Benjamin Steakhouse Kyoto, a Prestigious New York Steakhouse, Launches 'Champagne Free Flow Plan' to Enjoy Early Summer with Piper-Heidsieck and Three Types of Appetizers

Benjamin Steakhouse, a prestigious steakhouse originating from New York (Japan operation: Oizumi Foods Co., Ltd., Headquarters: Atsugi City, Kanagawa Prefecture, Representative: Kenji Oizumi), will offer a special early summer 'Champagne Free Flow Plan' at its Kyoto branch for a limited period from Friday, June 12, 2026, to Sunday, July 12, 2026. Reservations for this plan will start from 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 had honed his skills as a steak master at the same restaurant for about 20 years.

The Kyoto branch, a renovated machiya (traditional Kyoto townhouse), features a modern classic atmosphere where the glamour of NY is fused with Japanese elements. You can enjoy exquisite steaks in a comfortable, tranquil space filled with the warmth of wood.

This plan is designed for guests to enjoy the coming summer season early, featuring champagne and refreshing appetizers. With champagne, offering delicate bubbles rising with a glamorous aroma and an elegant taste, as the star, three perfectly paired appetizers have been prepared. These include "Fresh Oysters," which resonate with minerality to bring out the fresher taste of the sea; "Tuna Tartare," where the acidity and fine bubbles of champagne lead to a light, sophisticated flavor; and "Prosciutto," where the champagne bubbles enhance the umami of the prosciutto, and the saltiness of the prosciutto sharpens the contours of the champagne, mutually elevating each other.

Furthermore, the Kyoto branch, renovating a traditional Kyoto machiya, is characterized by a modern classic space where the sophistication of New York and the tranquility of Japan are fused. Spending time enjoying champagne in this serene interior, enveloped in the warmth of wood, creates a special moment away from everyday life.

Enjoy an early taste of summer with champagne in this unique space where New York and Kyoto's machiya intersect.

Benjamin Steakhouse Kyoto Champagne Free Flow Plan Overview

Availability Period: June 12 (Fri), 2026 - July 12 (Sun), 2026 Lunch / Dinner

Reservation Period: May 13 (Wed), 2026 - 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 Branch 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 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