The fifty best sushi counters in the world that are not in Japan. Three-Michelin Edomae in Hong Kong. The Sukiyabashi Jiro alumni in NYC, Bangkok, and Hong Kong. Nobu group flagships from Beverly Hills to Atlantis Palm. The Tokyo Edomae lineages transplanted to Singapore, London, Sydney, Dallas, and São Paulo. Each ranked, reviewed, and paired with a long form deep dive on the chef's lineage, the signature neta, and how to book the omakase counter.
The fifty best steakhouses in the world are led by Peter Luger Brooklyn (1887), Keens Steakhouse Manhattan (1885), Don Julio Buenos Aires (World's 50 Best), Cote NYC (one Michelin Korean steakhouse), and Cut Beverly Hills (Wolfgang Puck). The list spans 13 cities across twelve steakhouse categories.
The steakhouse is the most-cited dining occasion in business travel and group dining. The query 'best steakhouses' returns sixty million results worldwide. The fifty rooms below are ranked on five steakhouse-specific variables: the beef program (USDA Prime, Wagyu A5, Argentine grass-fed, Yorkshire Longhorn, Sandanyama wagyu); the signature cut (porterhouse, bone-in ribeye, Kobe sirloin, the Carving Cart for two); the aging method (dry-aged 28 to 240 days, fresh Wagyu, Mina poached-then-grilled); the sides format (Italian-American, classic American chophouse, British sides, Argentine asado, Korean banchan); and the seasonal calibration. The cities span the global steakhouse map: NYC chophouses, Buenos Aires asados, London British chophouses, Vegas Strip flagships, Tokyo wagyu rooms.
The list deliberately spans steakhouse genres rather than ranking purely by Michelin tier. Peter Luger holds zero Michelin stars but is the most-cited steakhouse in the world. Don Julio is World's 50 Best Top 20. Cote NYC is one-Michelin Korean steakhouse. Cut Beverly Hills is Wolfgang Puck's celebrity steakhouse. Each clears the steakhouse test on a different variable.
Each entry below links to two further pages: the restaurant's full directory page on Restaurants for Kings, and a dedicated long form deep dive that covers the beef program, the signature cut, the aging method, and how to book.
19th Century NYC Chophouses
Manhattan and Brooklyn's three 19th-century chophouses still in operation. Peter Luger (1887 Williamsburg German beer hall turned steakhouse), Keens Steakhouse (1885 Garment District with the 90,000 churchwarden pipes), Gallaghers Steakhouse (1927 Theatre District with the dry-aging window). Plus Smith and Wollensky NYC (1977), Minetta Tavern (1937), and The Grill NYC (Major Food Group's mid-century Manhattan steakhouse revival inside the 1958 Seagram Building).
Williamsburg, Brooklyn, New York · Steakhouse · $$$
Sushi1887 Brooklyn institution
1887 Williamsburg German beer hall turned steakhouse. The most architecturally institutional 19th century steakhouse in Brooklyn; the Tannenbaum family has run it since 1950.
Food10/10
Ambience10/10
Value8/10
Beef program: USDA Prime dry-aged in-house
Signature cut: Porterhouse for two; the Luger porterhouse is the most-cited single steak in the United States
Aging method: Dry-aged 28 to 35 days in the Luger basement aging rooms
Sides format: Porterhouse for two; the Luger porterhouse is the most-cited single steak in the United States
Best seat: German-American sides: creamed spinach, hash browns, the Luger sauce on the side
Address: 178 Broadway, Williamsburg
Best seat: Wooden booth in the front dining room
Best season: Year round
Booking lead: 4 to 8 weeks for prime weekend slots
Dinner price: 150 to 230 USD per person; cash only
1885. The most architecturally preserved 19th century steakhouse in New York. The 90,000 churchwarden pipes hanging from every ceiling have belonged to Theodore Roosevelt, Babe Ruth, Albert Einstein, and J.P. Morgan.
