Juban, San Francisco

Sample Meal

• Proteins: filet mignon and sea scallops
• Vegetables: satsuma potatoes and oyster mushrooms
• Starch: brown rice
• Accompaniment: assorted kimchi
• Drink: Kuheiji, a sake that’s usually only sold at the Ritz Hotel in Paris

How it Works: Servers bring meats and veggies directly to diners, who use smokeless tabletop grills to cook their meals. Once each savory component is grilled to your preferred level of doneness, it’s customary to dip it into one of the restaurant’s signature sauces.

The Vibe: Copper awnings and pillars welcome diners into a tranquil space surrounded by cherry-wood walls and artwork.

Inside Tips

• Portions are small for a reason. Juban encourages diners to order multiple items (2–3 per person) so they can experiment with different ingredient combinations and try new flavors.
• The food cooks fast, so keep an eye on it. Most items only need to be grilled two or three minutes per side.

Vocab Lesson
Yakiniku: a Japanese term referring to grilled meats; at a traditional yakiniku restaurant, diners cook these meats tableside.