Located in San Francisco’s Design District, Niku Steakhouse is one of the few Michelin-starred steakhouses in the country. Our restaurant is distinguished by its in-house dry-aging program and exclusive cuts of prized Japanese A5 wagyu, along with an emphasis on wood-fired cooking.
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Part of the Omakase Restaurant Group, Niku has a dining room oriented around a roaring custom binchotan charcoal and wood-fired grill, where guests watch as Executive Chef Dustin Falcon (Rosemary & Pine, Lazy Bear, The French Laundry) and his team prepare steaks to perfection.
At Niku, there is a true marriage of American and Japanese sensibilities. Chef Falcon’s cooking is driven by the terroir of Northern California — which finds its way onto the menu through foraged ingredients and products from local farmers — met with the highest quality domestic and A5 Japanese wagyu. His nuanced approach to local ingredients is evident in his creative and seasonally-changing small plates and side dishes, which go beyond typical steakhouse offerings to include items like chawanmushi, maitake mushroom confit in wagyu fat, and artichokes with ramps, fermented white asparagus, xo and mint.
