Wolfgang's Steakhouse Roppongi

Attention carnivores – you're sure to get the good stuff at this first non-US branch of meat master Wolfgang Zwiener's empire. With restaurants in New York, Honolulu, Miami, and Beverly Hills, Wolfgang's is already very well known in America, and has been welcomed with excitement by many Tokyoites. The chefs here never use anything but USDA Prime-certified beef for the steaks, the selection of which includes T-bone, sirloin, fillet, and rib eye. Those looking for a non-meat alternative can go for seafood choices like lobster and broiled salmon.