NEW YORK, NY / ACCESS Newswire / October 27, 2026 / NIKU X New York, the contemporary Japanese Wagyu restaurant by Chubby Group, is introducing a new chapter of dining at 21 West 35th Street in Midtown Manhattan. Building on its first year in New York City, the restaurant has unveiled a new à la carte menu that brings greater flexibility and culinary exploration to its signature Wagyu experience.

Previously known for its Unlimited Tasting Menu, NIKU X now offers guests the freedom to explore premium Japanese A5 Wagyu through three chef-curated Yakiniku Sets, individually selected Wagyu cuts, and inventive dishes inspired by Japanese omakase.

The new dining format reflects NIKU X's continued commitment to exceptional ingredients, culinary craftsmanship, and creating memorable experiences for a wider range of dining occasions.

Three Curated Experiences, One Exceptional Wagyu Program

At the heart of the new menu are three chef-curated Yakiniku Sets: Season (168), and Reserve ($198).

Each set is thoughtfully composed to showcase different Wagyu cuts, textures, and flavor profiles, offering guests a guided exploration of premium beef.

The Reserve Set features Japanese A5 Wagyu sourced from two distinguished Japanese producers: Nanchiku in Kagoshima and Kamui in Hokkaido.

Beyond the curated sets, guests can order individual Wagyu cuts and signature dishes, creating an experience tailored to their preferences, whether enjoying a full dinner or a selection of favorite dishes.

An Omakase-Inspired Approach to Wagyu

Executive Chef Frankie Chen, whose culinary career began at Nobu, brings an omakase-inspired philosophy to NIKU X's new menu.

Rather than focusing solely on Wagyu's rich marbling, Chen explores how temperature, texture, acidity, and complementary ingredients can enhance the character of each cut.

The menu follows a thoughtfully designed progression, beginning with cold and warm preparations before moving through signature creations, premium Wagyu cuts, rice and noodles, handcrafted temaki, and desserts.

Highlights include:

• A5 Wagyu Yukke Carpaccio - A delicate balance of savory richness, subtle sweetness, crispy garlic, gentle heat, and a rich jidori egg yolk.
• A5 NY Strip - Paired with daikon oroshi ponzu, bringing brightness and acidity to complement the beef's marbling.
• A4 Filet Mignon - Finished with foie gras snow for an indulgent combination of flavors.
• A5 Top Round - Thinly sliced and complemented by fresh kai ware.
• Bone Marrow Tartare - Served with truffle chips, combining rich flavors with contrasting textures.
• Wild Mushroom Medley Salad - Featuring crispy mushrooms, yakiniku aioli, and a silky onsen egg.

Together, these dishes reflect NIKU X's approach to contemporary yakiniku, combining Japanese culinary traditions with French-inspired creativity.

Beyond Traditional Cuts: A Butcher's Perspective on Wagyu

Behind NIKU X's Wagyu selection is Chef Ivan Wu, the restaurant's in-house butcher, who carefully selects and composes the cuts featured throughout the menu.

While premium Wagyu is often associated with familiar cuts such as ribeye and striploin, NIKU X introduces guests to a broader range of textures and flavors through specialty selections including zabuton, short plate, tri-tip, and inside top round.

Each cut offers a distinct expression of Wagyu, highlighting the relationship between marbling, muscle structure, tenderness, and flavor.

Through Chubby Cattle Wagyu Supply, the restaurant sources Japanese Wagyu directly from its group's dedicated supply network, complemented by select Australian Wagyu producers.

This sourcing approach allows NIKU X to showcase a diverse selection of premium beef while maintaining a consistent focus on quality and craftsmanship.

A New Chapter for NIKU X New York

The introduction of the à la carte menu represents the next evolution of NIKU X's dining experience in New York City.

"New York is a city with an incredible diversity of dining preferences and occasions," said Jay Shin, Director of Operations at NIKU X. "Our goal has always been to introduce guests to exceptional Wagyu. With this new menu, we're giving them more ways to explore it, whether they're discovering Japanese A5 Wagyu for the first time, celebrating a special occasion, or simply stopping by for a few favorite dishes. It's about making the NIKU X experience more personal, flexible, and welcoming."

With the new format, NIKU X continues to build on its identity as a destination for premium Japanese Wagyu while introducing a more versatile dining experience for New Yorkers and visitors alike.

Visit NIKU X New York

Located at 21 West 35th Street, New York, NY 10001, NIKU X New York offers lunch and dinner service, an à la carte menu, chef-curated Yakiniku Sets, and private dining experiences.

The restaurant also features a private lounge and chef's counter available for special events and private buyouts.

Website: https://nikux.com/locations/new-york

Instagram: @nikuxnyc

Reservations: Available through the restaurant's website.

About NIKU X

NIKU X is a contemporary Japanese Wagyu restaurant that combines the traditions of yakiniku with modern Japanese culinary techniques and French-inspired creativity.

With locations in Los Angeles and New York City, NIKU X showcases carefully sourced Japanese A5 and Australian Wagyu, distinctive butcher-selected cuts, inventive signature dishes, and thoughtful hospitality.

For more information, visit www.nikux.com.

About Chubby Group

Founded in 2016 by Harby Yang and David Zhao, Chubby Group is a U.S.-based restaurant and hospitality company operating more than 100 locations across over 30 brands.

Its portfolio includes Chubby Cattle, Wagyu House, The X Pot, and NIKU X, supported by its dedicated Wagyu supply chain and Chubby Club loyalty program.

For more information, visit www.chubbygroup.com.

Media Contact
April Li
april@chubbygroup.com

SOURCE: Niku X