At 7 Adams, it’s not uncommon for a bowl of sea urchin pasta to hit the table while Raekwon raps faintly in the background. Wu-Tang Clan, Nas, A Tribe Called Quest—the background soundtrack leans heavily East Coast, a nod to executive chef/partner David Fisher’s New York roots. The music is definitely not a gimmick; it’s a subtle reminder that this Michelin-starred spot doesn’t take itself too seriously—even if the food is serious. The playlist might suggest a rowdier energy, but the vibe here is confident, controlled, and refreshingly low-key.
7 Adams is located just off the main thoroughfares of Japantown, on a quiet stretch of Lower Pacific Heights. Its slightly residential setting suits it.The 28-seat dining room is warm, with clean lines, natural tones, and soft illumination that flatters the space, the plate, and the diners. The 1,500-square-foot layout includes the main dining room, a heated enclosed terrace with 14 seats, and a chef’s counter for longer, more interactive experiences.
Fisher runs the kitchen alongside his wife, executive pastry chef/partner Serena Chow Fisher. Together, they opened 7 Adams in late 2023 in partnership with the Hi Neighbor Hospitality Group (Trestle, The Vault, MAMA Oakland.) The duo recently has added a seven-course tasting menu ($127), designed to offer a “sweet spot” between the restaurant’s original five-course menu ($87) and its longer, 10-course, chef’s counter experience ($157).
The number seven isn’t just a menu count—it’s a recurring motif with personal roots. David grew up on 7 Adams Street (yes, that’s where the name comes from) and Serena’s lucky number happens to be the same. Subtle references are tucked throughout the restaurant.
My seven-course meal was outstanding. I love encountering flavors I’ve never before tasted, and 7 Adams delivered more than a few: an amuse bouche of Dungeness crab in a delicate kelp cup with trout roe, Osetra caviar with a lightly grilled oyster and fermented white asparagus; the aforementioned sea urchin pasta with Calabrian chili. Even familiar proteins like trout and lamb felt new here, thanks to unexpected—and thoughtful—accompaniments. The menu rotates frequently to highlight whatever ingredients are peaking. The cooking is built on clarity of flavor and a deep respect for product.
Serena’s desserts echo that same philosophy. Her Kitchen Sink Sundae of vanilla cake, cashew pretzel shortbread crumble, and Valrhona chocolate ice cream was an indulgent and playful denouement.
The optional wine pairing ($77) works on a “bridge” model—one wine every couple of courses rather than a glass per dish. And, just as with each dish, wines are delivered by a rotating cast of staff members. Service is driven by teamwork rather than hierarchy. Over the course of the evening, wines and dishes arrive from different members of the team, including David and Serena. There’s no single server or sommelier managing the table—just a coordinated and efficient group effort. Everyone contributes, and that cohesive collaboration creates a welcoming and unpretentious atmosphere The whole restaurant feels like a joint effort.
And then there’s the music again, setting a steady pulse beneath the experience. David’s love of East Coast hip-hop gives the restaurant a welcome edge. It adds texture and a hint of identity—another reminder that this isn’t a concept restaurant. It’s a reflection of the people running it.
Reservations are available at 7adamsrestaurant.com.
Photos courtesy of 7 Adams