Channeling the conviviality of Korean BBQ with the quality of classic American steakhouse.

This upscale Korean chophouse is a fusion of a steakhouse and Korean barbecue joint - by Simon Kim, the restaurateur behind Michelin-starred Piora. Known for their dry-aged steaks and where diners cook the meat over in-table gold-rimmed grills for some tabletop searing. Also expect spins on classic American steakhouse dishes such as wedge salad with sesame dressing and steak tartare with pear and crispy puffs - served up in a modern, dimly-lit dining room. 

Ideal For

Cook your own, Korean food

Highlights

The Butcher's Feast comes with four cuts from the menu's selection of USDA Prime and American Wagyu beef along with banchan - side dishes typically served with meals in Korean culture - such as a scallion salad, red leaf lettuce, two types of Korean stew and an egg soufflé or opt for the steak omakase - offered twice a night and only by special reservation.