Located on the second floor of the iconic One Kearny building in downtown San Francisco, this West Coast outlet opened its doors in November 2012 – a stunning 10,000 sq ft space that accommodates up to 170 guests.

Hakkasan San Francisco overlooks the bustling Market and Geary Streets, and benefits from natural light during the day and hand-blown glass pendants at night, with a spectacular bronze-coloured V-shaped bar as the restaurant’s centrepiece.

Featuring two private dining rooms, the specially-created menu includes both Hakkasan classics and new dishes, plus a bespoke tea menu and innovative cocktails made with hand-pressed juices.

Open daily for lunch and dinner, with extended brunch hours on Saturdays and Sundays.

Hakkasan San Francisco Mother's Day


Monday – Friday
11:30am – 2:30pm

11:30am – 3:00pm



05:30pm – 10:00pm

Tuesday – Saturday
05:30pm – 11:00pm

The Bar

05:30pm – 11:00pm

Tuesday – Saturday
05:30pm – 12:00am

Chef Ho Chee Boon

International Executive Chef

Chef Ho Chee Boon is Hakkasan’s International Executive Chef responsible for new openings and menu development around the world, with a particular focus on creating new dishes for specific locations using the finest local ingredients. Moving to the US in 2012 to launch Hakkasan New York, Chef Ho was awarded a Michelin star within eight months of opening. He has since headed up all subsequent US openings, including San Francisco, Las Vegas and Los Angeles, as well as overseeing operations as far afield as Dubai, Mumbai and Doha.

In a career spanning over 26 years, Chef Ho has worked for some of the world’s most renowned Asian restaurants, including the highly regarded East Ocean Restaurant in Hong Kong, Breeze at the 5-star Lebua Bangkok, Singapore’s exclusive Temasek Club and Turandot, Moscow’s premier dining venue. He now divides his time between Las Vegas – heading up the flagship restaurant at the iconic MGM Grand – and San Francisco, where the surrounding region offers some of the finest produce available in the US, providing inspiration for the creative development of Hakkasan’s culinary repertoire.