A testament to beef excellence, Kanpai is a tribute to the art of Wagyu. With over 25 years of experience, Kanpai Group’s founder Soji Hiraide has brought profound knowledge to craft delectable ways for people to savour Wagyu. All the way from Taiwan and China, Kanpai Classic London is a true Wagyu experience that is different each time. The restaurant serves 15 different cuts of Wagyu beef, including both juicy, marbled steak and delicate, sliced cuts. These can be enjoyed in unique ways, such as with caviar or on sushi.
Operating across nine original restaurant brands and 68 locations in Taiwan and China, Kanpai Group’s Shanghai Bund Store restaurant became the first-ever Japanese yakiniku diner to win a Michelin star. Now in London, Executive Chef Masatada Ogata and Head Chef Nicolo Bolognesi lead Kanpai Classic, bringing their brilliant experience into London’s dining scene.
Something for everyone
What I love about this place is the CHOICE. Faye talked us through the concept and here are some of the options.
The Wagyu Yakiniku Feast – a 6-course tasting menu featuring a selection of Japanese A5 Grade Himawari and Moriawase Wagyu cuts, including the Himawari Special Wagyu Steak selection. Grilled directly at your table, these cuts offer an interactive and deeply flavourful experience.
The Wagyu Steak Special Selection – ideal for those looking to explore a broader variety of cuts. This menu introduces an expanded range of 15 cuts of Japanese A5 Grade Wagyu, including Momo, Picanha, Sirloin, and Filet Mignon, as well as sliced selections. Each cut is expertly grilled and elegantly presented at your table. Grilled rare or well done, each cut is prepared with precision and sophistication, being beautifully presented at your table. It is the ideal menu for diners who want to sample Wagyu’s full spectrum of texture and taste in the most elegant of manners.
The Signature Wagyu Cuisine Omakase – for those seeking a more indulgent exploration, this menu presents a 13-course tasting journey crafted by the chef. It includes caviar, tartare, ceviche, and sushi dishes, followed by a selection of Wagyu Feast steak cuts, Shime rice, and dessert that showcases the restaurant’s sophistication and detail in every bite.
In addition to these, the Moriawase Menu offers a more streamlined yet equally satisfying option, featuring six courses and a dessert. It begins with a Wagyu Bite of the Day, such as Wagyu Bao or Gyoza, followed by a flavourful Tomato Surinagashi, a variety of Wagyu steaks, and a Kamameshi rice dish. The meal ends with Kanpai Classic’s Dessert of the Day, paired with gin sangria and seasonal fruits.
Wagyu Yakiniku
As you sit down, a smokeless charcoal grill awaits. Yakiniku, which translates to “grilled meat”, is a hallmark traditional technique waiting for you to watch impeccable flavours being prepared right in front of you. Kanpai Classic’s skilled team helps guests select their preferred cut, grilling it tableside over Vietnamese charcoal. The charcoal’s cylindrical shape and low water content enhance heat distribution and flavour, as it penetrates the meat more instead of scorching it.
The Yakiniku menu selection includes a range of premium Wagyu cuts, each with a distinct flavour and texture, aged for a minimum of 40 days, delivering a melt-in-your-mouth sensation. If you prefer the meat lean, extra tender, and well-absorbing of any marinade, Negiyaki, coming from the rib or loin, will deliver just that with its spring onion sauce. Also tender, Karubi (or short rib) contains a higher fat content, making it juicier and richer in flavour, especially with the umami-flavoured Shio Konbu on the side. For an ideal balance between lean meat and fat, try Wagyu Geta, offering a combination of both, wrapped in lettuce and served with miso sauce.
For more adventurous meat lovers, Wagyu Beef Tongue provides a unique experience with its firm yet tender texture, accompanied by lemon juice, adding a nice tanginess. Additionally, unlike the other cuts, Sugatayaki involves grilling a large piece of Wagyu before slicing, helping it retain its natural juices and enriching its beefy flavour, which the sweet-sour Yakiniku sauce complements.
The Wagyu
Every classic steak lover knows that the secret to a good steak is twofold: how it’s prepared and where it’s sourced from. At Kanpai Classic London, the entire meat selection comes from world-renowned suppliers Jack’s Creek and Tajimaya. On the menu, the Australian Purebred Wagyu MB 8–9 Rib Eye stands out — and it has won the World Steak Challenge no fewer than four times.
Coming from Japan, the Wagyu A5 Grade is also a great option; Japan’s grading system for meat is extremely strict, ensuring only the highest quality beef makes the cut. On the side, the chef adds fresh wasabi and rock salt, bursting the cut with even more flavour. These condiments enhance the flavours of this special meat.
The Wagyu Steak Tasting Menu
For those seeking an in-depth dive into Kanpai Classic’s mastery and creativity, the Wagyu Steak Tasting Menu offers standout dishes that showcase a variety of textures, tastes, and grilling techniques. We tried this and it is a true celebration of Wagyu.
