New York Steakhouse Peter Luger Will Expand to Tokyo | Eater
"A planned Tokyo outpost being developed in partnership with Wondertable, Ltd.; the owners have been in discussions for about three years and are taking a careful, deliberate approach to execution. The parent team will handle training and meat selection, running tests and remote selection strategies to ensure American beef meets their standards, and many of their U.S. purveyors already export to Tokyo so they expect no drop in quality. They do not plan to work with wagyu or kobe, remaining committed to USDA prime beef, and will include a dry-aging room; finding a central Tokyo site large enough for dry-aging, a big kitchen, and roughly 150 seats has been challenging. The design will try to evoke the original’s old-world charm where possible, while respecting the constraints of the chosen space, and the owners say the project is important and personally significant to their family legacy." - Hillary Dixler Canavan
