Alexander’s Steakhouse: A Culinary Journey Like No Other

[UPDATE: This restaurant was closed on Jan.31, 2018]. The award-winning Japanese take on the classic American steakhouse has a sky-high branch in Tokyo that exudes excellence at every seat, drink and bite.

Famous for its seamless amalgamation of fine dining and the classic American steakhouse — but with a substantial Japanese influence — it seemed only natural that Alexander’s Steakhouse establish itself here in Tokyo.

Opening its doors late last year, Alexander’s Steakhouse Tokyo brings with it a plethora of culinary excellence and experience in its executive chef James Brownsmith. Hailing most recently from Alexander’s Steakhouse in Taipei, Brownsmith oversaw the entire setup for the Tokyo instalment, managing everything from the menu to the kitchen design and dining ware.

James Brownsmith エグゼクティブシェフ アメリカやヨーロッパであらゆるポジションを経験したジェームズは、2011年にアレクサンダーズステーキハウスサンフランシスコ店のシェフに就任。2015年に台湾で現職のエグゼクティブシェフに就任しました。日本第1号店でも腕をふるいます。和食の要素と, これまでの伝統的なアメリカンステーキハウスの技術を掛け合わせた料理を生み出し続けています。#alexanderssteakhousetokyo #chef

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Sky-high in Shiodome

After an ear popping ascent on the express elevator to the 42nd floor of Tokyo’s Shiodome City Centre, the restaurant welcomes you with the quiet hum of good conversation and a stunning view of the city skyline. On a balmy mid-week evening, we were impressed by the number and diversity of diners; couples, small groups and business associates. Even the private dining room was occupied.

Starting our mouth-watering journey

Alexander’s offers an extensive menu with both à la carte and set options. Unable to avoid the lure of Wagyu and Uni, we went with the set menu entitled ‘A Study of Beef’ paired with an array of carefully selected wines from the US, France and Spain.

Wagyu taste, komatsuna, sesame, roasted nutmeg. 6 pack for 5000 #alexanderssteakhousetokyo #wagyu #和牛 #肉 #肉食 #美味しい #デート #銀座でランチ #ash #前菜

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As the title suggests, the meal is an educational journey starting with the small, yet compelling, Wagyu Taste; an ornate dish comprising of a slice of Wagyu complemented with Komatsuna, sesame and roasted nutmeg served in a moss-filled glass bowl. This was paired with a glass of Hyland Estates 2012 Gewurztraminer; modest and light, this was an excellent wine to start with.

From there the courses, and the wine, begin to evolve with pace. The second dish was Beef Tongue with mustard greens, radish and yogurt. The tongue was delicately tender and paired with the slightly sweeter Yui Rose from Japanese-owned Kenzo Estate in the Napa Valley.

For all wine lovers #alexanderssteakhousetokyo #wine

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Becoming a convert

Next up was Alexander’s signature dish, Uni Toast. Uni, or sea urchin, tends to be one of those foods people either adore or despise, and to be honest, I fall into the latter category. However, when presented on a piece of buttery brioche, topped with smoked oxtail and a dash of Thousand Island dressing, it was absolutely exquisite. This dish was interestingly yet perfectly paired with a glass of 2007 Henri Maire Château-Chalon Réserve Catherine de Rye, a sherry-style wine with a surprisingly dry, citrus finish.

#雲丹トースト #unitoast #アレクサンダーズステーキハウス #alexanderssteakhouse #seaurchin #雲丹 #oxtail #brioche

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Global seasonings

The main course was the finale of our bovine journey; a large serving of Schmitz Ranch Holstein Strip accompanied by a choice of one of four accoutrement sauces and six different salts. We chose the more classic American style Brandy Peppercorn Sauce with Leek Fondue and the Shoyu with Fresh Wasabi to contradict.

#alexanderssteakhouse #tokyo#siodome #steak #schmitzranch #アレクサンダーズステーキハウス#東京#汐留#ステーキ#シュミッツランチ#発酵バター

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The salts were intriguing. With origins from all over the world, including ingredients such as bamboo ash and seaweed, the most fascinating has to be the Magma Salt from the Himalayas which had our shoyu and wasabi-doused steak suddenly tasting like steak and eggs. This course was appropriately paired with a glass of Baron Philippe de Rothschild Pauillac 1988; a smooth yet full-bodied, rich red.

A sweet ending

Dessert was a summer affair featuring Pineapple Cake accompanied by coconut, sansho pepper and passion fruit paired with a glass of 2015 Vegamar Vino Dulce. We then finished with some fun; Lemon Fairy Floss and assorted Petit Fours including Lime Macarons and Sunflower Cake.

The Deets

Address: Shiodome City Center 42F, 1-5-2 Higashi Shinbashi, Minato-ku, Tokyo
Tel: 03-6264-5151
Business Hours: Lunch: 11:30 a.m. – 3:30 p.m. (L.0 2:00 p.m.) Dinner: Mon-Sat 5:30 p.m. – 11:30 p.m. (L.O. 10:00 p.m.) Closed on days immediately before Public Holidays, and on Sundays immediately before Public Holidays. Sun & Hols 5:30 p.m. – 10:30 p.m. (L.O. 9:00 p.m.) Happy Hour: Mon-Fri 5:00 p.m. -7:00 p.m..

Sponsored by Alexander's Steakhouse

A fine dining interpretation of the classic American steakhouse with a Japanese twist, Alexander’s Steakhouse is now in Tokyo on the 42nd floor of Shiodome’s City Center skyscraper.