Nari

After a long time of enjoying Thai food, I chose Nari, a hidden oasis in San Francisco's Japantown. The overall atmosphere of the restaurant is elegant yet warm, and the greenery and soft lighting create a relaxing dining environment. We chose the chef's menu, hoping to fully experience the restaurant's culinary philosophyIn terms of atmosphere, the dining space is spacious, the decoration is very Southeast Asian, and the overall environment is quiet and comfortable. However, the noise control is slightly insufficient during peak hours, and you need to raise your voice slightly when talking in some areasIn terms of food, the menu is well designed, retaining the traditional elements of Thai cuisine while incorporating modern techniques to show rich flavors. For example, the duck curry puffs have a crispy skin and tender fillings, which are perfectly matched with the fragrant curry sauce. Yum Tawai combines different textures with root vegetables, sour fruits and herbs, and has a good balance of sweet and sour. Caramelized fish sauce cabbage provides a perfect taste buffer after a series of rich dishes, fresh and richFor main courses, the squid and pork cheek were the highlights of the evening, with the chargrilled flavor of the squid complementing the chili-lime sauce, while the caramelization of the pork cheek enhanced the sweetness and depth of the meat. The Gaeng Bumbai eggplant was crispy and spicy, but a little greasy, which affected the overall balanceIn terms of service, the team was friendly and professional, and they were able to explain the dishes in detail and provide suitable pairing suggestions. However, the pace of serving was occasionally a bit fast, making the transition between some dishes a bit hasty. In addition, there is room for improvement in some details, such as the replenishment of drinks in a timely manner and some dishes were not presented at the optimal temperatureIn summary, Nari presents a pleasant dining experience with exquisite and layered Thai flavors. The ingredients are carefully matched and the flavors between the dishes are naturally progressive, showing the chef's deep understanding of Thai cuisine. The overall experience will be more perfect if the service rhythm and detail control can be further improved. Recommended for diners who seek high-end Thai cuisine and appreciate the modern interpretation of traditional flavors

Modern creative take on Thai cuisine. Price is high so I expected better. 3.5/5- citrus salad: well picked various types of citrus and a light fish sauce. Pretty refreshing but nothing too impressive imo- pork jowl and squid: pork jowl is a fatty delight, squid is nicely charred. Sauce is a typical dark caramel fish sauce. The sticky rice is pretty dry for my taste - beef cheek curry: solid curry with tender beef cheek. The rice is again very dry- stir fried cabbage: look unassuming but very delicious! A surprise for sure. The cabbage is nicely charred and seasoned just right with fish sauce.- salted coconut ice cream with pandan: this is a masterpiece. It's sooooo good. If you love coconut, highly recommend this!

Nari is a Thai restaurant hidden away in the Hotel Kabuki lobby. Make sure to get a reservation since this place was quite busy when we arrived around dinner time. I got started with some drinks and got the Sawari and the Tuptim. The Sawari is a slightly pricier than the other drinks on the menu but for good reason. It's a much sweeter cocktail with a fruity aftertaste. The tuptim has a hint of apple and pomegranate juices with brandy. The Naem Khao Tod is a plate of crispy sticky rice garnishes with cilantro peanuts and a generous serving of thai chilies. I consider myself to have a high spice tolerance but this dish still tested my capabilities. Wrap the sticky rice in lettuce leaves to balance out the heavier flavors and with a crunchy layer. The squid and pork jowl is Nari's specialty and I could see why. The pork is slow cooked until tender. I could taste the melted pork fats blending with the sweet and sour spices to create the base of the dish. This flavor contrasts with the chewy squid. The squid pieces don't absorb the sauce as well as the pork nor does it add much flavor but it does provide a new texture to the dish. The Gaeng Bumbai Aubergine is Nari's fried eggplant with curry and this dish is super fun to eat. The eggplant is scored to maximize the surface area and bring a crunchy crispy finish. It's sweet and crispy which helps pair it with the tangy and aromatic curry.Although impressive, the price does hold the rating back. Not the cheapest dining experience especially for the serving sizes.

(Overall: B) - Nari is a michelin-starred restaurant that serves unapologetic Thai-centered dishes with a modern spin; they feature a lively bar area with innovative (mostly Japanese inspired) cocktails, which in combination delivers high quality food and drinks. The staff are kind and attentive, paired with the modern and spacious vibe, helps encourage a relaxing and comfortable dinner. However, this restaurant is a bit pricey as after all the taxes, surcharges, and tips, the total came out to almost $200 for three dishes and two cocktails. (Naem Khao Tod: D) - This crispy sticky rice salad delivers unapologetic flavors coming from those thai chilis mixed into the spread. I thought that this dish was deparately missing some sort of sweetness or cooling flavor to provide some relief to the heat, like perhaps some smashed kiwi or grapes, as the lettuce does not provide that relief.(Squid and Pork Jowl: A) - Squid and pork is not a common pairing I've seen, but it works well as the pork adds some fatty richness to contast the lean and springy squid. The squid ink reduction adds a beautiful sweetness that brings the dish together and encourages you to taste that natural beauty with the side of sticky rice.(Sawari: A) - This simple yet elegant cocktail brings the fruit tea concept into a cocktail with the green tea gin that I greatly enjoyed. There are notes of fruit punch from berries to plum without being overpoweringly sweet.(Gaeng Bumbai Abuergine: B) - I really enjoyed the smart techniques employed in this dish; eggplant is naturally absorbant, so frying it was smart to let the curry flavor absorb with a time lag while maintaining texture; the curry has a strong backbone and maintains a spicy note, which was enjoyable when paired with the rice and eggplant. Food: +1Presentation: +1Price: -1*Atmosphere: +1Service: +1Menu: +1Overall: 4 starsInsta/Yelp/Beli/TikTok: @amei_eats

Nari's been on my list for a while now and I had a good experience!The good:- what really won me over was their attentive and competent wait staff. I missed her name but she was thorough, kind, and had an upbeat personality. Our waters were always full and they took the time to get rid of the crumb on my table... yep 1 star service for sure. - my friend had allergies and they handled everything so well. - the northern Thai dishes were great. My favorite dish is the Pork Jowl and Squid (ofcourse). - I really enjoyed my friends mango drink with pandan whipped cream. I ordered two of my own but they didn't really stand out (sawari and the Tim something) can't win them all. The meh: Dishes were very expensive lol. You're looking at an average of $50 per entree and $30 per appetizer.

