Gozu is a modern haven in San Francisco where the art of Japanese wagyu meets live-fire cooking, serving an inventive tasting menu that showcases the beef’s versatility with a captivating, intimate ambiance.
"A San Francisco restaurant by chef Marc Zimmerman featuring a live fire hearth to cook wild and cultivated ingredients from California and the western coast." - Dianne de Guzman
"A contemporary restaurant in San Francisco with a focus on ingredient-forward cooking, offering dishes like yellowtail crudo and noodles with uni-lobster broth." - MICHELIN Guide
"The Wild offers a seafood-centered menu for $90 during Restaurant Week, featuring Monterey abalone, grilled mussels, and birch-scented ice cream." - Dianne de Guzman
"The Wild is a rebirth of Gozu, the wagyu-focused fine dining spot that closed last month. This time around, there’s a seasonal American menu. Go a la carte or try the tasting menu ($130 per person), and expect dishes like striped jack crudo, grilled honey mussels with gochujang, and uni noodles." - ricky rodriguez, julia chen 1
"If The Wild is one thing, it’s committed to the bit. This fine dining Californian restaurant in SoMa from the team behind the former Gozu smells like a bonfire and prints an ocean-inspired Thoreau poem on the menus. But if the idea of preserved spruce sends a tingle up your spine or you’re not irked by a $44 aged Sonoma duck entree that disappears in a few bites, it’s a good place to have a high-quality, locally sourced meal. Come here to celebrate a special occasion over wood-roasted black cod in seaweed butter, caviar ice cream sundaes with white asparagus, and an abalone dish that makes us believers in mollusk and dried grape mashups. As long as you don’t mind spending at least $100 a person at a restaurant that unironically pumps bird calls through the bathroom speakers, you'll like it. " - julia chen 1, ricky rodriguez, patrick wong
