The Verdict
Alexander’s Steakhouse is the San Francisco room of the Alexander’s Steakhouse group, a California steakhouse company that has poured Wagyu in the city since 2009. The restaurant has since moved from its original SoMa address on Brannan Street to a new home at 165 O’Farrell Street, on the third floor near Union Square, where it carries the same template: an American steakhouse threaded with Japanese influence from start to finish.
The kitchen’s calling card is beef. Alexander’s lists one of the widest selections of Japanese and domestic Wagyu in the country, from in-house dry-aged American cuts to true A5 from named prefectures; the ribeye runs about $70, top Wagyu cuts climb to $169 and beyond by the ounce, and a full Wagyu tasting has been offered around $245 per person. The meal opens with the house signature, the Hon Hamachi — a chilled yellowtail bite in a shot glass — sent to every table.
This is a special-occasion steakhouse priced like one, built for celebrations, client dinners and serious beef rather than a casual weeknight. What you are paying for is the breadth of the Wagyu program and the polish of the service; the Cupertino sibling holds the group’s Michelin star, but the San Francisco room is where the city goes for the full Wagyu experience.
What to Order
Every meal opens with the Hon Hamachi, the chilled yellowtail shot that is the house signature. From there the menu is about Wagyu: the ribeye at about $70 is the accessible entry, while true Japanese A5 from named prefectures is sold by the ounce and climbs well past $169. For the full survey, the Wagyu tasting has run around $245 per person. Order beef cooked to a true temperature and let the kitchen guide the cuts.
The Room
Alexander’s now occupies the third floor at 165 O’Farrell Street near Union Square, having relocated from its longtime SoMa home at 448 Brannan Street. The room runs the group’s dark, dramatic steakhouse look with Japanese accents and a long bar, built for celebrations and business dinners rather than a quiet two-top. Because it moved recently, confirm the address when you book; the Brannan Street location no longer operates.
Why It Works for a Business Dinner
A Wagyu-led steakhouse with a deep cellar and polished service is built for closing a deal, hosting clients or marking a milestone, and Alexander’s has filled that role in San Francisco since 2009. The Hon Hamachi welcome, the breadth of named-prefecture beef and the Union Square address make it an easy choice when a dinner needs to feel like an occasion rather than a meal.
Not For
Alexander’s is not a budget or casual dinner; the ribeye alone is about $70 and true Wagyu pushes the bill far higher, and the room is built for occasion dining rather than a quiet, low-key meal. Vegetarians and anyone uninterested in beef will find the menu narrow, and diners chasing the group’s Michelin star should note that the star belongs to the Cupertino location, not San Francisco.
Reservations
Reservations are recommended and can be made through the restaurant, OpenTable or Tock. Confirm the current location when you book: Alexander’s has moved to 165 O’Farrell Street near Union Square from its old SoMa address, so older listings may show the wrong street. Ask about the Wagyu tasting when you reserve if you want the full beef survey rather than a single cut.
Frequently Asked Questions
Where is Alexander's Steakhouse in San Francisco now?
Alexander’s Steakhouse has relocated to the third floor at 165 O’Farrell Street, near Union Square in San Francisco, from its original SoMa home at 448 Brannan Street. The Brannan Street location no longer operates, so confirm the O’Farrell Street address when you book through the restaurant, OpenTable or Tock.
What is Alexander's Steakhouse known for?
Alexander’s is known for Wagyu. It lists one of the widest selections of Japanese and domestic Wagyu in the country, from in-house dry-aged American cuts to true A5 from named Japanese prefectures, and for the Hon Hamachi, a chilled yellowtail shot sent to every table as the house signature opener.
How much does dinner at Alexander's Steakhouse cost?
It prices as a special-occasion steakhouse. The ribeye runs about $70, while true Japanese Wagyu is sold by the ounce and climbs past $169 for the top cuts; a full Wagyu tasting has been offered around $245 per person. A dinner with starters, sides and wine adds up quickly, so plan for a high-end bill.
Does the San Francisco Alexander's have a Michelin star?
No. Within the Alexander’s Steakhouse group, the Michelin star belongs to the Cupertino location, not the San Francisco room. The San Francisco restaurant is the city’s home for the group’s Wagyu program and Japanese-influenced steakhouse cooking, but it does not itself hold a Michelin star.
Also in San Francisco
For other San Francisco beef and high-end tables, House of Prime Rib is the city’s prime-rib institution, while Gary Danko and Benu set the benchmark for tasting-menu fine dining. Each is linked below.