Our steaks are USDA Prime 28 day and 42 day custom-aged; American Wagyu from Snake River Farms, Boise, Idaho; and Australian  'A-5' 100% fullblood Wagyu from Blackmore Ranch, Victoria, Australia. We grill the steaks over an open flame mesquite charcoal grill, imparting a rich mineral smoke flavor to the meat. USDA Prime Rib Roast is applewood rotisserie smoked and slow roasted in a bed of rock salt. Australian Wagyu is seasoned with a mild sea salt and pan seared allowing the flavorful meat to stand on its own. We procure the best products available: Kurobuta Pork, Jidori Chicken, Wild King Salmon, Berant’s Sea King Crab, Local Dungenesss Crab, Maine Lobster, Western Australian Cold Water Lobstertail, Japanese Hamachi, Big Eye and Yellowfin Ahi Tuna, Pacific Swordfish, Hawaiian Mahi Mahi and other game fish. All grilled over an open flame applewood grill, imparting a subtle sweet smoke flavor. Local wild mushroom and truffles are foraged throughout the Pacific Northwest, when ever possible we utilize local organic farmers for our produce, dairy and cheeses. John Howie Steak is a chef driven concept utilizing local and seasonal products, all breads and desserts are baked in house, ice creams and sorbets are created specifically to our recipe by Karl Black of Olympic Mountain Ice Cream in Shelton, WA.