Food10/10
Ambience10/10
Value8/10
Beef program: USDA Prime dry-aged plus signature mutton chop
Signature cut: The Keens mutton chop (a 26-ounce bone-in mutton, the only one of its kind in NYC); plus the porterhouse
Aging method: Dry-aged 28 days in-house
Sides format: The Keens mutton chop (a 26-ounce bone-in mutton, the only one of its kind in NYC); plus the porterhouse
Best seat: Classic chophouse sides: creamed spinach, baked potato, the Keens scotch flight
Address: 72 West 36th Street
Best seat: The Bull Moose Room (Theodore Roosevelt's), or the Lincoln Room
Best season: Year round; holiday season November to January peak
Simon Kim's one Michelin Korean steakhouse. The smokeless grill at the table, the butcher's feast for the centre, and the most photographed steakhouse bachelorette dinner in NYC.
Food10/10
Ambience10/10
Value8/10
Beef program: USDA Prime plus Wagyu A5 with smokeless grill at the table
Signature cut: Dry-aged USDA Prime tomahawk; the Wagyu A5 sirloin; the butcher's feast
Aging method: Dry-aged 28 to 45 days; Cote operates its own dry-aging room
Sides format: Dry-aged USDA Prime tomahawk; the Wagyu A5 sirloin; the butcher's feast
Best seat: Korean banchan: kimchi, bibimbap stone bowl, sesame leaves, Korean BBQ sauces
Address: 16 West 22nd Street, Flatiron
Best seat: Centre dining room ten top with the smokeless grill
Best season: Year round; bachelorette and Flatiron season fill four months ahead
Booking lead: 8 to 12 weeks for Saturday smokeless grill slots
Dinner price: 180 to 260 USD per person before wine
Greenwich Village, New York · Italian American Chophouse · $$$$
SushiTwo Michelin Stars
The most photographed Italian American chophouse in New York. The Caesar prepared tableside, the spicy rigatoni vodka, and the veal parmigiana that operates as an Italian American steakhouse.
Food10/10
Ambience10/10
Value7/10
Beef program: USDA Prime, dry-aged Italian American chophouse style
Signature cut: The Carbone veal parmigiana for the table; the Carbone bone-in ribeye; the lobster fra diavolo
Aging method: Dry-aged 28 days
Sides format: The Carbone veal parmigiana for the table; the Carbone bone-in ribeye; the lobster fra diavolo
Best seat: Italian American chophouse: Caesar tableside, spicy rigatoni vodka, baked clams oreganata
Address: 181 Thompson Street, Greenwich Village
Best seat: Back banquette ten top under the chandeliers
Best season: Year round; weekends fill twelve weeks ahead
Booking lead: 10 to 14 weeks for prime Saturday slots
Dinner price: 200 to 280 USD per person before wine
Midtown East, New York · Mid-Century Steakhouse · $$$$
SushiTwo Michelin Stars (historically)
Major Food Group's mid-century Manhattan steakhouse revival inside the Seagram Building. Philip Johnson's original 1958 dining room preserved; the Mario Carbone, Rich Torrisi, Jeff Zalaznick reinvention.
Food10/10
Ambience10/10
Value8/10
Beef program: USDA Prime dry-aged, mid-century Manhattan steakhouse style
Signature cut: The Grill prime rib trolley; the Dover sole tableside service
Aging method: Dry-aged 28 days in-house
Sides format: The Grill prime rib trolley; the Dover sole tableside service
Best seat: Mid-century Manhattan sides: hashed brown potatoes, creamed spinach, the famous duck press service
Address: 99 East 52nd Street, Seagram Building
Best seat: Centre dining room banquette under Philip Johnson's original 1958 ceiling
Best season: Year round
Booking lead: 8 to 12 weeks for prime weekend tables
Dinner price: 180 to 280 USD per person before wine
Manhattan's most architecturally classical 1970s steakhouse. The green-and-white awning, the whole sirloin, and the wine list with the most extensive American steakhouse American whiskey selection.
Food9/10
Ambience10/10
Value8/10
Beef program: USDA Prime dry-aged in-house
Signature cut: The Smith and Wollensky USDA prime tomahawk; the bone-in ribeye
Aging method: Dry-aged 28 days in-house
Sides format: The Smith and Wollensky USDA prime tomahawk; the bone-in ribeye
Best seat: Classic American sides: creamed spinach, hashed brown potatoes, the famous Smith and Wollensky onion rings
Address: 797 Third Avenue, Midtown East
Best seat: Centre dining room booth four top under the green-and-white awning
1927 Theatre District steakhouse. The most architecturally institutional pre-theatre steakhouse in Times Square; the famous dry-aging window facing 52nd Street.
