Chef/owner Leland Jung first nurtured a love of cooking while watching his father make dim sum dumplings at his Chinese restaurant. For his own venture, however, Jung eschews not only all meat, but all animal products, dairy, honey, wheat, and grains. Oh, and cooking. Raw cuisine is often accused of lacking in actual substance what it offers in visual style, but Jung's creations have both to spare. With his artisanal approach, some of the dishes on the menu take up to four days to prepare. Some of the most popular items, such as the candycap mushroom cheesecake, also make biweekly appearances at the Ferry Plaza Farmers' Market. But it's worth journeying to this small dinner-only restaurant to enjoy dining al fresco in the lovely Zen garden or to order some of Jung's touted raw food for dogs. Only in San Francisco.