Run by a New Zealand meat company, Wakanui 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 charcoal, and the results are succulent and very flavorful.
The one-kilogram Ocean Beef Bone-in Ribeye (Y8800) makes an imposing centerpiece for a table of three or four diners; other mains include a 350g ribeye 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 Zealand King Salmon (Y1600). Side vegetable 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.
This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.