Tokyo Food Page
Wakanui/
Kamiyacho: Steak
house
₯5401-5677
€Data
Run by a New Zealand
meat company, Waka-
nui was set up to
introduce Tokyo
gourmets to premium
beef, lamb and wines
from New Zealand,
and they succeed
quite admirably at
that mission. The
beef is all from
pasture-raised,
grain-finished Black
Angus cattle and is
dry-aged on the
premises. Both beef
and lamb are grilled
over Binchotan char-
coal, and the re-
sults are succulent
and very flavorful.

The one-kilogram
Ocean Beef Bone-in
Ribeye (Y8800) makes
an imposing center-
piece for a table of
three or four din-
ers; other mains
include a 350g rib-
eye cut (Y3800) and
a half or full rack
of Canterbury Lamb
(Y2100/3900). Among
the starters our
favorite is probably
the intensely smoky
Hot Smoked New Zea-
land King Salmon
(Y1600). Side vege-
table dishes like
sauteed mushrooms
average around Y650.


The wine list offers
forty labels, mostly
from small boutique
vineyards and priced
from Y4500. The
lunch menu starts at
Y1280 and includes
burgers, meatballs,
grilled lamb and
veal, with a Y2100
multi-course prix-
fixe option.
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Minato-ku, Shiba
Koen 3-4-30, 32
Shiba Koen Bldg 10F.
 Open 11:30am-2,
6-9:30pm (LO) daily.

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