Fuhuihua

Meet the Family Serving Elegant, Intimate Chinese Japanese Feasts at San Francisco’s Fu Hui Hua | Eater SF

"An intimate, four-hour Chinese fine-dining ritual in a dark, music-lilted room, this family-run, reservation-only spot on Calle 24 (a block from Zuckerberg General) serves an ambitious, deeply personal menu from father-and-son chefs Yuezhong Ge and Tao William that blends Huaiyang precision with Japanese chūka touches. After beginning as a pop-up at Yuji’s on Post Street in March 2024, it opened in July 2025 and now runs one seating on Wednesdays and Thursdays and two on Fridays through Sundays (booked via Tock), with so few seats that getting in can feel as unlikely as stepping on the moon — but, like traveling to space, it’s a worthwhile ambition. Dishes and flourishes rotate and can include money bags stuffed with weeds evocative of Shanghai’s dandelions; a smoked fish sauce boiled every day for a year; air-chilled croaker; hand-pounded glutinous rice sweet tanguyan suspended in syrup; up to ten crab preparations spanning Shanghainese hairy crab, Hokkaido kegani, and local Dungeness and blue crab; figs battered in panko with Wagyu atop shiso and a ketchupy sauce nodding to Ge’s Tokyo days; a five-hour “rice porridge oil” with bamboo that drinks like a warming champurrado; a hollowed-out lime with its juice reincorporated as a palate cleanser; and even caviar crowning a spring roll, with Wagyu sometimes served on perilla beside fried fig. The room was built and designed by the server — an architect by day who’s dating William — while Ge moves between stove and dining room, quietly watching flames leap from the wok; meals run about $300, driven by a strict ethos of keeping the same quality and standard every day to make people feel like they’re coming back home." - Paolo Bicchieri