Following its opening last July, Japanese steakhouse Kanpai Classic in London’s Soho has just launched a refined new menu centred around Japanese A5 Grade Wagyu, featuring a refreshed selection of dishes that reflect the essence of Kanpai Classic’s unique approach to Wagyu cuisine.
This new Japanese steakhouse concept in Soho, and the only one here in the UK, blends the elegance of traditional Yakiniku with the premium dining standards of new-style steakhouses.
So, what can you expect from this exciting new menu that celebrates Japanese A5 Grade Wagyu in all its forms, individually grilled at each table?
Well, I paid a visit to this cosy, warm and welcoming restaurant on a recent Monday evening to try their impressive Wagyu Yakiniku Feast Menu with a friend who also loves steak, and it turned out to be both a top notch culinary and theatrical experience.
In a first for London, the tradition of Japanese Yakiniku has now been introduced by Kanpai Classic whereby they grill the whole cow, featuring Miyazaki’s “Himawari” Wagyu. Unlike the typical Japanese A5 Grade Wagyu, Himawari is carefully selected through a two-step process, making sure that all cuts are marbled to perfection. The menu even has a helpful diagram to tell you which part of the cow the cuts come from.
As a prelude the main event, we began our evening with a glass of champagne along with some rather moreish Wagyu Tallow Truffle Chips and Wagyu Treasure Caviar with sea urchin, diced salmon and salmon roe. Staying with the fish theme, we were then presented with a plate of tasty Yellowtail with Salmon Roe nigiri sushi and wagyu tartare which paired perfectly with the bubbly.
It was then time for the show to begin as the first course of our Wagyu Yakiniku Feast, which includes five slices of premium Wagyu cuts and one Japanese A5 grade Wagyu steak, priced at £54 per person, got under way, cooked on the hot grill at our table by our delightful and knowledgeable server Faye, who explained what each cut was.
The first cut on the menu is the fat-rich beef tongue which tastes soft and juicy and has a rather unique flavour. Sugatayaki is a top-grade Japanese Wagyu beef which has rich marbling and was our next cut, topped with a special Yakiniku sauce and garlic purée to give the meat an enhanced layered texture. We then had a cut from the Wagyu beef hind leg (Negiyaki) which gourmets often call the ‘outside flat’. Next was a lean cut Karubi with equally spread marbling. This pink meat has a rich juice and soft texture to it. The Rib Finger, which was next on our menu, is a strip of meat on the ribs that alternates between fat and lean and has highly tender tendons. We tried it with some miso sauce, wrapped in a lettuce leaf and dipped in some sesame oil, which is a great way to enjoy it.
The pièce de résistance were our two cuts of Japanese A5 Wagyu Steak, the first being a lean cut of Momo, which is the least fat part of beef, the second a Picanha top sirloin steak with a rich, tender and juicy flavour that simply melts in your mouth. Wow!
During the course of our evening, we also enjoyed a Wagyu Gyoza and Wagyu deep-fried spring roll. Pan-fried, steamed and then crisped, the dumplings are made with tender Wagyu and are delicious. We also had a bowl of steamed Chicken Kamameshi Rice, which has a slightly sweet finish to it as well as some Wagyu Curry Kamameshi Rice.
A mention must also be given to the comprehensive wine list which offers a good selection of new and old world labels from France, Italy, Spain, Argentina Australia, New Zealand and the USA. However, they tend to be a little on the pricey side. Thankfully there are some good wines available by the glass, and I chose a delightfully light and fruity 2020 New Zealand Spa Valley Pinot Noir (£15 a glass/£60 a bottle), which paired superbly with the meat, being not too heavy and with undertones of blackberries and cherries. Whilst my guest loved Kanpai’s Signature Blossom cocktail, which is a mix of Haku Japanese Vodka, hibiscus tea, lemon and Violette. You can also include an optional premium wine and sake pairings with any of the menus, starting from £65.
Having left just enough room, we shared a selection of Kanpai’s fabulous desserts, consisting of a Tiramisu, Soufflé Cheesecake and Chocolate Fondant, all washed down with an excellent glass of Masuizumi Kijoshu sake which is aged in Burgundy barrels and is more like a wine in colour and taste than a traditional sake and is, I am told, only available at Kanpai Classic.
A pot of camomile and peppermint tea rounded off the perfect end to a most enjoyable evening before we bid adieu to the friendly staff and stepped out into Soho to head home, agreeing that we will certainly go back again soon to try some of their other dishes.
The Details
Kanpai Classic Soho, 147 – 149 Wardour Street, London, W1F 8WD, England.
Tel: +44 (0)20 3893 3933
Website: www.kanpaiclassic.co.uk
Email: kanpaiclassic_soho@kanpaiclassic.co.uk
The restaurant is open Monday to Friday from midday to 3:00pm and from 5:30pm to 11:00pm for dinner. Saturday and Sunday from midday to 3:30pm and from 5:30 to 11:00pm for dinner. The closest Tube station is Tottenham Court Road on the Central, Northern and Elizabeth lines, which is a short 4-minute walk, while Piccadilly Circus is a 10-minute from the restaurant.
Type of Restaurant: Japanese Steakhouse
Price Band: Medium to high with Wagyu Yakiniku Feasts starting from £54 per person. The Wagyu Yakiniku Feast with Picanha Steak costs from £64, whilst the Wagyu Yakiniku Feast with Sirloin Steak is from £68 and the Wagyu Yakiniku Feast with Filet Mignon Steak from £78 per person.
If you happen to have a big appetite, the Signature Wagyu Cuisine Omakase is from £98 per person, offering a memorable 12-course meal that celebrates the pinnacle of Japanese A5 Grade Wagyu.
Insider Tip: I would recommend choosing one of their special feast menus so you can try a number of different cuts of beef.
Reviewer’s Rating: 9/10
Author Bio:
Simon Burrell is a UK-based travel and motoring journalist and editor, a former member of The British Guild of Travel Writers and professional photographer.
Photographs courtesy of Kanpai Classic Soho
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