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Kanpai Classic

Wagyu Dining Experience

Discover the art of wagyu and enjoy Japanese dining at its finest at Kanpai Classic on Wardour Street.

The renowned Japanese steakhouse bring their expertise to the heart of Soho with an intimate and magical wagyu dining experience.

The menu combines classic Eastern traditions with modern Western sophistication to create a delicious and inspired feast.

To start, you’ll enjoy Wagyu Steak Tartare and sushi selected by the executive chef. The tartare combines the softest parts of the wagyu with sea urchin, king crab and salmon to create the most incredible flavour.

Offering fine wine, sake and a refreshing expertly-crafted cocktail menu, you’ll be spoilt for choice. We loved the Mizuki with Japanese rye whisky, fig, sage and cognac-orange liqueur.

Visually stunning, the Green Tea Geisha is gentle and refreshing combing Japanese gin, Okinawa rum, matcha tea, yuzu and honey while the Kilted Samurai offers a kick with Islay peated scotch, Japanese blended whisky, lapsang tea, fresh ginger and ginger beer.

A true feast serving up fresh waygu in all of it’s forms, next you’re presented with an incredible platter as your in-table charcoal grill is lit in preparation.

Known as Yakiniku, the meat is cut into bite-sized pieces before being cooked to perfection and prepared in-front of you. Up first was the Beef Tongue, which may have sounded intimidating but was so succulent and tender.

The Sugatayaki is crisp and tender, cooked in Yakiniku sauce with garlic purée before being served with Hokkaido Nanatsuboshi rice.

The Wagyu Bite comes next featuring a Wagyu Gyoza and a Wagyu Deep-Fried Spring Roll. The spring roll is incredible, it’s crispy and served with truffle ketchup.

Back to to the fire where the Negiyaki is grilled on one side until medium-rare with homemade spring onion sauce before being rolled into the perfect chewy bite.

A cut adored for it’s marbling and umami flavour, the Karubi came next along with the succulent Rib Finger, served with miso and spicy miso sauce before wrapping in a lettuce leaf and dipped in sesame oil. 

The inviting Chicken Kamameshi Rice is Kanpai Classic's signature dish, made with fluffy and plump Nanatsuboshi rice and tender chicken. It's served with Japanese pickles, popped rice, sesame seeds, spring onions, seaweed and chicken broth - designed to be enjoyed first as a rice dish and then as a soup.

It’s then time to enjoy the finest steaks, showcasing the tender rich flavour and quality of Japanese Waygu. The Knuckle is lean-cut with a robust and sweet flavour while the Picanha is buttery and intense, cut from the rump cap. The Picanha features a thick layer of fat which bastes into the meat while grilling, enhancing the flavour and juiciness, before it is cut away and crisped up for a delicious side of crackling.

Make sure to save room for the Chocolate Fondant which melts in the middle and is served with salted caramel sauce, tiramisu, raspberry compote and candied almonds. The desserts are delicate with the perfect balance of sweet and umami, for a gentle yet delicious ending to the meal.

With a range of dining experiences, à la carte and a bento lunch available, reserve your table at the Kanpai Classic website.

To-Do at Kanpai Classic:

Eat Karubi Waygu with shio kombu

Drink Mizuki with Japanese rye whisky, fresh fig, sage and cognac-based orange liqueur

Eat Yellowtail with Salmon Roe

Eat Rib Finger Waygu with miso sauce, spicy miso sauce, lettuce and sesame oil

Drink Blossom with Haku Japanese vodka, hibiscus tea, lemon and Violette

Eat Chicken Kamameshi Rice served with popped rice, sesame seeds, spring onions, seaweed, Japanese pickles and chicken broth

Eat Wagyu Steak Tartare with sea urchin, king crab and salmon roe topped with caviar

Drink Green Tea Geisha with Japanese gin, Okinawa rum, matcha tea, yuzu and honey

Eat Chocolate Fondant & Tiramisu with salted caramel sauce, raspberry compote and candied almonds

Eat Wagyu Deep-Fried Spring Roll with truffle ketchup

Eat Negiyaki Waygu with spring onion sauce

Drink Kilted Samurai with Islay peated scotch, Japanese blended whisky, lapsang tea, fresh ginger and ginger beer

Eat Sugatayaki Waygu cooked in Yakiniku sauce with garlic purée and served with Hokkaido Nanatsuboshi rice

Eat Waygu Steak

Eat Black Sesame & Strawberry Mochi

Drink Wagyu Carre with Wagyu tallow washed Toki Japanese whisky, sweet vermouth, Benedictine and bitters

Eat Wagyu Tallow Truffle Chips

Eat Wagyu Gyoza

Eat Wagyu Beef Tongue