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American chophouse · Roppongi · Tokyo
Benjamin Steakhouse Roppongi
USDA Prime beef, aged for at least 28 days in the restaurant's own ageing room: the Roppongi branch of New York's Benjamin Steakhouse builds its menu on that figure.
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By Inès Vacher · Steakpedia editorial voice · Who writes
Why go01
Benjamin Steakhouse Roppongi opened on 30 June 2017 and, according to the company, was its first location outside the United States. It keeps the New York order of things: a porterhouse for the table, priced by the number of people, with the grade and the minimum ageing stated on the house page. Tabelog has named it to its Tabelog 100 lists for steak in 2021, for steak and teppanyaki in 2022, and for steak and teppanyaki EAST in 2024 and 2025; on 25 October 2026 its Tabelog score stood at 3.66 from 1,252 reviews.
What to order02
Aged USDA Prime porterhouse- Single steaks
- Japanese Black wagyu tartare with caviar
02What to order
- Aged USDA Prime porterhouseListed as jukuseiniku, aged meat. The house presents it as filet and sirloin on one bone, finished with clarified butter: ¥32,500 for two, ¥48,750 for three, ¥65,000 for four, tax included, 10 % service extra.
- Single steaksNY sirloin ¥16,500, rib eye ¥25,300, filet mignon ¥11,550 (S) or ¥15,400 (R), tax included.
- Japanese Black wagyu tartare with caviarThe wagyu on the list, served raw: ¥13,200.
- LunchA Lunch Set at ¥3,190 and a Prix Fixe at ¥8,800, tax included.
03The beef
The beef is USDA Prime, aged for at least 28 days in a dedicated ageing room inside the restaurant. The house page does not name a breed or say how the cattle were fed. The nearest thing to a supply line in the sources dates from 2017, when TV Tokyo reported that the beef came from contracted ranches in Kansas and Nebraska through the New Jersey wholesaler Pat LaFrieda, and was flown to Tokyo. The Japanese beef on the menu is Japanese Black wagyu, used for the tartare. The number: 28 days, at least.
04The fire
TV Tokyo's 2017 report describes the porterhouse going into a broiler at 1,500 to 1,600 degrees, without saying which scale, and cooking fast. The house finishes it with clarified butter.
05The story
Benjamin Steakhouse opened in Manhattan in 2006, founded by Benjamin Prelvukaj and Benjamin Sinanaj with executive chef Arturo McLeod. TV Tokyo reported in 2017 that McLeod had spent 25 years as chef of a historic Brooklyn steakhouse, and that Sinanaj is Prelvukaj's brother-in-law. Roppongi came in June 2017, Kyoto in December 2018 and Tokyo Garden Terrace Kioicho in April 2022; the company now lists KITTE Osaka as well.
06The practical
The restaurant is in the basement of the Rem Roppongi Building, 7-14-4 Roppongi, with a bar, booths and private rooms for 2 to 10; Tabelog counts 144 seats, and the cellar holds about 400 labels. It is open all year: lunch 11:30–15:00, dinner 17:00–23:00 (22:00 on Sundays and public holidays). Dress is smart casual. Cancellation is free up to two days ahead, 50 % the day before and 100 % on the day. At weekday dinner, children are seated only in private or semi-private rooms.
- Address
- Rem Roppongi Building B1F, 7-14-4 Roppongi, Minato-ku, Tokyo
- Phone
- +81 3-5413-4266
- Website
- benjaminsteakhouse.jp
- Directions
- Google Maps ↗
How long does Benjamin Steakhouse Roppongi age its beef?
At least 28 days, in a dedicated ageing room on site. The beef is USDA Prime.
How much is the porterhouse at Benjamin Roppongi?
¥32,500 for two, ¥48,750 for three and ¥65,000 for four, tax included, with 10 % service added.
When did Benjamin Steakhouse open in Tokyo?
On 30 June 2017, in Roppongi. The company says it was its first restaurant outside the United States.
Is there a dress code?
Smart casual, according to Tabelog.
07In Tokyo’s selections
08Sources
award.tabelog.com · tabelog.com · benjaminsteakhouse.jp · benjaminsteakhouse.jp · tv-tokyo.co.jp · benjaminsteakhouse.jp
Last verified 25 Oct 2026.