Superprime Steakhouse

S Saba 75 reviews · Local Guide 7 July 2026

What a great experience all around. The staff is amazing and the food is phenomenal. I recommend not missing out on the Hokkaido Style Milk Buns because they’re very tasty. The Petite Fillet is tender and delicious so I definitely recommend getting it. I also liked the New York Strip, but it’s not the best one I’ve had so I would say it’s skippable. The Wagyu Ribeye skewer is also delicious and really melts in your mouth but I’ve had better and this one is a bit pricey for the value. For dessert, I loved how the Double Chocolate Mochi cake isn’t too sweet and very soft and fluffy.

G Galen Panger 70 reviews · Local Guide 9 May 2026

This place makes me feel grateful to live in San Francisco. We had an incredible dinner and loved the service. For our meal, my partner and I split 3 Wagyu skewers, the bone-in steak, milk buns, 3 sides, and two desserts. We mostly let the staff guide us and they definitely steered us the right way. Thanks for such a special meal!

S S Kov 4 reviews 26 April 2026

My friends and I were blown away by our dining experience. Chef De Cuisine who was highlighted on the menu is Shanna Vatsaloo. I’d like to give a shoutout to chef Shanna because this was the best steakhouse experience I have ever had. This was more like a fine dining experience with the saucework, perfect cookery on all seafoods and meats, and the show of a soufflé and the mochi cake we had for dessert. First plus is it was right next to one of my friend’s office and also within walking distance to a bart station for folks coming from other parts of the city or Bay Area. We started off with a glass of champagne. Delicious, cold and crisp. We also ordered the prawns and scallops to start. These were the best prawns I have ever tasted in my life. The scallops were also delicious. I wish I could get the recipe for the sauce the chef put on. We also had the uni and Wagyu toast that was topped with caviar. Absolutely gorgeous and tasted amazing. Now onto the steak. We chose 2 wagyus. The olive fed A5 Wagyu Ribeye from Japan as well as the A5 Japanese Wagyu NY strip. I think we must have picked the best 2 steaks on the menu because they were LIFE CHANGING. Again, the sauce was spectacular. Specifically on the NY strip. I wish I could take that sauce home and eat it forever. These steaks were core food memories. Lastly, the desserts were delicious. One was a mochi chocolate cake as well as the most amazing soufflé I’ve ever had. I would also like to highlight the cocktail I ordered: the cucumber cocktail was amazing.

T Tony Kilt 112 reviews · Local Guide 19 April 2026

We have been there several times in the last month or two since we discovered this spot (first for my birthday, then once for celebrating my wife completing a project, and also once with my sister in law). The steaks are truly exceptional, including the 1.5oz or 3oz A5 Wagyu skewers that make it possible to try moderate amount of several kinds. So delicious. The bartender is an absolute artiste and the Cucumber Gimlet is one of my favorites but everything we have tried has been marvelous. The starters and sides have all been fantastic as well and the service is wonderful. We will be back again and again.

J Jordan Culver 38 reviews · Local Guide 21 March 2026

WOW. My partner Tony and I went for his birthday and the evening was phenomenal. The open kitchen in the back has both Japanese and Western grills and when you enter you can catch the slightest tang of woodsmoke and savory goodness. The decor is very hip without feeling cold. We had Fabian as our server, and felt we were in such capable hands. I ordered the rhubarb daquiri and it was one of the best drinks I've had in years. Tony has the cucumber gimlet and it was perfect - refreshing and balanced. We had hopes the drinks were a sign that the food would also rock, and we were proved right. We started with the tuna tartare and the yellowtail, and both were excellent. The tuna tartare had this lovely, smokey quality, and the yellowtail was fresh and zingy. For dinner we got the dry aged New York Strip and the bone-in ribeye, and traded bites all night long trying to decide which was our favorite. They were quality cuts, cooked perfectly, with a very even dark pink center that looked (to my layperson's eyes) like they were cooked in a sous-vide and then seared at the grill. For dessert they brought us a birthday slice of this dark, chewy chocolate and caramel mochi cake that tasted as good as it sounds. Heaven. We will be back.