Wolfgang's Steakhouse Marunouchi

Meat master Wolfgang Zwiener's empire first invaded Tokyo in February 2014, rather predictably setting up shop in Roppongi among all the other upscale steakhouses that have popped up over the past year. Wolfgang's pricey but admittedly mouth-watering steaks seem to have been welcomed with enough excitement to warrant another branch, as this Marunouchi restaurant opened in early December 2014 in the basement of Meiji Seimei-Kan, the historic building best known as the base of operations for the postwar occupation authorities. Just like at every other Wolfgang's, the chefs here use only USDA Prime-certified beef for the steaks, which come in T-bone, sirloin, fillet, and rib eye forms. Those looking for a non-meat alternative can go for seafood choices like lobster and broiled salmon.