On October 14, 2021, Wondertable Co., Ltd. opened Peter Luger Steakhouse Tokyo (hereinafter "Peter Luger Tokyo"), the Tokyo branch of the 130-year-old steakhouse founded in Brooklyn, New York. The adjacent boutique will also open at 12:00 on October 25th.
Peter Luger is known as a pioneer of renowned steakhouses, having popularized aged steaks around the world. It has been ranked highly in the Michelin Guide and the Zagat Survey, a rating service for general guests, for over 30 years. Its signature dish is the T-bone steak. The steaks are made using carefully selected beef using techniques passed down through generations, painstakingly dry-aged to the optimum conditions, and then presented in a special way. The boutique is an original Tokyo store offering that is not available in New York.
We will be selling limited quantities of raw meat, including ribeye, single steaks, and hamburger patties, all aged in our aging room. We will also be offering a lineup of hearty American desserts, as well as private-brand steak sauce, wine, and coin chocolates. We will also be offering logo-printed merchandise, such as T-shirts and bags, perfect as souvenirs.
We will also stock items selected by Peter Luger, such as olive oil, salt and pepper to use with meat dishes. In addition, steaks and hamburgers served in the dining area will also be available for takeout with advance online reservations.
Examples of products for sale in the boutique
・Coin chocolate (5 pieces) 600 yen
・Luger wine 10,000 yen
・Hats (caps) white and black 3,300 yen each
・T-shirts white and black 3,300 yen each
*We also have many other items available.
*All prices shown include tax.
Opening hours 12:00 ~ 15:00 17:00 ~ 21:00
Takeout
Online reservation https://www.tablecheck.com/shops/peterluger-pickup/reserve
Opening hours 12:00 ~ 15:00 (LO 14:00), 17:00 ~ 21:00 (LO 20:00)
Reservations start 10/25 (Mon)
Sales begin 10/26 (Tue)
*For takeout and Go Dine, please make your reservation online by the day before.
Examples of our takeout menu
・Rib steak 15,000 yen
A popular cut with a good balance of lean meat and fat
・Single steak 11,000 yen
L-bone steak that allows you to fully enjoy the flavor of dry-aging
*We also have many other items available. *All prices include tax.
America's Oldest Steakhouse
Founded in Brooklyn in 1887, Peter Luger Steakhouse (hereafter referred to as Peter Luger) is one of the oldest steakhouses in the United States. Originally known as Karl Luger's Cafe, Billiards & Bowling Alley, the restaurant was owned by German immigrant Peter Luger, with his nephew, Karl, in charge of the kitchen.
When it first opened, Peter Luger was a beloved local restaurant among neighborhood residents. However, with the opening of the Williamsburg Bridge in 1903, Brooklyn became easily accessible from Manhattan. Businessmen from Wall Street and other areas began to visit after hearing about the restaurant's reputation, and it became a huge success. In 1920, Sol Forman, a member of the current owner's family, opened a metal processing company across the street from Karl Luger's Cafe. For him, Karl Luger's Cafe was the perfect place to entertain his customers, so he would eat there almost every day, sometimes two or three times a day.
In 1941, founder Peter passed away. His son Frederick took over the restaurant, and the name was changed to the current "Peter Luger Steakhouse." Then, in the late 1940s, when the United States was hit by a severe economic depression, Peter Luger's business fell into distress and was eventually put up for auction. Not wanting to lose a place to entertain customers, Sol participated in the auction and became the owner.
The "Seven Criteria" for Selecting Beef
Sol was an accomplished factory manager, but a novice when it came to running a restaurant. So he hired a retired USDA beef expert to teach his wife, Marsha, how to identify the best beef. He believed that the quickest way to serve the best steaks was to use the best ingredients.
Marsha then visited various packers and seriously studied how to judge beef. At the time, she was the only tall, fur-coated Russian woman in the New York meatpacking industry, but she approached her work with more passion than anyone else. Marcia established strict "seven standards" to select the best beef for her restaurant. Apparently, only about 20% of the beef delivered met her standards. Thanks to her dedication, the restaurant has regained its former glory and is once again a thriving business.
This dedication to beef selection was passed down to Sol and Marcia's daughters, Marilyn Spiera (former president) and Amy Rubenstein (current president). Today, in addition to Amy, Marilyn's daughter Jodie, and Jodie's nephews Daniel and David also participate in the business, making the four-person family the owner. They visit multiple beef wholesalers every week and stamp their own stamp on the beef they select using their "seven standards." This is the mark that identifies beef purchased by Peter Luger. Thanks to the relationship of trust built over more than 70 years of history, they have the right to select the best beef before any other restaurant.
Secret Dry-Aging Method
Marsha was also extremely particular about the dry-aging method to bring out the maximum flavor of the beef. The dry-aging method devised by Marsha has been passed down as a secret method to this day. The aging cellar in the basement of the main store is kept locked, and only the four family owners and a small number of cooking staff have knowledge of the full details of their unique dry-aging method.
