The 12 Best Steakhouses in Tokyo (2026)
Twelve steakhouses in Tokyo for 2026, from the New York names in Roppongi, Marunouchi, Ebisu and Ginza to the wagyu grills high in the city's hotel towers.
Why we wrote this guide
Steak in Tokyo runs on two tracks. One is the American steakhouse brought over whole: Wolfgang's, Peter Luger, Benjamin and BLT Steak all cook USDA Prime here, much of it aged in the restaurants' own aging rooms and sent out on a sizzling plate, and Lawry's carves its Beverly Hills prime rib from a silver cart in Akasaka. The other is the hotel grill, where Japanese beef from named regions and farms takes a larger share of the menu and, on the upper floors of Park Hyatt Tokyo, Andaz Tokyo and The Tokyo EDITION, Toranomon, the view comes with the table.
The rooms gather in Roppongi, Marunouchi, Ginza, Toranomon and Azabudai, with Peter Luger in Ebisu, Lawry's in Akasaka and New York Grill in Nishi-Shinjuku. Every room on the list serves lunch as well as dinner, and most keep private rooms for groups.
Outside Las Vegas the restaurant reservation sits with the venue, not with us. All twelve take bookings online through TableCheck, and each venue page carries the link.
Last updated November 2026.
The ranked guide
1. Wolfgang's Steakhouse Roppongi (Roppongi)
Wolfgang's Steakhouse Roppongi is the Tokyo outpost of the New York steakhouse that began in Manhattan in 2004, and it was the brand's first restaurant outside the United States. It fills the ground floor of the Roppongi Duplex M's building, four minutes on foot from Roppongi Station, with a main dining hall of 140 seats under chandeliers, an 18-seat bar counter and a glass-walled walk-in cellar of more than 1,000 bottles. Three private rooms seat eight, ten and twelve, two of them join for up to 24 guests, and the eight-seat room has windows.
The beef is USDA Prime, aged in the restaurant's own aging room, cut thick and finished in a 900-degree Celsius oven before it reaches the table on a sizzling plate. The steak for two, three or four leads the list, with New York sirloin, rib eye and prime filet mignon behind it, extra-thick sizzling bacon by the slice and lobster bisque to open, and creamed spinach, German potatoes and lobster mac and cheese on the side. The kitchen serves straight through from 11:30am to 11:30pm every day, with last orders at 10:30pm, and lunch adds prime beef burgers.
See Wolfgang's Steakhouse Roppongi.
Best for: a late steak dinner in Roppongi, or a private room for a group of up to 24.
2. Wolfgang's Steakhouse Marunouchi (Marunouchi)
The Marunouchi branch of the New York steakhouse occupies the basement floor of the Meiji Seimei-kan in Marunouchi MY PLAZA. It connects directly to exit 3 of Nijubashimae Station on the Chiyoda Line and sits five minutes on foot from the Marunouchi South exit of Tokyo Station. A chandelier-lit hall seats 128 with a 14-seat bar counter, and the private side runs deep: three rooms of eight to twelve seats combine into one room for up to 40 guests, the seven-seat Speakeasy Room is modeled on a Prohibition-era hidden bar, and the six-seat Signature Room has its own course menu.
A seafood platter of lobster, shrimp and crab meat, jumbo shrimp cocktail and oysters on the half shell open the meal. The aged steaks, from the steak for two, three or four to the New York sirloin and prime petit filet mignon, arrive on a sizzling plate, with garlic rice beside the creamed spinach and lobster mac and cheese. The Signature Room course centers on a dry-aged T-bone in USDA Prime or in Akaushi beef from Kumamoto, served for two or more guests. Service runs from 11:30am to 11:30pm every day, with last orders at 10:30pm.
See Wolfgang's Steakhouse Marunouchi.
Best for: a business dinner by Tokyo Station, or a themed private room for a small group.
