WAKANUI GRILL DINING BAR TOKYO

A multi-course lunch set featuring New Zealand ingredients. Includes appetizer, salad, choice of main dish (lamb, beef, or fish), and dessert. A complete dining experience.

A lighter lunch set. Includes a fresh salad and your choice of a substantial main dish. Finished with coffee or tea.

Signature New Zealand spring lamb chop, grilled over charcoal. Tender, juicy, and savory with a smoky aroma. Best eaten by holding the bone.

A platter of house-made cured meats including pâté de campagne, white liver mousse, and roast beef. Savory and rich. Perfect for sharing with wine.

Fresh raw oysters from Hiroshima. Briny and creamy texture. Served with lemon or sauce.

Thinly sliced raw red sea bream served with leek purée and black truffle sauce. A delicate and aromatic appetizer. Enjoy chilled.

Lightly seared lamb loin, sliced thin, served with black garlic and yuzu kosho (citrus chili paste) tartare. Unique fusion of gamey lamb and zesty Japanese flavors.

Oysters grilled with fragrant herb butter. Rich, savory, and aromatic. Be careful of the hot shell.

Warm smoked King Salmon from New Zealand. Rich fatty texture with a gentle smoky flavor. Flaky and tender.

Assorted seasonal vegetables grilled to bring out natural sweetness. Served with a herb sauce. A healthy and colorful dish.

Creamy soup made from celeriac (celery root) accompanied by a persimmon tart. A blend of savory and subtle sweetness.

Fresh mix of seasonal greens served with a zesty green mustard dressing. Crisp and refreshing.

A twist on the classic Caesar salad featuring apple, bacon, and walnuts. Rich, crunchy, and savory with a hint of fruitiness.

Massive 1kg bone-in ribeye steak, dry-aged for concentrated flavor. Grilled over charcoal. Intense beef flavor, juicy and shareable.

Ribeye steak dry-aged for 3 weeks to enhance tenderness and umami. Charcoal grilled. Rich fat marbling and deep flavor.

New Zealand pasture-fed beef fillet. Extremely tender and lean with a clean red meat flavor. Grilled to your preference.

Premium spring lamb rack grilled over charcoal. Mild, sweet flavor and very tender. A signature dish.

Daily seafood special prepared by the chef. Ask staff for details.

Classic beef wellington featuring pasture-fed fillet wrapped in puff pastry. Rich, savory, and elegant.

A luxurious combination of beef fillet and lobster served with herb butter sauce. The best of land and sea.

Mushrooms sautéed in butter/oil. Earthy and savory side dish.

Spinach sautéed until tender. A classic steakhouse side.

Thick-cut potato fries flavored with truffle oil. Crispy outside, fluffy inside.

Aromatic jasmine rice cooked with herbs. Fragrant and light.

French-style baguette from Maison Kayser. Crusty and chewy.

Traditional New Zealand vanilla ice cream with honeycomb toffee bits. Sweet, creamy, and crunchy.

A meringue-based dessert with a crisp crust and soft, light inside, topped with fruit and whipped cream. A NZ classic.

Refreshing fruit sorbet. Flavors change daily.

Baked apple tart with a crumbly topping, served warm with cold vanilla ice cream.

A light, fluffy cheesecake dessert served with sweet peach compote and tart yogurt ice cream.

Vanilla cake dessert served with a rich dark cherry sauce.

A selection of fine cheeses. Great for finishing the meal with wine.

A comprehensive multi-course dinner menu available at a special price during lunch. Features WAKANUI's signature items.

A special meal plate for children. Includes main dish, soup, bread, fried shrimp, vegetables, ice cream, and juice.

Espresso-based coffee with microfoam steamed milk. A popular style in New Zealand and Australia.

Strong black coffee shot.

Black tea flavored with bergamot oil.