After three years in the making, Onsen, the Tenderloin's Japanese-inspired bathhouse, opened its doors to the public this morning.

The Tenderloin’s new bathhouse and restaurant, housed in the former City Automotive building at 466 Eddy St., now offers a soaking room, alternative medicine treatments, and a restaurant that features a wide variety of teas, kombucha, a premium assortment of sake, and a smaller selection of wine and beer. 

The dinner menu by Executive Chef George Meza, formerly of Oro and Ame, boasts seasonally-driven, Japanese-inspired, daily-changing fare with items such as housemade pickles and ferments, charred artichokes with miso & seaweed, and braised kakuni lamb skewers with mustard sauce. 

For dessert, you can expect dishes like preserved Asian pears with chocolate, black sesame and loquat tea.

Onsen is now open from 10am-10pm Wednesdays through Mondays, and until 1am Saturdays. Nightly dinner service begins at 5pm, although next month, the 25-seat restaurant will also serve lunch. 

For more information and reservations, go to Onsen's website and Facebook page.