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Suragan San Francisco Reviews from The Last Year
Tried Suragan because of a write up about how the menu was
Tried Suragan because of a write up about how the menu was developed- from a 400 year old Korean cookbook. Food and service were outstanding and fabulous. In speaking with the chef afterwards, I told him he deserves a Michelin star. Lo and behold a few months later he was awarded one. Highly recommended. The food is sublime, wonderful and like nothing you've ever had before. Looking forward to going back with our son in a few months.
This is a bittersweet review.
The 12-course tasting menu at Suragan was one of the best meals I've had in a long time, and its concept of recreating and reinterpreting ancient Korean recipes is unique and creative. It's like an adventure back in time through a chef's vision and his food. My dining companion and I were already planning our return. Sadly, chef Jongmoon Choi informed us after our meal that the restaurant would be shuttering on August 19 until further notice. The chef's plan is to reopen but in a different location (South Bay was mentioned). Lack of support from his current restaurant group and the perils of operating in the Tenderloin appear to have taken their toll. Suragan was operating without a general manager or sommelier, which might explain why the price was also below $200 per person. But chef Choi is hoping to keep his concept alive in a more supportive environment and with more investors. Chef Choi's end-of-meal discussion at our table was a disheartening end to what was otherwise an incredible dinner. Chef Choi's concept is to take old Korean cookbooks that have been translated from ancient Korean into modern Korean by historians and reinterpreting the recipes within. For each course, a card is placed at the table that has an English translation of the original ancient Korean recipe as well as an explanation of what the chef changed in his interpretation. Further, at the start he explains the significance of the time period he has chosen to showcase. The time period of our tasting menu was the 1600s and the theme was Eumsik Dimibang, which was a cookbook written around 1670. The cookbook was the first written by a woman in East Asia and the first written in the Korean language. I won't go into detail on the food here, except to say every single course was delicious and aesthetically pleasing. You can check out my photos for details. There are even Korean wines for pairing. At this point, I urge you to try to get a reservation before they close. They have two seatings (5:30 p.m. and 8:30 p.m.) Tuesday-Saturday until August 19.
Second visit to Suragan.
First time was at the pop-up location at the Sato Sushi location. Cuisine was as excellent as I remembered. Each course has a written description and explanation by the chef. At the end of the courses, Chef Choi came out and thanked ne for visiting. I had told the maitre d' that was at the pop-up and Chef Choi thanked me for that as well. He also explained his plans for the future, which were a culinary expedition through Korean cuisine through cook books written through the centuries of Korean cuisine. Sadly though, the current location will be closing because of the horrible location, the worst part of the Tenderloin. Chef Choi explained that the investors didn't take his input into account on location or the design of the restaurant. I can say that I sat at the counter at the pop-up and being right there as Chef Choi cooked and plated was the only way to experience his work. As for the cuisine, it was many small dishes with an excellent experiene of this particular era of Korean cuisine. I especially enjoyed the halibut mandu, the mul mandu, and the beef tartare. This is basically similar to Sons and Daughters or The Avery, but with the best Korean cuisine. Highly recommended despite the location. Hopefully he and his investors can fix that problem. It's so bad there the maitre d' has to close the steel security gate during service. Thanks Mayor London Breed!
I feel so fortunate that we experienced Chef Choi's version
I feel so fortunate that we experienced Chef Choi's version of historical Korean recipes before he pauses Suragan. We appreciated the written descriptions of each dish and how Chef Choi conceptualized his versions along with the verbal explanations during service. Everything was thoughtfully created and delicious! The beef supplement was super tender and flavorful, too. I hope Chef finds support to enable him to realize his vision and reopen elsewhere - we'll be there whenever that happens! *desserts not pictured, but equally tasty!
Visited 7/7/2023.
