Wolfgang's Steakhouse by Wolfgang Zwiener

The story

Crafted with passion, served with love

A New York Institution Arrives in Tokyo

Wolfgang Zwiener spent more than four decades mastering his craft at one of New York's most storied steakhouses before striking out on his own. In 2004 he opened Wolfgang's Steakhouse in Manhattan, and the restaurant became an instant benchmark for serious beef. When the brand made its international debut in Tokyo in 2014 — with the Roppongi location becoming the first outpost outside the United States — it brought with it everything that had made New York regulars devoted: obsessive sourcing, a house dry-aging room, and a broiler that runs at 1,600 degrees Fahrenheit.

The Marunouchi location sits at the heart of one of Tokyo's most polished business and dining districts, carrying on that same tradition.

Quality, Aging, Broiling

Those three words are the restaurant's stated philosophy, and the menu is built entirely around them. Only USDA Prime beef — the top grade issued by the United States Department of Agriculture — enters the in-house aging room, where it dry-ages for around 28 days. During that time, the meat's own enzymes tenderize the muscle fibers while proteins break down into amino acids, concentrating flavor. The result is then cut thick on the premises and fired in the high-heat broiler, arriving at the table on a sizzling-hot plate: crackling crust on the outside, juices running freely within.

The signature Prime Steak — available for two, three or four guests — lets a table share both sirloin and filet in a single order. Beyond the headline cuts, thickly sliced Sizzling Bacon, lobster, salmon, Creamed Spinach and Mashed Potatoes round out a menu that treats the supporting cast with the same seriousness as the steak itself.

The Wine List

The cellar holds more than 1,000 bottles from producers around the world, displayed in a glass-walled walk-in wine room that is visible from the dining hall. That commitment to wine has earned the restaurant a Wine Spectator Best of Award of Excellence for 2025 — recognition that reflects both the breadth of the list and the care taken in pairing it with the food.

The Room

The interior is designed to match the weight of what is served. Chandeliers anchor the main dining hall; the bar counter balances warmth and formality; suede-wrapped walls and custom finishes create what the restaurant describes as "new age elegance." Private dining rooms are available for groups. The overall effect is classic without being stiff — the kind of space where a long dinner feels entirely appropriate.