3 best restaurants for American beef in Tokyo

Tokyo’s takes on American comfort food can still be bewildering at times, but Philly in Nihonbashi isn’t here to serve you a Japanified version of the classic cheesesteak. Rather, it’s dedicated to offering one of the best money can buy. 

Tucked away on an unassuming side street behind Tokyo Station, Nihonbashi Philly has grown a loyal fan base composed of local expats and Philadelphians alike. Step into the cosy ground-floor sports bar, adorned with Eagles and Phillies memorabilia, tags on the wall by travellers, and illustrations of hoagies, and you’ll almost be convinced that you’ve been transported to the city of brotherly love.

The signature dish (¥2,618) here features thinly sliced American beef topped with homemade cheese and encapsulated in meticulously prepared Italian rolls, which are baked daily in the basement. Due to this dedication to authentic hoagie rolls you can’t get anywhere else in Japan, the store only serves 50 hoagies daily. While sourcing some of their ingredients locally, proprietors Kosuke and Tomomi Chujo are determined to bring in the most important component – the meat – from the United States. They say its juicy and meaty flavour simply isn’t replicable in Japanese wagyu.  

The tender and pleasantly savoury beef pairs harmoniously with the melty, gooey cheese poured on top, making for a truly satisfying sandwich. To replicate the hoagies sold in Philadelphia, the Chujos went the extra mile – well, more like 6,750 miles – and visited the city during the pandemic, where they engaged in some meticulous cheesesteak study. They sampled the offerings of several well-known Philly restaurants, including Pat’s – the birthplace of Philly-style cheesesteak – to refine their craft. At Nihonbashi Philly, look for the t-shirt of the owner's friend Gregorio Fierro, who worked at Pat’s from the age of 13 and grew to become an acclaimed pizzaioli, framed near the stairwell, along with cute one-of-a-kind tags and paintings by renowned Philly muralist Steve Powers (aka Espo), a frequent customer and friend of Kosuke Chujo.

The first Asia outpost of this premier steakhouse, known for its top-quality long-dry aged US beef, opened 11 years ago in Roppongi. In a restaurant scene where American-style steakhouses were – and still are – a rarity, the Manhattan-born Wolfgang’s Steakhouse and its in-house ageing rooms pioneered the classic fine-dining steakhouse experience in Japan.

The restaurant adheres closely to its parent’s tried-and-true meat preparation process, which includes dry-ageing its imported US beef in the aforementioned chambers, slicing only the good bits, and cooking them in a broiler at 1,650 degrees Fahrenheit (that’s 900°C). The result is the epitome of dry-aged steak in Tokyo, with every bite delivering rich, deep flavours and a perfectly caramelised crust, just as you’d expect from a top-tier New York steakhouse.

If you’re looking to go all out, order the signature Prime Steak (from ¥30,800 for two), a sizzling plate of top-tier American beef. The steak delivers a feast for the senses, from the mouthwatering aroma to the dramatic presentation on a piping hot dish. Dig in to discover a perfectly crisped exterior and a tender, juicy pink centre. The meat served is classified as ‘prime grade’, the highest tier of meat ranked by the US Department of Agriculture.

For a truly indulgent meal, pair the show-stopping dish with a glass of vino from a selection of over 1,000 bottles from around the world. 

Tokyo has no shortage of American-style diners serving up burgers and milkshakes, but finding proper American barbecue is a more challenging proposition.

A spacious restaurant on Cat Street between Harajuku and Shibuya, Smokehouse is a haven for barbecue lovers, with plenty of outdoor seating and a generous selection of craft beer on tap. Most importantly, though, the restaurant delivers on the BBQ front with a hearty selection of smoked meats and all the classic fixings. 

One signature item is the espresso-rubbed short plate brisket (¥3,280) made with US beef, which is slowly cooked for up to ten hours before being served in generous slices. Smoked with ten different spices and coffee grounds from the café downstairs, the juicy and flavourful brisket can be enjoyed by itself or with a sampler of four proprietary sauces – the Carolina Vinegar; the Porter Pepper, made with the restaurant’s own dark beer; the mildly piquant House Pit; and the spicy Voodoo Hot. The combo platters, paired with sides like creamy mac and cheese, are also crowd favourites.

To elevate your meal, browse the drinks menu for craft beer. Smokehouse serves up pale ales, IPAs, Belgian-style wheat ale, and a comprehensive line-up of seasonal and guest brews such as the Sakura Matcha Ale. The coffee shop downstairs is run by the same crew as Smokehouse and is perfect for a post-meal wind-down over single-origin coffee and some quality Harajuku people-watching. Don’t forget to pick up freshly roasted beans to take home.

The U.S. Meat Export Federation (USMEF) is a non-profit organisation established by the U.S. meat industry to promote the excellence of American meat worldwide.