Benjamin Steakhouse Kyoto, a Prestigious New York Steakhouse, Launches 'Champagne Free Flow Plan' to Enjoy Early Summer with Piper-Heidsieck and Three Types of Appetizers

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Benjamin Steakhouse Kyoto, the renowned New York steakhouse, is offering a limited-time 'Champagne Free Flow Plan' featuring Piper-Heidsieck champagne and three appetizers to celebrate early summer. Reservations begin May 13th.

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Benjamin Steakhouse Kyoto, the renowned New York steakhouse, is offering a limited-time 'Champagne Free Flow Plan' featuring Piper-Heidsieck champagne and three appetizers to celebrate early summer. Reservations begin May 13th.

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Source: https://prtimes.jp/main/html/rd/p/000000094.000019589.html | Date: Date unavailable

Benjamin Steakhouse, a prestigious steakhouse originating from New York (Japan operation: Oizumi Foods Co., Ltd., Headquarters: Atsugi City, Kanagawa Prefecture, Representative: Kenji Oizumi), will offer a special early summer 'Champagne Free Flow Plan' at its Kyoto branch for a limited period from Friday, June 12, 2026, to Sunday, July 12, 2026. Reservations for this plan will start from Wednesday, May 13. https://benjaminsteakhouse.jp/location/kyoto/ About Benjamin Steakhouse: Benjamin Steakhouse was founded in Manhattan in 2006 by Benjamin Prelvukaj and Benjamin Sinanaj, who gained experience at a long-established steakhouse in Brooklyn, New York, along with Chef Arturo McLeod, who had honed his skills as a steak master at the same restaurant for about 20 years. The Kyoto branch, a renovated machiya (traditional Kyoto townhouse), features a modern classic atmosphere where the glamour of NY is fused with Japanese elements. You can enjoy exquisite steaks in a comfortable, tranquil space filled with the warmth of wood. This plan is designed for guests to enjoy the coming summer season early, featuring champagne and refreshing appetizers. With champagne, offering delicate bubbles rising with a glamorous aroma and an elegant taste, as the star, three perfectly paired appetizers have been prepared. These include "Fresh Oysters," which resonate with minerality to bring out the fresher taste of the sea; "Tuna Tartare," where the acidity and fine bubbles of champagne lead to a light, sophisticated flavor; and "Prosciutto," where the champagne bubbles enhance the umami of the prosciutto, and the saltiness of the prosciutto sharpens the contours of the champagne, mutually elevating each other. Furthermore, the Kyoto branch, renovating a traditional Kyoto machiya, is characterized by a modern classic space where the sophistication of New York and the tranquility of Japan are fused. Spending time enjoying champagne in this serene interior, enveloped in the warmth of wood, cre

Benjamin Steakhouse Kyoto, a Prestigious New York Steakhouse, Launches 'Champagne Free Flow Plan' to Enjoy Early Summer with Piper-Heidsieck and Three Types of Appetizers

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