Benjamin Steakhouse Roppongi Launches Limited-Time Summer Dining Experience: 'Summer Seafood Platter & Champagne Free Flow' Featuring Canadian Lobster, Fresh Oysters, and Premium Champagne

Benjamin Steakhouse, the legendary New York-born steakhouse (Japan operations: Oizumi Foods Co., Ltd., headquarters: Atsugi City, Kanagawa Prefecture, CEO: Kenji Oizumi), will launch its summer dining concept 'Summer Seafood Platter & Champagne Free Flow' at its Roppongi location. This limited-time offering runs from Wednesday, July 1, 2026, to Monday, August 31, 2026.

https://benjaminsteakhouse.jp/location/roppongi/

This dining experience features a 'Seafood Platter' served on crushed ice, including Canadian lobster tails and fresh oysters, paired with free-flow champagne service of two world-renowned prestige cuvées: 'Piper-Heidsieck' and 'Charles Vergne Cuvée de Réserve Brut'. Guests can freely customize their meal by adding a la carte steaks and salads.

The 'Piper-Heidsieck Essentiel Brut', known for its fresh, fruity aroma and elegant balance, and the 'Charles Vergne Cuvée de Réserve Brut', celebrated for its delicate bubbles, rich fruitiness, and crisp acidity, perfectly complement the cool, refreshing flavors of the seafood.

By intentionally making the 'Seafood Platter' the centerpiece, guests can enjoy a refreshing contrast between the chilled ocean delicacies and the fine bubbles of champagne, while still experiencing the bold character of Benjamin Steakhouse’s signature USDA Prime beef Porterhouse steak, dry-aged for over 28 days.

Benjamin Steakhouse Roppongi, the brand’s first location in Japan, invites guests to escape the urban bustle in its luxurious underground space and discover a new way to enjoy a steakhouse this summer.

Overview: Benjamin Steakhouse Roppongi 'Summer Seafood Platter & Champagne Free Flow' Plan

Location: Benjamin Steakhouse Roppongi

Address: B1F, Rem Roppongi Building, 7-14-4 Roppongi, Minato-ku, Tokyo

Period: July 1, 2026 (Wed) – August 31, 2026 (Mon)

Reservation Method: Via official website, phone, or email

Reservation Period: June 16, 2026 (Tue) – August 30, 2026 (Sun)

Service Hours: Lunch and Dinner

Contact: 03-5413-4266 / bsh-roppongi@benjaminsteakhouse.jp

Price (incl. tax): ¥15,000

<Menu Details>

Seafood Platter

Lobster tail, oysters, shrimp, crab meat (subject to change based on availability)

Free Flow (120 minutes)

Piper-Heidsieck Essentiel Extra Brut (Champagne)

Charles Vergne Cuvée de Réserve Brut (Champagne)

Red wine, white wine, beer, cocktails, highballs, soft drinks

Free Flow of Two Prestige Champagnes

This plan offers a luxurious opportunity to freely compare two iconic champagne houses, each with its own unique history and character, in an indulgent free-flow format. With every exquisite bubble rising in the glass, the experience elevates from a lavish lunch to a refined dinner, beautifully enhancing summer moments at Benjamin Steakhouse.

Piper-Heidsieck Essentiel Extra Brut

A traditional cuvée beloved by Queen Marie Antoinette and Marilyn Monroe, and the official champagne of the Cannes Film Festival. It stands out with its fresh, fruity aroma and beautiful balance, bold enough to stand up to rich meats.

Charles Vergne Cuvée de Réserve Brut

A sophisticated, authentic champagne crafted by expertly blending the three traditional grape varieties (Pinot Noir, Meunier, Chardonnay). Its pleasant fine bubbles, rich fruit harmony, and clean, crisp acidity bring out the umami of chilled seafood to the fullest.

About the Food

The plan intentionally focuses solely on the 'Seafood Platter' as the main dish. Steaks and salads are available a la carte.

Seafood Platter

A visually stunning dish featuring flavor-concentrated Canadian lobster tails, fresh oysters sourced daily from top producers across Japan, juicy shrimp, and delicately sweet crab meat, beautifully arranged on ice. The natural sweetness and textures of each ingredient create a perfect harmony with the acidity and rich aromas of the two champagnes.

About A La Carte

The menu is designed to emphasize storytelling, allowing guests to freely combine sizzling hot dry-aged steaks—cooked to perfection in a high-temperature broiler and served with a sizzling sound—along with crisp Caesar salads and traditional soups, creating a personalized, special full-course experience.

Benjamin Steakhouse Roppongi Overview

Benjamin Steakhouse was founded in Manhattan in 2006 by Benjamin Probka and Benjamin Sinanaj, who honed their skills at a renowned steakhouse in Brooklyn, New York, alongside Chef Arturo McLeod, who served as Steak Master for nearly 20 years.

At the Tokyo Roppongi location, descending the stairs leads guests through an entrance to an underground sanctuary, where a luxurious space unfolds, transporting them far from the bustling energy of Roppongi. A large wine cellar houses over 400 wine selections, allowing staff to recommend the perfect pairing. Whether enjoying a casual drink and meal at the bar, celebrating with loved ones, or hosting business entertainment or anniversaries, the restaurant offers box seating and private dining rooms for a variety of occasions.

Address: B1F, Rem Roppongi Building, 7-14-4 Roppongi, Minato-ku, Tokyo

Access: 1-minute walk from Exit 4a/4b of Roppongi Station (Tokyo Metro Hibiya Line) or Exit 7 of Roppongi Station (Toei Oedo Line)

Business Hours:

Lunch: 11:30–15:00 (Last Order: Food 14:00, Drinks 14:30)

Dinner: 17:00–23:00 (Last Order: Food 21:30, Drinks 22:00)

Sundays, Holidays, and Final Day of Long Weekends: 17:00–22:00 (Last Order: Food 21:00, Drinks 21:00)

Contact: 03-5413-4266