Anchor Point

Thick cuts of meat roasted over fragrant wood embers are the centerpiece of the table at Anchor Point. In the evening, the dinner menu presents domestic Kuroge Wagyu sirloin, tenderloin, and ribeye alongside US Black Angus cuts and dramatic bone-in steaks such as the T-bone, all ordered by weight and cut. Lunch carries the wood-fired theme into the daytime with options like chuck eye steak, herb-fed four-breed pork loin, and tender roast beef, giving diners access to serious grilled fare across the hours.

Sharing equal billing with the grills are the restaurant's house-brewed beers, produced under an independent brewing license in Chiyoda. The lineup explores distinctive profiles, including a crisp Session IPA with citrus character and clean bitterness, an aromatic Speciality Weizen, a bold Imperial IPA, and a dessert-like Vanilla Chocolate Stout. Guests can also look beyond beer to an extensive list of wines by the glass or bottle, original highballs, and house-made limoncello made with Setouchi lemons.

The supporting menu provides plenty of variety before and alongside the steaks. Tables frequently order clam chowder made with shell-on Japanese hard clams, smooth mashed potatoes, or wood-grilled seafood cooked acqua pazza-style. For a sweet conclusion, diners can pair house-roasted coffee with American classics like New York cheesecake or molten chocolate fondant.

With its soaring ceilings, central staircase, and bustling open kitchen, the airy dining room carries a relaxed, polished atmosphere. A breezy outdoor terrace and a dedicated bar counter add flexibility, suiting everything from after-work business dinners and casual gatherings to leisurely weekend lunches and evening celebrations.