Overhead five-dish tasting arrangement on dark wood with golden-hour tungsten lighting

Hanoi · San Francisco · 2021

Seven courses. One country. Every season.

Vietnamese cuisine served at white-linen pace, on handmade ceramics, in a room that earns its silence.

Our Story

Scroll to taste

The tasting experience

The scroll feeds you
before you arrive.

Close-up caramelized clay-pot fish with bubble texture and palm-sugar glaze cracking under a spoon

Cá Kho Tộ

Clay-pot fish · Caramel · Palm sugar

Grilled Lemongrass Prawns

The char arrives first.

You taste the smokiness before anything else — the lemongrass oil that kissed the grill seconds ago. Then the palm sugar finds you, unhurried, moving through the back of your mouth like the last warmth before evening.

Macro detail of fresh Vietnamese herbs — Thai basil, sawtooth coriander and bean sprouts arranged on dark ceramic

The herb plate

Brought before the broth

Atmospheric fine dining room with warm tungsten lighting, white linen tables and lacquerware accents

The room

Twelve tables. No walk-ins.

Mortar and pestle with whole spices — star anise, cinnamon bark and black cardamom for pho broth

The spice work

♪ Mortar & pestle, 5am prep

Close-up of golden pho broth in handmade ceramic bowl with herbs blooming at the surface

Phở Bò Đặc Biệt

18-hour bone broth · Wagyu · Tendon

Phở Tasting Course

Eighteen hours in.

The broth started yesterday. Bones charred over open flame, then simmered overnight with star anise and cassia bark until the collagen dissolves into something that coats the bowl like memory.

Macro detail of fish sauce caramel glaze on duck breast, golden amber with crystallized edges

Nước Mắm Caramel

Fish sauce · Palm sugar · Duck

Chef hands placing final herb garnish on tasting menu course, overhead plating shot on dark ceramic

The final touch

Course five of seven

Vietnamese-inspired dessert course — pandan custard with coconut cream and caramelized banana on white ceramic

Bánh Flan Pandan

Coconut · Pandan · Caramel

Vegetable Tasting · Available nightly

The vegetable menu.

Seven courses built entirely from what arrived this morning — morning glory, water spinach, lotus root, green papaya. The kitchen treats vegetables as the main event, not a concession.

Handmade ceramic bowls and lacquerware plates arranged on dark wood table with chopsticks

The vessels

Handmade ceramics · Hội An pottery

The philosophy

Stripped of its
street-stall shorthand.

Vietnamese cuisine carries centuries of technique — fermentation, caramelization, the slow charring of bones. We serve it at the pace those techniques deserve, in a room where the only rush is the one you feel between courses.

The tasting menu changes with the season and the morning's market. What stays constant is the broth — started yesterday, finished tonight, never the same twice.

Courses

Tables only

18h

Broth simmer

Handmade ceramic bowls arranged on dark wood table with Vietnamese lacquerware and fresh herbs

Tonight

Fully booked through March

Next availability: April 4

The tasting menu

Seven courses. One country.

Amuse-bouche

Khai Vị

Bánh cuốn filled with shrimp mousse, served with a dipping sauce of fermented shrimp paste and fresh lime.

Cold Course

Gỏi

Green papaya salad with poached lobster, toasted rice powder, Vietnamese coriander and a tamarind dressing.

Soup

Canh

Sour crab broth with pineapple, tomato, okra and elephant ear taro — the flavors of a southern family table.

The Broth

Phở

Eighteen-hour Wagyu bone broth with hand-cut rice noodles, rare eye round, brisket and tendon. The signature.

Main

Món Chính

Caramelized clay-pot fish — catfish braised in fish sauce caramel with young ginger and green onion.

Rice

Cơm

Broken jasmine rice with a slow-cooked pork belly, pickled mustard greens and a fried egg.

Dessert

Tráng Miệng

Pandan custard set in a coconut shell, with palm sugar syrup, shaved ice and fresh mango.

Vegetable tasting menu available nightly upon request.

What they say

The meal stays
with you.

"The broth alone is worth the reservation. Eighteen hours of work that tastes like it took longer — this is the Vietnamese cooking I have been waiting for someone to take seriously in this city."

Marguerite Holloway

Food Editor, Bon Appétit

Press dinner, November 2025

"We come for anniversaries because French-Italian defaults stopped exciting us years ago. Phở gives us something to talk about for weeks afterward — the fish sauce caramel on the duck is still a conversation."

Daniel & Priya Nakamura

Regulars since opening

Fourth anniversary dinner

"As a Vietnamese-American who grew up eating this food from a plastic stool, seeing it served this way — with this seriousness, this beauty — felt like a correction of something long overdue."

Linh Trần

Architect, San Francisco

Private dinner, January 2026

"The vegetable menu surprised me most. Not a compromise — a statement. The morning glory with fermented black bean and crispy shallot was the best dish I ate all year."

Oliver Mensah

Restaurant critic, SF Chronicle

Unannounced visit, December 2025

As featured in

Bon AppétitSF ChronicleEater SFFood & WineThe New York Times

Accepting reservations for April 2026

By the time you reach
this button, you're hungry.

Twelve tables. No walk-ins. The tasting menu changes with the season — reserve now and we will confirm your evening by the next morning.

Dining vouchers from $175 · Delivered by email · No expiry

$175

Tasting Menu

per person · 7 courses

$145

Vegetable Menu