Two new lunch menus will be available from today (October 1st) at each of the Wolfgang's Steakhouse by Wolfgang's Winner steakhouses from New York, USA. "Prime rib" (5,800 yen excluding tax) and "Loco Moco" (1,800 yen excluding tax).


Wolfgang's is a steak that uses only beef that has been certified as "prime grade (= highest quality)" by the United States Department of Agriculture. Of course, the new menu that appears this time also uses prime-grade lean meat that has been aged for a long time to increase its umami and tenderness.

Prime rib is a roast beef that is made by slowly baking rib eye (a soft part near the ribs) at a low temperature for about 3 hours. It is served with a dashi-based auge sauce made from meat and vegetables. The thickly cut approximately 300g (10.58oz) has a considerable impact on the appearance!


When you gently put a knife in the meat, you will be surprised at how soft it is! When you put it in your mouth, it melts on your tongue. The more you chew, the more juicy umami and sweetness overflow, and the deep aroma unique to dried and aged meat spreads.

You can also enjoy horseradish (western wasabi) and cream horseradish, which are added as condiments for the set. Add a little bit of spicy horseradish and stretch it to make the meat even more delicious.


Loco Moco, on the other hand, is a 280g (9.88oz) hamburger steak made by grinding prime-grade US beef and daringly placed on top of rice. Plenty of gravy sauce finished with mushrooms and butter, and fried eggs for two eggs. Originally it seems to be a popular lunch menu at the Hawaii Waikiki store, and this time it will land at the Japanese store for the first time!


A huge hamburger steak like a rocky mountain has a soft and fluffy mouthfeel, contrary to its appearance. Every time you chew on the crumbled meat, the gravy that has been trapped is released, and a strong "flesh feeling" attacks your taste sensation. There is no miscellaneous taste in the taste, it is more like eating steak meat rather than hamburger steak!

In addition, the gravy sauce, which is made from the bones and muscles of the steak, has a low sweetness and a fresh acidity and richness, which further enhances the taste of the meat. You can enjoy a "prime grade" loco moco that you have never tasted before by entwining it with the melted egg yolk.


Both are American size and have a considerable volume, so it may be good to share and eat with two people. However, the meat is soft and less greasy, so to be honest, I'm afraid that I'm going to go crazy by myself.

The lunch menu is served from 11:30 to 14:30 (Osaka store only from 11:00). It will be offered on weekdays and weekends.