[Technique & Dedication] A Relentless Pursuit of "Meat"

Founder: Wolfgang Zwiener

INTERVIEW 01 ― What is the most challenging aspect of managing your meat—a process that other restaurants cannot replicate?
Mr. Obayashi: Procurement of USDA Prime grade beef, importation, and aging. Every single step is critical. We are committed to securing high-quality beef from the rare pool of Prime grade cattle, importing several tons of non-frozen beef by air every week, and then dry-aging it in our dedicated in-house aging rooms to condense the flavor. Maximizing the natural deliciousness of high-quality ingredients—that is the pride of Wolfgang’s.

― When broiling at 900°C, what do you prioritize most in judging the state of the meat?
Mr. Obayashi: By searing at high temperatures, we accentuate the aroma of the dry-aging process and lock in the umami. We focus on the "crust" created by this quick sear, ensuring our guests enjoy the meat's authentic flavor cooked to the perfect doneness, whether rare or medium-rare.

[History & Fusion] A Partnership with a Prestigious Hotel

― As Nagoya Kanko Hotel celebrates its 90th anniversary, why was Wolfgang’s chosen as a partner?
Mr. Obayashi: Our brand philosophy—"delivering new value while inheriting tradition"—aligned perfectly with the hotel's 90-year milestone. We believe our collaboration was valued for the unique added-value created by merging a "historic space" with "world-class dining."

― How do you think this opening will change the dining experience in Nagoya?
Mr. Obayashi: I believe the dining experience at Nagoya Kanko Hotel will evolve from simply "dining at a hotel" to a "destination dining experience." By adding "excitement and a sense of luxury" to the hotel's existing "reliability and elegance," we will create a multi-layered dining experience.

[Experience & Luxury] An Exquisite Time

― Out of over 1,000 wine selections, what is your "best match" with meat?
Mr. Obayashi: We have an extensive collection of California wines—we are the steakhouse that sells the most California wine in Japan. I truly hope guests will find their own "favorite bottle."

― What is one thing in the space design you want Nagoya guests to experience?
Mr. Obayashi: In addition to our elegant dining room, we offer four private rooms (each seating 8), which can be combined. Please enjoy a special time immersed in the world of Wolfgang’s within these high-quality private spaces.