Food9/10
Ambience10/10
Value8/10
Beef program: USDA Prime dry-aged in-house
Signature cut: The Gallaghers porterhouse; the bone-in ribeye; the famous dry-aging window display
Aging method: Dry-aged 21 to 28 days in-house with the public dry-aging window display
Sides format: The Gallaghers porterhouse; the bone-in ribeye; the famous dry-aging window display
Best seat: Classic American sides: creamed spinach, hashed brown potatoes, the famous Gallaghers onion rings
Address: 228 West 52nd Street
Best seat: Centre dining room booth under the framed Theatre District photographs
Best season: Year round; theatre season fills two weeks ahead
Buenos Aires asado parrilla. Don Julio (Pablo Rivero, World's 50 Best Top 20), La Cabrera (the famous fifteen-sides format), Fogon Asado (the modern asado tasting menu format that lifted Argentine asado cuisine into a fine-dining register).
Palermo Soho, Buenos Aires · Argentine Asado · $$$
SushiWorld's 50 Best Top 20
Pablo Rivero's Palermo asado parrilla. World's 50 Best Top 20. The most consistently celebrated Argentine asado outside Argentina's borders, but the original is here.
Food10/10
Ambience10/10
Value9/10
Beef program: Free-range Argentine grass-fed Hereford and Aberdeen Angus; the bife de chorizo and ojo de bife
Signature cut: Bife de chorizo (sirloin strip steak) and ojo de bife (ribeye); the asador-cooked rib eye is canonical
Aging method: Dry-aged 30 to 45 days in the Don Julio aging chamber
Sides format: Bife de chorizo (sirloin strip steak) and ojo de bife (ribeye); the asador-cooked rib eye is canonical
The most architecturally famous Buenos Aires asado-with-the-fifteen-sides format. Each steak arrives with fifteen small dishes of sides at no extra charge. The most photographed Argentine asado plate in the world.
Food9/10
Ambience9/10
Value10/10
Beef program: Free-range Argentine grass-fed Hereford and Aberdeen Angus
Signature cut: The 'Tabla La Cabrera' tasting flight; bife de chorizo with the famous fifteen sides format
Aging method: Dry-aged 30 days in-house
Sides format: The 'Tabla La Cabrera' tasting flight; bife de chorizo with the famous fifteen sides format
Best seat: Fifteen accompaniments per main: chimichurri, salsa criolla, smashed potato, eggplant, beans, caramelised onions
Address: Cabrera 5099, Palermo
Best seat: Centre dining room four top
Best season: Year round; March to May the Argentine autumn peak
Cote NYC (Simon Kim's one-Michelin Korean steakhouse, the smokeless grill at the table) and Cote Las Vegas at the Venetian. The Korean banchan plus dry-aged USDA Prime tomahawk format invented at Cote Flatiron.
Cote at the Venetian. The Korean steakhouse format with table-side smokeless grills, the butcher's feast for the centre, and the bachelorette dinner that does steakhouse and group photo together.
Food10/10
Ambience10/10
Value8/10
Beef program: USDA Prime plus Wagyu A5 with smokeless grill at the table
Wynn Las Vegas's flagship steakhouse facing the Lake of Dreams. The Strip's most architecturally cinematic steakhouse with the choreographed water-and-light show.
Food10/10
Ambience10/10
Value7/10
Beef program: USDA Prime dry-aged plus Japanese A5 Wagyu
Signature cut: The SW Bone-in ribeye; the Wagyu A5 sirloin
Aging method: Dry-aged 21 to 28 days
Sides format: The SW Bone-in ribeye; the Wagyu A5 sirloin
Best seat: Modern American sides: au gratin potato, the SW steakhouse special creamed spinach
Address: Wynn Las Vegas, 3131 S Las Vegas Blvd
Best seat: Centre dining room banquette facing the Lake of Dreams
Best season: Year round; Vegas weekends fill three months ahead
Booking lead: 8 to 12 weeks for prime weekend tables
Charlie Palmer's Four Seasons Las Vegas steakhouse. The most architecturally institutional Charlie Palmer Group room on the Strip; classic American steakhouse format.
