Over the past 10 months, Kaos Hospitality has been quietly fine-tuning its newest restaurant concept in Tempe, Three Thirty Three, which is located at 430 N. Scottsdale Rd. However, it has not gone unnoticed. As the elevated fine-dining Asian-inspired steakhouse approaches its one-year anniversary in December, ownership has unveiled new renovations, holiday menus and exclusive private experiences, just in time for high-tourism season.

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“At Three Thirty Three, we invite you to experience a culinary journey that pays homage to traditional Asian flavors in an elegant atmosphere that you won’t soon forget,” said John DeVries, CEO of Kaos Hospitality, who developed and designed the concept with Kaos Executive Vice President Haylee Nguyen. “Dining is for all the senses, from bold cuisine to captivating ambiance. We want you to experience it all here.”

Three Thirty Three is a massive, breathtaking concept that transports guests to a world that is sophisticated, energetic, moody and vibrant all at once. A focal point of the 11,300-square-foot interior (not to mention the 2,500-square-foot patio) is the massive 120-by-20-foot LED screen. In addition, floor-to-ceiling windows, lush greenery, powder pink cherry blossom trees, massive gold dragon sculptures and the stunning Ring Chandelier DJ booth define the décor.

In preparation for the holidays and the valley’s high-tourism season, Three Thirty Three has recently expanded to include new soft banquettes in the lounge and an additional 100 seats in the bar. The dining room itself seats 160, and the private dining room is designed for intimate parties of 14. From corporate parties to family gatherings, Three Thirty Three offers a variety of options for celebrating holidays and milestones.

Also new for the holiday season, Three Thirty Three introduces its VIP Sprinter Van Experience, which offers complimentary private two-way transportation with a minimum $2,500 food and beverage spend. This exclusive experience is designed for 14 guests and ideal for private dinners, celebrations and group events.

Beyond the atmosphere, Three Thirty Three pays meticulous detail to the menu, which is inspired by Asian cuisine and served tableside, a nod to the concept’s deep dedication to quality, simplicity and purity. The thoughtfully curated menu reimagines traditional Asian flavors with an artistic, innovative and modern twist. Each dish is prepared, plated and presented with painstaking craftsmanship under the leadership of Executive Chef Matthew Bowman.

Just a few of the most popular standout dishes include starters such as Yellowtail Sashimi, Braised Wagyu Short Rib Tacos, Fried Soy Kurobuta Pork Belly, Crispy Rice with Ahi Tuna, and Whipped Edamame with Prawn Chips.

Memorable mains include Wagyu Filet and Ribeye Cap, King Crab and Shrimp Creamy Pasta, Wagyu Dragon Beef, Lobster Garlic Noodles, Hokkaido Scallops and Tiger Shrimp, and Vegan Butternut Squash Wok-Fired Noodles.

Desserts are works of art at Three Thirty Three, almost too beautiful to eat if they weren’t so tempting. Sweet selections include the White Chocolate Bread Pudding, Ube Cheesecake, Triple-Layer Carrot Cake and more.

A luxury bar experience is another distinct feature at Three Thirty Three. Diners can select from a large variety of wines by the glass or bottle, sake and signature cocktails. Exclusive Louis XIII Cognac and Louis XIII Rare Cask are also available in one-half-, one- and two-ounce pours.

Three Thirty Three is open daily, even on holidays. The brand will soon be announcing its holiday prix fixe menus designed for seasonal and celebratory dining as well as exclusive Super Bowl entertainment.

For more about Three Thirty Three, visit https://threethirtythreerestaurants.com/.