Niku Steakhouse is a boutique dining experience with high-touch service. Led by Executive Chef Dustin Falcon and the team from Omakase Restaurant Group, Niku is among the few American steakhouses to have an in-house butcher, Guy Crims, who also oversees the nose-to-tail butcher program at The Butcher Shop by Niku.
A dramatic kitchen with a binchotan charcoal grill, a wood-fired yakiniku grill and Kappo-style counter seating for 18 is the focal point of the dining room, with additional table seating for 30 guests. The room features a private dining space partially hidden by a floor-to-ceiling wall of wine.
The steakhouse offers more than 100 California wines–all available by the glass–and a full bar with a focus on whiskey.