Jiao Fu Niu Pai Danny's Steak House

Premium Hokkaido raw-grade scallops, pan-seared to golden brown, keeping the inside sweet and semi-raw. Served with salted egg yolk and pumpkin sauce, rich in texture and unique in aroma.

Fresh tuna lightly seared to lock in its flavor. Served with pickled okra, cucumber, and yuzu pepper & kombu paste, offering a fresh and refreshing taste with a Japanese flair.

Fresh prawns from Penghu, Taiwan, with firm and springy texture. Served with zucchini and tomato saffron sauce, highlighting the natural sweetness of the seafood.

Whole abalone from South Africa, pan-seared to a chewy texture. Served with Italian vegetable sauce and seasonal vegetables for added layers of flavor.

Premium Spanish Iberico ham, with even marbling like marble patterns. Melts in your mouth, with a unique acorn aroma and savory flavor, it's an excellent appetizer.

Large king crab legs pan-seared on a hot plate, locking in the ocean's sweet juices. The meat is delicate and sweet, served with coleslaw. This is an upgrade option with an additional charge.

Live Boston lobster from Maine, USA, gently cooked to preserve tenderness. Served with tarragon beurre blanc, rich in flavor. This is an upgrade option with an additional charge.

A soup that looks like a cappuccino, topped with fine milk foam. Rich porcini mushroom aroma fills the air, with a smooth and delicate texture, a classic French soup.

A clear soup simmered with a variety of vegetables, with wild rice added for texture. The soup is refreshing and sweet, full of the natural flavors of the vegetables.

Smoked tomato soup with a balanced sweet and sour taste. Enhanced with basil oil and freshly ground black pepper for a rich and appetizing flavor.

The prime cut 'Top Cap' (Ribeye Cap) from Australian M9+ Wagyu. Extremely rich marbling, exceptionally tender, with a rich fatty aroma, a delicacy among steaks.

AUS M9+ Wagyu NY strip cut, firm and chewy with even marbling. Served with a yuzu soy sauce (contains alcohol), its sourness cuts through the richness and enhances the beef's flavor.

Double portion of AUS M9+ Wagyu Ribeye steak, generous in size. The ribeye cut is rich in fat, with a balance of tenderness and chewiness, suitable for sharing among connoisseurs who enjoy rich meat flavors.

The prime cut 'Top Cap' (Ribeye Cap) from US USDA Prime grade ribeye. Extremely tender, juicy, with the rich beef flavor characteristic of American beef, a signature classic of the restaurant.

Japan's highest grade A5 Wagyu filet mignon, with almost no fat or sinew. Melts in your mouth like butter, extremely delicate and tender, with an elegant flavor.

Chilled rack of lamb imported from Australia, with no gamey odor. Tender and juicy, cooked to precise temperatures, with a slightly seared exterior and a pink interior.

Whole live Boston lobster from Maine, USA, gently cooked to maintain its tender and springy texture. Served with tarragon beurre blanc, a luxurious flavor.

House-made dry-aged steak, using USDA Prime NY strip cut. Aged over time, the beef flavor is more concentrated, with nutty and cheesy aged aromas, and a chewier texture.

Double portion of house-made dry-aged ribeye steak. The rich marbling of the ribeye cut combined with the concentrated flavor from aging, crispy exterior, and juicy interior, perfect for connoisseurs.

Seasonal premium seafood main course. Large king crab legs are plump and sweet, served with potatoes and tuberose shoots, showcasing elegant seafood flavors.

Sweet corn kernels sautéed with butter, crisp and juicy with a rich buttery flavor, a classic steak side dish.

Fresh broccoli lightly stir-fried with minced garlic, retaining its green color and crispness, with garlic flavor to enhance and cut through richness.

Mixed mushrooms sautéed with basil, mushrooms are juicy and delicious, with a rich herbal aroma.

Whole baked potato, soft and fluffy. Typically served with sour cream, bacon bits, or chopped scallions, with a dense and satisfying texture.

Large US asparagus spears grilled to perfection, tender and crisp with a subtle smoky aroma.

Rich chocolate cake with a warm chocolate lava center. Served with bourbon caramel cream and vanilla ice cream, a delightful contrast of hot and cold, with a hint of liquor.

A Basque cheesecake with a caramelized exterior and a moist, dense interior. Made with Fromage Blanc, pistachios, and Padano cheese, offering rich layers of flavor, a blend of savory and sweet.

Smooth and delicate almond panna cotta, drizzled with a sweet and sour raspberry sauce. Served with pine nuts and grapes for added texture and fruitiness.

A parfait combining mascarpone cheese and coffee flavors, rich in texture. Served with cocoa nibs, cantuccini, and almond mochi, a dessert full of Italian flair.

Crispy apple tart, freshly baked, with a cinnamon-infused filling. Served with vanilla ice cream, almond tuile, and caramel sauce, warm and sweet. Available for dinner only.

Mineral or sparkling water service provided by the restaurant, charged per person.