Food9/10
Ambience10/10
Value8/10
Beef program: USDA Prime dry-aged in-house
Signature cut: The Charlie Palmer porterhouse; the bone-in ribeye
Aging method: Dry-aged 28 days in-house
Sides format: The Charlie Palmer porterhouse; the bone-in ribeye
Best seat: Classic American sides: creamed spinach, hash brown, the Charlie Palmer scotch flight
Address: Four Seasons Hotel Las Vegas, 3960 S Las Vegas Blvd
Best seat: Window dining room ten top facing the Las Vegas Strip
Gordon Ramsay's flagship Vegas steakhouse at Paris Las Vegas. The most architecturally cinematic British steakhouse on the Strip; Beef Wellington tableside.
Food9/10
Ambience10/10
Value8/10
Beef program: USDA Prime dry-aged plus signature Beef Wellington
Signature cut: Beef Wellington carved tableside; the Gordon Ramsay porterhouse
Aging method: Dry-aged 28 days in-house
Sides format: Beef Wellington carved tableside; the Gordon Ramsay porterhouse
Best seat: British sides: hand-cut chips, Yorkshire pudding, classic chophouse vegetables
Address: Paris Las Vegas, 3655 S Las Vegas Blvd
Best seat: Centre dining room banquette ten top
Best season: Year round; Vegas weekends fill three months ahead
Michael Mina's Mandalay Bay steakhouse. The Mina-method poached-then-grilled beef preparation that turned Stripsteak into the chef-driven Strip steakhouse.
Food9/10
Ambience10/10
Value7/10
Beef program: USDA Prime, Japanese A5 Wagyu, plus the Mina poached-then-grilled preparation
Signature cut: The Mina poached-then-grilled bone-in ribeye; the Wagyu A5 sirloin
Aging method: Dry-aged 21 to 28 days plus Mina sous-vide poaching
Sides format: The Mina poached-then-grilled bone-in ribeye; the Wagyu A5 sirloin
Best seat: Modern American sides: tater tots, charred rapini, mushroom risotto
Address: Mandalay Bay, 3950 S Las Vegas Blvd
Best seat: Centre dining room banquette ten top
Best season: Year round; Vegas weekends fill three months ahead
Jean-Georges Vongerichten's Bellagio steakhouse with the fountain views. The most architecturally institutional French-influenced steakhouse on the Strip.
Food10/10
Ambience10/10
Value7/10
Beef program: USDA Prime dry-aged in-house
Signature cut: The Prime bone-in ribeye; the porterhouse for two
Aging method: Dry-aged 28 days in-house
Sides format: The Prime bone-in ribeye; the porterhouse for two
Best seat: French-American sides: pommes Anna, creamed spinach, the famous Prime sauce trio
Address: Bellagio Resort, 3600 S Las Vegas Blvd
Best seat: Window dining banquette ten top facing the Bellagio fountains
Best season: Year round; Vegas weekends fill three months ahead
Booking lead: 8 to 12 weeks for Saturday Bellagio fountain slots
Dinner price: 200 to 290 USD per person before wine
Wolfgang Puck's Beverly Wilshire steakhouse. The Richard Meier room, the Wagyu carving cart, and the steakhouse register that turns into the bachelorette photograph.
Food10/10
Ambience10/10
Value7/10
Beef program: USDA Prime, Japanese A5 Wagyu, dry-aged plus the Wagyu carving cart
Signature cut: Wagyu carving cart for the centre; the bone marrow flan; the porterhouse
Aging method: Dry-aged 21 to 35 days; A5 Wagyu fresh
Sides format: Wagyu carving cart for the centre; the bone marrow flan; the porterhouse
Best seat: Modernist sides: bone marrow flan, mac-and-cheese, charred okra
The Beverly Hills flagship of the Mastros steakhouse group. The famous side of fries, the seafood tower, and the live piano. The most consistent celebrity-density steakhouse in Beverly Hills.
