The Club’s third-floor restaurant is home to quality American steaks, specialty bone-in cuts and other US steakhouse classics.

Featuring a variety of both dry- and wet-aged Certified Angus Beef cuts, including cuts only available in Tokyo at CHOP, this neighborhood steakhouse’s offerings are complemented by a wine list that was awarded three stars for three consecutive years (2015–17) by The World of Fine Wine magazine.

It was also ranked top in the best medium-size wine list in Asia category for 2017.

Nothing says exclusive like CHOP's private dining spaces.

From New York Bridge, a private dining space with mesmerizing cityscape views, to the Chef’s Table, in the bustle of the restaurant’s kitchen, to the alfresco, barbecue-friendly surroundings of The Terrace, CHOP has a destination for every occasion and mood.

All venues are available for private bookings.

The perfect spot to unwind, CHOP Bar—and its alfresco extension, The Terrace—offers a welcoming environment for a relaxing snack or aperitif.

Happy hour, between 5pm and 7pm, means half-price wine and beer and bar menu items, including CHOP's signature burger on Mondays only.

• Martini Maceration Mondays
  Martini and macerated premium cocktails | 5–11pm | CHOP Bar | ¥1,300

T-Bone Tuesdays
  Complimentary 5oz (140g) tenderloin with each T-bone steak | CHOP Steakhouse

• Over-the-Hump Wednesdays
  Caribbean- and South American-inspired cocktails | 5–11pm | CHOP Bar | ¥1,300

• Tipple Your Thursdays
  Handcrafted seasonal libations | 5–11pm | CHOP Bar | ¥1,300

Prices include 8 percent consumption tax.

CHOP Steakhouse's state-of-the-art, refrigerated wine cellars can store up to 5,500 bottles at a constant 14 degrees Celsius.

Members can rent wine racks (one rack accommodates up to 12 bottles) for a monthly fee of ¥5,140 per rack, making it an ideal service for Members who want to enjoy their own bottles while dining at the Club.

To learn more about this service, which is also available at American Bar & Grill, contact the Club's sommelier team at This email address is being protected from spambots. You need JavaScript enabled to view it..