Center-Cut Prime Steaks.
Screaming 850°C Char.
Aged in our glass-encased salt brick locker to concentrate natural beef umami and enzymatic tenderness. Charbroiled over aromatic binchotan and hardwood charcoal.
Melt-In-Your-Mouth Marbling.
BMS 10+ Certified.
Direct import purebred black cattle ribeyes and tenderloins. Seared tableside on cast iron planchas with smoked sea salts and freshly grated wasabi.
Curated Chophouse Pairings.
Temperature-Controlled Cellar.
Over 250 labels spanning Napa Valley Cabernets, Premier Cru Bordeaux, and Super Tuscans curated by our in-house sommelier team.
Certified USDA Prime & A5 Wagyu
Top 2% of graded beef with authenticated origins
In-House 45-Day Dry Aging
Temperature, humidity & salt brick monitored lockers
Sommelier Cellar Pairings
Over 250 temperature-controlled fine wine reserves
Dry-Aged USDA Prime & Wagyu
Hand-carved center cuts broiled over screams of hardwood charcoal with sommelier wine reserves.
WHOLESALE PRIMAL7-Bone Standing Roast • 7kg Net • 48h Notice • Carving Kit IncludedWhole Standing Prime Rib Roast (7-Bone Primal, 7kg)
Whole 45-day dry-aged USDA Prime 7-bone standing rib roast. Slow-roasted over hickory embers with rosemary-garlic tallow crust, natural beef au jus, and horseradish cream. Hand-carved tableside or dispatched in heavy-duty thermal insulated crate.
BUTCHER BOX5kg Total Sub-Primals • MB6+ Wagyu & Prime Angus • Vacuum SealedButcher's Reserve Primal Box (Vacuum-Sealed 5kg Wagyu & Angus Striploins)
Wholesale master butchery box: 2.5kg Australian MB6+ Wagyu striploin sub-primal slab and 2.5kg USDA Prime Angus striploin slab. Shipped sub-zero with butcher certificate and cutting guide for private cellars & banquets.
DINE-IN EXCLUSIVESplit Marrow Canoes • Cast Iron Sizzle • Garlic PankoTable-Side Sizzling Wagyu Bone Marrow Canoes
Served sizzling on cast-iron: Two split beef bone marrow canoes roasted with herb garlic panko crust, served with toasted sourdough points and fresh parsley-shallot salad.
TABLE TASTING350g Total Beef • 3 Premium Cuts • Truffle Tallow ButterSingle-Diner Prime Trio Tasting Flight (150g Striploin, 100g Filet, 100g A5 Wagyu)
Chef's personal beef flight: 150g dry-aged USDA Prime striploin, 100g center-cut tenderloin, and 100g Japanese A5 Miyazaki Wagyu cube seared over charcoal with truffle butter and smoked fleur de sel.
CHOPHOUSE CROWNUSDA Prime • 45-Day Salt Aged • 450g Cut45-Day Dry-Aged USDA Prime Bone-In Ribeye (450g)
In-house Himalayan salt-aged prime ribeye charbroiled over hardwood lump charcoal. Served with roasted garlic bulb and herb bone marrow tallow butter.
A5 CERTIFIEDMiyazaki Prefecture • BMS 10+ Marbling • 200g CutJapanese A5 Miyazaki Wagyu Striploin (200g)
Miyazaki Prefecture 100% black cattle beef with extreme BMS 10+ snowflake marbling. Seared on thick cast iron with volcanic pink flake salt.
Center-Cut Tenderloin • Rougié Foie GrasCenter-Cut Filet Mignon with Foie Gras (250g)
Ultra-lean, buttery tenderloin steak seared to precision, topped with pan-seared Rougié duck foie gras and aged balsamic reduction.
French Duck Fat • Maldon Flake SaltDuck Fat Roasted Fingerlings & Charred Broccolini
Crispy fingerling potatoes basted in French duck fat with rosemary and Maldon sea salt, served with wood-fired broccolini.
SIGNATURE SIDEMaine Lobster • Swiss Gruyère • Black TruffleTruffle Lobster Mac & Aged Gruyère Cheese
Cavatappi pasta folded into a rich five-cheese fondue of aged Swiss Gruyère, white cheddar, tender butter-poached Maine lobster chunks, and shaved truffles.
Rutherford AVA, Napa Valley • 14.8% ABV • 750mlNapa Valley Reserve Cabernet Sauvignon 2021
Full-bodied Rutherford AVA Cabernet displaying dark blackberry compote, cedarwood, cigar box tannins, and velvety vanilla oak finish. 750ml bottle.
Dry-Aging, Hardwood Char & Cellar Pacing
We dry-age our beef in-house for a minimum of 45 days before searing over screaming-hot hardwood broilers.
45-Day Himalayan Salt Dry-Aging
Sub-zero humidity rooms lined with pink salt bricks evaporate moisture by 18%, intensifying deep nutty beef sugars.
Artisanal Hand-Trim & Bone-In Carving
Our in-house butchers remove the outer pellicle rind daily, hand-portioning cuts with precision marbling inspection.
850°C Screaming-Hot Hardwood Broiler
Flash-broiled to caramelize a crunchy Maillard crust while locking in juices to your exact specified internal temperature.
Reserve Your Chophouse Experience
Our 45-day dry-aged cuts are hand-selected daily. Reserve your dining table or VIP wine cellar room in advance to guarantee prime cut availability.