#SophisticatedDining #WagyuExperience: Kanpai Classic in Soho 🥩🍷

Wardour Street in Soho has a new gem that food connoisseurs won’t want to miss. Kanpai Classic, a high-end restaurant specializing in wagyu, has opened its doors to offer diners a luxurious omakase menu crafted around the world’s most exquisite beef. From the elegant ambiance to the masterful culinary techniques, this 14-course meal is a journey through the versatility and richness of wagyu beef. Here’s what to expect when you embark on this culinary adventure.

Welcome to Kanpai Classic: The Setting 🌟

Upon entering Kanpai Classic, you’re met with a design as meticulous as the food itself. An open kitchen faces the street, letting passers-by glimpse the chefs in action, while a glass wine cellar and dimly lit, intimate tables create a sense of understated opulence. Each table is fitted with charcoal grills, providing an interactive dining experience. There’s also a spacious downstairs area, ideal for large gatherings or private dinners.

The Omakase Experience: A Culinary Odyssey 🍽️

Starting Strong: Wagyu Tartare & More

The menu opens with a bold presentation of raw wagyu dishes. Highlights include:

  • Wagyu Tartare with Vostok Royal Baerii Caviar and a smooth celeriac purée. The combination of flavors—savory, briny, and earthy—makes for an unforgettable start.
  • Wagyu Carpaccio dressed with truffle vinaigrette, Parmigiano Reggiano, and a touch of balsamic.
  • A surprise touch: Wagyu Tartare with raw oyster, topped with lemon foam for a refreshing twist.

To complement this section, diners can enjoy a crisp glass of Lallier Champagne or a refined non-alcoholic Nojito, featuring Everleaf marine, kumquat, and soda.

From Raw to Grilled: Wagyu Yakiniku 🔥

The meal transitions to the grilled section, showcasing wagyu’s unparalleled depth of flavor:

  1. Yakiniku Mizoreyaki: Grilled brisket with grated Japanese daikon and soy, prepared tableside. This dish is cooked to well-done perfection, allowing the daikon to infuse the meat with rich, juicy flavor.
  2. Beef Tongue: Often tough, but here the tender middle portion is seasoned simply with salt and lemon. Served with a Cortese wine from Piedmont, this pairing is light yet lively.
  3. Tri-Tip Sugataytaki: The A5-grade cut is paired with garlic sauce, barbecue seasoning, and chewy Hokkaido rice for a harmonious bite. A Spy Valley Pinot Noir from New Zealand, with notes of red plum and thyme, enhances the experience.

Assorted Wagyu Platter: Moriawase 🥩

Three distinct cuts are featured:

  • Negiyaki: Garnished with green onion.
  • A5 Short Rib (Karubi): Served with shio konbu (dried kelp).
  • Geta Cut: Known for its unique “shoe” shape, grilled well-done and paired with two miso sauces and sesame oil.

For drinks, diners can savor the Super Hans Mocktail or a luxurious Saint-Emilion Grand Cru with plum and liquorice notes.

The Centerpiece: Steak Time 🍞🥩

The climax of the omakase experience features three standout steak options:

  1. Wagyu A5 Katsu Sando: A decadent sandwich served with truffle ketchup and wasabi yellow sauce.
  2. A5 Steak of the Day: Changes daily, depending on the freshest cuts.
  3. Order-Cut Wagyu Ribeye: Precision cooking meets prime beef.

Pairing suggestions include the Virgin Kimchi Mary, a spicy tomato-based mocktail, which balances the richness of the beef.

The Traditional Finale: Rice & Dessert 🍚🍨

Before dessert, the menu honors Japanese tradition with Kamameshi, a rice dish cooked in an iron pot and infused with radish and cucumber.

To end, the Miso Caramel Ice Cream paired with a fragrant glass of yuzu sake brings the meal to a refreshing, fruity conclusion.

Why Kanpai Classic Stands Out 🌍✨

Dining at Kanpai Classic is more than a meal—it’s an immersive cultural experience. From learning about the precise cuts of wagyu to tasting its many preparations, this is a feast for both the palate and the mind. Whether you’re a wagyu aficionado or new to the world of high-end Japanese cuisine, this restaurant promises a memorable evening of indulgence.

