Tuesday, October 20, 2026, 2:00 AM - 5:00 AM ยท Niku Steakhouse, SoMa, San Francisco
Viridian's bartenders team up with Niku for Nikka Nights, pairing four original Nikka whisky cocktails with a special menu from Chef Fonzy Gonzales. The night culminates in a 257-day dry-aged F1 Wagyu from Rosewood Farms, with limited seating by reservation only.
A Michelin-starred steakhouse focused almost entirely on Japanese wagyu and ember-roasted cooking, where precision is the point. The beef tartare comes with fermented pepper, shinko pear, and a rich egg yolk, while wagyu tsukune blends domestic and Japanese beef with ginger, scallion, and tare. The A5 Bushu cut sits at the top of the menu, and nothing in the room pretends otherwise.
Japanese A5 wagyu from the Hasegawa family in Saitama.
Japanese A5 wagyu, ember-roasted, supremely marbled prime cut
Fermented pepper, shinko pear, fudgy egg yolk, crispy beef tendon
Japanese wagyu meatball, ginger, scallion, egg yolk, tare sauce