Super unique amazing flavors!Nari punches above its weight class. From the cool decor with high ceilings and exposed cement, to the potent flavors that bursts out of every bite...Nari delivers. Some flavors may seem overwhelming, but can be cut easily with the sticky rice or lettuce wrap. You will not go hungry here either; portions are generous. Make sure you save room for dessert.

Friends and I came to the upstairs bar for drinks and a quick small bite, and overall it inspired me to want to go back for a full meal. For food we got the croquette, which had a nice crunchy shell and a nice combo with the pickle that adds acidity to the pork. The bitter greens also subtly made the bite less heavy. For drinks we got orapim, nilaka, and pikul. The drinks are strong and have interesting flavors. Orapim tasted tropical and refreshing, as did nilaka with a thicker texture and fruit forward. The pikul had the pandan fragrance but did not overpower in the flavor. We had limited time and our waiter knew and helped us get in and out on time.

My partner surprised me with a reservation at Nari for Valentine's Day. The ambiance was great for a date night! The night started with excitement but, unfortunately, ended in awkwardness. The food was a solid 3/5 (except for the eggplant curry, which we were not fans of), but I'm deducting one star for the awful and slow service. Our waiter checked on the table next to us about ten times but barely came to ours. We had to ask the manager about our food after waiting 30 minutes. The eggplant dish took over an hour and was overcooked. Overall, it was not a good dining experience, and I would not recommend it unless you have a lot of time to kill!

We decided to celebrate our anniversary with the Chef's choice menu at Nari. I started with a drink called Nilaka, a blend of agricole rum, mango-lassi, pineapple, pandan, and falernum. The mango-lassi made it easy to drink, masking the alcohol taste.Our meal began with ma hor to freshen up our palate, followed by the Beef Shank Curry Puff--two curry puffs filled with braised beef shank, served with Curry Dipping Sauce and Ajad Pickles. They were incredibly flavorful and aromatic!Next, we enjoyed the Scallop Yum Gati, featuring cured scallops with shiko par, chili jam, cashews, celtuce, chili, and herbs like lemongrass. The Yum Tawai salad was a delightful mix of fall vegetables, fruits, and herbs in a curried peanut dressing with sesame seeds. This was my favorite dish!The Squid and Pork Jowl was a highlight, with grilled squid and sweet, succulent pork jowl topped with peanuts and cilantro, served with sticky rice. The Namtok Moo, grilled pork chop topped with herbs, was equally delicious, accompanied by sticky rice and lettuce wraps. I can see why people really like this dish--the pork jowl is so tender and juicy. The waiter advised eating a bite of squid with a bite of pork jowl together, and it was amazing! However, I have to say it's too salty for me, even though I ate a lot of rice and lettuce trying to balance it off.The Gaeng Bumbai Aubergine, crispy eggplant in spicy Bumbai curry with basil and crispy shallots, pairs perfectly with their buttery roti. I love their roti! The eggplant is crispy on the outside and tender on the inside.The Namtok Moo, grilled pork chop topped with herbs and served with sticky rice and lettuce to wrap, was delicious!Prik King Gai is crispy chicken stir-fried in curry paste with beans, dried shrimps, kaffir, and salted duck egg. By this point, my palate was feeling a bit overwhelmed by all the dishes. The intense flavors of spices and herbs like lemongrass and cilantro were becoming a bit much, with the saltiness standing out.The last dish was caramelized fish sauce cabbage, fried with garlic. I was surprised to see this dish at the end, as I often have fried cabbage in my daily meals. It didn't stand out among the other dishes.For dessert, we had Dreaming of Lod Chong, a pandan parfait with salted coconut cream and ice, and Wan Yen, a refreshing mix of strawberry and raspberry, tapioca pearls, and jellies in salted coconut cream under crushed ice.Overall, it was a fantastic and satisfying experience. At the end, the flavors were a bit overpowering and salty, but I highly recommend these dishes:- Scallop Yum Gati- The Squid and Pork Jowl- The Gaeng Bumbai Aubergine- Dreaming of Lod Chong

My friend and I came on a Monday night and got seated immediately. There was suprisingly a good amount of people there and we got seated right next to the kitchen. Gaeng Bumbai Aubergine ($39) - The eggplant was fried well and I enjoyed the curry.Squid & Pork Jowl ($29) - The jowl was tender and very fatty but the portions were so small like 3 small pieces of each meat.Massaman Gae ($56) - The lamb was super tend and just fell off the bone. I enjoyed the spiciness of the curry!We ordered rice to go along with the curry but it was super hard. All of the dishes were very salty in flavor and you definitely need rice to balance it out. The interior is super pretty and gave an earthy vibe with plants everywhere. Service was nice but they're kinda intimidating and seemed like they wanted us to order more. They took a LONG time to come out with food and we had to ask them if the food was coming. The food came out cold so I think the food was ready but they forgot about it.I'm surprised this place has a Michelin star; I enjoyed the food but it wasn't super amazing. For the price point, I didn't feel like it was worth it.