Michael Mina - San Francisco, CA

[getnhyphy]

"but if your food is bold, and doesn't have balance. Its sometimes overwhelming and you lose the product".

oh the irony.

[MIRRORIMAGEWORLD]

How could this food still be hot?

[englandinacan]

@MIRRORIMAGEWORLD fast hands.

[uradoochbag]

great looking plates

[xboxkiller22]

whats that for a sauce at 1:15

[uradoochbag]

@xboxkiller22 which one , the green one?

[xboxkiller22]

@uradoochbag the whole tree ? =)

[golfmaniac007]

i've eaten at several expensive restaurants. what do they taste like? they all taste the same! its all about butter and cream. just give me my spicy korean food.

[CT2507]

@golfmaniac007 haha! good one... :)

[BRIANTOWN33]

@golfmaniac007 or vietnamese pho noodle soup-cilantro, chile, lime and salty. the perfect balance of flavors.

[richard20bris]

I go to a restaurant to EAT, not to look at tiny morsels of food that have been arranged onto a plate by some kind of obsessive compulsive chef who thinks that proper food presentation required a degree in architecture :-P

[SethHesio]

pretentious nonsense.

[doggieGZ]

lost both their michelin stars

[MrPlanx]

@doggieGZ - I don't know where you heard that, but my guide gives the place two stars.

[doggieGZ]

@MrPlanx hehe word. I agree with your train of thought. Food is a personal interpretation and nobody can tell you what you do or don't enjoy.

[howtokillaninja]

looks a bit pretentious to me...

[countlesscorpses]

i work at micheal minas seablue in ac, hes coming this week!

[tylertyler82]

michael mina is like the stephen spielberg of san francisco

[y4n3r5]

I've heard good things about this place.

[hreynisson]

I love the trio concept and I've heard that it's a great place to dine, all the way to Iceland so he must be doing something right...

[MMinSF]

yeah.. that sashimi plate is 78 motions to finish.. it was very eye opening and a privilege to work there.

[SethHesio]

@MMinSF 78 motions? What do you mean?

[MMinSF]

@SethHesio you touch the plate 78 times, wipe the frost/moisture off of the chilled plate. 9 times to put the fish down, 9 times to season with 3 types of salt, 9 times to place the gelee, 9 times to put down garnish 1, 9 times to put down garnish 2, 9 times to place the 3rd garnish, windows 1 and 3 required a 4th garnish, 9 times to place the micro greens. 3 types of herb oil and a final wipe around the windows... ok i misscounted.. 72. but imagine picking up 5 of these plates at one time.

[zorkd]

pffft

[HKCgirl]

looks amazing, but isn't that a little bit too much food on a plate?

[Totoyjr]

fucking amazing.. love the concept of trio n love every presentation..

[holystrawberry]

amazingly looking food***