BanchanReserve a Table

Banchan

Korean fine dining · San Francisco

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Each dish arrives as it has always been —without introduction.

Jeju abalone resting in a pale celadon bowl, surrounded by clear dashima broth and scattered chive blossoms
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Jeju Abalone

Jeju Island abalone, 48-hour dashima broth, wild chive blossom, perilla oil

Whole branzino resting on a dark stone plate, skin crackling from the grill, dressed in perilla oil
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Binchotan Branzino

Whole branzino, Kyushu binchotan grill, perilla oil, Maldon flake salt

Chef's hands pressing and shaping warm rice into a perfect oval, steam rising from the ceramic vessel beside them

The hand remembers what the recipe forgets.

Dark clay ttukbaegi filled with bubbling doenjang jjigae, steam curling upward in the warm dining room light
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Aged Doenjang Jjigae

Two-year earthenware doenjang, Nongshim silken tofu, zucchini, dried anchovy, mountain mushroom

Ganjang gejang served in a shallow white dish, the dark soy marinade pooling around glistening raw crab
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Ganjang Gejang

Raw blue crab, single-estate soy, garlic, sesame leaf, cured three days in coastal brine

Steam rising from a dark earthenware ttukbaegi on a wooden surface, soft amber light catching the vapor

Steam is the first course of every meal.

Thinly sliced pork belly arranged in a curved fan on a dark slate, alongside fresh perilla leaves and ssam-jang
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Samgyeopsal Ssam

Jeju black pig belly, charcoal-grilled tableside, ssam-jang, perilla leaf, fermented kimchi

A pale pink omija sorbet quenelle in a celadon bowl, garnished with a sliver of crystallised ginger
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Omija Sorbet

Five-flavour berry from Jirisan slopes, honeydew water, crystallised ginger

A single chef's knife resting on a wet wooden cutting board, blade catching the last light of afternoon

Silence after the cut is part of the seasoning.

The table is ready

Come as you are.
Stay as long as you like.

Dinner, Wednesday through Sunday.
Two seatings: 6 pm & 8:30 pm.
Reservations open 30 days in advance.

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412 Clement Street · San Francisco, CA · (415) 555-0193