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benu_sf

@benu_sf

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Established 2010
3-Star Michelin since 2014

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Honored to receive Three Stars from the Michelin Guide for the tenth consecutive year.

Thank you, @michelinguide

Link in bio. 🖊️ @kat_odell taken in Benu Restaurant by @benu_sf

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2 years ago

Benu’s 16th anniversary. Thank you to our team, guests, partners, suppliers and collaborators for making this journey possible, and memorable. taken in Benu Restaurant by @benu_sf

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2 months ago

Corey Lee, founder and chef at Benu, was recently awarded the Estrella Damm’s Chefs’ Choice Award 2026, as part of North America’s 50 Best Restaurants.

It’s no understatement to say that chef Corey Lee has changed the landscape of Korean cuisine in the United States. He began his culinary journey at age 17 as a server in New York. Inspired by the industry, he moved into the kitchen and later trained at renowned restaurants in London.

To his colleagues, Lee is a huge inspiration due to his relentless pursuit of perfection and his focused, intense and professional manner. For Corey, cooking is how he represents his heritage and interacts with the world.

Read more about Corey Lee’s journey via the link in bio.

#NorthAmericas50Best #50BestRestaurants @clee_benu @benu_sf @estrelladamm @estrelladamm_usa by @benu_sf

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2 months ago

Tonight, the team was excited to welcome the inimitable chef from Berlin, Tim Raue.

@timraueofficial @restauranttimraue taken in Benu Restaurant by @benu_sf

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2 months ago

quail baeksuk with perilla seed, salted shrimp condiment, kkakdugi, salad of summer herbs by @benu_sf

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3 months ago

Thank you, @michelinguide, for this incredible recognition. As we approach our 16th anniversary, we’re humbled to reflect on 13 consecutive years of holding three Michelin stars. We know this honor is only possible because of the dedication of our team and the trust and support of our guests. Thank you for being part of our journey. by @benu_sf

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4 months ago

We were excited to cook tonight for the great @chef_julien and his team from @odetterestaurant in Singapore. by @benu_sf

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5 months ago

One of our classic sorbets returns for spring.

Omija sorbet with olive oil.

Omija—the five-flavor berry native to Korea and northern China—carries sweet, sour, bitter, salty, and umami all at once. Olive oil is a simple and perfect pairing, softening the sharper edges and rounding the bitterness and acidity just enough to let the full spectrum come through. taken in Benu Restaurant by @benu_sf

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7 months ago

Spring cleaning at benu. taken in Benu Restaurant by @benu_sf

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7 months ago

A winter dish. Beef rib and homemade tofu simmered in a deep maesaengi broth; long-braised beef tendon; dried radish seasoned with shigoku oyster jeotgal; scallion and chili dipping sauce. taken in Benu Restaurant by @benu_sf

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9 months ago

It was a pleasure to welcome Chef David Chang from the Momofukuverse back to Benu. by @benu_sf

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9 months ago

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9 months ago