d.k. Steak House d.k. Steak House d.k. Steak House
DK SteakHouse
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d.k Steakhouse General Manager, Ivy Nagayama was recently promoted to Managing Partner by Chef/owner DK Kodama. “Ivy joined our restaurant group in 2000 and helped us open Sansei Honolulu, Sansei Kihei, VINO Honolulu, as well as d.k Steakhouse. She has worked very hard to make us better, and we are proud to have her as a partner, she certainly deserves it”. Previous to joining us, she opened Hoku’s Restaurant-Kahala Mondarin Hotel, Prince Court Restaurant-Hawaii Prince Hotel and Orchid Restaurant-Halekulani Hotel. In addition to her depth of knowledge & experience, Ivy has a real passion for wines and her award winning wine list certainly reflects that.

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Introducing “Classically” Aged Steaks

d.k Steakhouse specializes in the finest, corn fed Midwestern beef, which is classically aged for 28 days. Wonderfully tender, juicy & seared to order, using our 1800 degree broiler, all of our steaks are served with our "house" made jus.

  • 22 oz. Bone-In Rib-Eye
  • 24 oz Porterhouse
  • 14 oz T-Bone
  • 8 oz Filet Mignon
  • 14 oz New York Strip

We also periodically offer a well marbled, rich & tender 8 oz "Kobe Style" Filet Mignon, which is a hybrid of Japanese Wagyu & American Black Angus.

If you are craving a terrific, tender, juicy steak……think d.k Steakhouse.

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Our Pride & Joy

22 ounce, 30 day “dry aged” Rib-eye “on the bone”

We love the nutty, complex, almost cheesy character of this steak….AND….how remarkably tender it really is. How did we get to this point? First and foremost is our commitment to offer really good food in each of our restaurants. In this case, we felt featuring dry aged steaks was the direction to take in order to fulfill that commitment. It just had to be. Yes, we dry age our own steaks…..in house. (Please refer to our note on the dry ageing process & the intended results). It is way to have better control on the quality. Then we cook our steaks using a “double broiler system”, which heats up to 1800 degrees. This extreme heat sears the outside of the steak quickly, minimizes the juices all dripping out. This system also cooks the steaks evenly on both sides. Yes, this is our house specialty and something well worth a visit with us to taste.

 

 

 



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