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ABSteak by Chef Akira Back
Closed Sun-Mon. Dry-aged 30-45 days in-house. Reservations strongly advised.
45-Day Whiskey-Aged Ribeye
AB Wagyu Pizza
Yukkea
Wagyu Bulgogi
Seafood Pajeon
Egg Souffle
Hallmark cut — dry-aged 45 days with whiskey, served with dipping salts and sauces.
Thinly sliced raw Australian wagyu over crispy tortilla with ponzu aioli and truffle oil
Raw wagyu tartare with pine nuts, Korean pear, quail egg and sesame oil
Premium wagyu prepared bulgogi-style — bridges the Korean steakhouse concept.
Korean scallion pancake loaded with shrimp and squid, served with soy vinegar sauce
A pillowy, cloud-like Korean egg souffle that puffs dramatically — light, creamy, and the perfect counterpoint to rich grilled meats
Australian Picanha
Australian wagyu picanha cut — featured prominently on the steak list.
Galbi Fried Rice
Wok-fried rice with galbi meat, finished tableside — the ultimate carb course that uses every bit of BBQ flavor
Egg‑Soufflé
Fluffy Korean steamed egg with green onions and sesame oil
Wagyu Tortilla
Thinly sliced raw Australian wagyu with crispy tortilla, ponzu aioli, green olive, and white truffle oil.
American Wagyu Ribeye
Luxuriously marbled American Wagyu, dry-aged and grilled tableside — rich, buttery, and melting with every bite
Kimchi Fried Rice
Napa cabbage kimchi fried rice with cold‑pressed sesame oil and onsen egg
Snow Flower Kkotsal
USDA prime boneless short rib with rich marbling, grilled tableside
A5 Satsuma Deung Shim
Japanese A5 ribeye from Kagoshima, ultra‑marbled and rich
Dry Aged Ribeye
USDA Prime in‑house dry‑aged ribeye with concentrated flavor
Marinated Galbi
Sweet‑savory boneless short rib, tender and flavorful
Soft Tofu Jjigae
Silken tofu stew in spicy beef broth with vegetables and egg
Wagyu with Uni and Caviar
Assorted Korean Side Dishes and Salads
Salmon Carpaccio
Based on 120 reviews
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