Food10/10
Ambience10/10
Value7/10
Beef program: USDA Prime dry-aged plus Wagyu A5
Signature cut: Mastros bone-in ribeye; the seafood tower starter; the warm butter cake
Aging method: Dry-aged 28 days in-house
Sides format: Mastros bone-in ribeye; the seafood tower starter; the warm butter cake
Best seat: Mastros sides: lobster mashed potato, gorgonzola macaroni, the warm butter cake
Address: 246 N Canon Drive, Beverly Hills
Best seat: Centre dining room banquette ten top under the live piano
Best season: Year round; awards season weekends fill four months ahead
Booking lead: 8 to 12 weeks for Saturday banquette slots
Dinner price: 180 to 280 USD per person before wine
Mastros' rooftop penthouse above the Beverly Hills flagship. The most architecturally cinematic Mastros location with the rooftop bar and the fire pit.
Food10/10
Ambience10/10
Value7/10
Beef program: USDA Prime dry-aged plus Wagyu A5
Signature cut: Mastros bone-in ribeye; the seafood tower starter; the rooftop bar program
Aging method: Dry-aged 28 days in-house
Sides format: Mastros bone-in ribeye; the seafood tower starter; the rooftop bar program
Best seat: Mastros sides plus the rooftop bar program
Address: 246 N Canon Drive, Beverly Hills (Penthouse level)
Best seat: Rooftop banquette ten top under the fire pit
Best season: Year round; awards season weekends fill four months ahead
Booking lead: 10 to 14 weeks for Saturday rooftop slots
Dinner price: 200 to 320 USD per person before wine
Hollywood, Los Angeles · Hollywood Steakhouse · $$$
Sushi1919 Hollywood institution
1919 Hollywood Boulevard institution. The most architecturally institutional Hollywood steakhouse since the silent film era; Charlie Chaplin, Humphrey Bogart, and Frank Sinatra all dined here.
Food9/10
Ambience10/10
Value8/10
Beef program: USDA Prime dry-aged Hollywood-stockyard beef
Signature cut: The Musso and Frank bone-in ribeye; the famous chicken pot pie; the silver cocktail trolley
Aging method: Dry-aged 21 to 28 days
Sides format: The Musso and Frank bone-in ribeye; the famous chicken pot pie; the silver cocktail trolley
Best seat: Old Hollywood sides: the famous Musso and Frank cocktail trolley, the manhattan, the silver candle service
Address: 6667 Hollywood Boulevard, Hollywood
Best seat: Centre dining room booth under the framed Hollywood Walk of Fame photographs
Beverly Hills, Los Angeles · Prime Rib Steakhouse · $$$
Sushi1938 Hollywood institution
Lawrys Prime Rib since 1938. The most architecturally institutional prime rib house in Hollywood; the silver carving carts and the spinning salad bowl service.
Food10/10
Ambience10/10
Value8/10
Beef program: USDA Prime dry-aged prime rib only
Signature cut: The Lawrys prime rib (cuts: California, English, Diamond Jim Brady, Lawrys Cut); the silver carving cart
Aging method: Dry-aged 21 days; Lawrys carves only prime rib
Sides format: The Lawrys prime rib (cuts: California, English, Diamond Jim Brady, Lawrys Cut); the silver carving cart
Best seat: The Lawrys spinning salad bowl service; Yorkshire pudding; mashed potato
Address: 100 N La Cienega Boulevard, Beverly Hills
Best seat: Centre dining room booth under the silver carving cart pass
Best season: Year round; Christmas season December peak
The Hawksmoor group's three Mayfair, Borough, and Guildhall locations (Yorkshire Longhorn dry-aged 35 days). Goodman Mayfair (Russian-British steakhouse), Le Relais de Venise Marylebone (the entrecote-only walk-in institution since 1959).
The Mayfair Hawksmoor flagship in the 1920s former Regent Street air-shaft building. Will Beckett's flagship of the most architecturally preserved British steakhouse group.
