Empire Steak House opened its doors in New York City in 2010, by brothers Jack and Russ Sinanj.

After accumulating 25 years of experience at the legendary Brooklyn steakhouse Peter Luger,
the brothers went on to venture on their own, serving succulent steaks paired with an extensive Wine list, revered by both locals and industry professionals alike. Their efforts have won praise from the Zagat Survey,
along with being awarded Wine Spectators Award of Excellence for three consecutive years.

We are proud to announce, that Empire Steak House will be opening its doors in Japan, where diners will enjoy The New York steakhouse experience at its finest.

Diners will be lured in by our succulent, thick cut Porterhouse Steaks, dry aged in our very own coolers under extensive care for 21～30 days, then grilled in our custom made broilers at a temperature of 900℃.

Browse through our professional yet unintimidating wine list of over 1000 bottles collected worldwide.

We promise every piece of our dry aged, thick cut USDA certified Prime Black Angus Beef will deliver a burst of flavor,
unmatched by any.

The main draw, however, is our Emperors Steak, a mouthwatering combination of Chateaubriand and Sirloin,
a match made in Heaven for even the most critical of taste buds.

With a décor accented with a gorgeous Great Gatsby-esque chandelier,
a posh yet warm atmosphere influenced by the Roaring 20’s,
Empire Steak House is sure to please all the senses.

Dine and Wine at Empire Steak House Roppongi, where cultures and flavors combine!