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American chophouse · Roppongi · Tokyo
Wolfgang's Steakhouse Roppongi
USDA Prime beef, dry-aged for about 28 days in a room of its own and finished in a 900 °C oven: Roppongi was, the house says, the first Wolfgang's in Japan and the first outside the United States.
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By Inès Vacher · Steakpedia editorial voice · Who writes
Why go01
The animal is described here by grade, and the grade is USDA Prime, which the house puts at about 2 % of beef production in the United States. The ageing is described by days and by room. Tabelog has placed the house on its Tabelog 100 lists for Steak in 2021, Steak & Teppanyaki in 2022 and Steak & Teppanyaki EAST in 2024 and 2025, and it holds 3.66 from 2,960 reviews. The glass-walled cellar keeps more than 1,000 bottles and won Wine Spectator's Best of Award of Excellence in 2019.
What to order02
- Prime Steak for two, three or four
Rib eye, ¥26,400
New York sirloin, filet mignon, petit filet
02What to order
- Prime Steak for two, three or fourA T-bone with sirloin on one side and fillet on the other: ¥33,000 for two, ¥49,500 for three, ¥66,000 for four. At the 2014 opening, the T-bone weighed 850 g on the bone and stood about 4 cm tall.
- Rib eye, ¥26,400For comparison, it was ¥8,900 in February 2014, when the Prime Steak for two cost ¥15,000 before tax.
- New York sirloin, filet mignon, petit filet¥15,400, ¥24,200 and ¥12,100, for a table that would rather order single steaks.
- Thick-cut bacon and the sidesThe house bacon at ¥1,320 a slice; German Potatoes, ¥2,200; Creamed Spinach, ¥1,980. Service of 10 % is added.
03The beef
USDA Prime, dry-aged for about 28 days in a dedicated ageing room — jukusei sen'yō-ko on the menu — with control of temperature, humidity and air circulation. That is as far as the sources go. Breed, feeding and the farm are not published, so the grade and the ageing are the two facts to hold on to; the house adds only that Prime is about 2 % of US production. The 28-day figure comes from the reports of the 2014 opening; the current menu names the ageing room but not the days.
04The fire
Thick steaks go into an oven at 900 °C, or 1,652 °F, and reach the table on a very hot plate.
05The story
Wolfgang Zwiener spent 41 years as head waiter at Peter Luger in Brooklyn and founded Wolfgang's Steakhouse in Manhattan in 2004. Roppongi opened on 1 February 2014, on a floor of about 194 tsubo. In Japan the brand is run by the WDI group, which now has Roppongi, Marunouchi, Takanawa, Signature Aoyama and TEPPAN Ginza in Tokyo, plus Osaka, Fukuoka and Nagoya, opened on 4 September 2026.
06The practical
There are 178 seats: 140 in the dining room, 18 at the bar and three private rooms, two for 10 and one for 8, with minimum spends of ¥100,000 at lunch and ¥150,000 at dinner. It opens every day, 11:30–23:30, last order 22:30, and adds 10 % service. Dress is smart casual: no flip-flops, men's tank tops, very short shorts or strong perfume. The address is Roppongi DUPLEX M's 1F, 5-16-50 Roppongi. The number: about 28 days.
- Address
- Roppongi DUPLEX M's 1F, 5-16-50 Roppongi, Minato-ku, Tokyo
- Phone
- +81 3-5572-6341
- Website
- wolfgangssteakhouse.jp
- Directions
- Google Maps ↗
How long does Wolfgang's Roppongi dry-age its beef?
About 28 days, in a dedicated ageing room that controls temperature, humidity and air circulation.
Was Roppongi the first Wolfgang's outside the United States?
Yes, according to the house: it opened on 1 February 2014 as the first Wolfgang's in Japan and the first outside the US.
How much is the Prime Steak at Wolfgang's Roppongi?
¥33,000 for two, ¥49,500 for three and ¥66,000 for four, plus 10 % service, on the current dinner menu.
Is there a dress code?
Smart casual: no flip-flops, men's tank tops, very short shorts or strong perfume.
07In Tokyo’s selections
08Sources
award.tabelog.com · tabelog.com · wolfgangssteakhouse.jp · wolfgangssteakhouse.jp · wolfgangssteakhouse.jp · roppongi.wolfgangssteakhouse.jp · wolfgangssteakhouse.jp · fashion-press.net
Last verified 25 Oct 2026.