Once called Silicon Valley’s “number one restaurant,” the popular US steakhouse opens its first Japan branch in 2016 on the 42nd floor of Shiodome City Center. Known for putting a fine dining spin on the traditional steak eatery, this “swank steakhouse” (as the Michelin guide describes it) has always incorporated Asian influences into its menu. All branches – in California, San Francisco, and Taiwan – feature 28-day dry-aged certified Angus beef from the mid-west United States as well as a selection of imported Wagyu beef. And executive chef James Brownsmith pays particular attention to combining the “pure flavors of Japanese cuisine” with the techniques of the classic American steakhouse.
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