The signature cut. A5 is the highest grade in Japan's beef grading system, with the most marbling. The filet is tender and melts on the tongue. It comes with 200-day-old kimchi, bordelaise sauce, and fleur de sel. Watching the kitchen sear it over binchotan charcoal is part of the experience — the meat is handled with precision, salted at the exact moment, and sliced in front of you.
Tips from diners
Get the counter seat if you can. Watching the staff salt and sear the filet is half the experience — you'll understand why it costs what it does.
A theatrical main course — a bone-in tomahawk cut that's seared whole over the grill. The fat renders as it cooks, creating a crust while the interior stays tender. It's sliced tableside and meant to be shared. Reviews describe it as melt-in-your-mouth and visually stunning.
Tips from diners
Order this if you're celebrating something or want an impressive statement dish. The presentation and flavor are unforgettable.
A smaller, more accessible wagyu dish. Wagyu ground into balls, grilled until they have a charred exterior, and finished with a raw egg yolk and tare sauce. The richness of the meat is balanced by the acidity of the sauce and the umami of the yolk.
Tips from diners
Start with tsukune if you want to taste A5 wagyu without the sticker shock of a full steak. The flavor is distinctly wagyu.
A rich, umami-forward starter. The bone marrow is roasted until creamy, served with morel mushrooms for earthiness, pickled pearl onions for acidity, and horseradish for sharpness. It's presented on toasted bread for spreading.
Tips from diners
Try the bone marrow if you've never had it. The combination with morel and horseradish is refined — not as heavy as it sounds.
Niku Steakhouse opened in 2019 in San Francisco's Design District (61 Division Street), operated by Omakase Restaurant Group with Executive Chef Dustin Falcon from Lazy Bear and The French Laundry. The restaurant features a dining room built around a custom binchotan charcoal and wood-fired grill where guests watch staff salt, sear, and slice exclusive Japanese A5 wagyu. The best seats are at the chef's counter. The wine list spans 26 pages. The restaurant maintains an in-house dry-aging program and sources prime cuts flown directly from Japan.
Request counter seating — this restaurant is built around the grill. Watching the kitchen work is part of the experience and the entertainment.
Book well in advance. This is a small restaurant and it's packed since opening. Weekends are especially difficult.
The wine list is 26 pages deep with excellent Japanese wines. Ask the sommelier for a pairing — they know the menu inside out.
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