A note on the words: Ebisu is a restaurant-dense neighborhood one stop south of Shibuya, and this is the Tokyo branch of the Brooklyn steakhouse. Hibiki is a Suntory whisky, drunk here long with soda. Prices are as of this writing (August 2026).
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Peter Luger Steak House Tokyo on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Well then, this is Hangover Meshi. The customary Peter Luger Steak House! Say steak in Ebisu and there is no leaving this one out. However many times I go it is delicious, so I start looking forward to it when this time of year comes round. Somebody else made the booking again, and off we went!
Every time I see this sign I get that flutter^^
Through the familiar courtyard to reception. I had got rather carried away and arrived five minutes early, so I waited on the sofa beside the entrance until everyone else came. This time we were in the private room on the top floor, the third. I assumed stairs, but tucked away next to the sofa, where you cannot really see it, there is a lift, and it takes you straight up to the third floor.
The style is a la carte, ordering whatever you feel like one thing after another!
Champagne^^
Hibiki with soda, I think.
The bread arrives! (As good as ever.)
Caesar salad with Pecorino on top.
The dressing genuinely dresses, which is what makes it good.
Eat it quickly or it wilts, so salad is another thing to get to the moment it lands!
Nothing is more luxurious than seafood before a steak!
Shrimp, crab, lobster, oysters and clams in there too, and delicious! I wonder whether it is a Japanese thing, but it is perfectly good with nothing on it at all lol With crab I never put anything on it anyway^^
We ordered several slices and shared them out.
This is juicy and delicious. You could go as far as saying you must have it. Keep the salt restrained, cook it slowly, draw the water out carefully — is that how you get to this? The fat is very sweet and good too.
This is the sirloin, I think?
And this must be the for-two. Well, it looks wonderful!
For sides, French fries and portobello mushrooms.
We also asked for creamed spinach and German potatoes, and had the meat served out onto our plates.
Oh my. It looks marvelous.
The lean meat is extremely tender and juicy, and the depth of the savor is on another level. American dry-aged steakhouses really are delicious wherever you go. Happiness! Meat this thick, and it comes out this tender. Dry-aged steak is a fearsome thing!
The creamed spinach is so sweet, soft and creamy that you wonder how on earth they make it.
Extremely good. This is remarkable!
And to finish, the chocolate mousse!
They gave me a great deal of cream on it. It looks wonderful!
It is a densely packed chocolate mousse cake and it sits heavily. Curiously, the cream is what makes it possible to eat cleanly^^ Or rather — I am full! Thoroughly satisfied!
And at the end, as always, a pile of the chocolate coins, and that was that. Every single visit leaves me deeply satisfied. I want to eat this dry-aged steak on a regular basis! I seem to have grown accustomed to the seafood, steak and dessert combination. It is a luxury, but it is a fine experience and comes highly recommended! Ah — writing this has made me want a steak…
Peter Luger Steak House Tokyo (steak / Ebisu Station, Daikanyama Station)
Tabelog dinner rating ★★★★☆ 4.0
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
