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Corey Lee's three-Michelin-star SoMa tasting menu where Korean heritage meets French technique meets American produce — a synthesis that took years of post-French-Laundry refinement to land this confidently. The thousand-year-old quail egg, the abalone with sea pineapple, the salt and pepper squid that disappears in a single bite. Hushed wood-paneled room, exquisite service, one of the most coherent fine-dining experiences in the country.