Michelin one-star Japanese Wagyu in San Francisco--Niku Steakhouse
π Niku Steakhouse π₯© I made a special reservation for the Bar Table in advance; it's a pleasure to watch the chef grill the steaks while dining, and occasionally you'll catch a whiff of the tantalizing aroma of the meat. π Wagyu Tartare $26 πππ Beef tartare with a runny egg yolk that's mixed in, neither raw nor fishy, balanced with the sweet crunch of pear and the sharpness of onion. It's good, but not particularly outstanding. π Bone Marrow $22 ππππ The bone marrow and tenderloin are smooth and delicate, paired with beetroot, mushrooms, and fragrant herbs, creating a fresh and satisfying flavor that leaves you wanting more. π A5 Satauma $130/4oz πππππ A must-try for its Wagyu beef, with a delicate texture and juices that burst in your mouth, offering a stark contrast to the dry-aged New York Strip. It might be rich for some, but the initial 4oz is just right for a first try, and the mild mustard can help cut through the richness. π Dry Aged New York Strip $90 πππ π Chicken Fat Rice $15 A seemingly simple dish of rice with a half-fried egg and crispy skin that surprisingly tastes very fragrant. 57 Division St, San Francisco, CA 94103 #Niku Steakhouse#San Francisco#Japanese Wagyu#Michelin#food diary
