Restaurant Gish

I was so excited to try this place out, but it was slightly underwhelming from the hyped up reviews and frankly the price ($79 for 4 dish vs $55 for 5 dish 2 years ago, accounting for inflation though). The only dish that stood out was the shrimp roulade- the soy marinated crab reduction sauce was the highlight. The walnut tofu salad, banchan jungsik with duck and rice dessert were all good but didn't wow me. I guess I wasn't expecting banchan in a fine dining restaurant. They did accommodate for my pescaterian diet, and substituted duck with fish. The staff was also friendly and professional. I was full by the end of the meal, but from the big bowl of rice. Overall, I appreciate the attempt of bringing traditional Korean cuisine into fine dining. Maybe this month's menu was just a miss for me. Maybe I'll come back another month for a second try.

Exceptional staff, a blend of French and Asian fusion, and a commitment to preserving Korean elements create a unique fine dining experience. The chef's innovative use of fresh ingredients, like hen of the woods mushrooms and black truffle on the risotto, adds a delightful touch. The excellent wine selection of the wine pairing enhances the overall enjoyment of the meal. This restaurant is a hidden gem of private dining in the South Bay. Looking at how they prepare cuisine is an act of art :)

We had dinner at Restaurant Gish on Saturday, January 27, our usual Saturday date night out--and were lucky enough to get the last two spots at the chef's counter during their 8:00 pm seating. The restaurant is small (maybe 24 seats or a few more), tucked away in a small building housing a number of small businesses and an Eritrean Community Center, and with an unassuming exterior. So much so, I'd suggest allowing yourself a few extra minutes to find it the first time you go, just so you don't miss your reservation. The atmosphere inside is wonderful, with a sort of industrial decor (the wall closest to us was concrete) warmed up with some nice lighting, warm colors on the table, and an open kitchen with a counter having a few additional seats. The kitchen is spotless, well-organized and quiet as the team goes about plating each course. If you're lucky enough to sit at the counter, you will have a chance to speak with the chef/owner and his wife, plus other members of the kitchen team, as they all take turns in serving the dishes and pouring the wine. In case you're unfamiliar with the restaurant, they serve a fixed menu that changes monthly. I'd describe it as heavily Korean influenced haute cuisine. The January menu included (1) a salad with homemade walnut tofu, thin, freshly fried lotus chips, bitter greens, and a citrus vinaigrette (plus a few drops of a tangerine emulsion, I think -- definitely citrus, not quite sure how it was prepared); (2) a shrimp and zucchini roulade in a sauce made of soy, blue crab stock, accompanied by a couple of thick slices of broiled zucchini topped with a bit of a soy marinated blue crab reduction, with a couple of small pieces of apple as a palate cleanser at the end; (3) duck breast jungsik (grilled duck breast served with seasonal banchan -- the small plates commonly served with many Korean meals -- including a variety of pickled greens, pickled radish and burdock root, plus a Korean chili paste and a tangerine marmalade), accompanied by duck leg confit served over rice with some seaweed and sesame seeds (this was wonderful!); and (4) an assortment of Korean desserts (yaksik, tteok, and sikhye). We also shared a wine pairing (a nice glass of French champagne, a Spanish Albarino (white), and an Italian red blend), which was very reasonably priced at $40. Everything was excellent! The menu is well-thought out and interesting: my particular favorites were the duck breast with tangerine marmalade and a bit of the Korean chili paste, and the duck confit with seaweed and sesame over rice, but I enjoyed every dish. The entire front-of-the-house team was great, really friendly and helpful -- in fact, I told the chef how much I enjoyed the tangerine marmalade, and he gave me a bit of another jam he made to take home and try. That's the only downside of going at the end of the month, as they are running short of some of the bespoke items made in-house for the January menu, since they only have a couple of days left serving it. I'm so glad we tried Restaurant Gish yesterday! The food was wonderful, served by nice people in a friendly atmosphere. We'll definitely be back!

Great little restaurant. Set menu, update every month Kid-friendliness: Kids menu available

Last service of 2023, happy new year !

Dietary restrictions: Dietary restrictions are asked for when making the reservation. Cooks and wait staff are very attentive to customers' needs.

The chef is amazing! I have visited this place for 4-5 times and monthly menu always surprise us. Although my friends think it’s overpriced but I still willing to give a 5 to this restaurant. During my experience here, I believe the chef is pretty good at cooking the ordinary ingredients with brilliant idea. I can tell that they try to keep the Korean elements in bistros which I value the most.