Niku Steakhouse sits in San Francisco's Design District, centered on a custom binchotan charcoal and wood-fired grill that diners can watch from their tables. Executive Chef Dustin Falcon, who has cooked at Rosemary & Pine, Lazy Bear, and The French Laundry, runs an in-house dry-aging program alongside cuts of A5 Japanese wagyu sourced from named producers including Abatti Ranch, Bryan Flannery, Westholme, and Stone Axe. The restaurant is part of the Omakase Restaurant Group.
The menu pairs that wagyu program with small plates and sides shaped by foraged ingredients and Northern California farms: chawanmushi, wagyu tsukune, confit maitake mushroom cured with douglas fir, and corn congee made with Carolina Gold rice, alongside ikejime halibut crudo. Crispy potatoes arrive with whipped soy butter and the mushroom rice is worked with fermented shiitake butter — sides built to hold their own next to the steak.
Michelin awarded Niku Steakhouse one star in its 2026 guide. The restaurant has developed a reputation as a special-occasion destination, with regulars citing the knowledgeable staff and service as much as the quality of the wagyu itself.
The menu pairs that wagyu program with small plates and sides shaped by foraged ingredients and Northern California farms: chawanmushi, wagyu tsukune, confit maitake mushroom cured with douglas fir, and corn congee made with Carolina Gold rice, alongside ikejime halibut crudo. Crispy potatoes arrive with whipped soy butter and the mushroom rice is worked with fermented shiitake butter — sides built to hold their own next to the steak.
Michelin awarded Niku Steakhouse one star in its 2026 guide. The restaurant has developed a reputation as a special-occasion destination, with regulars citing the knowledgeable staff and service as much as the quality of the wagyu itself.