As Tempe’s dining scene heats up for the winter season, Three Thirty Three is preparing to make a statement. The Asian-inspired fine-dining steakhouse from Kaos Hospitality is nearing its first anniversary this December, and it’s celebrating with new renovations, exclusive holiday offerings, and a VIP experience.
Three Thirty Three has spent the past 10 months fine-tuning its concept and perfecting every detail, earning attention from food lovers across the Valley.
“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 the restaurant alongside Executive Vice President Haylee Nguyen. “Dining is for all the senses, from bold cuisine to captivating ambiance. We want you to experience it all.”
DeVries and Nguyen have created more than a restaurant; they’ve designed an experience. The 11,300-square-foot interior and 2,500-square-foot patio, with towering gold dragon sculptures, lush greenery, powder-pink cherry blossom trees, and an eye-catching 120-by-20-foot LED screen, sets the tone for a luxurious and transportive evening.
As the Valley enters its busy season, Three Thirty Three has expanded. The lounge now features new plush banquettes, while the bar area adds seating for an additional 100 patrons. The main dining room accommodates 160 guests, and a private dining room is available for intimate celebrations of up to 14 guests.
Perhaps the most exclusive addition is the VIP Sprinter Van Experience: a complimentary two-way private transportation service for groups of 14 with a minimum $2,500 food and beverage spend. Designed for private dinners and special events, it’s a luxurious touch that complements the restaurant.
Executive Chef Matthew Bowman leads a kitchen devoted to honoring Asian flavors through a refined, modern lens. The menu is presented tableside, emphasizing craftsmanship and quality at every step.
Signature starters include yellowtail sashimi, braised wagyu short rib tacos, fried soy kurobuta pork belly, crispy rice with ahi tuna, and whipped edamame with prawn chips. For the main course, diners can indulge in wagyu filet and ribeye cap, king crab and shrimp creamy pasta, wagyu dragon beef, lobster garlic noodles, hokkaido scallops and tiger shrimp, or the vegan butternut squash wok-fired noodles.
Desserts are meticulously plated. The white chocolate bread pudding, ube cheesecake, and triple-layer carrot cake all make for a memorable finale. Guests can explore a selection of wines by the glass or bottle, premium sake, and crafted cocktails. Connoisseurs will also appreciate the opportunity to experience Louis XIII Cognac and the rare Louis XIII Rare Cask, available in one-half-, one-, and two-ounce pours.
Three Thirty Three will offer a special prix fixe menu designed for seasonal dining and celebration. The restaurant also plans to host exclusive Super Bowl entertainment in early 2026. As it celebrates its first anniversary, this bold and beautiful restaurant proves that fine dining can be as immersive as it is indulgent. For more information, visit threethirtythreerestaurants.com.
