Review: Alexander's Steakhouse (Cupertino)

Alexander's Steakhouse in Cupertino is a recent addition to the list of Michelin-starred restaurants in the Bay Area, earning the first star in 2011. From my experience there, it would not surprise me if Alexander's manages to earn a second star for their cuisine and service. For this evening, I ordered the seven-course Omakase menu ($130) with the wine pairing ($50). Alexander's Steakhouse also has an extensive menu of ala carte items as well; a full meal could easily be composed with the variety of dishes Alexander's Steakhouse offers.

The evening began with an amuse bouche of ramen soup and snow crab; the ramen broth was from their lunchtime service of ramen; the saltiness of the soup combined well with the sweetness of the snow crab.

A basket was brought out with a selection of breads from acme; sourdough, and honey wheat, along with some housemade parmesan crisps. Butter, sprinkled with sea salt in the center for spreading, as well as small dish of sea salt for flavoring accompanied the bread.


To date, Alexander's Steakhouse has actually sold more Hamachi Shooters than steaks; an ala carte order of Hamachi Shooters comes with six shot glasses; for the omakase, the first course consisted of two Hamachi shooters, which were shot glasses with Truffled Ponzu sauce, jalapeno pepper, and avocado mixed with cubed pieces of hamachi sashimi.

Next, Asparagus soup, served chilled with a 5:10 egg, which is essentially a panko-encrusted softboiled egg on a bed of mixed greens; the asparagus chilled soup is poured at the table, ensuring that the crispy 5:10 egg doesn't get soggy. When the yolk of the egg mixes in with the soup, the dish develops a second layer of richness and complexity.


Tuna tartare is served with nametake mushrooms, paddlefish roe and trout roe; the roe is used to salt the dish, and aioli sauce and bonito flakes are sprinkled on the side to add a bit of creaminess and texture to the dish; the paddlefish roe and trout roe were new twist to a familiar classic, both types of roe were very flavorful with a nice pop.

The Chef's Black Cod dish is based off of a dish his mother used to prepare for him; a fancy dish, the black cod is first grilled, then finished in the oven. The black cod is then layered over a bed of spinach in a light dashi broth; red miso accompanies the dish, and can be mixed with the broth to create a spicy miso broth. Maitake mushrooms, green apple and unagi help complete the presentation of this dish.


Tempura braised Angus beef short ribs were an interesting combination, but sadly the least impressive of the dishes. There are multiple textures to this dish; the tenderness of the beef short ribs, deboned and braised with the crunchy exterior of tempura breading did not seem like a great pairing of tastes and flavors; the different sauces included pumpkin, and a red miso sauce; this dish was garnished with crispy yam chips, maitake mushrooms, and some daikon radish.

Blood orange sorbet, with powdered sugar and tapioca served as the intermezzo to cleanse the palate.

IMG_5217IMG_5219 The Tajima Black Wagyu was prepared very simply; grilled to medium rare, accompanied with some roasted finger potatoes and garnished with matsutake mushrooms.

For dessert, azuki panna cotta, served untraditionally as a log with blood orange sorbet, in a rhubarb consomme with starfruit and dragonfruit. The meal is finished off with strawberry cotton candy.


Dining at Alexander's Steakhouse was an awesome experience; while the cost is on the high side, the combination of service, quality and creativity in the dishes makes it one of the most deserving of the Michelin restaurants I've eaten at.

Flickr: Alexander's Steakhouse

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