Superprime Steakhouse

“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.”

“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.”

“I'm so happy that Superprime opened lunch service recently. My boyfriend and I have had a number of items off the menu since this has become our Friday ritual. A lunch time martini really sets the tone going into the weekend. So far our fave is the spicy chicken sandwich. The fries are so good on their own, but even better with the tonkatsu ketchup. The Dungeness crab dip was a treat since crab season was delayed this year. The crudités that went along with the dip were almost too cute to eat, but that didn't stop me from devouring an entire tiny turnip in one crab-ilicious chomp. Somehow eating a tiny whole item makes me feel very powerful, much like Godzilla in the painting at the back of the restaurant. It's the same quality service as dinner, so it's lovely to see the friendly staff every time. I'll be going back to explore more of the menu!”

“Ben and the team were exceptionally professional, attentive, and accommodating throughout our meal. I especially appreciated Ben’s hospitality when he offered to switch out a bottle of sake I didn't care for, a level of service that didn't go unnoticed. Unfortunately, the kitchen didn't quite match the front of house excellence. We ordered two steaks (Medium and Medium Rare, from what I can remember), but both arrived significantly undercooked. While we were told to expect a 25 minute lead time, the steaks arrived much sooner, which likely explained the temperature issues. One steak was sent back once and returned okay, but the second was sent back twice and remained practically raw. It was so underdone that I couldn't even cut through it with the steak knife. I eventually gave up on the steak, but I want to credit Ben for his kindness in offering us dessert to make up for the experience. Fantastic service, but the steak execution needs more consistency.”

“Ordered two New York strip steaks (Snake River Farms Wagyu). Both were extremely lean and tasted more like filet, with almost no fat or beef flavor. The fat cap had been trimmed off before cooking, which removed the defining character of the cut. The restaurant ultimately removed the steaks from the bill, which was appreciated, but the initial preparation itself was disappointing for a NY strip.”