Will New Yorkers follow suit with the people of Tokyo and line up to eat steak standing up? The folks behind Ikinari Steak are betting so, opening up the first United States location of their standing steakhouse concept that's blown up in Japan since first opening in 2013. They've taken on a space on East 10th Street, an area that's already used to the queues from nearby Tim Ho Wan and stalwart Ippudo around the corner.

The concept's something a little different to NYC, without even taking into consideration the lack of chairs. Diners are assigned a station where servers mingle to take drink and side dish orders. Each diner or duo (there's really not a lot of space for groups here) gets a number that they take to the butchery/kitchen area to order their steaks.

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Standing room only (literally)

There are only a few things you need to decide about your steak. First, the cut, choosing between decadent Japan Cut Ribeye, meatier Sirloin or tender Filet. Next: size. Steaks are cut and priced to order, ranging anywhere from 300 grams (10.6 ounces) of Ribeye for $27 at 9 cents a gram, up to 1,000 grams (35.3 ounces) of Filet for $110 at 11 cents a gram.

Once cooked to rare (recommended by the restaurant), the steaks are delivered sizzling in a cast iron skillet to your station, where they can keep cooking to a desired temp or be devoured instantly. Those who like steaks well done, be forewarned: letting the steak hang out for a bit might get it to medium, but not a whole lot more.

At each station wait a bevy of different sauces and condiments, though steaks are already garnished with a garlic paste and fried garlic chips. Thermoses of J-Sauce, a soy sauced-based umami bomb, are table-side—you'll understand why they provide you with paper aprons once you've drizzled it all over the meat. There are also tubs of wasabi (very good on steak), salt/pepper, garlic and a sweet Ikinari steak sauce.

There's nothing in the way of appetizers—meals are supposed to take around 30 minutes start to finish—but the steaks come with corn and onions, and you can also order salads, soups and rice. At last night's press preview, we found the onion dressing to be of particular note, as well as the crunchy, garlic-infused pepper rice.

Spots like Ramen Lab have tested out the standing-only method, and while it wouldn't suit a leisurely meal, the rapid fire dining style employed here benefits from no chairs. Your body also gets a bit of a break; somehow standing doesn't make you feel as full after eating a huge hunk of steak.

Ikinari Steak opens tomorrow, February 23rd, serving dinner in addition to lunch specials for $20. All menu prices are inclusive of gratuity, making this one of the cheaper ways to fill up on cow.

90 East 10th Street; ikinaristeakusa.com