Generally, dry-aging methods involve controlling temperature, humidity, and air to increase water activity within the beef itself, concentrating protein and minerals toward the core of the lean meat. Furthermore, enzymes inherent in muscle cells and those produced by specific microorganisms break down proteins, dramatically increasing umami amino acids and creating tender, juicy meat.
Peter Luger's dry-aging method is based on the same basic concept, but special management techniques and ingenuity have succeeded in suppressing the unwanted aged odor that gives the meat an unpleasant off-flavor. This secret technique consistently achieves the umami and tenderness unique to dry-aged beef, while also allowing you to enjoy the beef's natural aroma, resulting in the creation of the ultimate steak.
Pioneer of American Steak
The way Peter Luger serves steaks was developed through years of trial and error. First, there's the T-bone steak, which allows you to enjoy both sirloin and filet at the same time. While it's now on the menu at every steakhouse, it was Peter Luger that first offered it in the United States and made it famous. Next, the steak is broiled in a high-heat broiler that reaches up to 900°C. It is then served on a plate heated to 300°C, with the edges of the plate further heating the meat. This not only allows guests to adjust the doneness to their liking, but the sizzling sound of the meat as it heats up also whets their appetite. To finish, the steak is drizzled with a delicious "vitamin" juice.
Beef is carefully selected with expert eye, aged to the optimum conditions, and served in the style of a T-bone steak. Peter Luger's steaks continue to be loved by discerning New Yorkers, and have been rated "New York's No. 1 Steakhouse" in the Zagat Survey since 1984.
Basic Information
Store name: Peter Luger Steak House Tokyo
URL: https://peterluger.co.jp/
Facebook: https://www.facebook.com/PeterLugerSteakHouseTokyo
Address: Peter Luger Steak House Tokyo 4-19-19 Ebisu, Shibuya-ku, Tokyo
Reservations phone number: 050-3311-3744
Official LINE account: https://lin.ee/ILxz2Q1
■Wondertable Co., Ltd.
Wondertable Co., Ltd. operates 44 restaurants in Japan and 82 overseas. While expanding its own brands domestically and internationally, such as the all-you-can-eat shabu-shabu and sukiyaki restaurant "Mo-Mo-Paradise" and the beer restaurant "Yona Yona Beer Works," the company has also attracted and operated international brands such as the New York restaurant "Union Square Tokyo," the churrasco restaurant "Barbacoa," and the prime rib restaurant "Lawry's the Prime Rib."
Click here for company press release details
Peter Luger is known as a pioneer of renowned steakhouses, having popularized aged steaks around the world. It has been ranked highly in the Michelin Guide and the Zagat Survey, a rating service for general guests, for over 30 years. Its signature dish is the T-bone steak. The steaks are made using carefully selected beef using techniques passed down through generations, painstakingly dry-aged to the optimum conditions, and then presented in a special way. The boutique is an original Tokyo store offering that is not available in New York.
We will be selling limited quantities of raw meat, including ribeye, single steaks, and hamburger patties, all aged in our aging room. We will also be offering a lineup of hearty American desserts, as well as private-brand steak sauce, wine, and coin chocolates. We will also be offering logo-printed merchandise, such as T-shirts and bags, perfect as souvenirs.
We will also stock items selected by Peter Luger, such as olive oil, salt and pepper to use with meat dishes. In addition, steaks and hamburgers served in the dining area will also be available for takeout with advance online reservations.
Examples of products for sale in the boutique
・Coin chocolate (5 pieces) 600 yen
・Luger wine 10,000 yen
・Hats (caps) white and black 3,300 yen each
・T-shirts white and black 3,300 yen each
*We also have many other items available.
*All prices shown include tax.
Opening hours 12:00 ~ 15:00 17:00 ~ 21:00
Takeout
Online reservation https://www.tablecheck.com/shops/peterluger-pickup/reserve
Opening hours 12:00 ~ 15:00 (LO 14:00), 17:00 ~ 21:00 (LO 20:00)
Reservations start 10/25 (Mon)
Sales begin 10/26 (Tue)
*For takeout and Go Dine, please make your reservation online by the day before.
Examples of our takeout menu
・Rib steak 15,000 yen
A popular cut with a good balance of lean meat and fat・Single steak 11,000 yen
L-bone steak that allows you to fully enjoy the flavor of dry-aging*We also have many other items available. *All prices include tax.
About Peter Luger Steakhouse
America's Oldest Steakhouse
Founded in Brooklyn in 1887, Peter Luger Steakhouse (hereafter referred to as Peter Luger) is one of the oldest steakhouses in the United States. Originally known as Karl Luger's Cafe, Billiards & Bowling Alley, the restaurant was owned by German immigrant Peter Luger, with his nephew, Karl, in charge of the kitchen.
