This restaurant with its lively, informal din, salad buffet, and gleaming harbor views serves the best steak in the city. You can choose from among 10 steak knives and a dozen mustards and rock salts—gimmicky, but fun—but the main event is of course the meat: Wagyu steaks from Japan and Australia are grain-fed for more than a year (400 days), and the results are shockingly tender, buttery, and flavorful. The restaurant also has its own dry-aged beef. Other delicious
cuts are flown in from the United States; and all of it is lovingly seared on a charcoal grill. There isn't a jacket-and-tie policy but note that shorts are not allowed.