Wolfgang's Steakhouse Ginza pairs its teppan grill with a Kitakyushu sushi chef for a two-night September collaboration
Wolfgang's Steakhouse Ginza's teppan grill is teaming up for two nights with Takayoshi Watanabe, third-generation chef of Kitakyushu's Teru Sushi, for a dinner combining dry-aged beef with Watanabe's own sourced sushi, at ¥39,000 or ¥55,000 a head.
WDI Corporation's Wolfgang's Steakhouse Ginza, the teppan-grill branch of the New York import on the seventh floor of ONE GINZA in Chuo Ward, is hosting a two-night collaboration dinner with Teru Sushi (照寿司), a Kitakyushu sushi restaurant founded in 1964, according to a release on WDI's newsroom. The chefs cooking together are Wolfgang's Ginza's own teppan chef and Takayoshi Watanabe, Teru Sushi's third-generation owner.
The dinners run September 29 and 30, from 4pm, dinner service only, WDI said. Two price tiers are on offer — ¥39,000 and ¥55,000 a head, both tax included with service charge separate — with the menu content varying by tier. The kitchen is combining Wolfgang's in-house dry-aged prime beef, cooked tableside, with sushi built from ingredients Watanabe sources himself, and WDI describes the format as bringing together both restaurants' theatrical, tableside presentation styles. Reservations run through TableCheck or by phone.
It is a small event by design — two sittings, no repeat run announced — but it says something about how an imported concept builds local standing in Tokyo's crowded high-end dining scene: rather than leaning only on the New York name, Wolfgang's is borrowing credibility from a well-regarded regional specialist, and in Watanabe's case, one whose reputation was built far from Tokyo, in Kitakyushu.