3. Peter Luger Steak House Tokyo (Ebisu)
Peter Luger Steak House Tokyo is the Tokyo branch of the Brooklyn steakhouse founded in 1887, in its own brick-fronted building beside Ebisu Garden Place. The building is laid out like a theater over three floors. The ground floor holds the bar, a boutique and four private rooms for eight that join to seat 32; the second floor is the main dining room, with a ceiling about six meters high and an open kitchen; and the third floor looks down over it like balcony seating. Each upper floor also has a private room for ten.
The beef is USDA Prime chosen to the owning family's standards, flown in weekly and dry-aged in house for at least 28 days. The signature is the T-bone, sirloin and filet on one bone, served as a steak for two, three or four, broiled at high heat and finished on a sizzling plate with butter, with sizzling extra-thick bacon by the slice, creamed spinach, Luger's special German fried potatoes and the Holy Cow hot fudge sundae around it. The Luger burger is a lunch dish in the dining room and is served all day at the bar. Lunch runs 11:00 to 15:00 and dinner 17:00 to 23:00, last order 21:30, every day outside the New Year break, and payment is cashless only.
See Peter Luger Steak House Tokyo.
Best for: a steak-for-the-table dinner with a group, or a burger at the bar.
4. Lawry's The Prime Rib Akasaka (Akasaka)
Lawry's The Prime Rib Akasaka is the Tokyo home of the prime rib house founded in Beverly Hills in 1938, on the 3rd floor of Akasaka Intercity AIR with a direct connection from Exit 14 of Tameike-sanno Station. The main dining room seats 220 under a five-meter ceiling, with a pendant chandelier at its center, dimmable lighting and candles on every table. Three private rooms, one classic in style and two with windows, take groups of up to 8, 12 and 16, and Frank Bar, an American-style cafe and bar lounge named for founder Lawrence L. Frank, opens on weekday evenings.
The house is built around one dish: prime rib roasted slowly for three hours, wheeled to the table on a silver cart and carved to each guest's chosen cut and doneness. The cuts run from the Tokyo Cut and California Cut through the English Cut, carved as three thin slices, to the Lawry Cut and the Diamond Jim Brady Cut, served with Yorkshire pudding baked with prime rib drippings and whipped cream horseradish, and the Original Spinning Bowl Salad is finished with Lawry's own seasoned pepper. Lunch is served daily from 11:30 on weekdays and 11am at weekends, with last orders at 2pm, and dinner from 5pm with last orders at 9pm. The private rooms are the ones to book early for birthdays and family celebrations, and payment is by card or other cashless methods.
See Lawry's The Prime Rib Akasaka.
Best for: a birthday or family celebration with prime rib carved at the table.
5. New York Grill (Park Hyatt Tokyo)
New York Grill sits on the 52nd floor of Park Hyatt Tokyo, at the top of Shinjuku Park Tower in Nishi-Shinjuku. It came back renovated when the hotel reopened in December 2025 after a 19-month restoration of the whole property led by the Paris design studio Jouin Manku. The room is built around an open kitchen and windows 8 meters high that take in a 360-degree view of the city, with two New York murals by the Italian artist Valerio Adami and works by Mamoru Nomata, all painted for this space. Live jazz from the adjoining New York Bar carries into the dining room.
The kitchen works with US Prime and Japanese beef, sustainably certified seafood and seasonal produce. Steaks run from USDA Prime New York strip and ribeye to Japanese cuts from Gunma, Kagawa, Sendai and Kobe, with bearnaise, red wine or chimichurri on the side, and the a la carte signatures include crab cakes with remoulade, pan-seared Japanese scallops, beef fat fries and a Kobe sirloin from Hyogo. The wine list carries about 400 American labels across some 2,500 bottles. Lunch is served daily with last orders at 2:30 pm, and dinner takes last orders at 10:00 pm. The house dress code rules out beach sandals, sportswear and sleeveless tops for men, and shorts are not permitted in the evening.
