HOLU Asian Steakhouse

"The item at the very top of the menu at Holu is “Meat Paradise,” and the steakhouse in the 88 Marketplace in Pilsen delivers: there are USDA Prime cuts, Australian and American wagyu, and Japanese Kobe, plus non-beefy seasonal specials like Iberico ham, live eel, and lobster. Order by the ounce to try out every cut, and then cook the meat to your desired temperature on a tabletop grill." - Ashok Selvam, Eater Staff

"You’ll find this upscale steakhouse at 88 Marketplace, a very large shopping complex just west of Chinatown. Inspired by Korean BBQ, each table at Holu has a grill where the server (or you, if you like throwing caution to the wind and/or are a control freak) cooks your steak. And what we really appreciate about Holu is the incredible quality of the meat. Most of it is aged in-house (and displayed in a window visible from the bar), with everything from ribeye and zabuton to wagyu tongue and A5 Japanese Kobe. It’s ordered by the ounce, and we suggest the $78 meat paradise, which includes banchan-style sides like rice topped with nori and a quail egg. Come here with a friend who loves meat, or for a business dinner where you’re not concerned about your server/personal chef overhearing trade secrets." - adrian kane, john ringor

"Holu isn’t a Japanese restaurant, exactly, but the Asian-influenced steakhouse in Pilsen’s 88 Marketplace is noteworthy for its selection of Japanese A5 wagyu, which includes Kyushu ribeyes, filets, and carpaccio, as well as Honshu New York strips. Patrons get to cook the meat to their desired temperature on a tabletop grill." - Naomi Waxman, Eater Staff

"Rounding out the 88 Marketplace trifecta is Holu, a steakhouse inspired by Korean BBQ. Each table at Holu has a grill where the server (or you, if you like throwing caution to the wind and/or are a control freak) cooks your steak. And the main reason we like this place is the incredible quality of the meat. Most of it is aged in-house (you can say hi to the impressive selection displayed in the window while you have a drink at the bar), with everything from ribeye and zabuton, to wagyu tongue and A5 Japanese Kobe. It comes with a portion of everything, along with some banchan-style sides, and a dessert." - adrian kane, john ringor

"David Manilow, host of Crain’s Chicago’s the Dining Table Podcast, creator of Check, Please!: The crab cakes at Holu. Simple and delicious. I went back for a second visit and they were just as fantastic!" - Ashok Selvam