San Ho Won (San Francisco)

A Michelin-starred K-BBQ reimagining fine-dining finesse over charcoal fire in the Mission District

Author

Hun Kim
May 14, 2025

Overview

If traditional KBBQ is a party, San Ho Won is the kind of dinner you dress up for. Opened in 2021 by Corey Lee (of Benu) and Jeong-In Hwang, this Mission District hotspot gives Korean barbecue a fine-dining upgrade. It earned a Michelin star within a year and quickly became one of SF’s hardest tables to book. But it’s not just hype - this is tradition served with polish and precision.

San Ho Won skips the flash. No tabletop grills, no rainbow cocktails, no AYCE chaos. The modern, minimalist space sets the stage while the scent of lychee wood charcoal does the talking. From the moment you sit down, the pros take over.

The Food

This place is built around the meat. The signature House Double-Cut Galbi is everything you want short rib to be. It’s marinated, then braised, then grilled over open flame. You get a caramelized exterior and an interior so tender it practically whispers. Glazed with soy, plated with precision, and served with perilla leaves and ssamjang, it’s not just food - it’s an experience.

The Pork Belly Bossam ($94) is the ideal shared centerpiece. Thick slices of pork belly come with a cast of characters: preserved oysters, pickled radish sheets, crunchy lettuce, and a range of sauces. Every bite is build-your-own and deeply satisfying. Yes, the price is steep. But you’ll talk about it for weeks.

Smaller plates shine just as bright. The Galbi Mandu dumplings are stuffed with short rib and seared to a crisp. The Hwe Muchim (halibut tartare salad) delivers citrus, spice, and crunch with shiso and gochujang leading the charge. And the egg souffle - Gyeran Jjim - emerges like a culinary magic trick. Puffy, warm, and savory, it’s a cozy hug in a stone pot.

San Ho Won’s Sanma Pajeon (scallion pancake with mountain yam) deserves its own fan club. Served sizzling in a mini skillet, it’s chewy, crispy, and paired with dipping sauce that brings it to life. You’ll want to order one per person, but show some self-control.

Drinks, Desserts, and Extras

Don’t sleep on the beverage program. The cocktail menu leans clean and bright. You’ll find a plum soju martini, an excellent house lager, and natural wines that actually pair well with grilled meat. Cocktails are in the $15 to $18 range - par for the course in SF, but made with finesse.

Dessert is optional, not obligatory, and frankly, you might be too full. But if you’re the kind who finishes with something sweet, ask the server for their current offering. It’s usually seasonal, always elegant, and never cloying.

Ambiance

The interior feels like a grown-up Korean BBQ joint - exposed brick, dark tile, and warm wood accents keep it stylish yet grounded. Lighting is soft and flattering, with an open kitchen at the center where chefs work the grill like a stage.

No loud K-pop or maze of booths here. It’s a single-level space that’s intimate but not cramped. A light haze of charcoal smoke lingers in the air, but thanks to solid ventilation, you won’t leave smelling like a bonfire.

The crowd gets it - locals, visiting foodies, date-night pairs, even the occasional chef. It’s lively but never chaotic. This is still SF, after all.

Service

Service is part of the experience. The staff are sharp, relaxed, and know the menu inside out. They guide you without pretense, grill for you, and pace the meal so it never feels rushed or slow.

The small touches stand out - quick plate clears, tea refills before you ask, and extra lettuce wraps offered without prompting. It feels natural, like a team that genuinely cares.

During peak hours, things might slow a bit - cocktails can take a few extra minutes - but it’s a minor hiccup in an otherwise smooth operation. More time to enjoy that galbi aroma.

Reservations and Wait Times

Want in? Book early. Reservations on Tock go fast, especially for weekends. A 7pm Friday slot? Better act quick. Walk-ins are allowed, but waits often hit 60 to 90 minutes. They’ll text when ready, so grab a drink nearby while you wait.

The space balances intimacy and flow - booths along the walls, smaller tables in the middle, and a chef’s counter for grill-side action. It’s not massive, but it stays comfortable when full.

Groups of 6–8 can usually be accommodated with a heads-up. And yes, there’s a 20% gratuity for parties - which is well deserved.

Value

Is it expensive? Absolutely. But San Ho Won isn’t trying to be a casual dinner spot. It’s a refined, curated Korean BBQ experience that justifies its price. Expect to spend $100 to $150 per person. That includes a couple meat dishes, sides, maybe a cocktail or two. The prix fixe at $110 per person offers a smart overview for first-timers.

Given the quality of ingredients, precision of execution, and caliber of service, the value is real. Compared to other fine-dining Korean BBQ spots like Cote in New York or the upper echelon of LA’s Koreatown, San Ho Won holds its ground - and might even exceed it on some fronts.

Final Thoughts

San Ho Won isn’t trying to reinvent Korean BBQ. It’s just doing it right - with better ingredients, better technique, and way more care. It’s a place that feels special without needing to shout. A place where you get to sit back, relax, and trust that what hits the table will be worth every bite.

In a city that doesn’t overflow with Korean BBQ greatness, San Ho Won has carved out a space all its own. It honors tradition while embracing refinement. If you’re lucky enough to get in, go hungry, go with friends, and get the galbi.

You’ll leave full, happy, and probably already planning your next visit.

Reply

or to participate.