The Wild
Restaurant · Rincon Hill ·
Japanese wagyu tasting menu with open-fire robata & whiskey pairings
Japanese wagyu tasting menu with open-fire robata & whiskey pairings
"This SoMa fine dining spot is where you’ll find some seriously creative fish and shellfish dishes. Preserved spruce is sprinkled on top of yellowtail crudo, Pacific black cod is roasted in seaweed butter over a roaring flame in the open-air kitchen, and uni noodles are served with black garlic and topped with uni-lobster foam right in front of you. If you’re after a dressed-up night out with someone who loves seafood, book a reservation here." - lani conway, julia chen 1, ricky rodriguez, patrick wong
"With a mission statement aiming to celebrate the bounty of the natural world, guests here will likely find the experience more comfortably familiar than the striking, cavernous space and dramatic name might imply. Diners are seated at a counter surrounding a central hearth, where they can watch as vegetables, seafood, and meats alike are carefully tended over coals, a testament to the ingredient-forward cooking on display. Dishes demonstrate this Californian sensibility along with Japanese influences, as in a yellowtail crudo with spruce and ponzu, or noodles with chayote squash, black garlic, and uni-lobster broth. An impressive collection of Japanese whiskeys offers plenty of room for connoisseurs to indulge." - Michelin Inspector
"With wallpaper that looks like tree bark, shell-shaped plates, and even a live flame in the middle of the dining room, The Wild is committed to a great outdoors theme. That theme extends to the two single-stall bathrooms. They’re both decorated with faux pine tree branches and funnel in the sound of waves crashing and birds chirping. We could almost be lulled into believing we had set up camp in the woods if it weren’t for the geranium-infused Aesop hand soap and lotion with bergamot." - patrick wong, julia chen 1, lani conway
"After shifting the concept of his wagyu steakhouse Gozu in mid-2024, the owner brought chef Peggy Tan to the forefront of the new venture, which uses 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
