Sun Moon Studio

Sun Moon Studio absolutely exceeded every expectation I had. This recently Michelin-starred gem showcases why Oakland's dining scene is truly world-class. The intimate setting makes you feel like you're part of their culinary space rather than just dining out. Alan Hsu and Sarah Cooper have created something truly special here. Their farmer and producer-driven approach isn't just a buzzword concept, but it's evident in every perfectly executed dish on their tasting menu. What impressed me most was how each ingredient, while part of a cohesive whole, had its own moment to shine. For the menu we were served, the young ginger brought the perfect heat and brightness to the soy milk tofu, the cured tomato elevated the black cod to new heights, and the buttery soft apricots paired with equally tender short ribs were nothing short of sublime. The menu is constantly rotating based on the seasons and what is best and I'm sure it will blow you away. What also stood out was their thoughtful approach to beverages, with an excellent selection of non-alcoholic options for those who don't drink. They're also fantastic at accommodating dietary restrictions without compromising the experience. Practical notes: Book at least 6 weeks in advance (reservations fill up quickly!)

truly a phenomenal experience from beginning to end. sarah and alan are masters at work and managed to cultivate a warm, homey, and comfortable menu that felt elevated, inventive and, at times, funny. i won’t post an in depth description of certain dishes. as other reviewers have mentioned - the menu changes daily here. what i will say is that everything i had, i enjoyed. i experienced new ingredients like gamtae, and new techniques on familiar ingredients and dishes. i did not drink alcohol and opted to try the two non-alcoholic spritzes on offer. both were wonderful! all in all - what really made this experience a 10/10 for me was the service. marley was such a delight and pleasure to talk to. everyone was so courteous. and the entire team came out to say goodbye as i left. i’ve never experienced anything like that in my life and it was really quite powerful as a final impression. this was an intimate dinner where the chefs and their team truly cared about me and my dining experience. at the end of the day - that’s all im looking for.

I brought a board of directors for a unique experience, had an absolutely amazing dinner at the hands of two accomplished chefs and new restaurant owners. Multiple members of my board, many are foodies, mentioned they’ve never had a dining experience like that. I’d give Sun Moon more stars if they would allow me!

I brought my wife to an absolutely wonderful date night at Sun Moon Studios last weekend for our anniversary. Sarah and Alan are artists as much as they are amazing chefs. Every element of each dish is unique and thought out in terms of combinations of flavors, presentation, and cooked perfectly. The whole team was so lovely and welcoming, and we could not have asked for a better experience. We left feeling so cared for and very well fed! Although each dish is small, there are many courses, each one absolutely delicious and distinct. We enjoyed the olive oil cake the following morning for breakfast, which was a lovely way to extend the experience. We are already looking forward to visiting again in the future to try whatever the seasonal menu offers!

The super seasonal menu lets you taste ingredients at their peak. The approach was just right. The dishes were deceptively simple and no flavors were lost in the sauce. I was surprised at the number and variety of the courses, which were thoughtful and well executed. Service and ambiance was sharp and relaxed at the same time, resulting in a very pleasant experience. It is special to be able to eat a meal like this made entirely by such a small, tight knit team.

10 course tasting meal highlighting local ingredients and each component is allowed to shine. *Allergies were accommodated The very first course (in our case it was tofu and fermented tomato; Tofu was creamy and silky and the tomato was just sweet and pickled and so so good!) had us excited for the rest of the meal. The oyster with kimchi snow was such a delightful contrast of textures. The brioche bun was so good that my dining companion said she wished she could eat it for breakfast everyday! I want to review and rave about every course we ate, as each was memorable. However, knowing that the menu changes depending on ingredient availability and seasonality, I don't want to make anybody feel left out if they don't get what we ate. Just know that Sarah and Alan treat everything with the utmost respect and just make incredibly delicious food! As somebody who doesn't drink alcohol, I really appreciated the vast array of non-alcoholic drinks. On this occasion I had the ume spritz. The syrup was started in 2022. I believe. It had notes of almond and tamarind. It was incredibly delicious and refreshing. Every tiny little detail has been shown extreme care and thoughtfulness. From the beautiful charger plates, the artwork hanging on the wall, to the stemware and cutlery. All amount to giving the diner the best experience. The restaurant is small but the way the tables are laid out, it feels very spacious.

Amazing food! So many flavors and textures in wonderful combinations. I’m wary of tasting menus since I get so full by the end, but this one was worth it - every bite delicious!!!! The attention to detail and the presentation is exquisite. The ambience and space itself is intimate - but not crowded. Only a few tables. The background music was Motown and oldie rock tunes - we loved it. Everything went together so well, I can’t recommend Sun Moon Studios highly enough - it was just fantastic!