If you’re in Soho and crave something extraordinary, Kanpai Classic awaits with its sophisticated take on wagyu. 🍽️✨

A luxurious Japanese omakase dining table featuring artfully arranged wagyu beef, sushi, and elegant side dishes in a dimly lit, refined restaurant setting.

高端日式和牛体验：伦敦Soho的Kanpai Classic 🥩🍶

在伦敦Soho区著名的Wardour街，一家高端餐厅——Kanpai Classic 隆重开业。这家餐厅专注于提供顶级和牛的奢华体验，通过14道精心设计的怀石料理菜单，向食客展示了和牛的无限可能。从典雅的用餐环境到精湛的料理技艺，这是一场味觉与文化的双重盛宴。

初入Kanpai Classic：设计与氛围 ✨

步入Kanpai Classic，餐厅的精心设计让人印象深刻。街对面的开放式厨房展示了厨师的艺术创作，而玻璃酒窖与柔和灯光打造的座位区则散发着优雅的氛围。每张桌子都配备了炭烤炉，为客人提供了互动式用餐体验。餐厅还设有宽敞的地下室，可满足大型聚会或私人宴会需求。

怀石和牛之旅：美味盛宴 🍽️

开胃前菜：和牛塔塔与更多

菜单以新鲜的和牛生食系列开场，精致而富有创意：

  • 和牛塔塔搭配Vostok皇家鱼子酱和柔滑的芹根泥。三种食材各自试吃后再混合，味道层次分明。
  • 和牛薄切片，佐以松露醋、帕玛森芝士和一点香醋。
  • 特别推荐：和牛塔塔配生蚝，再加上一抹柠檬泡沫，清新怡人。

配饮方面，可选择Lallier香槟或无酒精的Nojito鸡尾酒，后者使用了Everleaf marine、金桔和苏打水，口感独特。

从生食到炭烤：和牛烧烤之旅 🔥

烧烤环节展示了和牛的另一面：

  1. Yakiniku Mizoreyaki：炭烤牛胸肉，配以酱油腌制的白萝卜。烤至全熟，汁液四溢，味道极佳。
  2. 牛舌：精选柔嫩的中段，用盐和柠檬调味，简单却令人惊艳。
  3. A5雪花和牛三角肉：搭配大蒜酱与北海道米，香浓入口，回味无穷。此段推荐配上新西兰Spy Valley黑皮诺红酒，增添草本与巧克力香气。

和牛拼盘：Moriawase 🥩

拼盘部分包括：

  • Negiyaki：加葱的薄片和牛。
  • A5短肋排：搭配昆布（干海带）薄片。
  • Geta部位：形似“木屐”，全熟后酥软入口，配两款味增酱和芝麻油。

饮品推荐：解渴的Super Hans Mocktail或浓郁的圣埃美隆特级园红酒。

菜单重头戏：和牛主菜 🍞🥩

和牛主菜部分提供三种选择：

  1. A5和牛炸牛排三明治（Katsu Sando）：搭配松露番茄酱与芥末酱汁，奢华诱人。
  2. 每日精选和牛排：由厨师根据当天最佳切割部位制作。
  3. 定制肋眼牛排：一份极致的肉食享受。

可配Kimchi Mary鸡尾酒，自制泡菜调料与番茄汁碰撞出辣味和鲜香。

最后一程：米饭与甜点 🍚🍨

遵循日式传统，用釜饭结束主菜部分。这是一道在铁锅中烹制的米饭，搭配萝卜与黄瓜，清淡可口。

甜点是味增焦糖冰淇淋，与芳香的柚子清酒完美搭配，为整餐画上了清新而优雅的句号。

为什么选择Kanpai Classic？ 🌍✨

在Kanpai Classic，用餐不仅仅是吃饭，更是一次文化与美食的深度体验。从了解和牛的不同部位到品尝多样的料理方式，这是一场独一无二的饕餮盛宴。无论你是和牛爱好者还是日式美食新手，这家餐厅都值得一试。

如果你想在Soho地区寻找一场奢华的美食之旅，Kanpai Classic将是你的不二之选。 🍽️✨