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Noodle in a Haystack San Francisco Reviews
The food was delicious but not just worth it for the value
The food was delicious but not just worth it for the value IMO. Came here Jul 2025 and had the extended menu. I thought the ingredients and cooking methods were high quality but when they were combined, weren't that delicious together. Like I thought the financier was too sweet or the yuzu in kakigori was too strong. The tan tan burrata was... interesting. Definitely more of a culinary curiosity than something I consider yummy.
First time at noodle in a haystack and it was absolutely
First time at noodle in a haystack and it was absolutely delicious. My husband and I were lucky enough to get reservations, it literally took both of us clicking on the computer to get our tock reservation when it first opened. This is a husband and wife owned restaurant with two other employees and they only serve 10 people twice per night and only open on some days of the week. The couple cooking and server were very friendly and it felt like we were at their home and they were serving us a meal. They said they initially did pop ups and served meals in their home and then branched out to open up their own restaurant. Appetizer courses were light and each dish actually had some incorporation of the ramen dish in it whether it was the tare, oil, or noodles. Highlights of the meal: the chilled ramen dish with yuzu broth was absolutely amazing! There was Hokkaido uni and prawns which paired really well with the ramen and broth. I could've eaten an entire bowl of this and entire tray of uni haha The chawanmushi was amazing with real crab shredded and pieces of Hokkaido scallop. This appetizer dish was also very delicious and a definite must try For the ramen dish: the chef said he has been trying a new ramen dish. This one is fish dashi broth but also has 30% oxtail broth mixed in. It is topped with A5 Wagyu that is sous vide and seared at the end and oh my melted like butter in my mouth. I loved the broth that had miso and a spicy gochujang sauce that made the spicy miso broth delicious. Dessert was light and refreshing and yoko made her specialty pastry with a dog imprinted on it to depict their toy poodle Toto who helped inspire their restaurant journey but passed a couple years ago. Overall, such a wonderful experience and really felt like home cooked family meal with delicious food. I would definitely recommend this place if you are lucky enough to get a reservation
It took me a few months of trying at 9pm exactly on the
It took me a few months of trying at 9pm exactly on the release date to get this slot. I've gotten some pretty clutch reservations in my lifetime, but this was probably one of the hardest to get. I concluded that it's easiest to get the reservation for a party of 2 than it is for 3, but they will take parties of 3. Part of the reason the reservations are so tough is that they only have 10-11 seats, with 2-3 date options a month. Noodle in a Haystack is in an unmarked and nondescript space on the corner of Geary and 10th, and you wait outside until the reservation time, and everyone gets seated together. The inside has counter seating reminiscent of an omakase place. It's clean and minimalist, and you get a full view of the kitchen. We did the extended menu ($210 + 20% gratuity on Tock), but a sake pairing was still available for an add on at $65/person that night. They also had other sakes (bottles but some carafe and glass options), 2 white wine options, beers, and some non alcoholic options. In the end, we ended up with a bottle of the Kaze no Mori Akitsuho Bottle, which Clint recommended. It was interesting - a bit effervescent and not fully filtered. Onto the food: 1. Financier: house made and infused with an oil from the ramen, with an amazing smoked shoyu creme fraiche, topped with Tsar Nicoulai golden osetra caviar - an amazing single bite. I wish I had gotten a glass of champagne for this one 2. Toro-taku: like a deconstructed chopped tuna roll that you might get at the end of an omakase meal - flash marinated chutoro mixed with 2 types of picked daikon (the smoked one is amazing!) on a monaka rice crisp, and the secret umami bomb is the house made nori jam, which I will try to re-create at home 3. Chawanmushi: made with a shio tare ramen base (6 kinds of seafood), charred negi, with a local Dungeness crab dashi gravy, Hokkaido scallop, mitsuba, and Japanese mountain yam for texture. The most interesting thing was the roasted garlic brown butter on top, kind of like when tonkatsu ramen gets a drizzle of oil on top. I've had a lot of chawanmushis, but that brown butter pushed this one over the top 4. Chilled uni ramen: a broth of Hokkaido uni emulsified with kombu dashi, topped with cold pressed yuzu oil, uni, house cured ikura, fresh wasabi from a small vendor in Mount Shasta, crisp glazed nori. The ramen noodles are custom made with 00 flour from a local vendor 5. Tan Tan burrata: like a burrata parfait inspired by tantanmen. A base of Italian burrata, Japanese sesame tare with dashi, topped with homemade mala sauce, shiso, sansho, fig balsamic vinegar to finish (like a Chinese black vinegar would go on tantanmen), creamy avocado, and house made mala crisp. This dish had so many textures and flavors, and each bite was so interesting! 