Niku Steakhouse — Restaurant in San Francisco

Review of Niku Pop-Up – A Carnivorous Revelation in San Francisco

In a city already saturated with culinary brilliance, Niku, the elusive pop-up steakhouse, has not just carved a niche for itself — it has seared its name into the annals of unforgettable dining experiences. This is not merely a meal; it is a full-bodied, fire-kissed symphony of indulgence, and I’m still recovering — in the best possible way.

Let’s begin where all great journeys start: the pigs ear. But banish any preconceived notions. This was not a novelty bite; it was the crown jewel of appetizers. Crispy, deeply savory, and astonishing in its elegance — it was nothing short of revelatory. I’ve never tasted anything like it, and frankly, I may never again. It was a wild, decadent crescendo that made the world go silent for a moment.

Then came the steak tartare — precision-cut, silken, seasoned to the brink of sinfulness, and topped with a whisper of heat and acidity that made it dance on the palate. It’s rare to see an appetizer lineup this muscular and refined.

And then, the main event — an opulent parade of meat that would make a Roman emperor weep with envy. The New York Strip was textbook perfection: charred edge, blushing interior, each bite unraveling with marbled tenderness. The ribeye, however, was the Dionysian counterpoint — rich, indulgent, exploding with juice and primal flavor. And just when we thought we had reached the summit, we were presented with bone marrow — roasted to unctuous glory, spread like velvet over charred bread, the very essence of indulgence.

But the true moment of surrender came with the Wagyu tasting. An ethereal progression of texture, intensity, and buttery decadence, it was as if each cut whispered a different love letter to beef. The richness, the nuance, the precision — it was culinary theater of the highest order.

We had sworn off dessert — who could possibly go further? But the Wagyu-fat chocolate brownie arrived and all restraint melted. Dense, molten, dark, and kissed with a hint of umami from that outrageous wagyu fat… it was orgasmic. No other word will do.

The atmosphere was subdued, yes, but in the most welcoming, intimate way. A quiet hum, restrained lighting, and the intoxicating aroma of seared meat. The room was a cocoon of comfort, and the service matched it beat for beat — discreet, deeply knowledgeable, never overbearing.

And at the heart of it all, Becca, the General Manager, orchestrated our evening with grace, warmth, and an unshakable sense of occasion. She was ever-present, yet never imposing — the kind of hospitality professional who elevates a great meal into a legendary night.

Niku is not just a steakhouse pop-up. It is a shrine to the art of meat, a temple of flavor, and a reminder that sometimes, indulgence is the highest form of living. Do whatever it takes to get a seat. And once you’re in...

Niku Steakhouse enters San Francisco’s wagyu arena with pedigree and ambition, Japanese craft fused with Californian fire. Yet, on this occasion, what should have been a choreography of smoke, salt, and savor instead revealed a kitchen and service team out of rhythm.

The meal opened with a chef’s amuse of roe-topped bread, an elegant gesture that displayed restraint: the roe’s brine was assertive yet not harsh, the warm, aerated crumb acting as a gentle cushion. It promised nuance and control. The crispy pig ears that followed confirmed early confidence, shatter-crisp texture, balanced umami from fish caramel, and a measured hit of chili de árbol. The interplay of gelatin and crunch spoke of technique. An homage to yakitori bar snacking elevated with precision frying and glaze reduction.

Then, the trajectory faltered. The Australian wagyu flat iron, though sourced from reputable King River lineage, arrived underheated, the muscle’s collagen band left intact, turning what should be supple umami into chew. Wagyu of this marbling requires a fast sear and rest at controlled temperature, here, the kitchen missed that window, leaving the steak tough at the tendon and tepid on arrival.

The petite lettuce salad betrayed imbalance: green goddess dressing under-seasoned, avocado oxidized, and sungold tomatoes lacking acid lift, resulting in a palate that read as flat when it should refresh. The broccolini, aggressively salted and bitter, felt overblanched before a high-heat finish; chlorophyll was lost to sodium. Mushrooms, likely a mix of shimeji and maitake, were sautéed beyond their aromatic peak, moving past earthy sweetness into tannic bitterness, suggesting a pan left too long on deglaze.

Service, the connective tissue of a Michelin-level experience, failed to anchor the evening. Servers were unable to articulate dish composition or pairing philosophy, often defaulting to recommending the most expensive cut rather than guiding through the flavor narrative. Plates arrived without temperature synchronization, and the filet mignon, ordered medium, was re-fired twice, ultimately desiccated, stripped of its intramuscular silkiness, with an oxidized char imparting an astringent aftertaste.

The bones of a remarkable steakhouse are present, elite sourcing, wood-fired intent, and a design ethos of modern Kyoto minimalism, however, execution lags behind ambition. The precision required for wagyu, where every second of heat alters fat crystallization and texture, demands technical choreography that was absent this evening.

Summary: Niku Steakhouse displays clear culinary intellect and world-class ingredients, yet lacks the disciplined consistency and sensory storytelling expected of its caliber. A recalibration of heat control, seasoning discipline, and service fluency could transform these missteps into mastery worthy of Michelin...

Niku Steakhouse just earned its first Michelin star in 2023. Niku Steakhouse's interiors boast upscale and sophisticated decor with plush furnishings and tasteful, soft, and ambient lighting for a relaxed and intimate mood for a cozy dinner atmosphere. Their music selection ranged from the 80s remixes to current pop songs, and it was very upbeat. They have a bar right when you walk in. They also have a chef's counter dining area where you can sit and enjoy your meal while you watch the chef prepare the steak. They have a small cocktail menu but an extensive wine selection. Their service was impeccable. Our server was very attentive, knowledgeable, and skilled in describing menu and wine pairings and also different cuts of steak, their origins, and grade. He depth of knowledge about the menu really helped us make our decision for the night. He was very friendly too. For drinks, I got their No. 9 cocktail, which was very refreshing and on the sweeter side. My friend got a mocktail, and that was also pretty good. Your dinner starts off with a miniature version of avocado toast, which was really good. It just melted in our mouths. The buttery and salty flavors were on point. I asked for a second serving of that, and our server was kind enough to get us another serving of that. We got pig ears and bone marrow for our appetizers. I've never had pig ears, so I wasn't looking forward to it. Pig ears were crispy and sweet. I couldn't really tell I was eating pig ears. It was pretty good. Bone marrow was pretty good, too. It was very rich, buttery, and tangy with smooth texture and smoky richness.

We tried their westholme short rib with black garlic jus, and it was amazing. The meat was cooked well, and it was very tender, succulent, and flavorful because of slow braising. We also got crispy potatoes on the side. Potatoe came in the shape of a cube with thin slices of potatoes stacked on top of each other, resembling a crepe. The short rib is definitely not enough for 2 people, so we are glad we ordered appetizers and sides. We finished our dinner with a dessert. We got their olive oil cake, and we weren't a huge fan of it. There was just too much going on. The caramel sauce was very sweet. The sorbet was silky and smooth, but the sorbet on top had mild flavors, and sorbet at the bottom was a bit salty (which actually helped balance the sweetness of the caramel). Restaurant provided a small comolimentary dessert at the end, which was honestly much better than the main dessert. Overall, it was a great...