Superprime Steakhouse

What an incredible steakhouse downtown… close walk from all of the offices. The steaks were so tasty, and the burger w/ side mash potatoes was killer - best I’ve had in the city. Great ambiance set to some smooth music and a very unique bar. Check this place out!!

Had the Dry Aged 18oz Bone-in New York and it was the best steak I’ve ever had! Also had the Uni Toast, mashed potatoes, Hokkaido Scallop Skewers, and the yellowtail Hamachi. All the dishes were exceptional. The Manhattan was fantastic from the bar. Great drink menu with a bunch of Japanese Whisky’s to choose from. I finished my meal with a great Japanese amaro. Great place, better people, incredible food. Eat here.

I’ve always loved the sides at steakhouses and appreciate a good filet, but this filet was on a whole different level. Hands down the most incredible steak I’ve ever had (and likely ever will). The potatoes, caviar milk buns, and bone marrow were all absolutely mouthwatering. Every bite felt special. Truly a dinner I won’t soon forget. Already counting down the days until I’m back next week with friends in town!!

Stepping into SuperPrime is an experience that transcends a typical dinner—it's a whole vibe. The ambiance is immediately welcoming and relaxed, soundtracked by the fantastic, warm crackle of jazz spinning on vinyl records pressed in Japan. We began our meal with a selection of raw seafood that was absolutely pristine. The Yellowtail Sashimi, with its delicate smoked olive oil and zesty ponzu, was a revelation, and the Bluefin Tuna Tartare served with crisp nori chips was the perfect textural and flavorful bite. The Hokkaido Scallop Skewer, simply prepared with yuzu kosho, showcased the pure, sweet quality of the scallop. We felt compelled to order the milk buns with the kaluga caviar and butter pour-over. Oh, my… It was a perfect start to what would be an unforgettable evening. The main event, however, was the truly breathtaking beef selection. Beyond the extraordinary wagyu, SuperPrime offers a range of center-cut prime steaks personally selected by the farmers. The menu features incredible dry-aged options like the Bone-In New York and Filet, which can be enjoyed as individual portions or as a large, shared plate like the Monster Porterhouse. The focus on these premium cuts is a testament to the restaurant's dedication to quality. We indulged in the A5 Japanese Olive Fed Wagyu Ribeye and the A5 Japanese Wagyu Chuck, also known as Hokkaido snow beef. Both were melt-in-your-mouth perfection, with a depth of flavor and marbling that is simply unparalleled. The option to enjoy these as a 1.5oz skewer or a larger increment is brilliant, allowing us to sample a variety of these extraordinary offerings. This part of the meal was a true masterclass in steak and worth every penny. Beyond the incredible food, the service was impeccable. Our server was knowledgeable about every single dish, the sublime cocktails, offering thoughtful recommendations that elevated our experience. The staff was attentive without being intrusive, contributing to the restaurant's overall relaxed and sophisticated feel. SuperPrime has truly mastered the art of creating a dining experience that feels both luxurious and completely unpretentious. For anyone seeking the best in raw seafood and an otherworldly wagyu experience, this is an absolute must-visit. Five stars, without a doubt.

One of the best steaks I’ve had. Great new addition to the city. The Dean Martin vinyl was great. 5 star all around.

It is rare that you find such incredible sourced meat. The vibe, the energy, and the food makes this standout amongst all other steakhouses.