See New York Grill.
Best for: a celebration dinner on the 52nd floor, with jazz from the bar next door.
6. Benjamin Steakhouse Roppongi (Roppongi)
Benjamin Steakhouse Roppongi is the Tokyo home of the New York steakhouse founded in Manhattan in 2006, in the basement of the REMM Roppongi Building in Roppongi 7-chome. It opened in June 2017 as the brand's first restaurant outside the United States, and its kitchen works to the steakhouse methods of Executive Chef Arturo McLeod. A step down from the street, the room has a bar for a casual drink, booths for business dinners and celebrations, and private rooms, and the wine cellar keeps around 400 labels, led by American bottles.
Steaks are USDA prime beef aged for at least 28 days in the restaurant's own aging room and grilled at high heat. The porterhouse for two pairs filet and sirloin and is finished with clarified butter, and the list runs on through New York sirloin, ribeye and filet mignon, with live Canadian lobster, steamed or grilled, a seafood platter, creamless creamed spinach and key lime pie to finish. Lunch runs daily from 11:30 to 15:00 and dinner from 17:00 to 23:00, closing at 22:00 on Sundays, national holidays and the last day of a holiday run. Reservations open up to three months ahead, and dress is relaxed, though guests are asked to keep clothing and footwear fairly covered.
See Benjamin Steakhouse Roppongi.
Best for: a business dinner in a booth, or a porterhouse for two.
7. The Oak Door (Grand Hyatt Tokyo)
The Oak Door is the steakhouse on the sixth floor of Grand Hyatt Tokyo in Roppongi Hills, pairing charcoal-grilled beef with Japanese produce. It seats 226, including 56 on an outdoor terrace, with intimate booths facing an open kitchen and a bar lined with glass wine cellars. Chef de Cuisine Rafael Carrera Barragan draws on his Ecuadorian roots, and the private dining room has its own lounge area for an aperitif, an original painting by Paul Ching-Bor at its center and space for up to 10 guests.
The Tomahawk is an F1 wagyu rib eye on the bone of up to 1.6 kg, and The Oak Door Burger uses beef ground in house, grilled over charcoal and finished in a broiler that runs above 900 degrees Celsius. The Tour of Japan dinner course gathers seasonal ingredients from around the country, and at the bar the Hickory Old Fashioned blends American bourbon with Japanese whisky. Lunch begins at 11:30, dinner runs from 18:00 to 22:00, and the bar pours until 23:30, or 00:30 on Fridays and Saturdays. The dress code is smart casual, and guests under 20 are not admitted to the bar after 22:00.
See The Oak Door.
Best for: a steak dinner on the terrace with a late drink at the bar.
8. The Tavern - Grill & Lounge (Andaz Tokyo)
The Tavern - Grill & Lounge is the grill restaurant and lounge on the 51st floor of Andaz Tokyo, the hotel at the top of Toranomon Hills Mori Tower. Panoramic windows look out toward the Imperial Palace and Tokyo Skytree, and the interiors carry artworks inspired by birds weaving through a forest. The dining room seats 108 and the lounge 65, with five private and semi-private dining rooms seating 32 between them. The kitchen works to a concept it calls European Classic, built on natural, locally sourced ingredients, seasonal produce and the work of Japanese artisans.
The signature Pepper Steak is Japanese beef tenderloin flambeed with cognac and finished with its sauce in the same pan, served with classic mashed potatoes, and the Signature Course gathers the chef's specialties for dinner. Weekend brunch adds Grilled Fuji Salmon and a pastry chef's patisserie buffet, and in the lounge mixologists pour highballs and seasonal cocktails, with musicians performing on Fridays and Saturdays. Lunch and weekend brunch run from 11:30 to 15:00, dinner from 18:00 to 22:00 with last orders at 21:30, and the lounge stays open until 22:30. Some dinner plans come with a window table, worth choosing for a celebration.
