The story
Niku Steakhouse at 61 Division St. in San Francisco is a Japanese steakhouse that earned one Michelin star in 2026. The kitchen cooks over a custom binchotan and wood-fired grill, and A5 wagyu sits alongside dry-aged domestic cuts.
Executive Chef Dustin Falcon worked at The French Laundry and as a sous chef at Lazy Bear before taking the kitchen here. His menu draws on Northern California produce, foraged ingredients and products from local farmers. Diners can watch the grill team cook steaks from the dining room, and the dry-aging program is run in house.
Chawanmushi, maitake mushroom confit cooked in wagyu fat, and artichokes with ramps show how Japanese and Northern California ingredients meet on the plate. Beef tartare and wagyu tsukune come from the small plate list, and the crispy potatoes finished with wagyu fat keep the steak theme on the side. The dessert menu includes a hojicha tart and a wagyu fat brownie.
The 60-seat room was designed by Aya Yanagisawa, with floor-to-ceiling windows, dark wood walls and plush leather chairs. A private dining room is available. The wine list, which earned Wine Spectator's Best of Award of Excellence in 2022, holds more than 450 selections weighted toward France and California. The whisky list gives special attention to Japan and Scotland.
Recognition
Ambience
Details
Location
Instagram