Wolfgang's Steakhouse Teppan

The story

Crafted with passion, served with love

Where New York Steakhouse Meets the Teppan Counter

On the seventh floor of Kirarito Ginza, Wolfgang's Steakhouse Teppan brings together two distinct dining cultures under one roof. The broader Wolfgang's Steakhouse name is synonymous with the dry-aged USDA prime beef tradition that made the original New York location a benchmark for serious steak, and this Ginza outpost adds a distinctly Japanese dimension: the teppan iron griddle, where cooking becomes something you watch as much as taste.

A Room Built for Different Occasions

The space seats 76 guests across formats that suit very different evenings. Twenty-eight seats wrap around the teppan counter — the theatrical heart of the restaurant, where the heat and rhythm of the iron plate set the pace. Five private rooms, totaling another 28 seats, make the address a natural choice for business dinners and private parties. A bar lounge with 20 seats completes the picture, giving the room a relaxed entry point for those who want a drink before settling in for a full American-Japanese dinner.

Recognition That Speaks for Itself

Wine Spectator awarded Wolfgang's Steakhouse Teppan Ginza its Best of Award of Excellence for 2025 — a distinction that reflects not just the depth of the wine list but the seriousness with which the restaurant approaches the full dining experience. For a venue that marries American steakhouse cuts with Japanese teppan technique, building a cellar worthy of that recognition is its own kind of statement.

Lunch, Dinner, and Everything Between

The kitchen runs from 11:30 in the morning through to late evening, making it one of the few spots in Ginza where the American steakhouse format is available at lunch as well as dinner. That accessibility, combined with the teppan counter's inherent energy, gives the restaurant a versatility that purely formal dining rooms rarely manage.