See The Tavern - Grill & Lounge.
Best for: a celebration dinner by the window, with a drink in the lounge after.
9. BLT Steak Ginza (Ginza)
BLT Steak Ginza brings the New York modern American steakhouse to the eighth floor of Royal Crystal Ginza, with the building's entrance on Namiki-dori and Ginza Station's exit B6 a minute's walk away. The dining room sets a classic steakhouse against a bistro mood, with 44 seats at tables, window tables that look out over Ginza, sofa seating for longer evenings and a semi-private dining area for up to six guests used for business lunches and celebrations.
The kitchen cooks USDA Prime beef in a dedicated oven heated to more than 900 degrees, and the headline cut is the dry-aged PRIME T-bone, shared between two, joined by a dry-aged porterhouse, a dry-aged tomahawk, a bone-in NY strip and filet mignon. The signature popovers are baked with Gruyere, the seafood platter brings oysters, scallops, shrimp and half a lobster, and a list of about 200 wines sits behind it all. Lunch runs from 11:30am to 3pm with last orders at 2pm, and dinner from 5pm to 10pm with last orders at 9pm. Dinner has a smart casual dress code, and men are asked not to wear sleeveless tops, shorts or sandals.
See BLT Steak Ginza.
Best for: a steak dinner for two at a window table over Ginza.
10. BLT Steak Roppongi (Roppongi)
BLT Steak Roppongi belongs to the American steakhouse brand that began with a New York flagship in 2004, and it opened in September 2014 as the brand's first restaurant in Japan. It sits on the fifth floor of Izumi Garden, directly connected to Roppongi-itchome Station on the Namboku Line. The entrance opens onto a bar and waiting area, the main dining room beyond has six-meter ceilings, and a 30-seat mezzanine lounge with sofas and its own bar looks down over the main floor. Four private rooms at the back seat four to eight guests each and combine for up to 16, and an open-air terrace dressed with greenery, marble, a chandelier and colorful art serves lunch and dinner.
The beef is USDA Prime, aged naturally, broiled at 1700 degrees Fahrenheit and finished with herb butter, served with a choice of house sauces and the signature popovers. Cuts run from filet mignon and rib eye to dry-aged T-bone, NY strip and tomahawk for two, up to the one-kilogram BLT Kings Cut of dry-aged sirloin and chateaubriand, and roasted black cod with miso butter leads the seafood. The restaurant is open seven days: lunch runs from 11:30am to 3pm with last orders at 2pm, and dinner begins at 5:30pm on weekdays and 5pm at weekends, with last entry at 9:30pm.
See BLT Steak Roppongi.
Best for: a group dinner in the combined private rooms, or lunch on the terrace.
11. The Jade Room + Garden Terrace (The Tokyo EDITION, Toranomon)
The Jade Room + Garden Terrace is the signature restaurant of The Tokyo EDITION, Toranomon, on the hotel's 31st floor a short walk from Kamiyacho Station, and it opened with the hotel in 2020. The dining room is dressed in jade green and looks out over Tokyo Tower and the city skyline, with 94 seats indoors, including two private rooms lined in handmade washi paper for up to 8 and up to 14 guests. Beyond the glass, the Garden Terrace is a planted open-air terrace of about 60 seats set 140 meters above the street, open seasonally and when the weather allows.
The restaurant runs today as a modern wagyu steakhouse, and Chef Kai Fusejima cooks wagyu three ways: over charcoal, smoked in straw or over a wood fire, with larger cuts presented at the table. The list names Omi beef from Takara Farm in Shiga, Saito beef from Miyazaki and Maezawa beef from Ogata Farm in Iwate, served with a pair of sauces such as soy koji with horseradish or beef jus, and head sommelier Masakatsu Yatabe keeps more than 200 wines. Lunch and dinner are served Wednesday to Sunday, with last orders at 2pm and 9pm. Garden Terrace tables open for booking 10 days ahead at most and hold for two hours.
