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Noodle in a Haystack San Francisco Reviews
It was such a treat to dine here! Truly a hidden gem in San
It was such a treat to dine here! Truly a hidden gem in San Francisco, Clint and his wife Yoko offer the most exceptional ramen and a myriad of other tasty bites, all made right in front of you and with the delicacy and precision of brilliant culinary artists. It's amazing to think they aren't trained chefs because it's one of the best meals I've had! We did the mini sake pairing menu and it was so much fun. As a sake lover, it was great to see such a unique and varied selection paired with the courses. I wanted to live in the moment so didn't take any pics. :) I wish Clint and Yoko an abundance of continued success. What they've created is really special and they should feel incredibly proud of how far they've come with this restaurant. Put the time slot to book reservations in your calendar and be sure to go! Highly recommended!
We had a very special dinner at Noodle in a Haystack.
The food was all very innovative and delicious, and Clint and Yoko were so friendly and welcoming. They are true artisans and I wouldn't be surprised if they win a lot of awards. Highly recommended!
If you've grown tired of traditional ramen, you must give
If you've grown tired of traditional ramen, you must give this understated ramen shop a try. Every dish is crafted with great care. If you opt for the additional sake pairing with your meal, each dish comes with its own sake match. The owner is attentive, providing detailed explanations of each dish's ingredients and preparation process, along with insights into the sake selections and their flavors. The dining experience goes beyond just eating; you gain knowledge about various ingredients while enjoying a delightful meal. The owner is sociable, and with only 12 guests served at a time, the atmosphere is relaxed, akin to dining with friends. It's a feast for both the eyes and taste buds--a culinary delight that ramen enthusiasts shouldn't miss.
Such a great and memorable dinner.
Each portion had a unique idea and beautiful presentation. I really like how textures/flavors are mixed in each plate; crispy & soft, sweet & spicy etc. Noodles are specially crafted for this ramen and they fit perfectly with soup. It was definitely a thing we can only enjoy at Noodle in a Haystack. Not even in Japan! Also, we loved having conversations with Clint and Yoko, and hearing about how they came up with these great dishes.
This is *the* hardest reservation to score in San Francisco.
Located in a nondescript building in the Inner Richmond, Noodle in a Haystack is serving up a $195 ramen tasting menu. Husband and wife duo Clint and Yoko were finalists in the World Ramen Grand Prix in Tokyo, which inspired them to start their business in San Francisco, quickly earning its spot as one of the top new restaurants in the country. They insert ingredients from their ramen to each dish of the 8-course tasting menu. We started with a crispy golden financier topped with caviar and smoked shoyu creme fraiche, followed by a chawanmushi, or savory egg custard, with ingredients like Dungeness crab dashi gravy, Hokkaido Uni & Scallop. The chilled A5 wagyu tan tan men was incredibly refreshing from the cold house-made noodles and dashi, yet rich in flavor from the wagyu butter and mala. Next, a tender black cod and Japanese pickles before the climax of the tasting menu- a piping hot bowl of ramen that they rotate out every couple months. This is a hainanese chicken inspired shio ramen, with perfectly chewy housemade noodles in a translucent salt-seasoned broth. We finished strong with a refreshing Yuzu shaved ice, and Shoyu honey mirin Japanese pancake. You absolutely need to go for a special occasion or a nice night out!
Dinner review.
Japanese (non-traditional) tasting menu. Winter / Early Spring Extended Menu (Highlight) Financier Tsar Nicoulai Golden Reserve Caviar, Smoked shoyu crรจme fraรฎche (Highlight) Chawanmushi Dungeness crab dashi gravy, Hokkaido Uni & Scallop, Garlic Brown butter, Shio tare, Mountain Yam, Mitsuba (Best. Awesome.) Chilled A5 Wagyu Tan Tan Men Japanese sesame tare, A5 Wagyu "butter," Ramp Vinegar, Mala, Dashi, A5 Hokkaido Wagyu Striploin Black Cod Steam roasted Black Cod, Japanese Sea Bream dashi, Blood Orange Olive oil, Chives Tsukemono Pickles of the Day (Highlight) Hainan Chicken Shio 8 hr Whole chicken & Pi water broth, 5 fish dashi, Shio Tare, Ginger scallion schmaltz, "Hainan Chicken" Roulade, 3 day cured jidori egg, Tokyo Negi, Aged onion, Micro cilantro Annin Kakigori Yuzu shaved ice, "Almond tofu", Kiwi preserve Dorayaki Shoyu honey mirin pancake, Burnt caramel, Chantilly, Salted brown butter crumble Overall, "as good as it gets."
