Lawry's The Prime Rib is a prime rib restaurant started in Los Angeles, USA in 1938. Prime rib is American-style roast beef made by slowly cooking high-quality meat on the bone that has been rubbed with a special blend of spices. Lawry's The Prime Rib uses "silver" carts to bring prime rib to the table, cutting to serve according to customer preference for size and doneness.
Currently, there are four locations in the USA (Los Angeles, Las Vegas, Chicago, Dallas) and six locations in Asia (Tokyo, Osaka, Singapore, Taiwan, Hong Kong, South Korea). Lawry’s The Prime Rib Tokyo opened in Akasaka, Tokyo in 2001, as the first Japanese location. In March 2014, due to the building being rebuilt, the restuarant moved and reopened in Yebisu Garden Place in April 2014.
Lawry’s The Prime Rib Tokyo's prime rib menu is all course meals, with spinning bowl salad, mashed potatoes and Yorkshire pudding in addition to the main prime rib. There are five prime rib cuts to choose from, the Tokyo Cut, the California Cut, the English Cut, the Lawry Cut, and the Diamond Jim Brady Cut. In addition to prime rib, steak and seafood of the day are also available, as well as American lobster and a variety of side dishes. The wine list consists of over 70 excllent options, mainly Californian.
Lawry’s The Prime Rib Tokyo is a large restaurant with seating for about 320. With a warm and luxurious atmosphere, materials used provide warmth to the restaurant while also creating a high-grade space. The interior is divided into two main zones by the reception at the front. The right side is the main dining area, with a waiting bar and private rooms on the left side. With the wine cellar holding 1200 bottles in view, the dining hall is on the back at the right. In addition to the table seating in the center, there is sofa seating along the walls. There is a waiting bar to the left of reception, where you can enjoy an aperitif. Further back are eight private rooms available for customer use. With indirect lighting, real American old tree, and classic brick, elements throughout the restaurant provide a warm atmosphere. Enjoy genuine American prime rib in a luxurious atmosphere.
Lawry’s The Prime Rib Tokyo has eight private rooms available for customer use. Seating can be prepared for anywhere from 8 to 48 customers. Projectors and screens can also be set up, making the private rooms suitable for not only meals and banquets, but also meetings and parties.
Head Chef: Katsuichiro Kibe
Katsuichiro Kibe went to France in 1987. He worked at the Michelin two-star Hotel de France. After moving to the USA in 1990, he worked at Chaya Venice and Chaya Beverly Hills in Los Angeles. After temporarily returning to Japan, he went back to the USA and worked as the Head Chef of Chaya San Francisco and Chaya Beverly Hills. He returned to Japan in 2007, and joined Wondertable, Ltd. After working as head chef at several restaurants, he became Head Chef of Lawry’s The Prime Rib Tokyo. He provides meals taking advantage of his ample experience in America.
Manager: Shinichi Yokomizo
After working at restaurants and bars in Yokohama, he joined Wondertable, Ltd. in 2004. He was the manager for Wondertable's Japanese, Italian and French brands. In 2013, he assumed appointed as the manager for Lawry’s The Prime Rib Tokyo. His mission is to have as many people as possible experience the excellence of Lawry's with its 75 years of history in America.