Food10/10
Ambience10/10
Value8/10
Beef program: Aged Yorkshire Longhorn beef, dry-aged 35 days in-house
Signature cut: The Hawksmoor porterhouse; the Chateaubriand for two; the Sunday roast
Aging method: Dry-aged 35 days in-house British Longhorn
Sides format: The Hawksmoor porterhouse; the Chateaubriand for two; the Sunday roast
Best seat: British chophouse sides: dripping fries, bone marrow, fresh beetroot salad
Address: 5 Air Street, Mayfair
Best seat: Centre dining room booth four top under the original 1920s ceiling
Best season: Year round; Sunday roast fills four weeks ahead
London's most architecturally famous entrecote-only steakhouse since 1959. One menu (entrecote with the famous green sauce, hand-cut frites, and a salad starter); no reservations.
Bourbon Steak Miami (Michael Mina at Turnberry Isle), Papi Steak (the Beef Case Wagyu reveal), Prime 112 (Myles Chefetz's Ocean Drive flagship since 2004), Smith Wollensky Miami (Government Cut waterfront), The Capital Grille Brickell, Ocean Prime Brickell.
The 'Beef Case' theatrical Wagyu reveal, the gold-plated steak knives, and the bottle parade with sparklers. Papi Steak invented the modern Miami bachelorette steakhouse.
Food9/10
Ambience10/10
Value6/10
Beef program: Wagyu A5 plus USDA Prime
Signature cut: The Beef Case wagyu reveal; the Wagyu tomahawk for the table; the seafood tower starter
Aging method: Wagyu A5 fresh; USDA Prime dry-aged 28 days
Sides format: The Beef Case wagyu reveal; the Wagyu tomahawk for the table; the seafood tower starter
Best seat: South Beach steakhouse sides: the seafood tower, gold-plated steak knives, the sparkler bottle parade
Address: 736 1st Street, Miami Beach
Best seat: Centre dining room banquette ten top
Best season: October to April peak; weekends fill four months ahead
Myles Chefetz's South Beach steakhouse since 2004. The most architecturally institutional Ocean Drive steakhouse with the framed celebrity photograph wall.
Food9/10
Ambience10/10
Value7/10
Beef program: USDA Prime dry-aged in-house
Signature cut: The Prime 112 bone-in ribeye; the seafood tower for the centre
Aging method: Dry-aged 28 days in-house
Sides format: The Prime 112 bone-in ribeye; the seafood tower for the centre
Best seat: South Beach steakhouse sides: au gratin potato, creamed spinach, the famous Prime 112 onion rings
Address: 112 Ocean Drive, South Beach
Best seat: Centre dining room banquette under the celebrity photograph wall
Gibsons Steakhouse Rush Street (1989 institution), Chicago Cut Steakhouse (River North flagship), Gene and Georgetti (1941 Italian-American institution), Swift and Sons (Boka Restaurant Group Fulton Market), Smith and Wollensky Chicago, The Capital Grille Streeterville.
Chicago's most architecturally institutional Rush Street steakhouse since 1989. The Gibsons sirloin, the live piano, and the Chicago politics-and-sports clientele.
Food10/10
Ambience10/10
Value8/10
Beef program: USDA Prime dry-aged Chicago stockyard beef
Signature cut: The Gibsons sirloin; the bone-in ribeye; the famous Gibsons turtle pie dessert
Aging method: Dry-aged 21 to 28 days
Sides format: The Gibsons sirloin; the bone-in ribeye; the famous Gibsons turtle pie dessert
Best seat: Chicago chophouse sides: the famous large baked potato, creamed spinach, hash browns
Address: 1028 North Rush Street, Gold Coast
Best seat: Centre dining room banquette under the bar
Best season: Year round; Bears football season fills three weeks ahead
Boka Restaurant Group's Fulton Market steakhouse. The most architecturally elegant Chicago modern steakhouse with the open kitchen and the dry-aging chamber on display.
Food10/10
Ambience10/10
Value8/10
Beef program: USDA Prime dry-aged plus Wagyu
Signature cut: The Swift and Sons bone-in ribeye; the Wagyu Tomahawk for the table; the famous Swift seafood tower
Aging method: Dry-aged 28 to 45 days in-house
Sides format: The Swift and Sons bone-in ribeye; the Wagyu Tomahawk for the table; the famous Swift seafood tower
Best seat: Modern American sides: brown butter potato, the Swift creamed spinach
Address: 1000 W Fulton Market, Fulton Market
Best seat: Centre dining room banquette under the dry-aging chamber
Capital Grille's Chicago Streeterville location. The Magnificent Mile institutional steakhouse with the wine list rivalled only by NYC's Capital Grille.
