Sun Moon Studio — Restaurant in Oakland

10 course tasting meal highlighting local ingredients and each component is allowed to shine. *Allergies were accommodated

The very first course (in our case it was tofu and fermented tomato; Tofu was creamy and silky and the tomato was just sweet and pickled and so so good!) had us excited for the rest of the meal.

The oyster with kimchi snow was such a delightful contrast of textures. The brioche bun was so good that my dining companion said she wished she could eat it for breakfast everyday!

I want to review and rave about every course we ate, as each was memorable. However, knowing that the menu changes depending on ingredient availability and seasonality, I don't want to make anybody feel left out if they don't get what we ate.

Just know that Sarah and Alan treat everything with the utmost respect and just make incredibly delicious food!

As somebody who doesn't drink alcohol, I really appreciated the vast array of non-alcoholic drinks. On this occasion I had the ume spritz. The syrup was started in 2022. I believe. It had notes of almond and tamarind. It was incredibly delicious and refreshing.

Every tiny little detail has been shown extreme care and thoughtfulness. From the beautiful charger plates, the artwork hanging on the wall, to the stemware and cutlery. All amount to giving the diner the best experience.

The restaurant is small but the way the tables are laid out, it feels...

Sun Moon Studio absolutely exceeded every expectation I had. This recently Michelin-starred gem showcases why Oakland's dining scene is truly world-class. The intimate setting makes you feel like you're part of their culinary space rather than just dining out.

Alan Hsu and Sarah Cooper have created something truly special here. Their farmer and producer-driven approach isn't just a buzzword concept, but it's evident in every perfectly executed dish on their tasting menu. What impressed me most was how each ingredient, while part of a cohesive whole, had its own moment to shine. For the menu we were served, the young ginger brought the perfect heat and brightness to the soy milk tofu, the cured tomato elevated the black cod to new heights, and the buttery soft apricots paired with equally tender short ribs were nothing short of sublime. The menu is constantly rotating based on the seasons and what is best and I'm sure it will blow you away.

What also stood out was their thoughtful approach to beverages, with an excellent selection of non-alcoholic options for those who don't drink. They're also fantastic at accommodating dietary restrictions without compromising the experience.

Practical notes: Book at least 6 weeks in advance (reservations fill...

truly a phenomenal experience from beginning to end. sarah and alan are masters at work and managed to cultivate a warm, homey, and comfortable menu that felt elevated, inventive and, at times, funny.

i won’t post an in depth description of certain dishes. as other reviewers have mentioned - the menu changes daily here. what i will say is that everything i had, i enjoyed. i experienced new ingredients like gamtae, and new techniques on familiar ingredients and dishes.

i did not drink alcohol and opted to try the two non-alcoholic spritzes on offer. both were wonderful!

all in all - what really made this experience a 10/10 for me was the service. marley was such a delight and pleasure to talk to. everyone was so courteous. and the entire team came out to say goodbye as i left. i’ve never experienced anything like that in my life and it was really quite powerful as a final impression.

this was an intimate dinner where the chefs and their team truly cared about me and my dining experience. at the end of the day - that’s all im...