Benjamin Steakhouse, the acclaimed New York-born steakhouse operating in Tokyo, is offering special Father's Day limited courses at its Roppongi and Kioicho locations. The courses run at the Roppongi location from June 1 (Monday) through June 21 (Sunday), and at the Kioicho location from June 1 (Monday) through June 30 (Tuesday), 2026. During the same period, the U.S. Meat Export Federation (USMEF) will also be running the "American Beef Father's Day Campaign," giving customers a chance to win a personalized tumbler.
Roppongi Location
Two courses are available at the Roppongi location, both centered on USDA-certified Prime beef:
- Father's Day Filet Mignon Course — ¥15,000 (tax and service charge included)
- Father's Day NY Sirloin Steak Course — ¥20,000 (tax and service charge included)
Both courses are available for lunch and dinner from June 1 through June 21, 2026. Reservations are open from May 7 (Thursday) through June 21 (Sunday).
Course menu:
- Appetizer: Father's Day Original Appetizer Platter (Maple Bacon / Baby Leaf Salad / Shrimp Cocktail — Shrimp Cocktail is included in the Filet Mignon Course only)
- Soup: Soup of the day
- Hot Appetizer: Oysters Casino (NY Sirloin Course only)
- Entrée: Filet Mignon Steak or NY Sirloin Steak
- Sides: Mashed Potatoes & Creamless Creamed Spinach
- Dessert: Dessert of the day
- Coffee or Tea
- Bread: Wheat Malt Bread & Walnut Malt Bread (with whipped butter)
Father's Day Original Appetizer Platter
This appetizer platter draws on the classic steakhouse tradition passed down from the original New York location, with a refined touch unique to the Roppongi setting. The mesclun salad and maple bacon are prepared in a simple yet elegant style that draws out the natural qualities of each ingredient, offering a light and fresh start to the course. Exclusive to the Filet Mignon Course, a Shrimp Cocktail — a hallmark of New York steakhouses — is also included. Its firm texture and bright acidity make for a vibrant Father's Day appetizer selection, blending New York's classic style with Roppongi elegance.
Oysters Casino (NY Sirloin Course Only)
Oysters Casino has long been a beloved classic appetizer in New York. The Roppongi kitchen prepares it with respect for the traditional recipe while accentuating the natural flavors of the ingredients. Fresh oysters are topped with savory bacon, fragrant garlic-granule bread crumbs, and olive oil, then carefully baked in the oven. The crispy breadcrumbs, rich bacon, and mellow olive oil all bring out the oyster's saltiness and sweetness, naturally leading into the bold umami of the sirloin.
Filet Mignon Steak
The Filet Mignon presents USDA Prime beef — synonymous with Benjamin Steakhouse — in its most elegant form. Wet aging draws out a moist tenderness, while the fine-grained texture delivers a refined sweetness and a smooth melt-in-the-mouth quality. The lean, delicate flavor makes it well-suited to a special occasion table. The Father's Day course features a 150g portion that pairs beautifully with the Shrimp Cocktail appetizer for a light yet indulgent plate.
NY Sirloin Steak
The USDA Prime NY Sirloin is the essence of the classic New York steakhouse experience. Each bite offers a deep, robust flavor with a strong expression of lean umami — an enduring icon of New York's steak culture. In the Father's Day course, it is paired with Oysters Casino to create a hearty, traditional steakhouse-style dining experience in the distinctive setting of the Roppongi location.
Kioicho Location
The Kioicho location offers the Father's Day Special COURSE at ¥18,000 (includes one welcome drink; tax and service charge included), available for lunch and dinner from June 1 (Monday) through June 30 (Tuesday), 2026. Reservations are open from May 7 (Thursday) through June 30 (Tuesday).
Course menu:
- Appetizer: Seafood Platter
- Salad: Choice Salad (Mesclun Salad, Caesar Salad, or Chopped Salad)
- Soup: Soup of the day
- Entrée: Filet Mignon Steak
- Sides: Mashed Potatoes & Creamless Creamed Spinach
- Dessert: Gateau Chocolat
- Coffee or Tea
- Bread: Wheat Malt Bread & Walnut Malt Bread (with whipped butter)
- Welcome Drink (1 drink included)
Seafood Platter
The Seafood Platter reinterprets the classic New York steakhouse style with the refined, understated quality that defines the Kioicho location. A well-balanced assortment of tail half, oysters, shrimp, and crab meat showcases the vibrant flavors of the sea. The blend of sweetness, saltiness, and varied textures from each ingredient creates a light yet celebratory opening to the course, combining New York's classic style with the graceful sophistication of Kioicho.
Filet Mignon Steak
The moist tenderness brought out through wet aging and the refined sweetness of the fine-grained texture make this Filet Mignon stand out. The smooth quality with every bite and the restrained, elegant flavor enrich the Father's Day dining experience. Served alongside Mashed Potatoes and Creamless Creamed Spinach.
American Beef Father's Day Campaign
The U.S. Meat Export Federation (USMEF) is running the "American Beef Father's Day Campaign" with the goal of making beef the food of choice for Father's Day celebrations.
From June 1 (Monday) through June 23 (Tuesday), customers who order a Father's Day limited course at Benjamin Steakhouse Roppongi or Kioicho can enter a prize draw by photographing their receipt and submitting it via the campaign website. A total of 100 winners will receive an original personalized tumbler.
Campaign website: https://mrktsec.jp/usbeef_fathersday2026 (Campaign site opens June 1, 2026 at 12:00 AM)
