Ruby Jack’s Seafood & Steak

As the name suggests, Ruby Jack’s is a restaurant that specializes in seafood and steak in one of Tokyo’s most upscale locations.

What’s Ruby Jack’s Seafood & Steak?

Right next to the dazzling Ark Hills, Ruby Jack’s serves high-grade cuts of wagyu beef, alongside exquisite seafood including scallops and oysters. They pride themselves on their meat selection, with cuts of melt-in-the-mouth A5 wagyu as the centerpiece. The sides are a selection of classic steakhouse fare, but elevated with luxurious twists like the truffle mashed potatoes.

Unlike other steakhouses, however, Ruby Jack’s also has an excellent bar, complete with table service. We found the strawberry bellinis that are recommended as an aperitif tantalizingly sweet and fruity, while their espresso martinis offered the perfect bitter note to cut through the richness of the steak. If you’re not one for cocktails, there’s also a diverse wine menu that covers the entire palate. Don’t be afraid to ask for recommendations either — they’ll find you the perfect pairing.

Ruby Jack’s also is reasonably priced for the quality of their dishes, with the cheapest fillet cut coming in at ¥5,450 for those on a budget. Those more willing to splurge can move up to an A5 sirloin at ¥15,000, or even a dry aged porterhouse for ¥26,500. No matter how much you spend though, don’t be afraid to speak up. The staff are incredibly friendly, and are more than happy to take requests or make changes to ensure your meal is perfect.

What to know before you visit Ruby Jack’s Seafood & Steak

Do you need reservations for Ruby Jack’s Seafood & Steak?

We’d defintely suggest reserving before you go, which you can do online. Weekends and holidays are especially popular, and the coveted terrace seats go quickly.

When reserving, keep in mind the layout of the restaurant, and your party size. The terrace seating is popular for dates and intimate gatherings, whereas larger meetings tend to stay indoors. You can request specific seats when you reserve, but it’s first come, first served.

by Shyam Bhardwa