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Niku Steakhouse is a Michelin One star awarded modern American steakhouse with Japanese influence. Chef Dustin Falcon’s seasonal menu features a wide array of specialty items. These items include Japanese Wagyu and true Kobe beef from the Hyōgo Prefecture sourced from our in-house butcher, the only butcher in SF to offer this prized meat retail. In addition, Falcon’s menu showcases an extensive selection of house-made charcuterie, Japanese A5 Wagyu jerky, handmade pasta, an exclusive caviar line imported from Bulgaria, and specialty produce from Kicking Bull Farms in the Carneros District of Sonoma. Niku offers a full bar highlighted with a diverse cocktail program, a variety of Japanese whiskeys and 100 wines by the glass.
Japanese-American menu of house-cut wagyu & local sides by the Omakase Group (Omakase, Dumpling Time).
Hours
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | 5–9 PM |
| Monday | 5–9 PM |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
Address and Contact Information
Address: 61 Division St, San Francisco, CA 94103
Phone: (415) 829-7817
Website: https://www.nikusteakhouse.com/
Menu Photos
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Niku Steakhouse
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Niku Steakhouse (@nikusteakhouse) · San Francisco, CA – Instagram
Wood fired & meat focused cuisine. Located in the Design District, San Francisco. Michelin Guide CA. Open Daily from 5 pm – 9 pm.
Reviews
Ozlem Ongen
NIKU Steakhouse made my birthday dinner truly unforgettable. The team went above and beyond to make the night feel special, and the service was outstanding from start to finish.
We started with Wagyu tartare with caviar, bone marrow, and crispy potatoes—everything was incredible, and the bone marrow was my absolute favorite. For the main course, we had the Wagyu tasting menu and the bone-in Wagyu short ribs, and both were exceptional. Every bite was delicious and beautifully prepared.
Amazing food, incredible quality, and thoughtful service. Highly recommend for a special occasion or an unforgettable dining experience.
… moreWe started with Wagyu tartare with caviar, bone marrow, and crispy potatoes—everything was incredible, and the bone marrow was my absolute favorite. For the main course, we had the Wagyu tasting menu and the bone-in Wagyu short ribs, and both were exceptional. Every bite was delicious and beautifully prepared.
Amazing food, incredible quality, and thoughtful service. Highly recommend for a special occasion or an unforgettable dining experience.
Carter Gibson
Insanely delicious, pricey food that’s worth the markup. Dishes are inventive, proportioned properly so you can enjoy a lot from the menu, and elegantly presented. The potatoes are not to be missed. They were maybe the most delicious potatoes I’ve ever had in my life. The filet was also great. Be warned that the wagyu is a very small portion – which is typical for wagyu, but might surprise people who are expecting more meat for the price.
My only real complaint was the service. Everyone was super nice, but there were long gaps for drink refreshed (including water) and some confusion between the staff on who was taking our order.
… moreMy only real complaint was the service. Everyone was super nice, but there were long gaps for drink refreshed (including water) and some confusion between the staff on who was taking our order.
Claudia G Regiarto
love the new place & the open kitchen concept!!! my family’s fav steakhouse in sf. we ordered:
starters – beef tartare, crispy pig ears, bone marrow
entrèe – rib eye & A4 satsuma
sides – crispy potatoes, wagyu fat, chickpea miso
10/10 for all of them. dessert was ok tho, personally wouldn’t order it again
… morestarters – beef tartare, crispy pig ears, bone marrow
entrèe – rib eye & A4 satsuma
sides – crispy potatoes, wagyu fat, chickpea miso
10/10 for all of them. dessert was ok tho, personally wouldn’t order it again
Brian Partida
Niku delivers what true fine dining is supposed to be: world-class ingredients paired with hospitality that genuinely makes you feel seen and cared for. This wasn’t just a great steakhouse dinner—it was a memorable experience from start to finish.
The meal opened with a beautifully composed amuse-bouche, a trio of bites that immediately set the tone for the evening. Thoughtful, refined, and perfectly balanced, it showed the kitchen’s precision without feeling overly precious.
What truly defines Niku, though, is the service. I ordered the potato dumplings with black truffle and ragu, and while they were well executed, they just weren’t for me. Before I even had a chance to say much, the chef noticed and immediately offered a replacement. That level of attentiveness is rare and speaks volumes about the pride they take in the guest experience.
The replacement—the Wagyu Tsukune—ended up being one of the highlights of the night. A juicy wagyu meatball skewer paired with a thick, almost fudgy cured egg yolk and tare sauce that perfectly balanced richness and umami. Deeply satisfying and incredibly well thought out.
For the main course, I went with the Bryan Flannery 14-day dry-aged New York Strip, and it was outstanding. A beautiful wood-fired crust, deep beef flavor, and perfect execution. The sides were equally impressive—the crispy potato pavé (those layers!) and fried brussels sprouts complemented the steak perfectly and showed the same level of care as the proteins.
