Thinly sliced, glazed with bulgogi sauce, served with organic onsen egg dip
Aged+Butchered: Avant-Garde Fusion of American Steakhouse and Asian Yakiniku Joint
AGED+BUTCHERED emerges as the avant-garde vision of our esteemed proprietor, Chef Andri Dionysius, who crafts an extraordinary, jubilant, and interactive atmosphere, paired with meticulously prepared selections of "Dry-Aged" and "Wet-Aged" meats. Our establishment rises above traditional steakhouses, blending our #NewNormal #NewAged approach to deliver a multi-sensory extravaganza. Curated from our in-house meat program, we source an array of cuts, while our on-site dry-aging room guarantees exceptional quality. Our commitment to excellence lies in our passion for serving top-quality ingredients and creating delectable, mouthwatering dishes. At AGED+BUTCHERED, we understand that perfection cannot be rushed; we honor the meat, the aging process, and the art of cooking. As our chefs expertly grill your order right at your table, you and your party can revel in the warmth and sophistication of our refined, stylish environment.
Prepare to embark on an unparalleled culinary journey that marries the best of American steakhouse tradition with the vibrant touch of an Asian yakiniku joint. AGED+BUTCHERED is here to redefine your steakhouse experience, presenting an extraordinary fusion of flavors that will leave an indelible mark on your palate. We invite you to join us in this new chapter, where chic meets class, and fun intertwines with sophistication.