Food9/10
Ambience10/10
Value8/10
Beef program: USDA Prime dry-aged in-house
Signature cut: The Capital Grille bone-in ribeye; the Kona-crusted dry-aged sirloin
Aging method: Dry-aged 21 to 28 days in-house
Sides format: The Capital Grille bone-in ribeye; the Kona-crusted dry-aged sirloin
Best seat: Capital Grille sides: au gratin potato, creamed spinach, the famous Kona-crusted ribeye
Address: 633 N St. Clair Street, Streeterville
Best seat: Centre dining room banquette under the wine cabinet
Dallas's three flagship steakhouses. Bobs Steak and Chop House Oak Lawn (1993, the famous glazed carrot), Del Friscos Far North Dallas (the Texas business-dining institution), Knife Steakhouse Highland Park (John Tesar's 240-day dry-aged ribeye).
Texas's most consistently institutional steakhouse since 1993. The Dallas Oak Lawn flagship; Bob Sambol's chop-house format with the famous glazed carrot.
Food9/10
Ambience10/10
Value8/10
Beef program: USDA Prime dry-aged Texas-stockyard beef
Signature cut: The Bob's bone-in ribeye; the famous Bob's glazed carrot; the chocolate cake
Aging method: Dry-aged 28 days
Sides format: The Bob's bone-in ribeye; the famous Bob's glazed carrot; the chocolate cake
Best seat: Texas chophouse sides: the famous Bob's glazed carrot, creamed corn, smoked brisket
Address: 4300 Lemmon Avenue, Oak Lawn
Best seat: Centre dining room booth under the chandeliers
Musso and Frank Grill (1919 Hollywood Boulevard institution since the silent-film era), Lawrys Prime Rib Beverly Hills (1938 prime-rib-only institution with the silver carving cart), Boa Steakhouse Sunset Strip, Steak 48 Beverly Hills (the Mastros family second concept).
Aragawa Tokyo (the Sandanyama wagyu specialist since 1967, one of the most expensive single steaks served anywhere). Wolfgang's Steakhouse Manila at Resorts World (the Wolfgang Zwiener NYC group's Southeast Asian outpost).
Tokyo's most architecturally institutional wagyu steakhouse since 1967. The Sandanyama beef is a tightly-controlled prefecture wagyu lineage; Aragawa is one of only a handful of restaurants worldwide serving it.
Food10/10
Ambience9/10
Value6/10
Beef program: Sandanyama wagyu (a tightly-controlled prefecture wagyu)
Signature cut: The Sandanyama charcoal-grilled steak; among the most expensive single steaks served anywhere
Aging method: Sandanyama prefecture wagyu specifications; charcoal-grilled at the moment
Sides format: The Sandanyama charcoal-grilled steak; among the most expensive single steaks served anywhere
Best seat: Tokyo wagyu sides: kabosu citrus salt, daikon oroshi, soy reduction
The ranking is editorial, not algorithmic. We weighted five variables specifically against the steakhouse brief: the beef program (USDA Prime, Wagyu A5, Argentine grass-fed, Yorkshire Longhorn, Sandanyama wagyu), the signature cut (porterhouse, bone-in ribeye, the Carving Cart, the Korean smokeless grill format), the aging method (dry-aged 21 to 240 days, fresh Wagyu, Mina poached-then-grilled), the sides format (American chophouse, British, Italian-American, Argentine asado, Korean banchan), and the seasonal and historical context. Michelin status enters the ranking where applicable but is not the sole criterion; Peter Luger holds zero stars but is the most-cited steakhouse in the world.
