On February 1st, New York-originated steakhouse Wolfgang's Steakhouse by Wolfgang Zwiener will open in Roppongi, Tokyo (1st floor, Roppongi Duplex M's, 5-16-50 Roppongi, Minato-ku, Tokyo). Wolfgang's Steakhouse was founded in Manhattan in 2004 by Wolfgang Zwiener, who worked as headwaiter at the renowned Brooklyn steakhouse Peter Luger for 41 years. It boasts immense popularity with four New York locations, as well as locations in Waikiki, Miami, and Beverly Hills, and the Tokyo location will be its first location outside the United States. The restaurant uses only "Prime Grade" beef, certified as the highest quality by the United States Department of Agriculture (USDA). Furthermore, to enhance its tenderness and flavor, the meat is dry-aged slowly over a long period of time in a special ageing chamber, before being grilled in a 900° oven. The steak has a crispy, fragrant surface and juicy meat dripping from the inside.

The menu includes impressive steaks such as the "Steak for two" (15,000 yen / also available for 3 or 4 people), a T-bone steak for two that lets you enjoy sirloin and fillet in one go, "New York Sirloin Steak" (7,500 yen), "Prime Filet Mignon" (7,500 yen), and "Rib Eye Steak" (8,900 yen), as well as seafood dishes such as "Lobster Cocktail" (3,500 yen) and "Fresh Oysters on the Half Shell" (2,500 yen), as well as a variety of sweets and "Wolfgang's Style German Potatoes," which are the perfect pairing with steak.

The restaurant has an elegant atmosphere with stylish chandeliers, a wine cellar stocked with 1,000 bottles of wine, and leather sofas. There are also two private party rooms (accommodating 10 people each).

To celebrate the opening of the first Japanese restaurant, Zwiener and his son, CEO Peter, visited Japan. Zwiener said with a smile, "This is my first time in Japan in 55 years. Opening a restaurant in Tokyo is a dream come true," and added, "Our restaurant has an 'aging room', so we can age our meat for about a month. This is what sets us apart from other restaurants."