Why you should experience Benjamin Steak House Kioicho in Tokyo, Japan.
Benjamin Steak House Kioicho is a polished New York steakhouse where Kioicho's stately character, Benjamin Prelvukaj and Benjamin Sinanaj's Manhattan lineage, deeply aged USDA Prime beef and a broad garden terrace bring the porterhouse tradition into one of Central Tokyo's most composed dining settings.
Set within Tokyo Garden Terrace Kioicho near Sotobori-dori and just steps from Akasaka Prince Classic House, the fourth-floor restaurant pairs a glass-lined dining room with Benjamin Terrace Lounge, opening the steakhouse toward greenery and the surrounding skyline. USDA Prime beef spends 28 days in a dedicated aging room before chefs trained under Arturo McLeod cook porterhouse, ribeye, New York sirloin and filet mignon at intense heat. Live lobster, fresh oysters and lobster bisque establish a substantial seafood route before the beef arrives, with sommeliers extending the meal through the restaurant's wine program. The result is a Kioicho steakhouse where New York technique and an unusually open Tokyo setting give the Benjamin formula a distinctly different physical character from its Manhattan origin.
What you should know about Benjamin Steak House Kioicho.
Benjamin Steak House Kioicho is best known for opening on April 15, 2022 as the third Japanese branch of the New York steakhouse founded by Benjamin Prelvukaj and Benjamin Sinanaj. The two brothers-in-law built their careers at Peter Luger Steak House in Brooklyn before establishing Benjamin Steakhouse in Manhattan in 2006 with veteran Peter Luger chef Arturo McLeod. Benjamin expanded to Westchester in 2010, developed The Sea Fire Grill and Benjamin Prime in New York, then carried the flagship steakhouse abroad after a decade of American growth. Roppongi became the first international Benjamin Steakhouse in June 2017, Kyoto followed in December 2018 and Kioicho joined the Japanese operation in April 2022. The Kioicho kitchen retained McLeod's steakhouse method, pairing chefs trained under him with USDA Prime beef aged for a minimum of 28 days in the company's own aging facilities. Benjamin Terrace Lounge arrived as an integral part of the Kioicho project, extending the restaurant into one of the largest restaurant terraces in Central Tokyo and giving the third Japanese branch a feature absent from the earlier Roppongi and Kyoto openings.
Porterhouse supplies the clearest expression of Benjamin's New York lineage, joining filet and sirloin around the bone before high-temperature cooking and clarified butter develop the browned exterior that defines the house preparation. Ribeye shifts toward richer marbling, New York sirloin concentrates the beefier strip character, and filet mignon provides a softer cut in two portion sizes, giving the steak program meaningful variation without abandoning the same Prime aging process. Live Canadian lobster moves from the tank to either steaming or broiling, and lobster tails, Atlantic salmon, spicy tuna and seasonal fish broaden dinner beyond red meat. Creamless creamed spinach carries one of Arturo McLeod's enduring steakhouse signatures beside the beef, linking a side dish from Benjamin's American history directly with the Kioicho table. Key lime pie closes through another American classic, moving the meal from dry-aged beef and clarified butter toward citrus acidity and chilled sweetness.
How to fold Benjamin Steak House Kioicho into your trip.
Benjamin Steak House Kioicho works as the dining destination within a Kioicho route connecting a 1930 royal residence, a major postwar hotel site and the contemporary cultural complex occupying the former Grand Prince Hotel Akasaka grounds.
Begin at Akasaka Prince Classic House, completed in 1930 as the Tokyo residence of Yi Un and designed through the Imperial Household Ministry's architectural organization. The building later became the original Akasaka Prince Hotel in 1955, remained the hotel's Old Building after Kenzo Tange's new tower opened, and received Tokyo Metropolitan Government cultural-property status in 2011 before preservation work carried it into the Tokyo Garden Terrace Kioicho project. Continue through the former Grand Prince Hotel Akasaka site, where Tange's 1982 tower rose to 139 meters before the hotel closed in March 2011. The building briefly housed evacuees from Fukushima after the Tohoku earthquake and tsunami, then underwent an unusual top-down dismantling process in which Taisei Corporation progressively lowered the upper working floors as demolition advanced. Conclude across Tokyo Garden Terrace Kioicho, which opened fully on July 27, 2016 after redevelopment of the former hotel grounds. Kohn Pedersen Fox developed the master design for a complex centered on a 180-meter tower, with The Prince Gallery Tokyo Kioicho occupying its upper floors and the preserved 1930 residence returning as Akasaka Prince Classic House. Benjamin Steak House Kioicho closes the progression on the fourth floor, where the 2022 arrival of the New York steakhouse added dry-aged porterhouse and a broad terrace to a property whose hospitality history stretches back to the original Akasaka Prince Hotel.
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