ALEXANDER'S STEAKHOUSE Location and Menu in Tokyo, Japan
Hours of Operation
Lunch: 11:30 - 15:30(L.O.14:00) Monday - Saturday & Day before holiday Dinner: 17:30 - 23:30(L.O.22:00) Sunday & Holiday Dinner: 17:30 - 22:30(L.O.21:00)
Restaurant Menu
| Quilceda Creek, Columbia Valley 2013 | ||
| Anakota, Helena Dakota Vineyard, Knights Valley 2003 | ||
| Anakota, Helena Dakota Vineyard, Knights Valley 2010 | ||
| Anakota, Helena Montana Vineyard, Knights Valley 2010 | ||
| Jordan, Alexander Valley 2012 | ||
| Laurel Glen, Counterpoint, Sonoma Mountain 2011 | ||
| Laurel Glen, Sonoma Mountain 2010 | ||
| Robert Young, Scion Alexander Valley 2007 | ||
| Silver Oak, Alexander Valley 2011 | ||
| Silver Oak, Alexander Valley 2006 | ||
| Simi, Alexander Valley, 2013 | ||
| Abreu, Madrona Ranch 2009 | ||
| Araujo, Eisele Vineyard 2010 | ||
| Araujo, Eisele Vineyard 2011 | ||
| Araujo, Eisele Vineyard 2012 | ||
| Au Sommet 2010 | ||
| Bryant Family 2011 | ||
| Cakebread Cellars 2013 | ||
| Cardinale 2012 | ||
| CERTIFIED ANGUS BEEF PRIME RIB 14oz | UNTIL IT'S GONE / ROSEMARY JUS / HORSERADISH | |
| GREATER OMAHA TOMAHAWK | SERVES 3-4 / BUTTERNUT SQUASH / YUZU-BROWNED BUTTER | |
| CERTIFIED ANGUS BEEF FILET 8 oz | BORDELAISE / CHIVES | |
| CREEKSTONE FARMS BONE IN RIBEYE 18 oz | SANSYO DEMI / WATERCRESS / GRILLED LEMON | |
| SCHMITZ RANCH NEW YORK STRIP 10 oz | MARBLE POTATO / TRUFFLE MUSTARD / BEEF SUET | |
| BONE-IN NEW YORK 14oz | PLUM GLACE / CULTURED BUTTER / BLACK GARLIC | |
| T-BONE 18oz | BRANDY PEPPERCORN / LEEK FONDUE / HERB SALAD | |
| BONE IN FILET 10oz | ONION GLACE / GRILLED CIPPOLINI / CHIVE | |
| SEARED FOIE-GRAS | add seared foie gras to any steak | |
| MEIJIN-HITACHI WAGYU _?IBARAKI PREF.A4__OKOTA FARM_? | all wagyu is cut to order, in 3oz increments and served with a tasting of saluts | |
| MATSUZAKA WAGYU_?MIE PREF.A5__CEAN FARM_? | all wagyu is cut to order, in 3oz increments and served with a tasting of saluts | |
| SHINSHU WAGYU_?NAGANO PREF.A4__AKURAI FARM_? | all wagyu is cut to order, in 3oz increments and served with a tasting of saluts | |
| KAZUSA WAGYU_?CHIBA PREF.A5__AKANASHI FARM_? | all wagyu is cut to order, in 3oz increments and served with a tasting of saluts | |
| HOKKAIDO SNOW BEEF WAGYU_?HOKKAIDO PREF.A5__HATEAU UENAE_? | all wagyu is cut to order, in 3oz increments and served with a tasting of saluts | |
| DINNER_??A STUDY OF BEEF | _?CRISPY TENDON _?WAGYU TASTE _?OX TONGUE _?UNI TOAST _?CHARCOAL GRILLED DRY-AGED AMERICAN BEEF _?TALLOW DOUGHNUTS | |
| DINNER_??APEX MENU | _?SEASONAL OYSTER _?RAW LIVE SCALLOP _?BLUEFIN TUNA _?URCHIN BRULEE _?WAGYU TASTE _?MATSUTAKE AND SORREL _?KINMEDAI _?COLD SMOKED FOIE GRAS _?DRY-AGED AMERICAN BEEF _?SELECTION OF CHEESE _?PEAR SILKEN TOFU | |
| LUNCH VANTAGE LUNCH | _?HAMACHI _?? _?CERTIFIED ANGUS BEEF PRIME RIB 10oz | |
| LUNCH_??BUSINESS TIME | _?CRISPY TENDON _?OYSTER _?GREEN SALAD _?CERTIFIED ANGUS BEEF PRIME RIB 10oz _?TALLOW DOUGHNUTS | |
| TENQOO TUNA | WHITE TRUFFLE / CAVIAR / GOLD / ROASTED TUNA BONES | |
| UNI TOAST | SMOKED OXTAIL / BRIOCHE / 1K ISLAND | |
| SEASONAL OYSTER | AROMATIC HERBS | |
| WAGYU TASTE | CHARCOAL SEARED / CRISPY CLOUD MUSHROOM / CAPER CREAM | |
| URCHIN BRULEE | APPLE / TAHITIAN VANILLA / FRENCH TOAST | |
| RAW LIVE SCALLOP | HORSERADISH / PEAR NAGE / LIME / BASIL | |
| GREEN SALAD | PRESERVED HONEY-LEMON VINAIGRETTE / ONSEN EGG / CRISPY KATAIFI | |
| COLD SMOKED FOIE GRAS | PUFFED WILD RICE / MATCHA MISO | |
| ROASTED PERDREAU | ROSEMARY / GRAPE / SABA / OLIVE OIL / AROMATIC CUSTARD | |
| MATSUTAKE AND SORREL | EXPESSION OF MATSUTAKE / SORREL / MAPLE | |
| BEEF TONGUE | CEDAR / TROUT ROE / NATURAL JUS / FJORD POTATO / DILL | |
| SPICED OCTOPUS | BINCHOTAN / FERMENTED EGGPLANT / CRAB / CELERY | |
| KINMEDAI | FIRE ROASTED SUNCHOKE / SALSIFY / ALLIUM ASHES / MITSUBA | |
| BRAISED FALL GREENS | MARROW / YAMA GOBO / CHARDONNAY VINEGAR | |
| MASHED POTATOES | DRY-AGED GRAVY / TENDON | |
| WILD MUSHROOMS | YUZU SOY / CHIVE | |
| KOSIHIKARI RICE | MARROW / PINE NUT CREAM / TOKYO NEGI | |
| RAINBOW CARROTS | CHORIZO / RED ONION / ORANGE | |
| SHICHIMI FRIES | TRUFFLED EGG HOLLANDAISE |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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