Step inside Cote, the NYC steakhouse that’s transforming the omakase dining experience.

For years, the typical New York City steakhouse has followed a well-worn tradition: a raw bar to start, followed by a wedge salad or a rich bisque, then a hearty steak with classic sides like creamed spinach and baked potato, and ending with a classic crème brûlée for dessert.

Cote shakes things up by fusing the American steakhouse tradition with the bold flavors of Korean barbecue, offering an entirely new dining adventure.

A paradise for meat lovers.

“In a traditional American steakhouse, the quality of beef is paramount,” says owner Simon Kim to Dinogo Travel.

“I envisioned a Korean steakhouse that blends the best of both worlds. We’d feature a grill at every table, but also source the finest beef and have our own in-house dry-aging room with an impressive wine selection. This way, fans of Korean barbecue could enjoy an elevated experience with top-tier beef, while lovers of American steakhouses would experience a modern twist on a classic steakhouse.”

The entrance leads to a long, shadowy hallway that opens up to a sleek, dimly-lit dining area with concrete floors, marble tabletops, and gold-edged grills at every table—an avant-garde contrast to the traditional steakhouse vibe, where wooden panels and white tablecloths dominate the decor.

Cote boasts its very own dry-aging room in the basement, giving chefs full control over the process to ensure every cut of beef meets the restaurant’s exacting standards.

Korea makes its mark in America.

Unlike traditional steakhouses where everything is cooked in the kitchen, at Cote, all the beef is expertly grilled right at your table, adding an element of showmanship to the dining experience.

Tableside grilling is a staple of Korean barbecue, where diners select from a variety of beef and pork cuts, which the server prepares on the grill—unless you’d rather take the tongs into your own hands and cook it yourself.

The Butcher’s Feast includes four premium cuts of USDA Prime and American Wagyu beef, served alongside banchan—traditional Korean side dishes—scallion salad, red leaf lettuce, two types of Korean stew, and a delicate egg souffle.

The steak omakase, which is currently available only twice nightly and by special reservation (though Kim hints it will soon become a regular menu item), is what truly elevates Cote to a must-visit destination.

Omakase, a Japanese term meaning 'I’ll leave it to you,' is a dining style where guests entrust the chef to craft a multi-course meal, often served one piece at a time. In sushi restaurants, this can range from 9 to 20 pieces, depending on the chef and your preferences.

While most steakhouses overwhelm your taste buds (and your stomach) with large portions of beef, Cote takes a more sophisticated approach, offering a steak omakase experience inspired by sushi restaurants. Here, you sample a variety of cuts, each with its own distinct flavor profile.

Initially, Cote’s omakase began with a slice of American Wagyu, lightly seared and chilled, topped with Maine uni and Osetra caviar. Now, the experience starts with a delicate Argentinian pink shrimp to kick off the meal in a fresh, unique way.

Wesley Sohn, the manager at Cote, shares, “We believe that starting the steak omakase with a light, seafood-focused bite provides guests with a more refreshing and balanced introduction to the experience.”

An amuse-bouche of beef.

Once the first bite is enjoyed, the main event arrives on a long wooden ‘boat.’ The raw beef cuts are beautifully presented, glistening with marbling, and a server takes the time to explain each one in detail.

The steak omakase begins with what Cote refers to as 'fresh cuts' from its USDA Prime beef selection: hanger steak, skirt steak, and filet mignon. A grilled white button mushroom accompanies these cuts, and the juices it releases as it cooks serve as a palate cleanser before the next course.

The meal then delves into Cote’s renowned dry-aging program, where the offerings can vary depending on the night.

On any given night, you might encounter a 45-day dry-aged ribeye, a 45-day dry-aged New York strip, and finger meat—beef taken from the area around the bone between the ribs.

The dry-aged section concludes with a cut from the reserve selection, consisting of bold, intensely flavored cuts that have been dry-aged anywhere from 230 to 280 days.

“I view the reserve selection cuts almost like an amuse-bouche to ignite the appetite,” says Kim. “It’s a bold, extreme flavor that I want our guests to experience.”

A satisfied appetite.

To conclude the experience, two exceptional cuts of wagyu are presented. First, the signature Cote steak, made from the chuck flap tail of American wagyu. Next, a luxurious A5 wagyu from Japan’s Kagoshima region, one of the most sought-after cuts in the world.

The grand finale of this meat journey is a marinated short rib known as galbi, a popular Korean dish. It’s paired with bibim somyun, a chilled noodle salad made with angel hair noodles, apples, iceberg lettuce, and dressed in a spicy gochujang vinaigrette.

The meal concludes with a refreshing serving of center-cut watermelon paired with creamy vanilla soft serve, all drizzled with a rich soy caramel. A small bottle of Underberg, a digestif, accompanies the dish to enhance the experience.

It’s the boozy counterpart to an affogato, providing a delightful finish that helps stave off a potential meat hangover.

Cote, 16 West 22nd St., New York, NY 10010, (212) 401-7986