The menu

Steak first. Everything else done properly.

A first look at the signatures and the steak program. Prices and the full menu are published closer to opening.

A table set in cream linen with a plated steak and a low brass lamp

The signatures

A three-tier silver seafood tower on crushed ice with dry-ice smoke rolling down the tiers

The Fivio Tower

Three chilled tiers on crushed ice: oysters, sea urchin, bluefin crudo, lobster tail, colossal shrimp and ceviche, with dry-ice smoke rolling down the tiers.

A crystal rocks glass of amber old fashioned with one clear cube on a dark marble bar

Fivio Frozen

An old fashioned over one clear cube with a fleck of edible gold, poured at the marble bar under a slow curl of smoke.

A wagyu double smash burger on a cream plate under hard side light

The Fivio Smash

An A5 wagyu blend in two thin patties with lacy griddled edges, American cheese draped over a glossy bun.

A leopard-spotted pizza with pepperoni cups and truffle shavings falling through the light

Hot Honey Pepperoni Truffle

A naturally leavened, leopard-spotted pie with hot honey and Calabrian chili oil, black truffle shaved at the table.

A sliced tomahawk steak on a dark wood board seen from directly overhead

A5 Wagyu Tomahawk

Japanese A5 wagyu on the bone, seared hard, carved at the table and finished with flaky salt.

The steak program

Japanese A5 wagyu at the top of the list, Kozatsu wagyu beside it, and every steak finished in the room.

A5 Wagyu Tomahawk: Japanese A5 on the bone, for the table
A5 Wagyu Ribeye: Japanese A5, the house cut
Kozatsu Wagyu New York Strip: Kozatsu hybrid wagyu
Kozatsu Wagyu Filet: Kozatsu hybrid wagyu, center cut

Prices and the full menu, raw bar to dessert, are published closer to opening.

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