Can Wagyu ever be truly accessible? Anji McGrandles visits Kanpai Classic in Soho to explore how one restaurant is changing the conversation around Japan’s most luxurious beef.
Wagyu beef is one of the world’s most exquisite meats. Synonymous with luxury, tenderness, and a melt-in-your-mouth richness, Wagyu beef has long been revered by chefs and gourmands alike. But what exactly makes it so special, and does it always have to come with a fine-dining price tag? At Kanpai Classic in Soho, the answer is a resounding no, and there’s no better place to explore the story behind this remarkable meat.
Kanpai Classic: A Gateway to Japan’s Most Coveted Beef
Here, the essence of Japanese Yakiniku, grilling premium cuts at the table, comes to life in a theatre of smoke, flame, and flavour. With a menu that celebrates A5-grade Japanese Wagyu, Kanpai Classic invites both seasoned aficionados and curious newcomers to explore what might just be the world’s most delicious beef without breaking the bank.
“To someone new to Wagyu, it can seem a bit intimidating, luxurious, rare, even mysterious,” says Krzysztof Zubrzycki, Kanpai’s restaurant manager. “But it really just means ‘Japanese cattle.’ It’s like having an exceptional quality steak—juicier, softer, and more intensely flavoured than any beef you’ve had locally.”
And while Wagyu might once have seemed like the domain of white tablecloths and multi-course tasting menus, Kanpai Classic’s vision is refreshingly inclusive, inviting everyone to enjoy exceptional beef without the formality or fuss. Wagyu Yakiniku Feasts start at just £54 per person, offering a range of grilled cuts, from lean Momo to buttery Filet Mignon, cooked and served at your table.
“Wagyu can absolutely be part of everyday meals — all you need is good company.”
– Krzysztof Zubrzycki, Kanpai Classic
Krzysztof explains why they’re able to keep prices so competitive, “Our business model is based on wholesale. Back in Taiwan, we have nine restaurant concepts using different cuts, so we purchase the whole carcass instead of individual muscles. That allows us to offer the full Wagyu experience at a much more accessible price.”
The menu is structured with flexibility in mind. The Wagyu Feast offers bite-sized pieces of various cuts, ideal for someone dipping a toe into the world of Wagyu. Or go full immersion with the Signature Omakase, a 12-course journey of meat, appetisers, rice, and dessert, with Wagyu featured in nearly every dish. “And for someone who is very sceptical,” Krzysztof adds, “we also offer individual bite-size cuts. It’s a perfect entry point, and you don’t have to commit to a set menu.”
Kanpai Classic Brings Accessible Wagyu to London’s Soho
Kanpai Classic transforms the Wagyu dining experience by offering A5-grade Japanese beef without fine-dining formality or prices. Located in Soho, this Yakiniku restaurant serves premium cuts grilled tableside, with Wagyu Feasts starting at just £54 per person. The wholesale business model, importing entire carcasses from Taiwan, enables competitive pricing while maintaining exceptional quality. From lean Momo to buttery Filet Mignon, every cut celebrates Japan’s most coveted beef through intimate, engaging dining experiences.
Japanese Yakiniku Meets Curated Sake and Whisky Pairings
Beyond exceptional beef, Kanpai Classic educates diners through signature 12-course Omakase journeys and bite-sized tasting options for curious newcomers. The restaurant’s curated sake list features premium imports categorized by flavor profiles designed to complement different Wagyu textures and preparations. Whether grilling your own cuts or watching expert waiters handle preparations, the upscale yet approachable atmosphere invites everyday celebration of Japanese cuisine alongside sophisticated wine and whisky selections.
Perfect Pairings: Sake, Whisky & Wine
Kanpai Classic’s focus on education extends to beverages as well. Their curated sake list features premium imports categorised by flavour profile, Oboro, Okibi, Seseragi, designed to match different Wagyu textures and preparations. There are also signature cocktails and a sophisticated wine and whisky selection, giving diners plenty of paths to pairing bliss.
More Than a Meal: Kanpai Classic Tells Wagyu’s Story
The atmosphere is upscale but never uptight. Whether you’re grilling your own cuts tableside or watching your waiter expertly handle it, the experience is intimate, engaging, and built around sharing. And that’s exactly how it should be, Krzysztof says: “One of the biggest misconceptions is that Wagyu is only for special occasions. But it can absolutely be part of everyday meals, all you need is good company.”
As more diners become curious about Wagyu, what’s the difference between Japanese, Australian, or hybrid Wagyu? Does it matter? Krzysztof is firm, “With Japanese Wagyu, the quality is unmatched. It’s purebred. Other countries might crossbreed Wagyu bulls with local cattle, but nothing can replicate that uniquely fatty, full-bodied flavour of the original.”
Kanpai Classic doesn’t just serve Wagyu, it tells its story. The cuts, the cooking method, the atmosphere, all come together to create an experience that is approachable, generous, and fun.
So come curious. Come hungry. Come with friends. And celebrate Wagyu not as something rare and unreachable, but as something meant to be enjoyed, slice by sizzling slice.