6. Tsukemono: 2 pickles of the day - Japanese cucumber quick pickle - crunchy and sweet, with kombu, confit garlic crisp - Cauliflower: steamed, roasted, chilled cauliflower with house made xo sauce 7. Wagyu triple miso ramen: two types of broth - a unique oxtail broth and a dashi made with 4 kinds of fish + kombu. There was also spicy miso, but I preferred the umami broth without the powerful miso. They again used their custom ramen noodles, and it was topped with A5 Miyazaki chashu, topped with aged onion and sprouts. This was a much more substantially sized bowl and just had so much richness without being too heavy since the broth was still majority dashi based. I've never had a beef ramen, and it left us wondering why no one else makes beef ramen! 8. Annin kakigori: yuzu shaved ice, almond tofu, kiwi preserves. The shaved ice uses their house water, which goes through a special 11 stage filtration system 9. Dorayaki: a special "donut" batter that's leavened for 2 days, fried to order, covered in a salted brown butter crumble and paired with a compressed strawberry chantilly cream for dipping. The texture on this was great - slight hints of mochi without being too chewy or dense All of the courses were wonderful surprises with carefully thought out twists on traditional dishes, making it one of the most interesting meals we've had in a long time. One of the highlights of the night was getting to know Clint + Yoko and the creativity and meticulous planning that went into each dish. Noodle in a Haystack really is just a small husband and wife team with 2 other people helping out. When asked why they don't expand, they really don't want to compromise the quality of the food, and they enjoy hosting the guests themselves, so dinner was sort of like dinner and a show (a bit reminiscent of the Kitchen in Sacramento and Hatsunezushi in Tokyo circa 2015). I really hope they can survive the tough SF dining scene while maintaining the balance they need to continue to make these inspired meals for guests! The hype is legit.
This omakase was an intimate 10 person experience that was
This omakase was an intimate 10 person experience that was close to 3 hours with the owner explaining each menu item to us before serving it with a wine/sake pairing. Ambiance was cozy and friendly. I really enjoy how small it was and the thought that went into the food. Service was excellent and attentive. Everything was delicious; some standouts for me was the cold ramen with spot prawns and uni sauce; hot hainan chicken ramen noodle soup, and the Crab Chawanmushi. Two of my favorite pairings were the melon sake and world peace sake; both were fragrant and smooth. This exclusive experience is worth the wait, hype and price. Highly recommend trying if you can get a reservation!
What a cool experience! Got a reservation here thanks to a
What a cool experience! Got a reservation here thanks to a friend and we went on a Tuesday night! Good: - The place was so cute! I liked that it was a hole in the wall place - Super nice staff, definitely a labor of love - Liked the mini wine pairing, wasn't too much and it did complement each dish well - Each course was so pretty and made in front of us - my favorites were the Amish chicken and the desert pancake was very tasty. The noodles had good texture! Everything was worth eating, no dish wasn't great. Bad: - Expensive! Overall enjoyed this 3 hour experience and it was worth every moment
Tl:Dr - Inspired high-end Japanese cooking in an intimate
Tl:Dr - Inspired high-end Japanese cooking in an intimate and friendly setting. While this humble duo has the gift, there are still some rough edges brought by their limited space. Ultimately though if you see this for what it is, you'll overlook much of it for the sheer love in what they cook. If you can get in without too much trouble, go do it. Ah yes, the infamous Noodle in a Haystack. Truth be told I have no clue what the craziness is all about with the reservations, it took me 2 weeks to find one. I'm usually not the lucky one, but maybe this time? I had heard murmers about Clint and Yoko Tan most of the year from some fellow foodies describing a Holy Grail of ramen in an infinitely intimate space that nobody could get into, so if you are like me, don't get all caught up in the hype or else I feel like you are setting too much expectation for this place. The space itself occupies an unassuming corner on Geary, very nondescript. Once you enter it's contemporary, simple, and clean, nothing fancy. There was 9 of us in the space for my dinner which was a sake + menu pairing, so noise can be an issue at times but Clint, who does most of the talking, does his best to present the courses and explain their process. He gets a little drowned out though at times. He may disagree, but I think he has most of the fun behind the counter watching us eat rather than talking, you can tell he loves what he does. Yoko, with her warm smiles, is more quiet, but