Wow! What an experience! Below is what we had: Hokkaido Scallops Skewer: Sweet vibrant and juicy. Yuzu kosho scallion combines the bright, zesty, and spicy notes of yuzu kosho with the mild, oniony freshness and slight peppery bite of scallions. Ora King Salmon Belly: Decadent, melt-in-your-mouth richness that's beautifully balanced by the deeply savory, aged tare glaze. There was a bright, fresh dill matcha creme fraiche that added a creamy, tangy lift with a subtle, earthy elegance. Monster Porterhouse—a massive 2.5lb cut of Flannery Holstein beef grilled over live fire giving it a smoky char that complements the rich, buttery flavor of the beef. The addition of tallow butter and chive melts into the meat, adding a layer of richness and a fresh, herbal note that enhances every bite. A5 Hokkaido Snow Beef— they say it's famous for its extreme snowflake like marbling, which gives it a buttery, almost sweet flavor that melts in your mouth. A5 Kagawa Olive Fed Wagyu Ribeye—These cattle are fed olives, which gives the meat a distinct umami flavor and an even more delicate texture. It's truly an experience. This place is a must try and the steakhouse that SF needed. Can't wait to come back to try out the rest of the fun stuff on the menu! Thank you Superprime!

Really cool spot. The rugs really tie the room together. We drank Caymus (undeniably the best California wine ever made) and it was listed at a very good price / went very well with our ribeye. They play vinyl and so I brought in my favorite Ed Sheeran album "Shape of You" and requested they play it when we poured the Caymus (that's what I call a perfect pairing). While I was a little disappointed that they refused to play my album....we didn't need Ed Sheeran on the 1s and 2s because that Caymus was absolutely singing and it turned out they had a great collection of Jazz albums they played throughout the night. Cocktails where also good.

Five of us stopped in to scope out the new steakhouse in one of my favorite haunts and was delighted with excellent service, great ambience and expertly crafted food and drink and priced well considering other similar steakhouses in SF. I had a couple of reservations based on some of my hangups about steakhouses - I'm a meat purist and want my proteins unadorned (salt is OK) and I want classic sides.. you know, like a proper mashed tater without fuss. OH BOY, let me tell you, I might be a convert after we leaned in and basically ordered most of the menu. The standouts of the evening were the bone-in ribeye with la yu crunch (which is the most ethereal sauce ever), the mashed potatoes, and the blue lake beans with mushroom XO. Also in the lineup - we had the porterhouse, flatiron rossini style, roasted marrow, broccolini, creamed corn and mushrooms. On apps, we scored the uni toast (a faved carryover from their Yokai days), milk buns, oysters, tartare and butter leaf salad. All delicious on their own and basically concreted my trust that an imaginative take on the classics with complimentary additions are well worthwhile when executed by the Superprime folks. On the cocktail front, we ordered a number of them trying to work our way through the menu but my heart went to the classics, the Martini. In all 3 variations we ordered, they all had a unique footprint, but if we had to pick a daily driver, it'd be that Martini #6 - something about the sakura bitters and salt gin just does 'er as you want it (or at least like I do haha). Excited for future visits, perhaps with a little more order restraint next time... or not. Ha.

Recently heard about Superprime Steakhouse and decided to book a reservation. My experience was lovely from the moment I sat down until dinner was completed. Service was wonderful, shout out to Shriya. My favorite items of the night included the broccolini crab salad, wild mushrooms, chocolate mochi cake, and the petite filet. All meats cooked medium rare unless you request something different. Ambiance was nice, dim but not too dark. Then again, there was plenty of light outside and I sat near a window. Prices are competitive with other nice steakhouses. They also serve wagyu, hope to try that in the future.

Beautiful place. Exceptional staff. Love love love the jazz. Food was not nearly as good as it should have been, given the price and the overall vibe. I've had much better steak at Mastros.

If you're after perfect service, impeccably sourced beef and an open fire, you'll find it at Superprime. The name really describes the beef, which is the top end of prime grade and hand-selected by the restaurant from their partner ranches. The drink list had a lot of range and the vinyl records playing took the experience to another level.

What a wonderful addition! The ambiance of Yokai is still there, complete with studio-quality sound system (literally; a pair of classic JBL studio reference monitors and an equally classic Macintosh tube amp, playing archival Japanese jazz vinyl), but adding perhaps the best steak I have ever had (the bone-in ribeye, from a bespoke ranch in Australia). Great sides (mashed potatoes, green beans, corn), awesome apps (oysters to die for), and great people. Pricey, but well worth it.