Derived from the Chinese Pinyin word “huo lu”, meaning fire pit, HOLU is a modern Asian steakhouse featuring the world’s finest meat — including USDA Prime beef, dry aged in-house with Himalayan pink salt, as well as snow aged Japanese A5 Wagyu, Australian Wagyu, North American Wagyu and more. Complemented with sustainable seafood and organic, locally sourced vegetables, omakase-style menus are prepared on a smokeless, ceramic charcoal grill. The bar highlights thoughtfully curated, progressive cocktails as well select wine, spirits, sake and beer.
Many steakhouses rely on recipes and sauces or marinades. By contrast, at HOLU, all meats are cut and trimmed in our kitchen and cooked without any marinades on our tabletop Japanese grills. This technique allows their natural flavors to come alive as guests watch their meats expertly cooked to their desired temperature. The ceramic charcoal performs similarly to real charcoal by using heat radiation instead of naked flame while maintaining complete control of meat temperature and humidity. This differentiator allows the protein to finish perfectly browned on the outside and tender on the inside. It is a healthy, clean and delicious way to prepare meats of the most superb quality.
Guests who wish to counterbalance their meat tasting with seafood selections – or make an entire meal out of marine delicacies – will appreciate our bountiful options. Our seafood offering includes fresh varieties sourced globally.
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