At the restaurant, customers are able to select ribeye, sirloin, or filet by the gram, after which the meat is cut by a butcher, cooked rare (only), and served on a sizzling platter, Eater reported.
Patrons can then bring the meat to a standing station to choose seasonings and sauces to add when added to their platter. People are typically in and out of the restaurant within 30 minutes.
“In Japan, like in America, steak is kind of a special meal,” Takashi Tsuchiyama, who will run Ikinari operations in the U.S., told Eater. “It was a revolution, because they offered the same quality of meat as high-end restaurants for half the price. But what you have to give up is the seating.”
The restaurant will be located at 90 East 10th St. in the East Village, with 40 spots for standing dining and only 10 seats.
Tsuchiyama says the restaurant is already making plans for expansion, with hopes of opening up to 20 locations in Manhattan alone in the next five years.