When it first opened, Peter Luger was a beloved local restaurant among neighborhood residents. However, with the opening of the Williamsburg Bridge in 1903, Brooklyn became easily accessible from Manhattan. Businessmen from Wall Street and other areas began to visit after hearing about the restaurant's reputation, and it became a huge success. In 1920, Sol Forman, a member of the current owner's family, opened a metal processing company across the street from Karl Luger's Cafe. For him, Karl Luger's Cafe was the perfect place to entertain his customers, so he would eat there almost every day, sometimes two or three times a day.
In 1941, founder Peter passed away. His son Frederick took over the restaurant, and the name was changed to the current "Peter Luger Steakhouse." Then, in the late 1940s, when the United States was hit by a severe economic depression, Peter Luger's business fell into distress and was eventually put up for auction. Not wanting to lose a place to entertain customers, Sol participated in the auction and became the owner.
The "Seven Criteria" for Selecting Beef
Sol was an accomplished factory manager, but a novice when it came to running a restaurant. So he hired a retired USDA beef expert to teach his wife, Marsha, how to identify the best beef. He believed that the quickest way to serve the best steaks was to use the best ingredients.
Marsha then visited various packers and seriously studied how to judge beef. At the time, she was the only tall, fur-coated Russian woman in the New York meatpacking industry, but she approached her work with more passion than anyone else. Marcia established strict "seven standards" to select the best beef for her restaurant. Apparently, only about 20% of the beef delivered met her standards. Thanks to her dedication, the restaurant has regained its former glory and is once again a thriving business.
This dedication to beef selection was passed down to Sol and Marcia's daughters, Marilyn Spiera (former president) and Amy Rubenstein (current president). Today, in addition to Amy, Marilyn's daughter Jodie, and Jodie's nephews Daniel and David also participate in the business, making the four-person family the owner. They visit multiple beef wholesalers every week and stamp their own stamp on the beef they select using their "seven standards." This is the mark that identifies beef purchased by Peter Luger. Thanks to the relationship of trust built over more than 70 years of history, they have the right to select the best beef before any other restaurant.
Secret Dry-Aging Method
Marsha was also extremely particular about the dry-aging method to bring out the maximum flavor of the beef. The dry-aging method devised by Marsha has been passed down as a secret method to this day. The aging cellar in the basement of the main store is kept locked, and only the four family owners and a small number of cooking staff have knowledge of the full details of their unique dry-aging method.
Generally, dry-aging methods involve controlling temperature, humidity, and air to increase water activity within the beef itself, concentrating protein and minerals toward the core of the lean meat. Furthermore, enzymes inherent in muscle cells and those produced by specific microorganisms break down proteins, dramatically increasing umami amino acids and creating tender, juicy meat.
Peter Luger's dry-aging method is based on the same basic concept, but special management techniques and ingenuity have succeeded in suppressing the unwanted aged odor that gives the meat an unpleasant off-flavor. This secret technique consistently achieves the umami and tenderness unique to dry-aged beef, while also allowing you to enjoy the beef's natural aroma, resulting in the creation of the ultimate steak.
Pioneer of American Steak
The way Peter Luger serves steaks was developed through years of trial and error. First, there's the T-bone steak, which allows you to enjoy both sirloin and filet at the same time. While it's now on the menu at every steakhouse, it was Peter Luger that first offered it in the United States and made it famous. Next, the steak is broiled in a high-heat broiler that reaches up to 900°C. It is then served on a plate heated to 300°C, with the edges of the plate further heating the meat. This not only allows guests to adjust the doneness to their liking, but the sizzling sound of the meat as it heats up also whets their appetite. To finish, the steak is drizzled with a delicious "vitamin" juice.
Beef is carefully selected with expert eye, aged to the optimum conditions, and served in the style of a T-bone steak. Peter Luger's steaks continue to be loved by discerning New Yorkers, and have been rated "New York's No. 1 Steakhouse" in the Zagat Survey since 1984.
Basic Information
Store name: Peter Luger Steak House Tokyo
URL: https://peterluger.co.jp/
Facebook: https://www.facebook.com/PeterLugerSteakHouseTokyo
Address: Peter Luger Steak House Tokyo 4-19-19 Ebisu, Shibuya-ku, Tokyo
Reservations phone number: 050-3311-3744
Official LINE account: https://lin.ee/ILxz2Q1
■Wondertable Co., Ltd.
Wondertable Co., Ltd. operates 44 restaurants in Japan and 82 overseas. While expanding its own brands domestically and internationally, such as the all-you-can-eat shabu-shabu and sukiyaki restaurant "Mo-Mo-Paradise" and the beer restaurant "Yona Yona Beer Works," the company has also attracted and operated international brands such as the New York restaurant "Union Square Tokyo," the churrasco restaurant "Barbacoa," and the prime rib restaurant "Lawry's the Prime Rib."
Click here for company press release details
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