A5 Wagyu Ribeye
12 oz · Japanese A5 · 45-day dry aged
$185Seattle, Washington
Dry-aged 60 days. Cooked over alder.
USDA Prime and Japanese A5, aged in our own chamber.
Weekend tables book 2 to 3 weeks out.
Our Philosophy
Dinner starts
28 days before you sit down.
01
Where the beef comes from
Every cut is hand-sourced from boutique ranches across the Pacific Northwest and Midwest, chosen for marbling, texture, and provenance.
02
28 to 60 days
Our in-house dry-aging program runs 28 to 60 days in a custom Himalayan salt-lined chamber — developing depth no commercial cut can match.
03
The Fire
We cook exclusively over a custom wood-fired grill using Pacific alder and applewood — delivering a crust and char that gas simply cannot replicate.
Signature Cuts
The cuts that define us
Tomahawk Ribeye
40 oz · USDA Prime · 60-day dry aged
$195Filet Mignon
8 oz · Snake River Farms · Center-cut
$72
0
Years in Seattle
0
Cuts on the Menu
0
Wine Labels
0
James Beard Nods
As Seen In
Seattle
Magazine The
Stranger Eater
Seattle Food &
Wine Zagat
Magazine The
Stranger Eater
Seattle Food &
Wine Zagat