"Dish: Slow-poached jidori egg yolk with fermented potato bread This jidori egg yolk in a mushroom broth at this Hayes Valley spot is probably the most umami thing we’ve had—ever. The rich brown broth is dripping with flavor that we can only describe as the best form of earthy. The egg is soft and tender and breaks apart at the lightest touch, and while the fermented potato bread can lean on the tougher side, we don't mind because this broth is the perfect dipping vessel. The rest of the $225 seafood-focused 20-course tasting menu at Kiln is equally as exciting, and it’s the only way to try this dish, so you’d better make a reservation soon before they change their menu and this broth is gone forever. " - julia chen 1, ricky rodriguez