Making its first appearance to the world, “Wolfgang’s Steakhouse Signature” is located in a calm neighborhood where easily accessible from the Tokyo Metro Gaienmae Station (Ginza line), that is in the middle of the bustling Tokyo City. As drives into the roundabout and steps into the restaurant, guests are surrounded by a luxurious 5,330 square feet space with a 4 meter high ceiling that complements the exclusive steak that is served. The comforting ambience of the main dining room and the two private rooms (10 seats and 8 seats) is especially befitting for entertaining your business clients or group uses.

Signature exclusive menu: Wagyu “Kumamoto Akaushi” dry-aged steak, Seafood Tower, Beluga Caviar Flight, and others

There are an extensive range of menus from exquisite quality of steak as a main that focuses on “Quality, Aging, and Broiling”, to a variety of seafood, appetizers, side menus and desserts. Amongst them, and one of the main highlight is “Kumamoto Akaushi” steak which contains much lean meat among other Japanese beef and this is the Wolfgang’s Steakhouse’s first ever dry-aged Japanese beef steak in its history. Please enjoy the different texture and flavor from USDA Prime beef. For appetizers, we would like to introduce you to the Signature “Seafood Tower,” which is a rich assortment of fresh lobster, jumbo shrimp, crab meat, Botan shrimp, abalone, and Alaskan King crab. Another appetizer recommendation is the Beluga Caviar Flight (3 varieties of Beluga caviar that differ in origin, 15 grams each) that is enjoyed best with a glass of celebratory champagne.

Enjoy the “Whiskey Lounge” surrounded by an extensive whiskey library

Wolfgang’s Steakhouse Signature created a “Whiskey Lounge” at the bar area, where the menu has about 250 labels of malt whiskey. We also offer Whiskey Flight tasting menus which guests could delight in tasting 3 types of whiskey from 14 different labels.

Highlights of “Wolfgang’s Steakhouse Signature” menu

At Wolfgang’s Steakhouse Signature, there is a category of “Signature exclusive” which delicately provides menu items made of the highest quality ingredients. Enjoy the appetizer including a rich assortment of lobster, Jumbo shrimp, crab meat, Botan shrimp, abalone, Alaskan King crab, and the first dry-aged Wagyu steak in the brand’s history. Of course, the standard menu of Wolfgang’s Steakhouse, the dry-aging USDA Prime beef is also available at Aoyama. USDA Prime beef that is dry-aged for 28 days on premise in our own in-house aging room is cooked in a broiler at 1,600 degrees Fahrenheit. In addition to the phenomenal steak that emphasizes “Quality, Aging, and Broiling”, guests can enjoy the full range of dishes such as seafood, appetizers, side dishes, and desserts.