Introduction

San Ho Won (often phonetically referred to as Sam Ho Wan) has redefined the city’s expectations for Korean charcoal BBQ since its celebrated opening in late 2021. Founded by the legendary Corey Lee and Executive Chef Jeong-In Hwang—both alumni of the three-Michelin-starred Benu—the restaurant occupies a beautifully serene, industrial-chic space that balances high-end technique with a distinctly laid-back vibe. Operating nightly from 5:00 PM, the atmosphere is vibrant and upbeat, featuring a minimalist design of light and dark woods that feels both elegant and unpretentious.

As a proud recipient of a Michelin Star, San Ho Won stands as a factual beacon of excellence, dedicated to elevating Korean cuisine through meticulous sourcing and technical discipline. The kitchen's pride is evident in their commitment to "highest quality" standards, utilizing solid lychee wood charcoal specifically produced for their grills to impart a precise, smoky depth to every cut of meat. This focus on ancestral techniques—paired with modern California sensibilities—ensures that every dish, from the house-fermented banchan to the signature galbi, serves as a refined testament to the richness of the Korean culinary tradition

Atmosphere

The atmosphere further enhances this sense of "sophisticated comfort." The restaurant utilizes a minimalist, industrial-chic design featuring warm wood tones and textures that soften the sleekness of the space. Large wooden booths flank the room, leading toward a central open kitchen where the fire of the bespoke lychee wood charcoal grill provides a dramatic and aromatic focal point.

The energy during this early window is electric but never overwhelming; it feels like a purposeful, well-orchestrated celebration of craft. You can feel the intensity of the kitchen as the chefs begin the first round of grilling, yet the "laid-back" and unpretentious philosophy of the service team ensures the room stays grounded and welcoming. It is a sophisticated, lively hum that perfectly captures the spirit of a modern San Francisco destination that takes its food—but not necessarily itself—with the utmost seriousness.

The Tasting Menu

The opening courses prioritize a balance of delicate textures and deep, sea-driven umami. Busan Style Seafood Pancake & Savory Egg Soufflé: The seafood pancake is celebrated for its crispy exterior, while the egg soufflé—a refined version of gyeranjjim—is famously light and airy. It is served in a savory anchovy and kelp broth and topped with rock seaweed sauce, creating a silk-like custard that rises "cloud-like" above its bowl.

The heart of the meal transitions to the charcoal grill, where the focus shifts to rare cuts and meticulous marinades. Jebi Churi (Prime Beef Neck Fillet): This rare cut is factually described as "smooth like butter," offering a tender, gelatinous texture that is lean yet remarkably silky. Marinated Grilled Beef Cheeks or Gwangyang Style Rib-Eye Bulgogi: Diners choose between the succulent, melt-in-your-mouth richness of the beef cheeks or the classic, pear-juice marinated bulgogi, both of which absorb the clean, fragrant smoke of the lychee charcoal.

The lychee charcoal grill is central to the dining experience and is visible from the bar, allowing guests to watch chefs glaze ribs and monitor mackerel fillets. The standout galbi is essential, as are the chunjang pork ribs and the torpedo-shaped beef neck fillet, which remains a delicate rosy pink inside. Each item benefits from a subtle smokiness and a precise, even char.

The meal is anchored by an ever-changing array of specialty banchan, which provide the essential refreshing contrast to the rich grilled meats.Personally speaking ,their kimchi was sublime. The Chonggak Kimchi (ponytail radish) is seasoned with salted shrimp and anchovy for a crunchy, spicy kick, while the Dongchimi features radishes preserved in a brine with green plum, meant to be sipped as a palate cleanser. Meats are served with a basket of vibrantly fresh perilla leaves, chrysanthemum greens, and lettuces, alongside a highly addictive scallion salad with a lightly acidic vinaigrette.

The meal concludes with communal dishes that provide a "warm hug" of comfort.The final note is a creamy soft serve, with rotating flavors such as Banana Milk with candy banana, Makgeolli (rice wine) with strawberry, or Roasted Buckwheat with honey.

While the House Menu is already substantial, adding the House Double-Cut Galbi ($68) is a near-essential move for the complete experience. This signature dish features marinated prime beef short rib that is famously thick and succulent. The meat is known for its incredible flavor and a unique texture that some describe as having cartilage that feels almost fat-like due to precise cooking techniques. It is widely considered the strongest BBQ item on the menu and a benchmark for the dish in the Bay Area.

Restaurant Service

The service at San Ho Won is a standout feature, defined by a warm, friendly and proactively attentive approach that mirrors the precision of a fine-dining establishment while avoiding any hint of pretension. Staff are consistently observant and thoughtful, readily offering refills of the complimentary banchan and ssam when asked and engaging with guests in an easy, genuinely welcoming manner. As soon as you’re seated, a steaming pot of roasted barley tea lands on your table as if it’s been waiting all night for you to arrive. And over the course of the meal, a well-choreographed ensemble of staff in matching blue coats will bustle around the dining room with quiet efficiency. They'll deliver and then gently scoop out your personal portion of egg soufflé, and arrange baskets of ssam (leafy greens for wrapping) and banchan, like a refreshing chilled chili tofu or potato salad with minari. This considerate level of care guarantees that, despite the restaurant’s high profile and the persistent challenge of securing reservations, the entire experience remains approachable, relaxed and squarely focused on the comfort and satisfaction of the diner.

Curated for Class?

San Ho Won manages the difficult feat of being a Michelin-starred destination while retaining the warm, unpretentious feel of a true neighborhood joint. The $118 price point for the House Menu represents excellent value given the caliber of ingredients and the precise execution on display, making it an ideal entry point for first-time visitors. Whether you come for the technical brilliance of the grilled meats or the quiet comfort of their house-fermented stews, it remains one of San Francisco’s most consistent and rewarding dining experiences.

Curated for Class Final Score | 42.5/50

Securing a table at this Michelin-starred powerhouse is a factual feat of endurance, but once inside, the air crackles with the creative synergy of heavy-hitters Corey Lee and Jeong-In Hwang. Against a backdrop of sleek, modern minimalism, a high-energy crowd gathers to witness a technical masterclass where the humblest house-fermented kimchi and the most rarefied cuts of charcoal-kissed beef are elevated to a state of surpassing depth and purity

Service: 8/10

Atmosphere: 8/10

Food Quality: 8.5/10

Mastery of Taste(s):9/10

Value for Money:9/10

Restaurant Review: Sam Ho Wan