Check out these 10 steakhouses to get your red meat fix, from dry-aged to Wagyu. Shanghai's steakhouse scene has something for everyone, whether you’re celebrating a special occasion or simply seeking out a meal that’s irreplicable at home.
1) Morton’s Steakhouse and Morton’s Grill
"A Windy City export"
📍Morton’s Steakhouse: Shanghai IFC Mall, 4th floor, 8 Century Avenue, Pudong
📍Morton’s Grille: Raffles Inn, 4 Raffles Square, 1195 Changning Road, Changning
🥩 $$$$
Founded in Chicago in 1973 and holding international acclaim, Morton’s has been serving steak to hungry patrons for over 45 years. As any restaurant of its caliber is wont to do, Morton’s prides itself in keeping consistent quality and service across its near 65 locations worldwide and fortunately for us, Shanghai's two branches are no exception. While both Morton's Steakhouse and Morton's Grill offer the same caliber of meat, the former skews more traditional while the latter is more creative with its sides and starters.
At both locations, a colossal chop board displaying the different cuts of beef on offer — porterhouse, ribeye, strip, filet and tomahawk — will be brought to your table upon request. The staff will carefully explain every cut of beef, so you’ll know what texture and flavour can be expected.
All of Morton’s meat is USDA and Australian beef. During our visit, we tried the porterhouse, a hefty piece of beef sporting two different cuts for more texture, juiciness and flavour; we asked for it to be cooked medium rare and that it was. You’ll also find plenty of sides and accompaniments on the menu, our favourite of which was the oxtail ragu mashed potatoes — a flavour combination we won’t be forgetting anytime soon.
2) Stonesal
"Don't skip the sides"
📍Second floor, 9 Donghu Road, Xuhui
🥩 $$$$
A love letter to the classic American steakhouse. The smells of sizzling steaks and rich leather fill the air, and sharpened knives and decorations depicting bulls adorn the walls. The lion’s share of steaks here are sourced from Australia and America before being dry-aged for 28 days.
While we’re fully confident that any steak you order here will be well worth it, we highly suggest the strip-loin, a juicy cut of M7+ Aussie wagyu. The tender meat falls apart in your mouth with very little need for extra chewing.
Not only is the steak some of the best we’ve tried in Shanghai, but many of the mouthwatering sides are nearly as noteworthy as the cuts of premium beef. Some of our favorites were the creamy sea urchin fried rice, tender beef tongue and fresh smoked salmon.
3) The C. Steakhouse
"An elevated steak experience"
📍5th floor, 88 North Suzhou Road, Hongkou
🥩 $$$$
Providing a picturesque view of the Huangpu River, this steakhouse serving American-sized portions of French-style cuisine is just a stone’s throw from The Bund. The intimate and cosy dining room, posh décor and white table cloths foster a formal and elegant atmosphere.
While you’ll be hard pressed to enjoy a meal here for less than 1,000 RMB, the portion sizes are extremely generous, and you can be assured of the highest quality ingredients. The ribeye is the most popular cut here: expect to fork out 898 RMB for 450 grams of dry-aged M5+ Wagyu.
Steak isn’t the only star of this restaurant. Since you're splashing out, you might as well tack on a slice of the Black Truffle Foie Gras Cake for an extra 1,068 RMB. Foie gras is mixed with dried apricots and brandy before being topped with black truffle shavings and sealed with jasmine jelly. The cake is then garnished with crushed pistachio and tomato raspberry jam. The creamy and rich combo will have you craving more savoury cakes henceforth.
4) 1515 West Chophouse
"Simple but sublime seasonings"
📍 Jing An Shangri-La, Shanghai, 4th floor, 1218 Middle Yan’an Road, Jing'an
🥩 $$$$
Located in the Jing An Shangri-La, Shanghai, 1515 West Chophouse positions itself as a classic high-end steakhouse. The restaurant works with and sources all their meat from a specific cattle farm in Australia.
The steaks are served with four different kinds of sea salt: Maldon, lemon, rosemary, and Himalayan rock salt. On the topic of seasonings, it’s quite the spectacle when the server brings by a pepper shaker almost as tall as a child.
Popular sides include the escargot and crab cakes, and a list of unique cocktails inspired by different films adds a fun twist to the meal! Note that all dishes are subject to a 20% service charge.
5) Wolfgang's Steakhouse
"Outpost by the famed Austrian-American chef"
📍 20 Yancheng Road, Huangpu
🥩 $$$$
Since opening its first location in New York City in 2004, Wolfgang Steakhouse has been a household name among meat lovers everywhere. The internationally recognised brand opened in Shanghai last November to great anticipation.
The restaurant's most popular cuts are the 28-day dry-aged porterhouse and the 90-day dry-aged bone-in ribeye, both of which are top-quality USDA beef.
Noteworthy sides include the crab cakes and the thick-cut bacon, and you can also pair your steak with any of their signature cocktails.
6) RAW Eatery and Wood Grill
"The soul of an asador"
📍 2nd floor, 98 Yanping Road
🥩 $$$
Although dry-aged Wagyu steak is the specialty here, owner and head chef Juan Campos is adamant that RAW is much more than just a steakhouse.
The right way to start your meal here is with a generous selection of starters, like the creamy and rich beef tartare, which sees Wagyu topped a smoked raw egg. Also of note is the beef carpaccio: raw M5 Wagyu tenderloin drizzled with piping hot 5J Iberico pork extract.
You'd be surprised, but RAW is also vegetarian-friendly, and serves dishes like mushroom sliders and marinated Japanese tofu.
But of course, the main reason to come here is for those beautifully cooked steaks. Get the picanha, a tender and juicy cut of M5-M7 Wagyu that will have you hungrily tearing at your slab of steak until it’s gone. All steaks are served with three different sauces: roasted red pepper, mojo, and chimichurri.
7) High Yaki Modern Izakaya & Bar
"Yakiniku-style steak"
📍 481 West Jianguo Road, Xuhui
🥩 $$$
A one-stop-shop for all things Wagyu, High Yaki sources its beef from reputable farms in Shandong and Rangers Valley Australia.
As compared to American-style steakhouses, Japanese steak specialists serve their meat in manageable, bite-sized cuts. This is evident in their chopstick-friendly cuts of beef, tongue, short rib, and those little steak sandos we all love so much.
