Wine pairing was overall enjoyable.Neighorhood is a bit sketchy but we had no issues parking at the Civic Center and walking to and from the restaurant.

With its nature-inspired forest theme, Birdsong delivers an omakase-style fusion of Japanese, French, and other Asian-European cuisines. Every dish showcased thoughtful preparation and fresh, meticulously crafted ingredients. Parking: Parking is tricky! Street parking is limited, so I recommend parking in a nearby lot and Ubering to the restaurant. Price: Two menu options - $265 (2-hour experience) or $325 (3-hour experience).January 2025 Tasting Menu Highlights Appetizers:Halibut Sashimi: A light starter featuring sashimi dressed with a house-made seaweed-infused sauce and seasoned with bone vinegar.Daikon and Salmon Roe: Smoky and creamy, this dish paired buttery smoked root sauce with daikon and salmon roe. The balance of acidity and richness was next level.Grilled Red Abalone with Lettuce: Red abalone foam mixed with fresh lettuce and abalone slices created a delightful combination of oceanic and forest flavors.Pine Nut Risotto: Topped with coconut shavings, this dish was fragrant and comforting, leaving a lasting impression.Crab with Smoked Fish and Seasonal Veggies: Presented in a unique smoky vessel, the crab paired with butter and pickled pearl onions was bursting with freshness.Caviar Walnut Pancake: The signature dish and the highlight of the night! This walnut pancake, topped with caviar, was a bite of pure happiness. It's an absolute must-try!Sea Urchin Cream Puff: My second favorite! The uni was incredibly fresh, and pairing it with a cream puff added a unique twist that's better than the usual rice pairing. Mains:Aged Grilled Quail: Perfectly tender and juicy, with a rich smoky flavor. This is another classic from their menu.Roasted Carrot with Blackberry and Bone Marrow Sauce: Unfortunately, this one didn't work for me. Despite the elaborate preparation, the carrot didn't shine, and using bone marrow as a sauce felt like a waste of its potential.Aged Steak: By this point, I was already getting full, but the steak was melt-in-your-mouth tender with just the right amount of aging. I wish I had more room to fully enjoy it earlier in the meal! Desserts:Lemon Shaved Ice: Light, tangy, and refreshing, this was the perfect palate cleanser after a rich meal.Matcha and Mandarin: Matcha powder sprinkled over mandarin slices offered a curious but enjoyable contrast of flavors.Candied Fruits with Chocolate: By this point, I was too full to properly appreciate it! Wine Pairing:We went with a 2004 Château Léoville Barton. Compared to a typical bold California red, this one was softer and very drinkable--a great choice for this tasting menu.Final Thoughts:Birdsong delivers an incredible dining experience with unique flavors and creativity. The service is incredible as well

Went here for my special bday dinner, a set menu that was one of the most unique dining experiences we've had! The vibes honestly kinda reminded me of the film "the menu" but like in a brighter, not scary way. Honestly the first 5 courses were all my fave; they were insane. But then I started getting full after course 7 and still had 2 meats and 3 desserts to go. Everything was amazing!! but this was the first set menu I've done that I physically couldn't finish, so if I went again I'd do the smaller set menu option! Overall I still think about this meal a year later and definitely recommend for a special occasion!

My partner and I came for dinner to celebrate my birthday and it was definitely an experience to remember. The atmosphere was great and service was excellent! Delicious food is a given. All the dishes that we had were curated with great ingredients and were paired very nicely together. It was really neat to explore flavor combinations that I never would have thought of myself. I still think about their uni cream puff often. It was seriously the perfect bite.