Simply amazing! The 12 course tasting menu was super diverse and meticulously thought out. The chefs do not distract with gimmicky elements that can be common but rather focus on high quality and locally sourced ingredients in creative, fresh in style and take, perfect presentation, and fundamentally delicious dishes. The meal did not disappoint. The service was out of this world. Very knowledgeable, attentive, and very friendly. Both the wait staff and chefs were there to welcome us in and to thank us and send us off at the end of the meal. The small and quaint dinning area is tastefully decorated with part of the kitchen open to the room. Parking is easy and the juxtaposition of high end restaurant hidden away in old industrial Oakland is something I particularly enjoy. Will need to go back as the menu changes each week!

Oh are you in for a treat if you go here! An unassuming industrial building turned 4 table fine dining restaurant. That's right, 4 tables, so you can imagine reservations are required and tough to get. You can test your luck with a last minute cancellation or make a reservation vis OpenTable at midnight 6 weeks before your desired date. If you wait until the morning it will be full. It requires some work but it's worth it. I mentioned this place is tiny right? Two chefs, both Michelin trained, and one server. You're right there with them and yet the restaurant is quiet and feels calm and intimate. They even made a little time to chat. Now for the most important part, the food! They put a lot of effort into their sourcing and it pays off. Everything was delicious but the uni, the egg custard tart, the crab noodles, and the bay leaf ice cream stood out most to me. The pork chop was also perfectly cooked. The nonalcoholic drinks are delicious! The salted grape drink was my favorite. And I love that they gave diner french fries at the end because who doesn't love french fries?! My only complaint was that they had two desserts going out the night I went and I had a little bit of FOMO from seeing the meringue going out without getting a bite! In all seriousness I highly recommend going here ASAP before they get more popular!

San Francisco Chronicle reviewers love about this place and I can see why - only four tables available and I imagined a byzantine reservation system. Luckily my husband loves games and started checking OpenTable for last-minute cancellations to nab us a weekend dinner reservation! We booked a babysitter and were thrilled to parttake in the Sun Moon Studio experience. I knew we were in for a Michelin-quality treat and still found some surprises, like *phenomenal* bites of salt & pepper butterkin squash that I underestimated. The seafood was delicious, often elevated by the pairing or textures. The Taiwanese sausage in brioche arrived with added depth in flavor - I want to know all of your secrets (please publish some recipes, and/or a cookbook)! Dessert was surprisingly exciting with plenty of sweet treats to finish the meal. The pacing was perfect. I appreciate the variety of alcoholic and non-alcoholic beverage options. Dinner is so fun. Everyone's so nice and pleasing.

This hidden gem in a dilapidated West Oakland industrial neighborhood is a shockingly good fine-dining experience. The restaurant offers a creative menu of Asian-inspired dishes that beautifully reflect the chefs' backgrounds at some of America's top restaurants. The opening dishes were nothing short of extraordinary--easily some of the best I've had this year. A standout was the crepe-wrapped mushrooms, which delivered an unforgettable blend of flavors and textures. The Benu training stood out; this dish actually improved on its namesake crepe. The space itself is intimate, with just four tables, creating an exclusive, almost secretive atmosphere. Service was prompt and efficient, perfectly complementing the dining experience. I highly recommend trying the non-alcoholic drinks--they're crafted with as much care and creativity as what you'd find at Michelin-starred establishments. If there's any room for improvement, it's in the main courses. While they were solid, I felt there's potential to refine ingredient sourcing and menu choices. Quail, for example, feels overdone in the fine-dining world. What truly stands out here isn't the familiar, but the unique and imaginative vision of the chefs. Give me more tofu and tomato, a scallop toast, or a divine squash. Skip the cod and quail... I've seen it everywhere. Overall, this restaurant is a bold and exciting culinary adventure that's well worth the visit. Will they get a Michelin star? Possibly... there's a hint of early-days-at-Nisei/Ssal to this place. This is - at least for now - one of the best value fine dining meals in the Bay Area. Reservations are a nightmare, but just set up the alarm, log on to OpenTable, and get in before everyone else discovers this.