It is challenging for me to describe how much passion and
It is challenging for me to describe how much passion and effort they put into the quality of their food. When I first arrived outside the restaurant, everyone patiently waited for the door to open on the dot. When the door opens, we are warmly greeted inside and check in promptly. There was a space on the right side to hang our coats and store our umbrellas since the rain was torrential. When I first sat down, I noticed how vast and spacious the restaurant was, with a beautiful large countertop leading to an open kitchen. The first course came, and despite how assuming it looked, that single bite packed such a large amount of flavor that I knew it was going to be a lovely evening. The subsequent dishes that followed were also not what it seemed, but the flavor did not clash for me. I had plenty of sake pairing during the meal that you never thought would work with that dish, but the pairing was pretty on point. I had lots of new sake I had never drunk before, and I had taken plenty of photos of each bottle so I could find it later when I wanted to. The owners are amiable when conversing with everyone and answering questions on the dish in particular or if they have any recommendations on another restaurant they like. It is not an experience I can elaborate on in detail, but rather, you have to experience it to know how different it is from all the restaurants I have experienced in the Bay Area. I will return to try their dishes when they rotate them again for the spring time.
Is Ramen worth $200? 1000% yes! You can taste amount of
Is Ramen worth $200? 1000% yes! You can taste amount of passion and love that Chef Clint and Chef Yoko poured in within your palette . I have waited at least 2 years to be on the waitlist and was finally was able to snatch a space . Noodle in a haystack (@noodleinhaystack )is not your typical restaurant. They started off doing pop ups in their own home bringing that closeness with the chef and the diner . This type of environment is very much like Japan--closeness with the chef and diner . This concept was brought over to their new soft open restaurant near 10th and Geary seating only 10 people . This restaurant is not just a ramen place but omakase and Asian fusion vibes . What stood out - menu never the same , they would freestyle and adjust to perfect the palette - Mostly every culinary technique you can think of is used - Perfect balance of flavors - Uses a water filtration system from Japan that "energizes" water giving the broth a soft and smooth taste - Great service Dishes I tried . Chef Clint, correct me if I'm wrong "The financier cookie" - bite sized double fried dough with creme fraiche and smoke shoyu topped with caviar Tsubigai chicken drizzled two oils one of which is an African chili oil Baja uni carbonara mixed with jidori shoyu cured egg yolk, , roasted oil, konbu dashi, topped with salmon eggs Smoked sable fish with scallops and dashi Torched Hokkaido A5 ribeye served with freshly foraged matsutake mushrooms and wagyu dripping rice . A side of pickled dashi and cucumber was also served Wagyu flavored dashi ramen with a flavor "enhancer" of slow braised wagyu and home made XO sauce Yuzu shaved ice with almond tofu and apricots Chestnut doriyaki with salted brown butter cookie crumble chanterelle cream and mirin https://www.instagram.com/reel/Cms6cpQK0Yj/?igsh=ZDE1MWVjZGVmZQ==
Review for my visit back in June 2023: Noodle in a
Review for my visit back in June 2023: Noodle in a Haystack has the hardest to get reservation in the city for good reason. You can feel Clint and Yoko's dedication to their craft through the attention to smallets of details in each on of their dishes. Seating is very intimate, with an L-shaped bar surrounding the prep area. We opted for the sake pairing which came with 8 different dishes. 1) Our soirรฉe began with a Financier adorned with Caviar. The gentle sweetness of smoked shoyu harmonized with an exquisite touch reminiscent of a sophisticated lox bagel, a whimsical yet refined appetizer. 2) Next was the Chawanmushi unveiled itself with an audacious twist. Chicken intertwined with the nuanced depths of dashi-infused egg and seaweed. The XO sauce played mischievously, adding textures and layers that challenged the norms of this classic dish. 3) Enter the cold ramen--a delicate dance of flavors. The sundried tomatoes lent a surprising depth to the broth, while the velvety richness of uni bestowed an opulence that resonated with each spoonful, crafting a symphony of sensation. 4) Bluefin tuna and arugula salad - meticulously selected, was a testament to the restaurant's uncompromising commitment to quality 5) The A5 wagyu beef and curry arrived, accompanied by ethereal fried milk bread--each bite a sublime exploration. The beef melted like poetry, while the curry caressed the senses, culminating in a crescendo of flavor and tenderness. The dish was exteremley playful and hit a nostalgiac note for me, reminding me of the best parts of Japanese comfort food. 6) The Yuzu daikon pickle offered a palate-cleansing interlude--a clean, citrusy burst that revitalized the senses, leaving a trail of zesty elegance. However, it was the humble cucumbers that stole the spotlight--a seemingly unassuming creation transformed into a mesmerizing delicacy. The balance of salt, sugar, and shio konbu created a harmonious dance on the palate, leaving an enduring impression. 