37 Steakhouse & Bar

In the grand tradition of New York-style steakhouses, 37 Steakhouse & Bar aims for bringing the unique flavours of aged steak to Tokyo. Aged beef, a typically New York style of steak, was a missed stitch in the fabric of the Tokyo dining experience where teppanyaki, shabu-shabu and yaki-niku have generally taken centre stage. The restaurant gives the impression of being a stylish (but not fussy) sanctuary in the middle of it all, in its tucked away location on Keyakizaka Terrace. The dining room - with a combined capacity for 160 people - affords a view of both Tokyo Tower and the sakura (when in season), with ample terrace space for the warmer weather. Intimately cloistered booths, tables with moveable partitions, and dark wood are lightened by the wide windows, high ceilings and eggshell-coloured tableware and linens. A simple, yet effective motif of Andy Warhol-esque Angus cows with ‘37’ on their haunches keeps things modern and fresh without being loud. The menu centres on their beef (mainly Australian) aged in-house for 21 days. ‘When the beef is aged, the amino acids help to break down the proteins in the beef, creating a steak that has an evenly grilled crust on the outside, while keeping the umami and tender texture on the inside,’ explains 37 representative Hirokazu Noguchi. Starters are heavy on the seafood with items like oysters, crab cakes, and gravlax; depending on your choice of main course the staff can help you to make a choice suited to your meal. The star of the menu is the Black Angus boneless rib steak (served with both whole-grain and the house’s sweet basil mustard), weighing in at a generous at 350g – which can even be upgraded to 650g – of meat cooked to-order (or medium, if you leave it to the chef); it’s enough for two people to share and still have room for the wide selection of side dishes. Of course, sides include old-school favourites like baked potatoes or fries, however there are also several vegetable selections, including parmesan and nutmeg laced cream of spinach. If you’re craving something a bit lighter, seafood (including whole fish), pork and lamb are also on offer. Another fresh take on an old New York favourite, the Surf and Turf replaces the hackneyed lobster with prawns and scallops drizzled with green pepper sauce. Lighter fare including salads, soups, burgers and sandwiches (including a Philly cheese steak) are also on the menu, as is a kid’s plate (hamburger, macaroni and cheese with fries). The wine list is extensive, focusing on Australian and Californian wines, with over 120 varieties by the bottle and 45 by the glass. Try the Toshi’s IPH beer from Shizuoka, which is dark but still refreshing, perfectly suited to the lunch menu. The weekday lunch roster is a great balance of price and quality (starting at ¥1,000), and includes dishes such as Black Angus beef curry, BLT sandwiches, roast beef salad and the ‘37 Classic Burger’, which can all be upgraded to a dessert set. If there’s room left for something sweet, try the ‘NYC Baked Cheese Cake’ or the ‘Lavender Creme Brulee’. At the weekend, the lunch menu turns into a brunch menu with additions of steak frites, ricotta pancakes with grilled banana and omelettes. One truly unique ‘New York’ feature is the bar, which has its own menu of light meals, and is open until 3am.