3 best restaurants for American beef in Tokyo
The first Asia outpost of this premier steakhouse, known for its top-quality long-dry aged US beef, opened 11 years ago in Roppongi. In a restaurant scene where American-style steakhouses were – and still are – a rarity, the Manhattan-born Wolfgang's Steakhouse and its in-house ageing rooms pioneered the classic fine-dining steakhouse experience in Japan.
The restaurant adheres closely to its parent's tried-and-true meat preparation process, which includes dry-ageing its imported US beef in the aforementioned chambers, slicing only the good bits, and cooking them in a broiler at 1,650 degrees Fahrenheit (that's 900°C). The result is the epitome of dry-aged steak in Tokyo, with every bite delivering rich, deep flavours and a perfectly caramelised crust, just as you'd expect from a top-tier New York steakhouse.
If you're looking to go all out, order the signature Prime Steak (from ¥30,800 for two), a sizzling plate of top-tier American beef. The steak delivers a feast for the senses, from the mouthwatering aroma to the dramatic presentation on a piping hot dish. Dig in to discover a perfectly crisped exterior and a tender, juicy pink centre. The meat served is classified as 'prime grade', the highest tier of meat ranked by the US Department of Agriculture.
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