Hyperlocal Tokyo

A steakhouse in Roppongi. They say the dry-aging process enhances the flavor ✨ I ordered the Emperors Steak, their signature dish. It's a luxurious experience to enjoy both T-bone and Chateaubriand at once! The soup of the day was pumpkin 🎃, rich and delicious. I was so full ✨ I was too full to finish the mashed potatoes and sauteed spinach, so I took them home. The service was very attentive. They noticed when I looked around to order something and were quick to assist. So grateful ☺️

The waitstaff provided truly top-notch service. I ordered the New York sirloin, and it was definitely the kind of meat that Westerners prefer, the kind they eat. It had a good chew and a strong beefy flavor. The mashed potatoes that came with it tasted a bit like they might have been instant, which was a bit disappointing. The original steak sauce also tasted like a store-bought tomato ketchup. The lager beer was very good, and the Pinot Noir was decent, though not my favorite. Overall, it was a good experience. Next time, I'm going to try the filet mignon.

Tokyo offers a wide variety of New York-style steak restaurants. While many places use aged US Prime beef and cook it quickly in a 900-degree oven, often recommending medium-rare, the taste can vary from place to place. Personally, I've been frequenting Peter Luger lately. This was my first time at Empire Steak House, and being a Peter Luger alum, I could sense their unique approach to grilling and eating. Other restaurants serve the steak sliced after grilling, showcasing the red interior. However, Empire seems to have a second grilling step after slicing, resulting in a wonderfully fragrant surface and a rich, aged aroma that stimulates the appetite. Further evidence of their meticulous cooking is the subtle char on the meat's cross-section and the well-done state of the meat attached to the bone. The eating experience is also unique, with the steak floating in a pool of butter. This caramelized butter adds a delightful richness and contributes to the tender, melt-in-your-mouth texture. I plan to visit again soon. However, one drawback is that while most restaurants allow you to take home leftover T-bone, Empire's was almost completely charred and had very little meat left. If you want to take home the bone, Peter Luger is the way to go (we boil it to remove the meat and use it for curry or soup stock. Our dog goes crazy for it, haha).

For a family birthday, we usually go to BENJAMIN STEAK HOUSE ROPPONGI, but this time we decided to try this place instead. We ordered the Jumbo Shrimp & Fresh Oysters, Empire Salad (shrimp, onion, tomato, and Canadian bacon salad), Lobster Bisque, Emperor Steak, Mashed Potatoes & Cream Spinach, Cake & Ice Cream, and coffee or tea. It was nice that the Jumbo Shrimp & Fresh Oysters were included in the course. The salad and soup were delicious. The meat was also good, but it was about 300g per person, which was a bit small for someone with a big appetite. Next time, I think I'll ask for more meat or order something extra. But it already cost about 60,000 yen for two people, so I wonder how much it would cost if we added more. The cake and ice cream were just okay. Honestly, the value for money wasn't great. I forgot to take a picture of the meat.😓

The service was friendly and relaxed, making for a fun dining experience. The Empire Course was fantastic. The meat, including Chateaubriand and sirloin, paired perfectly with wine. The Empire Salad, which I tried for the first time, was incredibly delicious despite its simple appearance.