Hong Kong supplies three rooms (Sushi Shikon, Sukiyabashi Jiro HK, Sushi Takeshi). Singapore three (Shoukouwa, Hashida, Sushi Kimura, Nobu Singapore). London four (The Araki, Sushi Tetsu, Endo at Rotunda, Umu, Roka Charlotte Street). Bangkok four (Ginza Sushi-Ichi, Ginza Ichi BKK, Sushi Masato, Nobu Bangkok). Miami four (Azabu, The Den at Azabu, Hiden, Hiyakawa, Nobu Miami). Dubai six (Nobu Dubai, Roka, Zuma, 99 Sushi Bar, Sushisamba, Akira Back). LA six (Matsuhisa Beverly Hills, Sushi Park WeHo, Asanebo, Shibumi, Sushi Ginza Onodera, Nobu Malibu, Nobu Newport Beach, Nobu Del Coronado). The remaining rooms span NYC (Sushi Nakazawa, Sushi Yasuda), Sydney (Yoshino), Vegas (Nobu, Morimoto), Doha (Nobu, Morimoto), Texas (Uchi Austin, Dallas, Houston, Tatsu Dallas), Marbella (Nobu), Cape Town (Nobu), and São Paulo (Sushi Yassu, Sushi Sasa).
How to Book and Eat the Best Steakhouse
Book the counter, not the dining room. The Edomae omakase counter is the entire experience. The dining room at Matsuhisa, Nobu, and modern Japanese rooms (Roka, Zuma) serves the broader Japanese fusion menu; the counter at the Edomae rooms (Sushi Shikon, Sushi Nakazawa, The Araki) is the canonical experience.
Sit directly facing the chef. The Edomae counter format puts the diner directly across from the chef. Order the omakase, not a la carte; the chef calibrates the sequence to the diner's pace.
Specify the omakase length at booking. Most Edomae counters offer a short omakase (12 to 14 pieces) and a long omakase (18 to 20 pieces). The long omakase is the canonical experience but adds an hour to the meal.
Drink sake or shochu, not Western wine. The Edomae counter is calibrated to sake pairing. The chef or sommelier will recommend a specific junmai or daiginjo for the omakase. Skip the Bordeaux at the sushi bar.
Time the meal correctly. Tuna season (December to February for bluefin in the Tokyo school) is the canonical tuna window; uni season varies by region but October to March is the peak globally; matsutake mushroom season is autumn. Match the booking to the seasonal calibration.
Use the Yoshitake hotel concierge channel. Sushi Shikon, Sushi Yoshitake (Tokyo), and Sukiyabashi Jiro Hong Kong all have priority booking via the Mandarin Oriental, Aman, and Peninsula hotel concierges. Build the hotel relationship for the most architecturally institutional Edomae counters.
For Nobu group rooms, focus on the original menu. The original yellowtail jalapeno (1987 Matsuhisa Beverly Hills), the Nobu black cod miso, and the Nobu lobster wasabi remain the canonical Nobu omakase. Order the original menu, not the regional adaptations.
Frequently Asked Questions
What is the best sushi restaurant outside Japan?
Sushi Shikon Hong Kong is the only three-Michelin Edomae sushi counter outside Japan. The Yoshitake Tokyo group's flagship at the Landmark Mandarin Oriental.
Is Sukiyabashi Jiro outside Japan?
Sukiyabashi Jiro has Hong Kong and Bangkok branches run by Takashi Ono (Jiro's son). The Hong Kong branch was removed from the Michelin Guide in 2020 because reservations were 'no longer available to the general public.'
What is the Nobu group?
Founded by Nobu Matsuhisa in 1994 with Robert De Niro and Drew Nieporent. Origin point: Matsuhisa Beverly Hills (1987). The group now operates 50 plus restaurants worldwide.
What is Edomae sushi?
Tokyo school of sushi developed in the early 19th century. Aged or matured rice, soy-marinated cuts, vinegar curing, and a sequenced 15 to 20 piece omakase. Two seatings per night, eight to ten seats. Most Tokyo three-Michelin sushi counters are Edomae.
How do I book?
Three-Michelin and Yoshitake-school counters book 8 to 12 weeks ahead via hotel concierge. The Araki London 10 to 14 weeks. Sushi Nakazawa NYC 4 to 6 weeks via Resy. Matsuhisa Beverly Hills 8 to 12 weeks. Nobu group flagships book through OpenTable or property concierge.
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