The Club’s third-floor restaurant is home to quality American steaks, specialty bone-in cuts and other US steakhouse classics.
Featuring a variety of both dry- and wet-aged Certified Angus Beef cuts, including cuts only available in Tokyo at CHOP, this neighborhood steakhouse’s offerings are complemented by a wine list that was awarded three stars for three consecutive years (2015–17) by The World of Fine Wine magazine.
It was also ranked top in the best medium-size wine list in Asia category for 2017.
Nothing says exclusive like CHOP's private dining spaces.
From New York Bridge, a private dining space with mesmerizing cityscape views, to the Chef’s Table, in the bustle of the restaurant’s kitchen, to the alfresco, barbecue-friendly surroundings of The Terrace, CHOP has a destination for every occasion and mood.
All venues are available for private bookings.
The perfect spot to unwind, CHOP Bar—and its alfresco extension, The Terrace—offers a welcoming environment for a relaxing snack or aperitif.
Happy hour, between 5pm and 7pm, means half-price wine and beer and bar menu items, including CHOP's signature burger on Mondays only.
A complimentary 5oz (140g) tenderloin with each T-bone steak every Tuesday evening.
Perfect Porterhouse Night
A 21oz (600g) strip loin, 5oz (140g) tenderloin and bone marrow for only ¥12,500 each Friday.
CHOP Steakhouse's state-of-the-art, refrigerated wine cellars can store up to 5,500 bottles at a constant 14 degrees Celsius.
Members can rent wine racks (one rack accommodates up to 12 bottles) for a monthly fee of ¥5,140 per rack, making it an ideal service for Members who want to enjoy their own bottles while dining at the Club.