Benjamin Steakhouse, the New York-born steakhouse with a location in Roppongi, Tokyo, is serving a special limited-time "Easter Steak Course" from April 1 to April 30, 2026. Two course options are available: the "Easter Filet Mignon Course" and the "Easter T-Bone Steak Course."
In New York, where Benjamin Steakhouse originated, Easter is a much-loved occasion for gathering with family and friends around the dining table and enjoying egg hunts to celebrate the coming of spring. The Roppongi location is channeling that festive atmosphere with a course menu that puts USDA Prime Beef center stage alongside spring-inspired accents and a playful Easter spirit — a fitting setting for a memorable meal with loved ones.
Appetizer: Easter Original Starter Platter
The course opens with a visually vibrant platter that draws on spring imagery from both North America and France. A savory cake salé is baked to highlight the rich flavor of eggs — a classic Easter symbol. Crab meat with caviar offers an elegant, lightly salted accent reminiscent of a grown-up Easter egg. Fresh morning-picked baby leaf salad and maple bacon round out the plate, with green, red, and golden hues painting a spring tableau, and the sweet scent of maple evoking North American spring.
Soup: Green Pea Potage
A silky smooth potage made from green peas — a signature ingredient of spring — follows as the soup course. The young peas' fresh sweetness and aroma are coaxed out gently, achieving a clean, clear flavor reminiscent of snowmelt water. Its tender green color sets a softly festive mood for the meal ahead.
Entrée: Filet Mignon or T-Bone Steak
Guests select one of two USDA Prime Beef cuts, each showcasing the best of its aging method. The T-Bone is dry-aged for 28 days, concentrating its umami and delivering the bold, aromatic quality unique to bone-in beef. The Filet Mignon is wet-aged for a tender, finely grained texture, with a refined sweetness and melt-in-the-mouth smoothness that sets it apart.
Dessert: Carrot Cake
The course concludes with a traditional Easter dessert starring carrots — the Easter Bunny's signature favorite. Grated carrots are folded into a moist, warmly spiced cake that lets their natural sweetness shine. Skipping the icing keeps the finish lighter and more refreshing, making for a gentle, spring-sunshine close to the meal.
Easter Steak Course Details
Venue: Benjamin Steakhouse Tokyo Roppongi Main Store
Address: B1F, Lem Roppongi Building, 7-14-4 Roppongi, Minato-ku, Tokyo
Available: April 1 (Wed) to April 30 (Thu), 2026
Reservations: Accepted from March 24 (Tue) to April 30 (Thu), 2026
Prices (tax and service charge included):
- Easter Filet Mignon Course: ¥15,000
- Easter T-Bone Steak Course: ¥23,000
Course Menu:
- Appetizer: Easter Original Starter Platter (Cake Salé / Crab Meat with Caviar / Morning-Picked Baby Leaf Salad / Maple Bacon)
- Soup: Green Pea Potage
- Entrée: Filet Mignon Steak or T-Bone Steak
- Sides: Mashed Potatoes & Cream-less Creamed Spinach
- Dessert: Carrot Cake
- Coffee or Tea
- Bread: Wheat Malt Bread & Walnut Malt Bread (with whipped butter)
About Benjamin Steakhouse Roppongi
Benjamin Steakhouse was founded in Manhattan in 2006 by Benjamin Prelvukaj and Benjamin Sinanaj, alongside chef Arturo Mcleod — a steakmaster who had spent some 20 years honing his craft at a storied Brooklyn steakhouse. The Roppongi outpost occupies a basement space reached by a staircase that feels like stepping into another world, far removed from the lively streets above. A large wine cellar maintains a rotating selection of over 400 wines, with recommendations tailored to each guest. Booth seating and a private dining room make the restaurant suitable for everything from casual bar meals to anniversaries and special dinners.
Access:
1-minute walk from Exit 4a/4b, Roppongi Station (Tokyo Metro Hibiya Line)
1-minute walk from Exit 7, Roppongi Station (Toei Oedo Line)
Hours:
- Lunch: 11:30 AM to 3:00 PM (Last Order: Food 2:00 PM, Drinks 2:30 PM)
- Dinner: 5:00 PM to 11:00 PM (Last Order: Food 9:30 PM, Drinks 10:00 PM)
- Sundays, holidays, and last day of consecutive holidays: 5:00 PM to 10:00 PM (Last Order: Food 9:00 PM, Drinks 9:00 PM)