you can tell by her exacting hands she has an indelible presence throughout the courses. The first course, which I'd say was one of my favorites, was a perfect bite of what I believe was a financier with smoked soy and caviar. It's one of their signatures, and was one of the few courses that paired perfectly with the beverage they offered. The main appetizers were all very good, with some standouts to me being the play on chawanmushi with some absolutely rocking prawns. I'm not usually a fan of these dishes but the subtle heat really brought out some great flavors. Additionally the pickle course was quite delicious and unique in texture. The ramen main course, a Chintan specialty with Amish chicken they flew out to use, while sounding kind of cheesy, they should fly the Amish out instead because that chasu was unlike anything I'd ever had here or abroad. Tender, plump, bursting with flavor. The broth did well with the spicy kicker they included but I feel they could have packed more flavor into it. They held back on that, probably to not overshadow the delicate flavors of the broth. The first course of the desert menu was a palate cleanser, nothing major. It lured you into lowering the bar so they could smash it with an absolutely mind blowing coffee-infused basque cheesecake that I would eat a metric ton of. Rich, creamy, incredibly balanced and with the paired sake, a masterpiece. This was the second dish perfectly paired with the beverage offering and in my opinion my favorite of the night. Now in the spirit of improvement, I would say I did not feel they had been doing beverage pairings often, because a lot of it, in particular the grenache, did not quite go well with some of these dishes. Furthermore the best parings were sake, which unfortunately were 2 of the 5 or so pairings I had. I can't say I wasn't a little bummed as there was no mention of wine being paired, so if you are coming expecting all sake, prepare to be let down there. Additionally, a lot of the service is quite informal, which is to be expected in a small space. They are doing their best but the second course actually completely tipped over when presented to my wife, giving them both a small heart attack. Luckily it all stayed in there, nothing was spilt, but it underscores their need for a little more organization. This is like dining at a friend's house more than any fine dining though, so you have to go in understanding that. I had to give it some thought because while I first came into this with a 4/5 feeling, a lot of their overall menu I think was executed well and given the space, who they are, their obvious love of cooking, and the nourishment I truly felt after that meal, I can't bring myself not to give them 5 stars. The last time I felt truly nourished like that was at Atelier Crenn, which honestly shared a lot of flavors with them across the clever uses of roe, caviar, and fish-based umami. Given this is less than half that price, there's value here to be found. All-in-all they are a wonderful couple, creating truly unique and memorable food and they are doing something out of pure love of that food, which is more than I can say for many of the Michelin starred restaurants I hold them next to. They can definitely refine this concept they are building, and should perhaps work with a formal Kikisake-Shi to get the pairings improved. Beyond that, my wife and I would happily return before they raise the prices (and you should!). Many thanks to the Tan family.
I don't know how I haven't reviewed Noodle in a Haystack
I don't know how I haven't reviewed Noodle in a Haystack yet !! This is my 4th or 5th time dining here and I haven't had a single dish I haven't like. Yoko and Clint have a beautiful restaurant and deliver amazing food that they have put a ton of thought and effort into. For those of you who haven't been dining here is always a preset menu. Usually 5-10 courses depending on which menu you sign up for (they use to have a nonextended dining menu but I think now it's just extended v sake pairing). Reservations are incredibly hard to get. Try to get onto tock a few minutes before 9pm on the second Sunday and if you don't get a spot then just do waitlist and cross your fingers. The menu changes constantly but usually there is always the starting frangipane by yoko, homemade pickled something (this time was daikon and then a kimchi inspired persimmon pickle), some type of wagyu dish - this time featured a wagyu tartar with the most amazing smoked pickles that tasted like bacon. Also there is usually some variation of 2 ramen- this time we had the egg carbonara but it had a shrimp broth oil that elevated this dish to a higher level than it was in the past- and that was already amazing. The broth ramen this time might actually be my favorite so far - it's a take on hainan chicken with a sambal side sauce. The two different noodle dishes featured different noodles that suited the dish perfectly. This is a very intimate dining experience where you get to chat with the owners/chefs/creators and get to eat incredible, thoughtful, innovative, delicious food. I would recommend everyone dine at least once here.
