Niku X
Cuisine: Yakiniku
Nestled on the second floor of The Wilshire Grand Central, Niku X is a stunner, boasting traditional Japanese design elements and a fully open kitchen.
This is classic Yakiniku-style cooking with contemporary techniques under the watchful eye of Chef Shin Thompson. Beef is a focal point here, where certified Japanese A5 Wagyu is sustainably sourced from the group’s privately owned farm as well as from Australia, Portland and Japan. Dry-aging on site results in some of the most flavor-packed meat around. Sourcing is taken seriously, as seen in the crudo with its silky aged Ora King salmon and shima aji. Yakiniku courses are cooked over state-of-the-art robatayaki grills and may include hotate with Hokkaido uni butter and seven-day, dry-aged steelhead trout.