The story
In the Mission District of San Francisco, San Ho Won brings a dedication to Korean cuisine that is both rooted in tradition and refined through meticulous technique. The restaurant, a collaboration between chefs Corey Lee and Jeong-In Hwang, opened in the fall of 2021. Both chefs share a background in fine dining but sought to create a casual Korean restaurant where they would want to dine, bring their families, and feel proud to work.
The heart of the experience is the charcoal grill. San Ho Won uses solid lychee wood charcoal produced exclusively for the restaurant, a choice born from the belief that meat grilled over a table gas burner is simply not the same. The central BBQ stove is the focal point, serving meats alongside a variety of homemade sauces and condiments. The remainder of the menu is described as rooted in home cooking and traditional flavors, while embracing local ingredients and modern techniques. The result is a representation of Korean cooking that contributes to the city’s vibrant dining culture.
San Ho Won’s commitment to its craft has been recognized with a Michelin star, an award that acknowledges the high quality of cooking on offer. The restaurant offers both an à la carte and a Prix Fixe House Menu, the latter being a set progression of banchan, appetizers, grilled meats, and accompaniments. Due to the lengthy processes central to Korean food—aging, fermenting, and marinating—modifications are difficult, and non-omnivore options are limited. Reservations are available, and walk-ins are welcome at the communal counter for parties of one or two.
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