The ending was just as special. I finished with an espresso, and the team brought out several treats on the house, which was a classy and generous touch. A refreshing yuzu mint ice cream, a small gummy bite, and a truly unique chocolate with a savory, beef-forward richness—likely tallow-infused. Unexpected, creative, and delicious.
I want to especially recognize the staff who made the night unforgettable. The chef at the counter (Erik or Nick—I feel terrible for forgetting the exact name) was exceptional: attentive, passionate, and genuinely invested in the experience. Juan, who was overseeing the chef’s counter, was equally amazing—warm, polished, and deeply hospitable. They made my send-off before a tequila trip truly memorable.
Final verdict: Niku isn’t just about elite ingredients—it’s about how you’re treated. The kitchen’s ability to pivot seamlessly, combined with thoughtful, heartfelt hospitality, makes this an easy 5-star destination. I’ll absolutely be back.
… moreThe meal opened with a beautifully composed amuse-bouche, a trio of bites that immediately set the tone for the evening. Thoughtful, refined, and perfectly balanced, it showed the kitchen’s precision without feeling overly precious.
What truly defines Niku, though, is the service. I ordered the potato dumplings with black truffle and ragu, and while they were well executed, they just weren’t for me. Before I even had a chance to say much, the chef noticed and immediately offered a replacement. That level of attentiveness is rare and speaks volumes about the pride they take in the guest experience.
The replacement—the Wagyu Tsukune—ended up being one of the highlights of the night. A juicy wagyu meatball skewer paired with a thick, almost fudgy cured egg yolk and tare sauce that perfectly balanced richness and umami. Deeply satisfying and incredibly well thought out.
For the main course, I went with the Bryan Flannery 14-day dry-aged New York Strip, and it was outstanding. A beautiful wood-fired crust, deep beef flavor, and perfect execution. The sides were equally impressive—the crispy potato pavé (those layers!) and fried brussels sprouts complemented the steak perfectly and showed the same level of care as the proteins.
The ending was just as special. I finished with an espresso, and the team brought out several treats on the house, which was a classy and generous touch. A refreshing yuzu mint ice cream, a small gummy bite, and a truly unique chocolate with a savory, beef-forward richness—likely tallow-infused. Unexpected, creative, and delicious.
I want to especially recognize the staff who made the night unforgettable. The chef at the counter (Erik or Nick—I feel terrible for forgetting the exact name) was exceptional: attentive, passionate, and genuinely invested in the experience. Juan, who was overseeing the chef’s counter, was equally amazing—warm, polished, and deeply hospitable. They made my send-off before a tequila trip truly memorable.
Final verdict: Niku isn’t just about elite ingredients—it’s about how you’re treated. The kitchen’s ability to pivot seamlessly, combined with thoughtful, heartfelt hospitality, makes this an easy 5-star destination. I’ll absolutely be back.
Joe (MrSchnydes)
Let’s get the negative out of the way first: this was the most expensive solo dining I’ve ever had and I’ve been to some exceptional locations. However, the service here is absolutely impeccable. The wine list is beyond unique. And the dishes are well thought out and delicious. The wood fire adds a nuance to the dishes. The black cod and mushroom side dishes were some of the best I’ve had and the little touches they have for the amuse bouche and the dessert finale really put this place over the top.
… moreAnna Sheu
Best steakhouse in San Francisco. All their dishes are well crafted and a great place to come even if you don’t want to eat wagyu. Friendly attentive service and very efficient. Also threw in a few extra small bites for free.
… morePak Ko
As always, I’d say this is best steak house in town in my opinion. Everything from steak to appetizers and drinks were perfect. We had the beef tartar, A5 wagyu, tomahawk, filet mignon, fried potatos. These were as good as I remember from the first time I was here. Drinks were very nice and goes well with the meal. Definitely a must try for special occasions (since it is quite pricy)!
… moreFrancis Wong
Fantastic dining experience and one of the best filet mignon’s I’ve had. Excellent service, some nice touches with the amuse bouche and a nice environment. The sides were fantastic too. Sitting at the bar was fun watching the chefs practice their art, it is a very tightly run ship. My solo dinner came to $200 all included and with only one non alcoholic drink so it is a pricey meal but worth it once in a while. The CSR credit also helped! Highly recommended if you can get a reservation!
… moreEric Broockman
What an enjoyable and memorable evening. The service is personable, knowledgeable and attentive. Nice. My filet was perfectly cooked and the char cooking made for a great crust. Wow. The broccolini on the char grill was wonderful. My cod was also very enjoyable. Highly recommended. We will return.
… moreTrina Harlan
Absolutely amazing. I took my husband here for his birthday. We sat at the chefs bar i think its called. But we got to watch them make everything and plate. It’s was really cool to watch also we got to pick our knifes for our stake which was super fun. Everything was Absolutely delicious. 10 out of 10 definitely would recommend.
… more