The Wagyu Tallow Truffle Chips arrive with the potatoes tossed in truffle oil and also some Wagyu fat. This came alongside a brilliant caviar with Sea Urchin, King Crab and Salmon Roe. What a start to an experience.
We then tried two kinds of Nigiri Sushi with Wagyu which we wrapped at the table for more fun.
Start with Mizoriyaki, a brisket cut with a modest and scattered amount of fat, served with freshly grated radish purée. The enzymes released during cooking soften the beef while enhancing its flavour, ensuring a silky bite. Another speciality is the Thick-Cut Beef Tongue, offering a fat-rich, juicy, and soft bite. Each slice is different depending on the fat distribution, resulting in a uniquely indulgent experience.
Following is the Sugatayaki, a top-grade Japanese Wagyu beef. With a crispy caramelised exterior and a marbled, crispy texture, this dish is an array of layers that explores the depth of your palate. Grilled at high temperature and infused with a special Yakiniku sauce and garlic purée. Served with Hokkaido Nanatsuboshi rice.
The Negiyaki is another key standout, a cut from the hind leg, also called “outside flat”, paired with house-made spring onion sauce, creating a savoury, aromatic dish. Karubi offers an equally spread marbling with pink meat and creamy fat, being a star cut in the Yakiniku world.
The Rib Finger, called Geta in Japanese, is a chewy piece that alternates between lean and fat. Its mouthwatering texture, paired with both miso and spicy miso, wrapped in lettuce and dipped in sesame oil, creates a bold and daring dish. Meat lovers cannot miss out on the Japanese A5 Wagyu Steaks, available as Lean Cut, Sirloin, or Filet Mignon — the finest steak cuts that are guaranteed to deliver a juicy feel, satisfying silk, and a long-lingering umami flavour.
The Wagyu Bite selection includes two crowd-pleasing favourites, the Wagyu Gyoza and the Wagyu Deep-Fried Spring Roll. These Japanese dumplings, Gyozas, are made with tender Wagyu, pan-fried and steamed to achieve a juicy interior and a crisp golden exterior. The spring rolls, also made with tender Wagyu, are elevated by the chef’s unique truffle ketchup, delivering a bold twist on a classic dish and offering a fresh take on the traditional spring roll experience.
Another great dish is the signature Chicken Kamameshi Rice, the meal that has swept the Chinese mainland and Taiwan markets as it becomes one of the must-try meals. Using Nanatsuboshi rice, a white, clean, and translucent grain, the dish resembles a work of art reflecting the beauties of this world. It is glossy and elastic, with a sweet aftertaste.
If you are feeling a bit more adventurous, the Kanpai Classic “Wagyu Curry” Kamameshi Rice could be the way to go. This richly flavoured dish combines aromatic spices with tender Wagyu, simmered to perfection. Served with fluffy, premium Nanatsuboshi rice, it creates a satisfying dish with delicious depth and balance.
For the grand — and sweet — finale, the Dessert of the Day will leave you craving more. We had a tiramisu and a chocolate fondant that worked well as a pair.
Sake and Cocktails
Kanpai Classic has the drink to pair with it. All the way from Japan’s multi-award-winning Masuizumi Brewery, the restaurant offers an exclusive drinks list with ten sakes, including an exclusive sake from Asia, the Masuizumi Sake. First introduced in 2005 by Kanpai Classic when it opened, Masuizumi’s floral and fruity notes pair harmoniously with any Wagyu dish you order. In fact, for a creative twist, many of the restaurant’s cocktails incorporate sake with other top spirits and ingredients. Zesty and smooth, the Yuzu Daiquiri blends the crispness of white rum with the tangy brightness of yuzu sake and juice. Adding jasmine tea into the cocktail introduces a lovely floral aroma, balancing all the flavours together. For a sparkling citrus kick, the Kumquat Mojito features house-infused kumquat shochu, fresh kumquat, and shiso leaves, paired with lime and sparkling sake — very lively.
A Grand and Sweet Finale: Desserts & Digestifs
The sakes and wines are not only great pairings but also sophisticated desserts to put a grand finale to your dinner experience. Options include a Hungarian Mylitta Tokaji Noble Late Harvest, the French Sauternes Château Laville, or the Spanish Rubis Chocolate Wine.
Kanpai Classic London: The Capital’s Newest Japanese Steakhouse
Whether you’re seeking an intimate dinner, a celebratory feast, or simply the finest Wagyu in London, Kanpai Classic offers an unmatched culinary experience that seamlessly fuses precision, tradition, and creativity. With masterful, experienced chefs, premium cuts sourced from the most respected producers, and menus that span from expertly grilled yakiniku to refined omakase tastings, every dish tells a story of craftsmanship and care.
From the first bite to the final sip, Kanpai Classic doesn’t just serve Wagyu — it celebrates it, creating a unique experience and explosion of tastes.
To discover more, visit kanpaiclassic.co.uk
View this post on Instagram
All imagery courtesy of Kanpai Classic London.