Clean, contemporary design meets old-fashioned quality and hospitality at The Butcher Shop. Led by head butcher Guy Crims, our establishment takes pride in offering a diverse selection of luxury products and cuts. Immerse yourself in the world of exceptional meats, including the highly sought-after A5 Wagyu Beef from various prefectures in Japan, Domestic Wagyu Beef, Australian Wagyu Beef, Tasmanian Beef, Domestic Heritage Kurobuta Pork, and Iberico Pork from Spain.
We have established partnerships with several esteemed Japanese farms, enabling us to offer exceptional cuts like Kobe A5 Wagyu beef raised by Usanaga-san, fed an exclusive diet that includes Yamazaki Whisky Mash, as well as Bushu Gyu raised by the Hasegawa family in Saitama, Japan. Notably, we are proud to be the sole certified Kobe Beef retailer in San Francisco.
Stop by the shop to discover a diverse range of high-quality curated meat and seafood, alongside a delightful collection of Japanese pantry items and carefully chosen wines and sake. Explore our full selection and be captivated by the stories behind each product.
We provide cooking tips to enhance your culinary skills and delve into the origins of our various meat cuts and other enticing items in our shop. We look forward to welcoming you with our outstanding ingredients and knowledge.
Come visit us at our shop Tuesday through Sunday:
Tuesday, Wednesday, Friday, and Saturday, from 10 am to 7 pm, Thursday and Sunday, from 10 am to 6 pm.
premium burger for lunch
Indulge in the finest cuts of meat and savor our delectable burgers, including The Butcher’s Burger and The Smash Burger, exclusively available from 11 AM to 4 PM, Tuesday through Saturday, at our butcher shop.
*Please note: to ensure the quality and freshness you love, we take a break on Sundays and are closed on Mondays. We look forward to serving you!
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the Butcher
GUY CRIMS
Guy Crims, or “Guy the Butcher,” as he’s generally known, is a veteran of the butcher business and a legend in the world of Japanese Wagyu. In 2017 alone, Crims was responsible for bringing 4.3 metric tons of Wagyu beef into the U.S.
Crims, a California native, became fascinated with the butcher business when he was 14 after reading The Jungle, Upton Sinclair’s novel depicting the American meatpacking industry in early 20th century. His first job was at a family-owned butcher shop in Pacifica. Crims followed the original owner to a butchery in San Francisco, where he continued to hone his craft.
As the master butcher for the neighboring Niku Steakhouse, Crims will work side by side with Executive Chef Dustin Falcon to ensure quality and consistency for the restaurant’s meat program.