Party of four. The chef's current seasonal tasting menu is based on the recipes from the Joseon Dynasty, specifically on Eumsik-dimibang around 1670, which was the first recipe book written by a woman in East Asia and the first cookbook written in Korean. There are two seatings. We attended at 5:30pm so it was an easy 10 minute walk from the Civic Center BART station. Once every guest is seated, they start serving the meal about 10-15 minutes after the seating time. Food is placed in front of everyone, then there is an announcer who explains the dish and how to best enjoy it. At each table, they provide a detailed explanation of each dish, its historical significance and how they updated the traditional dish using modern techniques. The service was impeccable from start to finish. At the end, Chef Jongmoon Choi visited with every guest to chat, answer any questions and thank us for our visit. The tasting menu had five starters, three second courses, a main dish along with the supplement sous vide short rib that we opted into and three desserts. Yes, we happily rolled out of the restaurant! It's an experience so be prepared to spend two hours relaxing and enjoying the flavors.
So the concept of this place is tasting menus based on
So the concept of this place is tasting menus based on ancient cookbooks, which needless to say is nuts. Obviously they're not just making it exactly as written though and are fancying it up with expensive ingredients and a mix of different cooking techniques. It's legitimately interesting stuff. Note that this is very much in the TL and I do not recommend parking your car around there. I work in the neighborhood and am pretty familiar with the environs. You'll be fine.
Suragan is very interesting conceptually.
The chef found historical recipes and use them as inspiration for contemporary dishes. There are no substitutions, as a heads up. The recipes the menu is based on changes, and the one we had was the Eumsik Dimibang II. The chef came out at the end to chat, and we learned that he'll be pulling on other historical recipes through time. The wine pairing and service were good. My favorite dish of this menu was the scallops, which had a very flavorful "shell" that you broke up to pair with the scallops. Each dish had an explanation (in writing), and it was fun to learn.
Went for the tasting menu featuring Eumsik Dimibang.
It consists of a series of small and medium plates. My favorites are: Fish jeon - very rich taste, fish was very tender. Sautéed pork - well smoked, the perfect balance between meat and fat. Hwajeon - tastes odd at first but the more I bite it the more I like it! It has a sweet and sour taste. Nothing can beat their add on option, which is a slow cooked beef. You do have to add it at the time of reservation, but it's so so good it's a must have. It almost melted in my mouse and tastes better than any other beef I had before. With the add on and slight drinks, it came out to be $350 per person. The restaurant is in Tenderloin, so you should probably try to Uber there and back. The chef came out to explain his menu as well as why he made the choices, which elevated the dinning experience. Would go again when next season's menu comes out!
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Where do the Reservations on AppointmentTrader come from?
By 🥷🏻 @ColorfulRod45, 07/13/2021 6:55 pm
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Are you affiliated with restaurants / or any of the other venues which are listed?
12 Answers
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Answer from 🦩 @FluffyStar64 (07/13/2021 9:05 pm)
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Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
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Answer from 👻 @DemureKettle15 (05/04/2022 10:51 am)
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Can come from a lot of places, people who don't want to get charged their cancellation fee or people who just have them and cant go.
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Answer from 👻 @AffectionateRegret15 (11/15/2022 12:56 am)
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I mean.... it is web scrapers. Is this a serious question?
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Answer from 👻 @ColloquialPosition80 (06/03/2022 2:39 pm)
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alot are work dinners that are cancelled
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Answer from 🤠 @DeliberateScale19 (11/20/2022 8:59 am)
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Users who have reservations they can no longer use
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Answer from 👹 @GuiltlessNose33 (12/06/2022 7:05 pm)
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Some people have connections, some can't make their own reservations and are giving it up, others...
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Answer from 👻 @ConnectedExistence32 (01/14/2023 12:18 pm)
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Ppl waiting in line at the DMV…
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Answer from 👻 @NaughtyBread30 (05/12/2023 7:14 pm)
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almost all restaurants aren't affiliated with AT and I'm guessing it's mostly people wanting to not pay cancellation fees.
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Answer from 👻 @GoldenAmusement60 (05/21/2023 11:33 am)
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Reservation Storks
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Answer from 🐧 @AwakeDecision53 (12/11/2022 10:40 am)
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They are from people who made the reservation and can/do not want to attend.
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Answer from 🥩 @DecadentRoof69 (01/30/2023 4:45 pm)
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Unusable reservations, bots, users sourcing their own, etc.
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