SoMa, San Francisco ยท restaurant
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, 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