Steakhouses›Steakhouses in Tokyo›Ruth's Chris Steak House Tokyo
American chophouse · Kasumigaseki · Tokyo
Ruth's Chris Steak House Tokyo
Ruth's Chris in Kasumigaseki, the brand's first restaurant in Japan, cooks wet-aged USDA Prime beef under a broiler at 1,800 °F and sends it out on a plate heated to 500 °F.
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By Inès Vacher · Steakpedia editorial voice · Who writes
Why go01
Go for a steak house that publishes its numbers: the grade, the ageing method, the broiler temperature, the plate temperature and the weight of every cut in both ounces and grams. The brand was born in New Orleans in 1965 and counts about 130 restaurants worldwide; the Kasumigaseki house opened on 25 October 2007 and has been on Tabelog's steak lists in 2021, 2022, 2024 and 2025, with a score of 3.69 from 736 reviews on 25 October 2026.
What to order02
- Filet, 11 oz / 310 g
New York strip or ribeye
Porterhouse for two or three
02What to order
- Filet, 11 oz / 310 g¥7,700 on the menu published by Savor Japan, tax included; the petite filet, 8 oz, is ¥5,700.
- New York strip or ribeyeThe strip is 16 oz / 450 g at ¥9,800; the ribeye 12 oz / 340 g at ¥7,700.
- Porterhouse for two or three36 oz, about 1 kg, at ¥25,000, the same price Metropolis gave for the porterhouse for two in 2007.
- Japanese wagyu Cowboy Ribeye900 g for two or three, listed beside an Australian wagyu porterhouse.
- Dinner courseThree courses at ¥15,600, ¥20,800 and ¥21,700 a head, tax included, with 10 % service.
03The beef
The beef is graded rather than bred on the menu: USDA Prime, wet-aged, seasoned with salt and pepper and finished with steak butter. The sources give no number of ageing days and no breed for the Prime cuts. Two wagyu cuts widen the list, a Japanese wagyu Cowboy Ribeye and an Australian wagyu porterhouse. The menu has moved over time: when Metropolis reviewed the house in December 2007, the beef was mostly Australian, with some USDA Prime. The number: 1,800 °F, about 982 °C, under the broiler.
04The fire
The house states the heat rather than the fuel. Steaks go under a broiler at 1,800 °F (982 °C) and come out on a plate heated to 500 °F (260 °C).
05The story
Ruth's Chris began in New Orleans in 1965. Its first restaurant in Japan opened on 25 October 2007 in Kasumi Dining, on the ground floor of the Tokyo Club Building in Kasumigaseki, and the brand now counts about 130 restaurants in the world. At the opening Metropolis listed the 11 oz filet at ¥8,000; on the undated menu Savor Japan publishes, it is ¥7,700.
06The practical
There are 138 seats: 128 at tables, including three private rooms for up to 36, and a bar of 10. Lunch is 11:00–15:00 and dinner from 17:30, every day; the house closes over the New Year, for one building closure day in February and during Golden Week, and on 19, 20, 24 and 25 December serves only a two-hour course. The dress code is smart casual. Kasumi Dining gives a minimum spend of ¥80,000 for the private rooms, tax and service included.
- Address
- Tokyo Club Building, Kasumi Dining 1F, 3-2-6 Kasumigaseki, Chiyoda-ku, Tokyo
- Phone
- +81 3-3501-0822
- Website
- ruthschris.co.jp
- Directions
- Google Maps ↗
What beef does Ruth's Chris Tokyo serve?
Wet-aged USDA Prime, seasoned with salt and pepper and finished with steak butter; the menu also lists a Japanese wagyu Cowboy Ribeye and an Australian wagyu porterhouse.
How hot is the broiler at Ruth's Chris?
1,800 °F, about 982 °C; the plate is heated to 500 °F, 260 °C.
How much is a filet at Ruth's Chris Tokyo?
The 11 oz / 310 g filet is ¥7,700, tax included, on the menu published by Savor Japan.
When did Ruth's Chris open in Tokyo?
On 25 October 2007, in Kasumi Dining in Kasumigaseki; it was the brand's first restaurant in Japan.
07In Tokyo’s selections
08Sources
award.tabelog.com · tabelog.com · mitsui-shopping-park.com · savorjapan.com · metropolisjapan.com
Last verified 25 Oct 2026.