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Gozu

  1. San Francisco
  2. San Franci̇sco Japanese
  3. San Franci̇sco Beer, Wi̇ne & Spi̇ri̇ts

Reviews, get directions and contact details for Gozu

Gozu
"GOZU is a tasting experience developed by chef Marc Zimmerman and partner Benjamin Jorgensen. GOZU is deeply focused on elevating the wagyu breed while displaying its versatility and nuance through the preparation of the animal in its entirety."
Address: 201 Spear St Ste 120 , San Francisco 94105, CA, US
Phone: (415) 523-9745
State: CA
City: San Francisco
Zip Code: 94105


Opening Hours

Tuesday: 17:00-21:30
Wednesday: 17:00-21:30
Thursday: 17:00-21:30
Friday: 17:00-21:30
Saturday: 17:00-21:30

Update Info

related searches: Gozu sf price, Gozu San Francisco menu, Gozu SF Michelin, Gozu restaurant, Gozu tasting menu, Gozu SF review, Gozu instagram, Nikos San Francisco
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Reviews
Had the tasting menu plus additional sweet bread on a pretty quiet Tuesday night. Overall a good experience with most dishes thoughtfully laid out, but is pricey although likely reasonable given similar restaurants in the city. It was nice to be able to sit and watch the chefs at work.
The question of quality/freshness of the ingredients popped into my head as I bit into most of the bites. The tuna had developed the fishy aroma and distracted it from its texture. The bread had a bit too much charcoal burn on its crusting. Overall, it seemed a lot of the dishes’ ingredients may have been left sitting a few minutes too long and you lost the opportunity to appreciate purity in the quality of each component. The crispness was lost by humidity or pastes soaking them too long, and many of the sauces overwhelm the key ingredients of each dish. Stellar presentation and plating, as well as great staff, but honestly at this price, I was disappointed and left wanting better satisfaction from the food. Service was great. Update a week after: despite them claiming they will reach out to me, they have not.
I hosted a corporate event at Gozu in September and it was such an incredible experience! The dishes are still being talked about into October by our guests. The staff was incredibly knowledgeable and kind, and the ambiance was refined and comfortable, and my contact, Eric, was thorough and hospitable. I hope to personally visit this location very soon, I can't wait to be back!
This is a unique and exquisite omakase experience, as it's not for sushi/sashimi or seafood although they do have those, but everything wagu beef. Even their desserts are made with beef fat rather than regular boring butter. Everything from the quality of the food and the service is top notch. And of course their wagu from Hokkaido just tastes like something out of this world, so you have to try it. They also have a wide selection of Japanese whiskey to complement your snow beef feast. It's pricy, but worth every single penny.
I found this place on Google maps when planning a trip to San Fransisco for a concert. I was happy I snagged a reservation for the whiskey lounge as it had a great music selection along with helpful and kind staff. There is a coursed meal option, not to be confused with the whiskey lounge, available as well. We tried various cuts of wagyu which were all delicious but varied in firmness and fat content which I enjoyed. The tuna belly is a must with the charred milk bread for dipping. We tried a few other things as well and had a great time. I would definitely return and recommend GOZU highly to anyone in the city.
This is better than any Michelin Restaurant experience in SF I ever had! I believe GOZU will have their stars pretty soon and this is the best time to go before they did. We did a random walk in test for their "flexibility" at 5 pm I can't guarantee it's this easy in the future , the staff is super friendly and accommodating . We got a great seat. Owner and chef Marc Zimmerman is so humble and amiable cooking with other chefs in front of us. The whole experience is like watching a cooking show. I love Marc's 0 waste concept for the food, it's very respectful. Every single staff in GOZU is professional and attentive, if any guests needs anything they appear magically. The first time I went to GOZU was in Whiskey lounge joining a group of friends for whiskeys and order À la carte. And I know I am going back at the moment when I had their snow beef. As everyone else is describing, the food is Mouth-watering, and present like art. You won't get it anywhere else because it's "snow beef" aka snow-aged wagyu comes from Niigata in western Japan. The prized beef is aged for 30 days in a yukimoro, a storehouse covered with snow. The last time I had similar experience was in Kobe, Japan, and not even exquisite like the experience in GOZU. Flexibility, food quality, vibe, great people... Perfect in every way!
The tasting menu was very interesting with different flavors and textures. Overall, I enjoyed it and its worth the money. There were plates that were amazing and some that I could do without. The presentation was perfect and the whiskey collection was heavenly. If I were to go back, I would do the whiskey lounge and order a la cart.
overall, everything was what i expected - great dishes, top notch service, and a fine dining ambiance. nice to try for sf restaurant week and worth it considering the quality of wagyu used but, i wouldn’t get the supplement again and some dishes were a miss. - all the servers were knowledgeable about each dish and very attentive, alway filling up our water glasses as soon as they were half empty. they were friendly but prompt, expected in a fine dining establishment - loved being located at the bar and watching the chefs prepare each dish. you can tell that great detail is placed on everything they make. first course - wagyu tartare tube: flavorful and fatty, kinda reminded me of an elevated lumpia - trout roe crosade: one of the best dishes of the night. the daikon cream combo with trout roe was perfect. - wagyu tongue and suppon aspic: a miss for me. the gelatinous texture kinda threw me off and it felt like a dish more to showcase creativity than focusing on flavor. second course - wagyu sando supplement: i wish this sandwich was bigger, it was nearly perfect! the toasted bread with fatty wagyu was nothing like i’ve had before. however, it was def not worth $50 for the small piece. third course assortment of wagyu sides: the snow beef, wagyu broth, and rice with wagyu furikake were the highlights! adding the two salts to the beef elevated the fattiness and flavor. they also used one of the rarest beefs, only being sold to a few places in the world. the broth was really concentrated and complemented the other dishes well. the rice had a perfect umami flavor with the furikake, it was perfectly warm and great to eat in between bites of the beef. the other veggie sides were also good to cleanse the palate dessert honey lemon cake with burnt honey and elderflower: loved the burnt honey bits, tasted like toffee. nice creaminess from the cake and the honey drizzle added some sweetness. wish the elderflower flavor was more pronounced
Had a reservation in the tasting room and ordered pretty much everything on the menu including whiskey flights. The dishes were good, though they felt very over priced for the flavors and experience. I enjoyed the service and explanations of the dishes but did not feel I got my money's worth.
No Michelin stars yet, but definitely worthy of a few. The space allows for enough exclusivity for you and your party to enjoy the craftmanship and creativity of the menu.
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