Why you should experience Ruby Jack's Premium Seafood & Steak in Tokyo, Japan.
Ruby Jack's Premium Seafood & Steak is a polished steakhouse where Roppongi's international business culture, substantial American beef, Japanese wagyu and cold-water shellfish bring the scale of a metropolitan grill into one expansive dining room.
Set within Ark Hills South Tower near Roppongi-dori and just steps from Roppongi-itchome Station, Ruby Jack's opens through high ceilings, a horseshoe bar, an open kitchen and a terrace overlooking the surrounding greenery, architectural choices built into the restaurant when the tower was new. Meat is butchered in-house, allowing large bone-in cuts to be portioned around the table while the seafood program places oysters, lobster and shellfish at the opposite end of the menu. More than 200 wine labels extend the steakhouse format through established producers and harder-to-find bottles selected for the cellar. The result is a confident Roppongi dining room built for the pleasures of substantial cuts, pristine seafood, serious wine and the theatrical visibility of an open grill.
What you should know about Ruby Jack's Premium Seafood & Steak.
Ruby Jack's Premium Seafood & Steak is best known for opening on April 8, 2014 as the third major Tokyo project from ECN Hospitality founders Eddie Baffoe, Matthew Crabbe and Nathan Smith, the international hospitality team behind Two Rooms Grill | Bar and R2 SupperClub. Australian chef Crabbe had come to Japan for a position at New York Grill inside Park Hyatt Tokyo before building ECN with Smith and Baffoe, bringing luxury-hotel training into the independent restaurant company they established in Tokyo. Ruby Jack's followed Two Rooms, opened in Omotesando in 2009, and R2 SupperClub, opened in Roppongi in 2011, giving the partners a dedicated steakhouse inside the newly completed Ark Hills South Tower. The opening beef program deliberately crossed three producing countries through Japanese A3 wagyu, American Prime and Australian John Dee Gold, establishing an international sourcing strategy inside a restaurant modeled on the classic American steakhouse. Nippon Television brought Tatsuya Fujiwara and Satomi Ishihara to Ruby Jack's for Gurunai on May 29, 2014, barely two months after opening, placing the new restaurant before a national television audience during its first season. More than a decade later, the original steakhouse has evolved into Ruby Jack's Seafood & Steak while remaining under ECN Hospitality, preserving the project that Crabbe, Smith and Baffoe inserted into Roppongi in 2014.
Aurora Premium Beef now gives the grill its largest expressions through Illinois-raised L-bone, T-bone, porterhouse and one-kilogram tomahawk cuts, their charred exteriors yielding to thick interiors that retain the juices and mineral depth of the beef. Freshly shucked oysters lead naturally toward lobster, clams and Angel Prawns arranged over ice, before Hokkaido scallops with sambuca and sudachi move the seafood side of the kitchen toward heat, citrus and anise. Yuzu-garlic ponzu cuts through the richness of wagyu, while green-pepper sauce and chimichurri push grilled beef toward spice or herbs without burying the character of the cut. Ruby Jack's reaches its fullest form when chilled shellfish opens the appetite, fire takes control through the steak course and wine carries the table across both, giving seafood and beef equal weight within the restaurant's modern steakhouse design.
How to fold Ruby Jack's Premium Seafood & Steak into your trip.
Ruby Jack's Premium Seafood & Steak works as the closing meal within an Ark Hills route connecting Japanese collecting, twentieth-century concert-hall design and the redevelopment project that reshaped this section of Akasaka and Roppongi.
Begin at Okura Museum of Art, descended from industrialist Kihachiro Okura's 1902 private museum and incorporated as a foundation in 1917, making it Japan's oldest surviving private art museum, with 2,500 works including three National Treasures and thirteen Important Cultural Properties. Continue to Suntory Hall, opened on October 12, 1986 after Suntory president Keizo Saji pursued a dedicated classical venue with architect Shoichi Sano, composer Yasushi Akutagawa and acoustician Yasuhisa Toyota, while Herbert von Karajan encouraged adoption of the vineyard auditorium during Saji and Sano's 1983 European research trip. Conclude at Ark Hills, where Mori Building began assembling land in 1967, construction started in November 1983 and completion arrived in March 1986 after a redevelopment process spanning nineteen years, creating the first project in the company's Hills series. The route moves from Okura's private collection through Saji's pursuit of a world-class concert hall into Mori Building's long redevelopment campaign before Ruby Jack's completes the sequence inside Ark Hills South Tower, the 2013 expansion where Crabbe, Smith and Baffoe opened their steakhouse the following spring.
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