Came by for dinner the other night and it was a world class experience! Sun Moon Studio is located in an industrial area in West Oakland. Parking is available on the street. Dining is available indoors exclusively and it appears that the previous tenant was a coffee shop. Sun Moon Studio is founded by Alan and Sarah, formerly Chefs from Pomet in Piedmont. I've had numerous tasty meals while Alan and Sarah were cooking at Pomet. Reservations were made via e-mail and our table was ready upon arrival. The vibe of the restaurant was modern and minimalistic. The only menu for the evening was a 13 course tasting menu at $135. Dinner started off with the sf bay black cod over an egg custard. This course was light and refreshing, highlighting a farm-to-table mentality. The razor clam course was very light. I loved the tart flavors that contrasted with the candew. The fully belly tomato tart was world class. The tart was fresh and crispy while the tomatoes were very ripe and full of flavor. The salt and pepper blue shrimp was a gigantic head-on shrimp lightly fried and served with pieces of garlic and green peppers. This was excellent! The scallop toast with mustard was also world class. The scallop was gigantic and I loved the contrasting textures from the grilling. The acorn begger's purse with chanterelles were fantastic! The chanterelles were super fragrant and I loved how the begger's purse was also lightly pan-fried. The solano king trumpet and mochi reminded me of an izakaya in Japan! The smoked mussel was served with potage at the table. This was a heavier course with the pork belly. The albacore course was gigantic. The albacore was lightly seared on the edges and the rest of the albacore was served raw, like sushi. There were 2 gigantic pieces! The 18 day dry aged liberty duck was extremely unique. I loved how there was Chinese sticky rice on the bottom with a couple of pieces of super meaty duck breast with a super crispy skin! The steamed brioche buns were light and heavenly! The den sake lees ice cream was world class. This was super fragrant, flavorful, and full-bodied. The fruit cocktail cake tasted fantastic! The cake was super light, not too sweet and served over some super tasty and light whipped cream and topped with some super fresh fruit! The meal ended off with a few slices of melon along with a baked good to take home for the next day! Service throughout the evening was world class by the server. Alan and Sarah came by the table numerous times to present courses as well. ~$175/head after tax and 20% service charge. Sun Moon Studio takes credit cards.

My wife and I followed Chefs Sarah Cooper and Alan Hsu since their time at Pomet (Piedmont Ave, Oakland). Upon our arrival at the venue, we were greeted by name and made comfortable and sat at a table by the door. We initially thought that it would be drafty, but since the dining room seats 12 and we were the last table to be seated, there were absolutely no issues whatsoever. The 13 course prix fixe tasting menu did not disappoint (see attached). Go in with an open mind and be prepared to enjoy an array of artistic presentations. The creativity is not over the top, but the flavor combinations will capture your attention. We enjoyed light cocktails at the beginning of our meal. Honestly, we enjoyed each dish and shared our feedback with our courteous/patient server each time, however the uniqueness of the first dish was especially noteworthy...the Pacific Dungeness crab with Hodo soy tofu and fermented tomatoes. A wonderful kickoff to the entire lineup. Our particular visit was capped with a small basket of piping hot hand cut potato French fries. Sounds weird, right? But the fact that there were only 6-7 perfect fries with a dish of ketchup made the whole experience a nice surprise. And lastly, we were each gifted individually wrapped, homemade persimmon hoshigaki as we departed home. We will definitely be going back to Sun Moon Studio.

So lucky to experience Sun Moon Studio for the second time- it is just SO good. The sauces, the flavors, the breads, the pork chop, the desserts. My mouth was so happy and my tummy full. Generous tasting menu where you get more than 1 bite of everything.

Reservations only through email. $135 currently for the menu but raising to $150 soon. Memorable dishes: Mendocino Uni, Hodo Soy Tofu - love this starter. It made me look forward to the meal even more. Acorn Crepe / Beggar's purse - mushrooms were so flavorful. Taiwan sausage on steamed brioche - like a gua bao. Nice Taiwanese sausage made by Allen. Smoked mussel with potage - really good bowl of soup. it's really warming. Duck - you can smell the shaoxing wine in the sauce. Nicely cooked. Overall, I recommend Sun Moon Studio. Currently, the restaurant is very cozy with 2 larger tables ( seats 4-6) and 2 smaller tables (seats 2). I love how the food is more focused on local produce. It feels cozy like you are eating at a friend's dinner party. Wishes: maybe a story with the dish. I think some dishes were announced with the producer but for me, personally, I want to know why the dish is on the menu. The tofu is similar to chawanmushi but I want more insight into the inspiration. Alan and Sarah has so much experience and I wish it was shared more on their thought process. Like I know persimmon is in season and it was from Rojas family farm and the persimmon should be really sweet.. but I want to know why thomchord grape was paired with sake ice cream or if there's something like a grape cheese foam drink that was used as inspiration. Edit: They have the menu on the side of the table, and I can see the ingredients there so I wish I knew more about the dish. Sun Moon Studio puts care into the menu, which is a thoughtful touch. If a guest at the party has a substitute, the menu in front would show the difference. EX; my gua bao had taiwan sausage. My guest had a substitute due to dietary restriction so they listed duck in her ingredient list instead of taiwan sausage like mine. Looking forward to Sun Moon Studio's future.

Most amazing dinner experience! Simply couldn't recommend highly enough. Each dish was divine, and the staff were so welcoming and lovely.

