Nasirabad-1
A culinary sanctuary harmonizing primal elements with contemporary haute cuisine. Experience bespoke tasting journeys shaped by fire, earth, and ocean depths.
Address: 450 Mission Ridge Boulevard, San Francisco, CA 94105
Phone: 01815576713
Email: abidalijihan43@gmail.com
Opening hours: Tuesday – Sunday: 5:00 PM – 11:30 PM (Closed Mondays)
Website: https://www.restmenu.xyz/
Menu
- Glacier Bay Scallop Crudo (Starters & Crudo) — BDT 36: Hand-dived scallops, preserved yuzu kosho pearls, smoked sea dulse oil, finger lime caviar.
- Obsidian Dark Chocolate Lava Sphere (Sub-Zero & Hearth Desserts) — BDT 24: 72% Valrhona single-origin cacao, smoked chili ganache, gold dust, torched hazelnut ice cream.
- A5 Miyazaki Wagyu Striploin (Open-Hearth Mains) — BDT 115: Binchotan-grilled Japanese Wagyu, volcanic black salt, sunchoke puree, smoked morel reduction.
- Domaine de la Romanée-Conti 2018 (3oz Pour) (Reserve Cellar & Elixirs) — BDT 185: Exceptional Grand Cru reserve, notes of violet petal, damp forest floor, and spiced black cherry.
- A5 Miyazaki Wagyu Tenderloin (Open Hearth & Earth) — BDT 135: Smoked binchotan ember sear, 30-year Pedro Ximénez reduction, shaved black Périgord winter truffle, charred allium cream.
- The Volcanic Old Fashioned (Reserve Cellar & Elixirs) — BDT 26: Smoked peat bourbon, volcanic rock smoked bitters, charred orange peel, flamed maraschino.
- Smoked Bone Marrow & Fire-Charred Brioche (Starters & Crudo) — BDT 32: Ember-roasted marrow, wild ramps, black truffle butter, fleur de sel.
- Glacier Chilean Sea Bass en Papillote (Open-Hearth Mains) — BDT 68: Steamed over volcanic river pebbles, charred sea asparagus, Meyer lemon saffron emulsion.
- Sub-Zero Bergamot & White Peach Pavlova (Sub-Zero & Hearth Desserts) — BDT 22: Liquid nitrogen poached white peach meringue, bergamot curd, edible viola flowers.
- Pan-Roasted Glacier 51 Toothfish (Open Hearth & Earth) — BDT 98: Golden saffron fumet, sea succotash, braised baby fennel bulbs, finger lime caviar pearls, ocean dill oil.
- Charred Maitake & Pine Needle Broth (Starters & Crudo) — BDT 28: Woodland maitake mushrooms, fermented black garlic emulsion, toasted pine needle infusion.
- Hokkaido Scallop & Kombu Dashi (First Movements) — BDT 42: Flash-torched raw sweet scallop, clarified matsutake broth, cured sea buckthorn, puffed amaranth crisps.
- Wood-Fired Duck Breast with Blood Orange Gastrique (Open-Hearth Mains) — BDT 58: Dry-aged Hudson Valley duck, parsnip silk, fermented plum reduction, crispy lavender skin.
- Smoked Duck Liver Parfait (First Movements) — BDT 38: Spiced persimmon gelee, candied pine nuts, toasted brioche feuille, crystallized elderflower.
- Smoked Valrhona Dark Ganache (Sweet Reverie) — BDT 28: Single-origin 72% chocolate, smoked sea salt flakes, blood orange granita, gold leaf leafing.
- Grand Cru Sommelier Flight (Reserve Pairings) — BDT 145: Five hand-selected vintage cellar pours calibrated to harmonize with your tasting courses.
- Jihan (Starters & Crudo) — BDT 45: ABID ALI JIHAN
- Abid Ali Jihan (Starters & Crudo) — BDT 45: This is more better than any other restaurant item , I promise you
Current offers
- The 9-Course Primal Elements Tasting Menu — BDT 240: An immersive private tasting journey curated around the four classical elements, concluding with fire-finished sweets.
- Nine-Course Elemental Symphony — BDT 240: An immersive private tasting journey curated around the four classical elements, concluding with fire-finished sweets.
- Twilight Caviar & Champagne Salon — BDT 130: Reserve a panoramic lounge terrace table between 5:00 PM and 6:30 PM featuring Kaluga hybrid caviar and grower champagne.
- Chef Vance Sommelier Cellar Table — BDT 350: Direct kitchen counter access for up to 6 guests with rare vintage cellar selections and live cooking demonstration.