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Saison

@saisonsf

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Open wood-fire cooking inspired by the culinary diversity and terroir of Northern California led by @chef.richardlee
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We are honored to be recognized by North America’s 50 Best Restaurants 2026 list at No. 22. Thank you @theworlds50best .

Much gratitude to our spirited team, our purveyors and suppliers, and all who have been part of our story, past and present. We are so grateful to our guests who share their evenings with us here in San Francisco.

Saison will continue to be shaped by curiosity, precision, and a commitment to thoughtful hospitality. Congratulations to the incredible restaurants on this list pushing fine dining forward across North America.

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#NorthAmericas50Best #50BestRestaurants @sanpellegrino_official @acquapanna @visitneworleans @neworleansandco @edulisrestaurant @moonrabbitdc @ChefKevinTien @fredrikberselius @askanyc @saisonsf @chef.richardlee @chubbyfishchs @jamesslondon by @saisonsf

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4 months ago

Today, we share a significant leadership milestone at Saison: Executive Chef Richard Lee is now Co-Owner.

Since 2019, Lee has built upon Saison’s foundation brick by brick. He has long been the driving force behind our culinary evolution and cultural ethos. His innate hospitality welcomes guests with open arms, emphasizing the connection between the kitchen and dining room as one cohesive experience. He has brought a distinctive perspective to Saison’s signature live fire cooking, crafting nuanced flavors with precision and a deep respect for the culinary diversity of Northern California’s evolving terroir.

Behind the scenes, Richard has been rewriting the modern restaurant playbook for some time, creating a place where excellence is sustainable, while consistently operating through an owner’s lens – never with ownership as the end goal. His evolution represents a quiet but necessary shift in fine dining, placing positive culture-building alongside creative stewardship at the center of a restaurant’s future. Mentorship, longevity, and hospitality to the team are crucial. So is a personal vision. He has managed to cultivate it all.

Under his leadership, our team has flourished and the culinary experience has evolved into something truly special and wholly unique. While pushing our menus to be even more ingredient-forward, more seasonally exacting, and more sustainable than ever before, he has made the entire Saison experience decisively his own.

We are grateful for the dedication, creativity, and genuine positive energy he brings into the restaurant every single day. Now as an Owner, Lee will continue nourishing and strengthening Saison’s legacy in our beautiful city of San Francisco. taken in SAISON by @saisonsf

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7 months ago

Today, we are honored to share that Saison has once again retained two MICHELIN Stars by @michelinguide

Recognition like this is never the result of a single service, a single dish, or a single individual. It is built day by day through the collective efforts of those who contribute to our work.

We celebrate our purveyors, farmers, ranchers, fishermen and fisherwomen, and winemakers whose dedication makes what we do possible. We celebrate our guests, whose curiosity and support challenge us to continue growing. And we celebrate California’s restaurant community, extending our congratulations to all who were recognized today.

Most importantly, we celebrate our team.

Through change, challenge, and success, you continue to show up with commitment, care, and an unwavering sense of purpose. Your work, both seen and unseen, shapes every experience we create. taken in SAISON by @saisonsf

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3 months ago

A glimpse back at last year’s White Truffle Dinner. As the seasons turn, we are looking ahead to what autumn will bring. Join us for October and November. Reservations are available via #LinkInBio, saisonsf.com, or @opentable. taken in SAISON by @saisonsf

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a day ago

Dry-aged lamb rack & collar, grilled over the embers with barbecued early girl tomato, tamarind and puree made of cashew and tomato water. Sauce made from the trim of the lamb. taken in SAISON by @saisonsf

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2 days ago

This week on The Relisher, where the world’s best chefs reveal where they really eat in their hometowns, we’re in San Francisco with Richard Lee, Chef and Co-Owner of two-Michelin-starred Saison. Under Richard’s leadership, the restaurant has maintained its two Michelin stars and was ranked No. 21 on North America’s 50 Best Restaurants list this year.In this interview, Richard reveals:

• His favorite restaurants in San Francisco, from what he considers the city’s best California-Italian restaurant to its best Chinese restaurant

• Where he takes visiting chefs, including his pick for the best burrito in San Francisco

• His favorite pastry shops, cocktail bar, and where to find one of the city’s best burgers

• And his favorite restaurants around the world

This is a phenomenal San Francisco edition, with Richard sharing his favorite places in his hometown for the first time.

Read the full interview at the link in bio! by @saisonsf

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3 days ago

Toasted fig leaf ice cream, Rainier cherries, chocolate crémeux, and a mousse made with toasted cherry pits.

A delicate composition and labor of love from Pastry Chef @michelle.fried by @saisonsf

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23 days ago

From prep to plate, a few moments from the Saison kitchen.

Whole Dungeness crab, pulled from the live tank and grilled over the embers. A broth made from the seared, roasted and steeped shells from the crab with black cardamom. The cup is seasoned with pernod, a French pastis that has flavors similar to anise. taken in SAISON by @saisonsf

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a month ago

Caviar that has been wrapped in corn husk and warmed by the fire. In the bowl is Chef Richard Lee’s take on a late summer corn chowder. Brentwood corn puree at the base, local clams, espuma made from the same clams and walnuts.

As we savor the last of summer produce, we’re also looking ahead to fall. November reservations are now open via #LinkinBio, saisonsf.com, or @opentable taken in SAISON by @saisonsf

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10 days ago

We are honored to welcome Chef Anne-Sophie Pic to Saison for one extraordinary evening. A global culinary icon, Chef Pic holds ten Michelin stars—the most of any female chef. Every dish she creates carries a distinct sense of her personality and point of view. Her cooking reflects a global perspective while remaining quintessentially French, defined by delicate balance and unparalleled restraint.

Chef Richard’s meal at her restaurant in Valence was one of the most memorable of his life, and the two have wanted to cook together ever since. On October 2, Chefs Lee and Pic will explore how live fire can transform and elevate their favorite ingredients through a refined, elegant, and vibrant multi-course experience.

*Due to the unique nature of this evening, we will not be able to accommodate allergies or dietary restrictions.

Reservations are available via #LinkinBio, saisonsf.com or @opentable by @saisonsf

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a month ago

Chef Dan Sita (@dan_sita) makes a barbecue salt at Saison (@saisonsf) by charring onions whole in the fire, then squeezing and smoking their juice. As he kept staring at the leftover onion husks with nothing left to do, he was inspired to dehydrate them into a powder for a tuile, then built the rest of a bite around them with an everything-bagel instinct: a smoky onion cream set, smoked trout roe, a sherry gel, and Meyer lemon. On top goes pork loin that Sita brines, wraps in cheesecloth, and hangs by the fire for two months until it dries hard enough to microplane, a technique he calls pork katsuobushi, borrowing the bonito-curing method and applying it to something else entirely. "It's putting one technique into use on a different product," he says. Nothing about the bite wastes the onion, and nothing about it lets the smoke overpower the trout roe's brine. by @saisonsf

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a month ago

Celebrating coastal California’s prized Albion strawberry. Strawberry shrub sorbet with embered honey pavlova and elderflower. A consommé made from the same strawberries. taken in SAISON by @saisonsf

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2 months ago