Spectacular ! Standouts for me Taiwanese sausage in a bao like brioche bun Den sake Trout with crisp skin Savory custard tart with salmon roe Bay Leaf Ice Cream! Very friendly service , well paced Like in a secret supper club

There are moments in life that make you feel like you've stumbled upon something rare, like finding a secret door. Sun Moon Studio is one of those moments. Very conspicuous in West Oakland warehouses is this mini-world contained within four walls. Run by two chefs whose harwork and passion is seeps into the plates they serve, this place is a reminder that food isn't just sustenance, it's a language--one that's spoken extremely fluently here. They don't just cook for you; they share their world with you (ex: the ice cream tastes like a hike through Tilden park). Every dish feels like a conversation, a moment of connection. There's no need to list the courses; I could try, but it wouldn't capture the alchemy of flavors and love that you experience here. It's the kind of place that leaves you feeling grateful, deeply, existentially grateful, that you were lucky enough to be there, at this time, in this universe. If you're ever given the chance to dine here, don't hesitate. It's not just a meal, it's an encounter with something rare and beautiful. It leaves you wondering, "How did I get so lucky?

I haven't yelped in years, but I wanted to do my part to ensure this restaurant stays open so I can go back and try it again. The space is small but cute. Both the server and chefs were warm and welcoming and the chefs have done a really great job with the food here. I'd say their menu beats out the last two one-Michelin star San Francisco restaurants I've been to in the past year. The nonalcholic drink options were great as well (highly recommend the fermented cherry tomato spritz if you like something a little different from the norm - I wish I could take it to go). Favorites that I hope continue to stay on the menu: full belly tomato tart; smoked mussels, sweet potato, green garlic & potage (I want a whole big bowl of this); and 16 day dry aged liberty duck crepinette and chanterelles. Tasty and wouldn't mind some more: corn custard with salmon roe (a little extra fishy at the beginning but the last few bites were more balanced for some reason - could've been a favorite; salt and pepper gulf shrimp; black cod, eggplant puree, charred lemon vinaigrette; mango and passion fruit cream puff; and den sake lees ice cream and thomcord grapes (there was a saltiness to the grapes that hit just the right note). Also loved the basket of huge fries that came at the end of the meal - they were fried and salted nicely. Even though we were stuffed from the meal (it really is quite a bit of food), we still ate the fries like the heifers we are.

Far and away best restaurant experience in East bay right now. 10/10 across food, ambience and service. Will def come back. Shout out to Marleigh who was great front of house.

Great location, great ambiance. Food? pretty good. not the best I've had but the combination of ingredients were very interesting. when we got there, I was very excited to see the menu, only to realize that it's pretty similar to what was posted on several pictures on Yelp. All looked interesting except the squab which has NEVER been on my "I've got to try this some day" list of foods. I went in with an open mind. We opted for the wine pairing which, in retrospect, I wish I would have skipped. The pours were TINY. Suggestion would be to order a glass or two of wine and have more wine for less money. Aside from the meager pours, dinner was going well. When it came time for the squab, the waiter came with a contraption to pour our wine (? some type of aerator? ) that gave maybe 2-oz of wine. Then came the squab. My dinner partners and I looked at the plate and each other. in front of us was a tiny thigh attached to a long thin leg ending in a gnarled claw. SO unappetizing. Already reluctant to try it, I now had NO interest. It reminded me of one of those pigeons you always see limping around on a club foot and now this club foot was on my plate. I forced myself to try it. Everything about it was so unappealing. I wish there was more wine to wash down the memory of that dish. It truly ruined my experience. It's all I think about when I look back on the experience. When the waiter asked if we had any food allergies just before we started, I wish I had the forethought to say "squab." Go ahead, give it a shot. If squab is your thing, this may be your place. If not, skip the wine pairing and treat yourself to 2-3 good pours of wine.

Alan and Sarah have done something truly special here -- a gorgeous, intimate, cozy space and absolutely delicious, truly unique dishes executed at the highest level. The menu is a love letter to the best of Bay Area farmers and produce, with top tier service to match. Bravo!!!!!!

Wow that was a delicious meal. The food was refreshingly creative, tasty, beautifully presented. The staff was so warm and hospitable. It was a tasting experience that left us perfectly satisfied. We got the sake too. Perfect. I wore a dress and my companion wore jeans. The ambiance is very elegant but down to earth and comfortable. It's a cozy space. You're lucky if you get a spot! Their inclusion of so many local producers will boggle your mind. The Mendocino uni to start was just a sign of delicious things to come. It's truly hard to pick my favorite. My companion and I were just delighting at it all -- the egg custard tart, Taiwanese sausage, dessert, everything.