SW Steakhouse

SW is located inside Wynn Las Vegas. Take the spiral escalator adjacent to Overlook Lounge, then turn left to find the door leading into the restaurant. Overlooking the Lake of Dreams, SW sits beside the Aft Cocktail Deck, PISCES Bar & Seafare and Bar Parasol.

Befitting a world-class steakhouse, SW offers a curated selection of wet-aged prime steaks and a variety of cuts dry-aged in-house.

SW sources its domestic wagyu from Snake River Farms in Idaho and Grazing Star Ranch in Freedom, Wyoming. Grazing Star is a family-owned ranch that raises 100% full-blood, grass-fed Japanese wagyu on more than 600 acres of lush Timothy grass pastures, nourished by mineral-rich volcanic soil and natural mountain springs along the Salt River at the foot of Black Mountain.

Wagyu cattle are known worldwide for producing meat with exceptional marbling, flavor, tenderness, and juiciness. All of SW’s Japanese wagyu is rated A5 and has a marble score of 8-12. SW Steakhouse has exclusive access to top Japanese wagyu purveyors, including Watanabe Farm Yonezawa Gyu Oguni Beef from Yamagata Prefecture, available as tenderloin, ribeye loin, and rib cap cuts. SW is the only restaurant in the United States with access to this farm and its wagyu. The restaurant also offers Hokkaido Snow Beef from Tomakomai Prefecture as tenderloin, New York strip, ribeye loin, and rib cap.

Yonezawa Gyu Oguni beef is produced from Japanese Kuroge (black-haired) virgin heifers that are at least 33 months old (more than 1,000 days on feed) at the time of shipping. These heifers are raised in the Oguni region of Yamagata Prefecture. Known for its high quality and unique flavor, it is often regarded as one of Japan’s three premier wagyu beef breeds. Yonezawa Gyu is sometimes called “phantom beef” because, despite its limited supply, demand remains very high.

The most notable feature of Yonezawa Gyu Oguni beef is its flavor. The heifers are fed with locally sourced secret ingredients, including Oguni sake kasu and Oguni rice and rice straw. The meat’s delicate marbling and well-balanced, high-quality fat give it exceptional texture and visual appeal.

Yonezawa Gyu Oguni beef is raised in Yamagata Prefecture, where extreme temperature differences between summer and winter influence the climate. This variation helps develop the meat's fine marbling. In the winter, temperatures can fall as low as minus 17 degrees Celsius, which increases the fat’s sugar content. The region’s mineral-rich meltwater also boosts the quality of the beef. Heavy snowfall from the peaks of Mt. Nishiazuma and Mt. Iide—where snow stays until July—absorbs moisture from the Sea of Japan, creating mineral-rich snowmelt that nourishes the pastures of Yonezawa.

Popular starters include the Maryland blue crab cake and the SW chopped salad, elevated with avocado, crispy potatoes, and Dijon vinaigrette. Entrée favorites range from the pepper-crusted Chateaubriand to the butter-poached Maine lobster. Signature sides such as creamed corn brûlée and white cheddar, fontina, and Gruyère mac and cheese also receive rave reviews. (Dishes are subject to change. Please check the current menu for the latest options.)

Every great steakhouse meal deserves a fitting finale. SW Steakhouse offers a whimsical selection of sweets designed to leave a lasting impression, including the chocolate chip cookie soufflé, funnel cakes with strawberries, and pineapple upside-down cake. (Dishes are subject to change. Please check the current menu for the latest options.)

Surrounded by a three-acre lake, the expansive outdoor dining terrace at SW provides a spectacular setting for al fresco dining. At night, the Lake of Dreams transforms into an outdoor theater, featuring a multimedia experience that combines puppetry, an immersive soundtrack, and lighting for an unforgettable spectacle. Outdoor tables may be requested, but are not guaranteed.

Like the menu, the specialty cocktail list at SW offers a fresh take on the classics, featuring stirred specialties, shaken libations, and zero-proof refreshers. Enjoy inventive versions of timeless favorites, including a luxury Old-Fashioned, an inspired Manhattan, a refined hot-and-dirty martini, a modern Sazerac, an herbal gin and tonic, and a decadent espresso martini.

The wine list at SW features prestigious, fine, and rare selections. Each of the 77 pages has been carefully curated to showcase a range of styles, with a focus on exceptional wines from Bordeaux and California.

The corkage fee at Wynn and Encore Las Vegas is $50 per bottle, with a limit of two 750-ml bottles or one magnum (1,500 ml) per table for wines not on the restaurant’s list.

Collared shirts are recommended. Athletic apparel, flip-flops, and athletic slides are not permitted.