Wolfgang’s Steakhouse Roppongi — Restaurant in Tokyo

An elegant open dining room, attentive service, and nice presentation. After reading a number of favorable food reviews, and having waited several weeks in advance for a lunch reservation, we had arrived hungry and expecting good food. Alas! The portions are generous, but the quality of the steak was truly disappointing. We ordered the rib-eye and the New York steaks, and all agreed that the rib-eye was okay at best, and the New York actually tasted gamey - enough that at any other steakhouse in America we'd have sent it back. We were there for our son's 10th birthday though, and didn't want to spoil the occasion for him by hassling over the food. He was content. We weren't, and were surprised that a restaurant bearing Wolfgang's name can do seemingly good business serving such low quality meat - and charging $70-90 per steak (sides are extra!). We left thinking the locals have been seduced by the name on the marquis, the presentation, or perhaps a simple case of "must've been good because I just dropped a small fortune". If you really like steak, go elsewhere. Wolfgang's advertises their beef is house-aged USDA Prime. I can't say with any certainty what it was we were actually served, but we did leave with the certain knowledge that we'd just...

JAN 2025

Visited here on new years day and had the lunch course which included complimentary bread, wolfgang's salad, soup of the day, and the signature USDA prime dry aged t-bone steak served with mashed potatoes and creamed spinach. The wolfgang's salad had diced tomato, onion, green beans, paprika, shrimp and bacon; tossed in a light dressing. Salad was fresh and there was a good amount of shrimp and bacon. The soup of the day was a clear chicken soup which was hearty with a little sweetness from the onion and carrots. For the main, the t-bone steak came out straight from the oven and the staff basted the steak with butter while it was still sizzling and served it on a plate with the sides. The steak was cooked perfectly medium rare, tender with a crispy crust exterior. It was flavorsome and very tasty on it's own; savory and buttery which paired well with the creamy and smooth mashed potatoes and creamed spinach. They also have their signature sauce which taste like a mix of ketchup and worcestershire sauce; the sweet tartness helps offset the richness of the steak. Overall a tasty meal and the service was good. Recommend getting the lunch course which is slightly cheaper than dinner if you mainly want to try the dry aged...

The restaurant appeared to be out of the way, I think I was looking for something a little more lavish. Now being from Australia we are a little bit spoiled with our aged wagyu and I must say, I buy better from my local butcher. The rib did not impress me…..came out just sitting bare on a plate with a plastic cow poked in the meat and there was no real flavor other than the charred bits on the outside of the steak, no accompaniment other than a bottle of Wolfgang’s old sauce sitting on the table, which by the way I would expect in an old steak and ribs house, not a fine dining restaurant? The tuna Carpaccio was delicious and very well balanced. The crab cake was light, fluffy and accompanied by the house made tartare sauce…..it was actually outstandingly put together. Service was impeccable and very attentive but not overboard and meals served in a timely fashion. Only downside was an 1hr later I got a message to say I missed my reservation and would be charged? Well that was a little confusing as I was definitely there. I did find the whole vibe a little pretentious and for what was being served, I don’t know why? I’m glad I went, although I certainly won’t be rushing back...