This restaurant is the epitome of the idea that constraint
This restaurant is the epitome of the idea that constraint breeds creativity. It's a small Japanese restaurant with no stove and no grill and 12 seats available three nights a week that are nearly impossible to get. But after 4 months of setting a calendar invite and signing onto Tock at the right time, my wife was excited to report that she had scored a reservation for last Tuesday evening. This is a complete dining experience. You get to talk to the chefs (a husband and wife team) and their helpers and watch as they carefully prepare and assemble the food before it is served to you. They are so purposeful and efficient in their actions - whether it's placing a single shred of greenery atop a perfect dollop of caviar, mixing a quick cucumber pickle with a deft stirring motion, or lovingly laying ramen into a bowl of broth. Clint and Yoko put their own spin on things, humbly stating that they are just trying to make things that they themselves would like to eat. The flavors and dishes are familiar but combined in interesting and subtle ways - for example the chawanmushi (egg custard) is combined with the flavors of hot and sour soup with the result being an incredibly warm and comforting dish. The Yakiniku Tartare includes pickled daikon and egg yolk, served on a delicate rice cracker, bringing together lots of exciting textures and flavors. Everything is amazing, and the noodles are the star of the show. The first noodle dish was a creamy, umami-packed take on carbonara, and the ramen of the night was a Shio Butter Clam Ramen, featuring two seafood broths and a clam butter along with sous vide pork and charred corn. Loved the desserts as well - a refreshing shaved ice atop "almond tofu" and a lovely, light dorayaki bursting with flavor and texture. Could not recommend this place more. We were here for nearly three hours and the time flew by! We put our regular date nights on pause a few months ago, so this was a lovely way to get some time together on our own.
The best dining experience in San Francisco right now! Is
The best dining experience in San Francisco right now! Is your internet fast enough to grab a coveted reservation on Tock.com right when it comes out? The food is spectacular, the atmosphere is simple, and the chats with the owners are priceless. Every bite was flavorful. Every sake/wine sip complemented the textures of flavors so well. Clint and Yoko and passionate and good and what they do and it's really the conversations you have with them that make the meal even more special. 1000% recommend!
Added this restaurant to my bookmark after seeing such high
Added this restaurant to my bookmark after seeing such high praise from the infatuation. It's definitely a once in a lifetime experience if you're lucky enough to experience because this is the hardest reservation to get in the city right now - but absolutely worth it. We were able to score a sake pairing reservation after 3 months of setting alarms and attempting to catch a reservation as soon as the opened and were so excited for this omakase style ramen tasting menu. The exterior is a little unsuspecting but just get to the address and you'll see other people waiting around for opening and know you're in the right area. The space is minimal and seats only about 12 which is why it's so hard to catch a reservation. The food and sake absolutely amazing but what I loved more than just what we ate is being able to be in an intimate setting with the chefs to directly talk to them and hear about their thoughts behind their creations, their journey and getting to know them personally. It's hard to pick favorites when everything hits but for me the wagyu sandwich and the dessert coffee infused cheesecake were definitely standouts!
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!
Connect with users posting reservations for Noodle in a Haystack San Francisco
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Each posting on AppointmentTrader shows you which user submitted it and along with that provides a trackrecord of that user which indicates how much experience
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If there is no user posting that fits your schedule, you can bid on your preferred time.
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.
Step-by-Step Process
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.
2.) A Community User Picks Up the Bid
* ElaborateHouse74, 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.
* ElaborateHouse74 picks up the bid, meaning they will now work on securing the reservation.
* Peter can now talk to ElaborateHouse74 for any questions Peter may have as ElaborateHouse74 user fills the bid.
3.) Finding the Reservation
* ElaborateHouse74 now uses their connections at Noodle in a Haystack San Francisco to secure the table.
* If they successfully get the 6 PM table for four, Peter receives a confirmation that the reservation has been secured.
* If ElaborateHouse74 fails to secure the reservation, the bid is returned to the pool so another user can try.
4.) Payment & Protection
* Once the reservation is secured, ElaborateHouse74 receives the $200 reward which is credited to ElaborateHouse74'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.
