Yearning for a good steak? Then look no further than Wolfgang’s Steakhouse, a New York icon now open in Fukuoka. Wolfgang’s uses only USDA Prime Black Angus beef, a certification attained by just 2~3% of all U.S. beef, and dry-ages its steaks in-house for 28 days to concentrate the flavor. The granddaddy of New York-style steaks is the Porterhouse, a premium cut with more tenderloin than a T-bone. The steaks are cooked rapidly in a special oven kept at a constant 900° C. This ensures they are crisp on the outside but rare in the middle. The sizzling steak is a sight to behold, and absolutely delicious. To ensure you fully enjoy the robust flavor of the meat, the only seasoning used is salt. With a lengthy wine list, you’ll be sure to find a delicious red to pair with your meal. Founded by namesake Wolfgang Zweiner in New York in 2004, Wolfgang’s foray into Fukuoka brings its tally of restaurants in Japan up to four.
Special Promotion: Mention Fukuoka Now when making a reservation and receive a free glass of champagne per person!
Menu: USDA Prime steak ¥16,000 for 2, ¥24,000 for 3, creamed spinach ¥1,400, mashed potatoes ¥1,200, soup du jour ¥1,300, classic Caesar salad ¥1,600, seafood platter ¥4,800, N.Y. cheesecake ¥1,200, key lime pie ¥1,200, draft beer ¥950, glass wine ¥1,400~
Bar & Entrance
Originally published in the Fukuoka Now Magazine (fn216, Dec. 2016)