Peter Luger Steak House Tokyo

I usually prefer the original location when it comes to restaurants but in this case, I actually prefer this spot over the original one in Brooklyn. Everything was better, from the overall experience to the steak to the sundae. I’m honestly glad this branch is better than the original; now I don’t need to fly 24 hours to get Peter Luger when I can just fly 6. What really surprised me was how upscale Peter Luger in Tokyo feels. The steak and its juices were somehow more flavorful and tender, and the sundae was no exception. Even the gold chocolate coins taste better here — don’t ask me how. Just go try it yourself.

Slightly disappointed by the quality of beef. With a price tag of 20000 yen, I expected high quality T-bone, though the meat is not that tendered and taste just average. The service and atmosphere are top-notched. It is indeed a nice place to dine with your friends or partner.

I always wanted to try Peter Luger and being in Tokyo I got my chance, overall the experience was fantastic. From the initial walk in where the staff greeted us to guiding to the table, to the ordering of the food and plating everything went perfectly. Food wise we ordered the 28 day aged porterhouse for 3 and lamb chops, with slice tomato (and luger sauce) for appetizer, broccoli, cream spinach and french fries for sides. I would say the slide tomato is a must for tomato lovers, the quality combined with the luger sauce it very unique, then sides I would recommend the cream spinach and the broccoli. The steak itself was definitely cooked over open fire (pretty sure it was not Sous vide but purely over fire) the crust was thick and crunchy but yet the core was medium rare as requested, the meat was flavorful with a balance salt/pepper and moist and tender with a good texture, comparatively it was among the best steaks I've had. A bottle of wine starts around 10k yen, a decent bottle would set you back about 12 - 18k yen. Glass of wine would be around 1.4k towards 3k per glass. Decent one would be around 2k yen a glass. Our Aust Shiraz bottle was around 12k Special shout out to our server Joe who really ensured we were well taken care of, from the order to the serving of food he never missed a beat. He always ensured our wine glasses were topped up (literally eyes at the back of his head). At the end of the meal he even splashed out a set of gold luger chocolate coins which really fascinated my kids. Another shout out out to Beeky who really took care of my kids and made my kids feel at home with his light humor and warmth, really took special attention to make sure my youngest was alright as she needed as she is quite a picky eater. And also to all the staff we encountered, overall the nights experience could not have gone better. Cheers!

If you love steak, Peter Luger is likely on your must-try list. I finally got the chance to visit the Tokyo branch —the only one that is outside the U.S. They serve only one type of steak: USDA T-Bone. You sit down and pick a portion size (for two, three, or four). It’s dry-aged in-house and served with melted butter, already seasoned—no extra sauces except for their tomato-based extra secret sauce. My take? It was good, would have wowed me when I was starting out on steak. The steak cooked unevenly—likely intentional since one side continues to cook in hot butter at the table, but that side ended up without the almighty crust. I liked the meal here but didn’t love it. It’s not bad, but honestly, I’ve had steaks I felt better and had more value for money somewhere else.

Love the decor if you can it’s better to dine at the dining hall than the bar Steak is really good The sauce is good too. You can buy the sauce home at the grocery store on the ground floor. Mix green salad is good thick cut bacon is good as well as the cheesecake. Service is excellent. The staff speaks really good English. The only thing I didn’t like was the french fries with it’s smaller not as thick cut

Tried the Tokyo outpost of Peter Luger and ordered the steak for three (ribeye). While the meat had good flavor, the outside was noticeably overcooked, which took away from the overall experience. For the price, the quality didn’t meet expectations. Service was professional, but in a city like Tokyo—home to exceptional local cuisine—it’s hard to justify spending this much on an underwhelming steak. You’re better off trying something local.

I am currently in the toilet writing this comment. This is my fourth time since last night. I visited this restaurant last night. The food, wine, service, everything was perfect except for the appetizer shrimp. There were four shrimps on the plate. When I ate the first one, it was already staled and had a strange taste. The second one was a little better. When the staff came over to ask how the meal was, I told him the shrimp was a little bit weird and may be over frozen. He feels sorry and he didn’t know either. I continued to eat the third one. The third one was even more serious. There was even a broken shrimp shell on the shrimp. I just put down the last one and didn’t eat it. The staff just took it away normally without any comment. I think it is definitely not worth 4,000 yen. What’s worse, I think it is very likely that the shrimp caused me food poisoning. The only thing I am thankful for is that I have completed this journey and will fly back to Hong Kong today. Although there are some regrets at the end, it is still a pleasant journey. I will visit Tokyo again.

Went here for me and my bf's 3rd anniversary! It was our first time eating proper wetsern-style steak, it is indeed different than Japanese Wagyu beef. It's really delicious in its own way! The steak itself was already good even without the sauce. But the highlights of the experience was the service - outstanding! Shout out to Yuri, the young female staff who served us very politely and her smile is the brightest. We ordered too many stuff (oops) because we want to try as much as we can, but we struggled to finish them all. The staffs were so attentive, without us asking, they approached us first and told us that we can take away the remaining (not many restaurants in Japan does this). And they even recommend us to finish the steak first before the salad because, well, that's what you're here for. Overall, it made our anniversary dinner amazing!!