[Sponsored] Back in 2014, when BLT Steak launched a branch in Roppongi’s Izumi Garden Tower, there was plenty of hype and big expectations for the Tokyo debut of a modern American steakhouse boasting a flagship in midtown Manhattan.
BLT Steak Roppongi did not disappoint. Together with the Ginza branch on Namiki-dori Street, which followed seven months later, the culinary sensation has since catered to and satisfied meat lovers and gourmands with its sumptuous dishes and excellent service.
From dry-aged filet mignon (¥5,600) to the T-bone steak (¥15,000 for two), the restaurant is committed to using only the best USDA prime-grade beef, which is left to mature to bring out concentrated aromas and flavors, before being roasted at extremely high heat, giving the meat a crunchy crust but leaving the inside juicy and tender.
BLT stands for “Bistro Laurent Tourondel.” Tourondel, the French chef and restaurateur who opened the steakhouse in 2004, is also a celebrated seafood artisan, allowing BLT Steak to offer amazing fish and seafood options. Every meal starts with the restaurant’s signature popover: a huge crowd-pleasing Yorkshire pudding that is wonderfully fluffy on the inside with a crunchy exterior of Gruyere cheese. The menu also boasts an array of fresh salads (lobster Cobb salad for ¥3,800), hearty sides (grilled asparagas for ¥1,400), desserts, as well as an extensive selection of wine, beer and cocktails.