Long-established in Shanghai, with the Michelin star to prove it, Kanpai Classic is a relative newcomer to the London fine dining scene. Opening its doors on Wardour Street in late 2024, they have successfully brought their culinary magnificence to London and made very good use of the llimited space afforded on one of Soho’s most coveted streets. The result is a cosy environment to sample, arguably, the finest Wagyu feast in the UK.
Here the waiting staff double as sous-chefs, grilling the finest cuts of beef at your table (actually, ON your table, if we’re going to get fussy about prepositions). The tables are engineered for a cooking session on live coals and the experience is something every meat lover would cherish for a long while if not forever.
We started with the caviar service, complete with capers, finely diced shallots and a beautifully chilled glass of champagne, as receommended by the erudite somellier, plus a portion of wagyu tallow truffle chips to scoop up the last of the roe. Those chips are a delicious accompaniment throughout the long meal. The fold-it-yourself temaki sushi appetiser was also a real highlight, making the whole experience feel interactive and memorable in a way few other restaurants do.
The Yakiniku feast followed, as we traversed our way through A5 grade himawari wagyu, including seriously tender sugatayaki rib cap, marbled karubi, and melt-in-the mouth smoky rib finger with sesame dipping oil. The amazing part of this thrilling experience is obviously how different the cuts all taste and how particularly interesting bits like oxtails and tongues that transform from offal to prime, AMAZING fare!
Whilsts the delectable meat cuts sizzled on to our plates, the magical powers of the somellier were on-hand to complement the same. The blossom cocktail with violet liqueur gave a sweet counterbalance to the burning charcoal before us, and the chance to try a high-end buttery sake was not to be passed up.
Having already been astounded all evening, the end was finally nigh with the signature Chicken Kamameshi Rice which, reportedly and understandably, has completely swept the Chinese mainland and Taiwan markets off their collective feet. A reak from Wagyu, yes, but its the famed Nanatsuboshi ricethat is the star here, The rice grains are dazzlingly white and translucent. Chef’s choice of dessert caps off a perfect night at KANPAI Classic – a must for Wagyu fans and meatlovers. A spectacular experience beckons to one and all at this Soho destination restaurant.
https://www.kanpaiclassic.co.uk/
