Menu Set for CHOP Steakhouse

The creative kitchen team at the Club's soon-to-be-launched, third-floor dining experience, CHOP Steakhouse, has put the finishing touches to the menu.

Besides a mouthwatering selection of dry- and wet-aged and bone-in Certified Angus Beef cuts, including some cuts only available in Tokyo at CHOP, the menu features American classics like IPA-battered onion rings and mac ’n’ cheese and such other dishes as Iwate chicken, New Zealand lamb chop and spring pea and lemon risotto.

Club President John Durkin says Members can expect an authentic New York steakhouse experience. "Think big meat and big wines, originated by the Club's celebrity chef, Scott Kihara," he says.

CHOP Steakhouse opens its doors on March 3, while 220° [Modern Teppan], the Club's contemporary take on teppanyaki, reopens the same evening after a short break.