New York's Renowned Benjamin Steakhouse Kyoto Introduces "Champagne Free-Flow Plan" to Enjoy Early Summer with Piper-Heidsieck and Three Appetizers
Benjamin Steakhouse Kyoto, a renowned New York steakhouse, will offer a limited-time "Champagne Free-Flow Plan" from June 12 to July 12, 2026, featuring Piper-Heidsieck champagne and three types of appetizers to enjoy early summer.
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New York-born renowned steakhouse "Benjamin Steakhouse" (Japan operations: Oizumi Foods Co., Ltd., Headquarters: Atsugi City, Kanagawa Prefecture, Representative: Kenji Oizumi) will offer a special early summer event, the "Champagne Free-Flow Plan," at its Kyoto store for a limited period from Friday, June 12, 2026, to Sunday, July 12, 2026. Reservations for this plan will begin on Wednesday, May 13.
https://benjaminsteakhouse.jp/location/kyoto/
About Benjamin Steakhouse: "Benjamin Steakhouse" was founded in Manhattan in 2006 by Benjamin Prelvukaj and Benjamin Sinanaj, who gained experience at a long-established steakhouse in Brooklyn, New York, along with Chef Arturo McLeod, who honed his skills as a steak master there for approximately 20 years.
The Kyoto store is a renovated traditional townhouse, combining the glamour of NY with the tranquility of Japan in a modern classic atmosphere. You can enjoy exquisite steaks in a comfortable, calm space filled with the warmth of wood.
This plan is designed for guests to enjoy the upcoming summer early, with champagne and refreshing appetizers. Featuring champagne with its elegant aroma, delicate bubbles, and refined taste, we have prepared three perfectly paired appetizers: "Fresh Oysters," which resonate with mineral notes and bring out the fresh taste of the sea; "Tuna Tartare," where the champagne's acidity and fine bubbles lead to a light and sophisticated flavor; and "Prosciutto," where the champagne's bubbles enhance the umami of the prosciutto, and the prosciutto's saltiness sharpens the champagne's profile, mutually enhancing each other.
The Kyoto store, a renovated traditional Kyoto townhouse, features a modern classic space that blends New York sophistication with Japanese serenity. Spending time enjoying champagne in the calm, wood-filled interior creates a special moment away from daily life.
Enjoy an early taste of summer with champagne in this unique space where New York and Kyoto townhouses intersect.
■ Benjamin Steakhouse Kyoto "Champagne Free-Flow Plan" Overview
Availability Period: June 12 (Fri) - July 12 (Sun), 2026 Lunch / Dinner
Reservation Acceptance Period: May 13 (Wed) - July 12 (Sun), 2026
Price: 8,000 yen (including tax and service charge)
Customer Inquiries:
TEL 075-253-4466
MAIL bsh-kyoto@benjaminsteakhouse.jp
Contents:
・Champagne: Piper-Heidsieck Essentiel 120 minutes (Last Order 90 minutes)
・Fresh Oysters
・Prosciutto
・Tuna Tartare
■ Benjamin Steakhouse Kyoto Store Overview
Location: 660-1 Bandoya-cho, Nishikikoji-sagaru, Higashinotoin-dori, Nakagyo-ku, Kyoto City
Access: Approximately 3 minutes walk from Hankyu "Karasuma Station"・Approximately 4 minutes walk from Subway Karasuma Line "Shijo Station"
Business Hours:
Lunch 11:30-15:00 (LAST ORDER 14:00)
Dinner 17:00-23:00 (LAST ORDER Food 21:30, Drink 22:00)
Sundays, holidays, and the last day of consecutive holidays 17:00-22:00 (LAST ORDER Food 21:00, Drink 21:30)
Customer Inquiries: 075-253-4466
https://benjaminsteakhouse.jp/location/kyoto/
About Benjamin Steakhouse: "Benjamin Steakhouse" was founded in Manhattan in 2006 by Benjamin Prelvukaj and Benjamin Sinanaj, who gained experience at a long-established steakhouse in Brooklyn, New York, along with Chef Arturo McLeod, who honed his skills as a steak master there for approximately 20 years.
The Kyoto store is a renovated traditional townhouse, combining the glamour of NY with the tranquility of Japan in a modern classic atmosphere. You can enjoy exquisite steaks in a comfortable, calm space filled with the warmth of wood.
This plan is designed for guests to enjoy the upcoming summer early, with champagne and refreshing appetizers. Featuring champagne with its elegant aroma, delicate bubbles, and refined taste, we have prepared three perfectly paired appetizers: "Fresh Oysters," which resonate with mineral notes and bring out the fresh taste of the sea; "Tuna Tartare," where the champagne's acidity and fine bubbles lead to a light and sophisticated flavor; and "Prosciutto," where the champagne's bubbles enhance the umami of the prosciutto, and the prosciutto's saltiness sharpens the champagne's profile, mutually enhancing each other.
The Kyoto store, a renovated traditional Kyoto townhouse, features a modern classic space that blends New York sophistication with Japanese serenity. Spending time enjoying champagne in the calm, wood-filled interior creates a special moment away from daily life.
Enjoy an early taste of summer with champagne in this unique space where New York and Kyoto townhouses intersect.
■ Benjamin Steakhouse Kyoto "Champagne Free-Flow Plan" Overview
Availability Period: June 12 (Fri) - July 12 (Sun), 2026 Lunch / Dinner
Reservation Acceptance Period: May 13 (Wed) - July 12 (Sun), 2026
Price: 8,000 yen (including tax and service charge)
Customer Inquiries:
TEL 075-253-4466
MAIL bsh-kyoto@benjaminsteakhouse.jp
Contents:
・Champagne: Piper-Heidsieck Essentiel 120 minutes (Last Order 90 minutes)
・Fresh Oysters
・Prosciutto
・Tuna Tartare
■ Benjamin Steakhouse Kyoto Store Overview
Location: 660-1 Bandoya-cho, Nishikikoji-sagaru, Higashinotoin-dori, Nakagyo-ku, Kyoto City
Access: Approximately 3 minutes walk from Hankyu "Karasuma Station"・Approximately 4 minutes walk from Subway Karasuma Line "Shijo Station"
Business Hours:
Lunch 11:30-15:00 (LAST ORDER 14:00)
Dinner 17:00-23:00 (LAST ORDER Food 21:30, Drink 22:00)
Sundays, holidays, and the last day of consecutive holidays 17:00-22:00 (LAST ORDER Food 21:00, Drink 21:30)
Customer Inquiries: 075-253-4466