Wolfgang's Steakhouse marks its Takanawa branch's first year with a US Prime-versus-wagyu tasting course

WDI Corporation is marking the first anniversary of Wolfgang's Steakhouse Takanawa, the Minato Ward branch of Wolfgang Zwiener's New York steakhouse chain that WDI operates in Japan, with a limited-run tasting course, according to a release on WDI's newsroom. The Takanawa location, on the 29th floor of the Neuman Takanawa LUFTBAUM building, opened in September 2025.

The ¥22,000 course (tax included, service charge separate) runs September 1–30 and is built around a filet mignon comparison between USDA Prime and Tajima Ota wagyu beef, WDI said. It also includes a Tajima Ota beef tartare, kale-apple and burrata-cherry tomato salads, French onion soup, grilled tuna, mashed potatoes and creamed spinach, finishing with New York cheesecake and sorbet. Guests dining in pairs or more can substitute a T-bone for the USDA Prime filet, WDI said, though the course is offered in limited quantities and reservations run through TableCheck.

The pairing is the pitch: rather than pick a side in the US-beef-versus-wagyu question that every Tokyo steakhouse eventually has to answer, Wolfgang's is selling the comparison itself, letting a New York-import concept borrow domestic wagyu's prestige for one course while keeping the imported filet — the thing that made its name — as the anchor.