See The Jade Room + Garden Terrace.
Best for: a wagyu dinner facing Tokyo Tower, or the open-air terrace when the weather allows.
12. Janu Grill (Janu Tokyo)
Janu Grill is the flame-grill restaurant of Janu Tokyo, on the hotel's fourth floor at Azabudai Hills in Minato. Meat and seafood are cooked over fire in a show kitchen at the center of the room, and the windows look out to Tokyo Tower. The dining room takes its cues from neo-classical Europe, with seats at the bar, in booths and at tables. The Grill Bar works for a cocktail before dinner or a whisky after it, two wine cellars holding more than 2,500 bottles double as private rooms, and a separate private dining room with a projector seats up to 20 guests.
The beef list moves from Shimane Matsunaga sirloin and Omi beef back loin to Kurohana tenderloin, with a 1.2kg bone-in Kuroge Wagyu loin for the table and four house sauces including green pepper, ponzu and smoked paprika chimichurri. Seafood comes in from Toyosu Market, and the grilled whole Canadian lobster, clam chowder and Janu Grill hamburg steak are regular picks. Lunch is served daily from noon and dinner from 5:30pm, with last dinner orders at 9pm. For groups of four or more, the Party Plan brings opening plates, Cajun seafood and the bone-in wagyu loin to share at dinner, and is selected at the time of booking.
See Janu Grill.
Best for: a group dinner around the bone-in wagyu loin, or a private room in the wine cellar.
How to book
Each restaurant's page has its booking link. All twelve book through TableCheck, and a few house rules are worth knowing before picking a date. Peter Luger Steak House Tokyo opens tables 60 days ahead, released in 15-minute slots, and takes cashless payment only. Benjamin Steakhouse Roppongi opens reservations up to three months ahead. Garden Terrace tables at The Jade Room release 10 days ahead and depend on the weather.
Larger parties book with the restaurant directly at New York Grill (nine or more), BLT Steak Roppongi (seven or more), The Jade Room (more than seven, and the private rooms) and Benjamin Steakhouse Roppongi (private rooms and groups of more than 30).
FAQ
Which Tokyo steakhouses serve USDA Prime in the New York style?
Wolfgang's (Roppongi and Marunouchi), Peter Luger, Benjamin and BLT Steak (Ginza and Roppongi) all cook USDA Prime. Peter Luger and Benjamin dry-age in house for at least 28 days, and Wolfgang's, Peter Luger, Benjamin and BLT Steak each serve a steak or T-bone for two to share.
Which steak rooms have a view over Tokyo?
New York Grill looks out from the 52nd floor of Park Hyatt Tokyo through windows 8 meters high with a 360-degree view. The Tavern on the 51st floor of Andaz Tokyo faces the Imperial Palace and Tokyo Skytree, The Jade Room on the 31st floor of The Tokyo EDITION, Toranomon looks over Tokyo Tower, Janu Grill's windows face Tokyo Tower, and BLT Steak Ginza has window tables over Ginza.
Where can a steak dinner be taken outdoors?
The Oak Door at Grand Hyatt Tokyo has 56 seats on an outdoor terrace, BLT Steak Roppongi serves lunch and dinner on an open-air terrace, and The Jade Room's Garden Terrace is an open-air terrace 140 meters above the street, open seasonally and when the weather allows, with tables released 10 days ahead.
Which steakhouse suits a large group?
Wolfgang's Steakhouse Marunouchi combines three private rooms into one for up to 40 guests, Peter Luger joins four ground-floor rooms to seat 32, and Janu Grill has a private dining room for up to 20 plus a shared Party Plan for groups of four or more. Lawry's private rooms take up to 16.
Build a custom itinerary with our concierge team. Pair the venues mentioned above into a single concierge-confirmed evening. See the full Las Vegas events calendar for every upcoming DJ and pool party across the city.
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