[San Francisco Explorer|Delicious to liver fluttering Japan A5 and cattle 🥩] Weeding a Japanese steakhouse on the weekend: Niku Steakhouse, opened at the beginning of the year, and Omakase is the same boss, friends said that this store is only delicious with cattle, so four of us ordered four copies of cattle (the wallet is crying, Blood dripping inside). Kobe, Bushu, Satsuma, and Takamori, Takamori, are off-menu, and the waiters say the cattle eat feed containing grains brewed with saake, commonly known as "drunk", which is limited monthly supply. Eat the cheapest Satsuma is the best to eat, not too fat, "drunk" meat is the most delicate, fat and thin are just right, the entrance is instant, really taste very different, Kobe has beautiful marble pattern, fat less, between "drunk" and Satsuma, Bushu's charcoal roast is the most obvious and fragrant. House Roll is sesame bread, aromatic, plus butter made with butter, it is delicious to fly! Beef Tartare and roast corn are also very good, worth a little. The most surprising thing is that the knife selection link, even the small machetes have love! There are also some service deficiencies, such as the result of the simultaneous four servings and cattle, which caused the last two pieces to be eaten, almost all cold, and did not change our plates midway. But their attitude was still very good. After pointing them out, they also sent us two ice creams to apologize. At that time, we were lucky and arranged in a small room with only two tables. It was quiet and the hall was crowded. In my heart: Heniu is really expensive. This meal is eaten by 200 knives per capita. I think I will not come again 😂🔹🍴 restaurant | Niku Steakhouse 📍 address | 61 Division St, San Francisco, CA 94103⏰ business hours|4:30-10pm💰 per capita|100-200 knives.

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