7) Lastly, the Shio Butter, Corn, Whelk and clam ramen--an opus of depth and complexity that rewrote the boundaries of noodle artistry. As the konbu butter melts into the clam broth, the ramen transforms into the most deeply flavourful seafood broth. The whelk and corn provide a great textural contrast to the amazingly toothsome noodles and chashu. This was quit possibly the best single bowl of ramen I've ever had the priveledge to try. 8) Dessert was a combination of shaved yuzu ice and burnt basque cheescake. I'm not much of a dessert person, but both were a satisfying way to end an exquisite meal. Noodle in a Haystack transcends a mere dining experience--it's an immersive tapestry of flavors, textures, and narratives. Each dish is a chapter in a story, orchestrated by a chef's genius and enriched by hosts who transform a meal into an unforgettable saga. A reservation here isn't just access; it's an entrรฉe into the extraordinary.
The meals was just wonderful and mouthwatering.
Every bite was umami filled. The chefs are as kind as they are skilled. Hope to have the opportunity to dine in their wonderful and intimate establishment soon!
A gem that delivers big on taste and heart.
The chefs / couple are clearly talented and very passionate about what they serve. The deviled egg was a great starter. The Chawanmushi steamed egg was one of my personal favorites, topped with their homemade XO sauce. No surprise the ramen stole the show -- balanced and noodles were perfection. It was inspiring hearing their story and I hope to be back soon to taste what's next.
Delicious and great conversation! Loved all the dishes and
Delicious and great conversation! Loved all the dishes and especially the ones photoed. Meal is timed well.
Brilliant food.
The connection made with chefs who are across makes the food special.
Looks out of business.
Nothing there. No sign, locked gate. No indication a restaurant is there.
Truly an amazing and unique meal! Clint and Yoko have
Truly an amazing and unique meal! Clint and Yoko have really innovated on a set cuisine around ramen and taken their passion and dedication to a whole new level. I was blown away with their thoughtfulness and hearing about the history of how their dishes came to be through multiple iterations, discovery and adjustments - whimsical but also very purposeful in trying to achieve the best outcome possible. They are both so engaging, down to earth and welcoming. We will be back for sure to see what they come up with next season!ใฏใชใณใใจใใใใใใใกๆงใงใใ๏ผๆฌๅฝใซใใใใจใใใใพใใ^_^
Noodle in the Haystack is an authentic experience of a
Noodle in the Haystack is an authentic experience of a passionate chef who has traveled abroad to Japan and is looking to bring his experience and food back home to the Bay. If you're lucky enough to get a reservation, this experience is definitely worth the money that you pay for it. 1. The food was outstanding. You can tell that there was a lot of thought put into each dish, including the story of the ingredients and how they play into each other. The chef has been experimenting with creating his own noodles, and its a shame that we aren't given more to feast on, as you can taste the hard work that has gone into them. Noodle in a Haystack also incorporates ingredients based on their seasonality, ensuring that only the best quality and freshness are presented. The "Pig in a Blanket" (Potato wrapped with Wagyu) was definitely spectacular, as the richness of the Wagyu played well with the creaminess and starch of the potato. 2. There are a few unique aspects about this place, including their expensive water filter which produces high quality water that is a treat to drink. 3. The chef is an enthusiastic Bay Area native who wants to bring the Japanese eating experience back home, and you can tell that he is authentic about his passion. He is extremely engaging and will go into detail about each and every dish and the reasons that went into producing it. By some standards, he would be considered an amateur chef, but doubters beware, with more time and experience, he will soon prove to be a chef that sets the standard for the Japanese Fine Dining experience in the Bay Area. 4. The ambience was very nice, as there was a lot of lighting to showcase the kitchen as well the process of making each dish to be served. 5. The only complaints that we would have are that we were still hungry after the meal; perhaps an add-on to the meal is something that can be incorporated into a future menu. The portions are not what I would call generous, though there is a strong argument to be made that the higher the quality the ingredient, the pricier it is, therefore cutting into the amount that can be provided. All-In-All, you would be lucky to get a reservation here. It is worth the price and the hype, and if you want to be able to sample some innovative Japanese cuisine, this is the right place to be!!!
