Grilled seafood and steaks from Oregon. Charcoal-grilled dry-aged steaks start at Y3800; there's also a nice selection of Oregon wines, and a great view. Our steak dinner report is below:
Steak: "Petty" strip loin (230g; Y3900). The dry-aged charcoal-grilled Oregon beef here is quite tasty, but unfortunately ours was overcooked - medium rather than the requested medium-rare. Still, a nice piece of meat, accompanied by delightfully creamy mashed potatoes (but no other vegetables). Several larger cuts of meat are also available.
Sides/starters: A pretty good Caesar salad and excellent crab-shrimp cakes, a specialty of McCormick & Schmick's in Oregon.
Wines: OB&G seems to be a showplace for Oregon wines - there are six types, all served by the bottle, carafe or glass. (Y4500-7500/bottle) We had a very acceptable, not-too-challenging Williamette Valley Pinot Noir (Y6000), but it seems like the fancier California labels (Renwood Syrah Y8300; Turnbull Cab Y15,000) might be more rewarding.
Ambience: A huge, dimly lit room with nicely spaced tables and conservative decor (dark wood panels). But you're really here for the view (from the 42nd floor of Shiodome City Center). The live music doesn't add much - we would have preferred something piped in.
by Robb Satterwhite
This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.