The Club’s home of steaks and American classics unveils its new menu and selection of superior steaks.
With its focus on premium-grade beef from family-run ranches and farms in the United States, the menu features three Snake River Farms cuts—a 39oz porterhouse, a 14oz rib eye and a 16oz New York strip loin—that are making their Japan debut in CHOP Steakhouse.
“While other steakhouses offer USDA Prime, Snake River Farms exceeds that level of grading with its intense, wagyu cross-derived marbling.
The steaks offer a combination of sweet, buttery marbling with a full American beef flavor,” says Scott Kihara, the Club’s chef de cuisine.
Other new offerings include center-cut, hand-selected steaks from Double R Ranch in the Pacific Northwest, an enhanced CHOP Bar burger that packs a patty of American wagyu beef from Nebraska’s Morgan Ranch, and an appetizer of caramelized sea scallops with sweet corn vichyssoise and freshly shaved truffles.
CHOP regulars can still enjoy favorites like dry-aged T-bone steak, seafood market chowder and homemade, baked-to-order pies for dessert.
Nov 15Jean Pearce Classroom and Off-site | Price: see details
Nov 19Jean Pearce Classroom | Price: see details