Summary:So much more than just fancy ramenDetails:For the
Summary:So much more than just fancy ramenDetails:For the uninitiated, Noodle in a Haystack has been around for many years now, originally operating as a ramen-focused popup at various venues, with reservations that were largely impossible for most to get. Since those early days, the business has evolved significantly, with Clint and Yoko opening up their own brick and mortar space (after many a bureaucratic roadblock), reservations being marginally easier to get (you have a ~15 minute window now instead of ~30 seconds), and the menu having turned into something more akin to kaiseki (though still built around a star noodle dish, of course).I was lucky to nab a last minute opening during their soft launch month, and got to see and taste the fruits of their labor, as my girlfriend and I were treated to a bevy of courses: some, significantly more stellar than others, but all enjoyable in some form, and each presented with a bit of fanfare and background from the couple themselves. While the main noodle (a wagyu aburasoba the day we went) itself was obviously one of the star dishes, their caviar financier, kakuni karaage, and annin kakigori were also particularly outstanding.Absolutely worth a shot if you can snag a reservation. And while $225 after included tax and tip is certainly a steep price for ramen, it's more palatable if you think of it in terms of a tasting menu at a Michelin star restaurant, with the same expectation of care and quality put into the dishes.Accessibility:The space is a bit smaller and comprised of bar counter seating only, but they specifically designed a wheelchair accessible portion with a lower counter towards the far end!
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Let's say Peter has a great morning and decides to take his three friends to Noodle in a Haystack San Francisco at 6 PM the same day.
He checks the restaurant's website and sees that no reservations are available. He then looks at the Noodle in a Haystack San Francisco page on AppointmentTrader, but finds that there are no user postings either.
That's where the community-driven bid process comes in.
Peter can place a bid on AppointmentTrader, which serves as a reward for any community member who chooses to work on securing the reservation. AT then notifies experienced users who may be able to help.
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1.) Setting a Reward (Bid)
* AppointmentTrader uses historical data to recommend a reasonable reward amount for securing a reservation - let's say $100.
* Peter really wants to go, so he increases the bid (or reward) to $200.
* At this stage, the reservation does not exist yet.
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* FluffyStar64, an experienced AT user, has a strong track record of successfully securing reservations and low refund requests, they receive a notification about Peter's bid.
* FluffyStar64 picks up the bid, meaning they will now work on securing the reservation.
* Peter can now talk to FluffyStar64 for any questions Peter may have as FluffyStar64 user fills the bid.
3.) Finding the Reservation
* FluffyStar64 now uses their connections at Noodle in a Haystack San Francisco to secure the table.
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* Once the reservation is secured, FluffyStar64 receives the $200 reward which is credited to FluffyStar64's AT balance, where users manage their own funds and can withdraw via available payout options such as bank transfer, PayPal, or Zelle.
* Peter can now enjoy the dinner with his friends at Noodle in a Haystack San Francisco!
* As with all transactions on AT, disputes and no-show fees are handled through the platform's community-driven resolution system. Users with a strong track record are incentivized to fulfill bids successfully, and community members can report issues to maintain trust in the marketplace.
