For a private dining experience centred on exceptional Japanese beef, Kanpai Classic Soho offers one of London’s most distinctive offerings. Located in the heart of Soho, the restaurant is dedicated to the art of Wagyu cuisine, presenting carefully sourced Japanese A5-grade beef through a series of expertly prepared dishes and theatrical tableside grilling, making it the perfect experience for a group.
Kanpai Classic traces its origins back to 2005, evolving from the original Kanpai concept into a refined Japanese steakhouse that blends Eastern culinary tradition with a contemporary London sensibility. The focus here is Wagyu in its purest form. Rather than concentrating only on the most familiar cuts, the kitchen explores the full range of the prized beef, drawing out different textures and flavours from each part. The result is a style of cooking that feels, honestly, like nothing we think you'll have ever tasted before.
Private dining takes this philosophy a step further. Tucked within the restaurant, the dedicated private room provides a secluded setting suited to celebrations, business dinners or special gatherings with friends. The space allows guests to enjoy the full Kanpai experience away from the main dining room while still retaining the lively atmosphere of the grill-led kitchen. Attentive service and a tailored approach ensure that each event can be shaped around the host’s preferences, from menu choices to wine pairings.
At the centre of the experience is yakiniku, one of the three pillars of Japanese cuisine alongside ramen and sushi. The term translates simply to 'grilled meat', but the execution here is far from simple. Highly trained chefs prepare bite-sized cuts of Wagyu, which are then grilled on charcoal at the table. The process becomes part of the occasion: the aroma of the beef as it cooks, the sound of the grill and the visual theatre of each course being finished in front of you.
Menus highlight the breadth of Wagyu cuisine. A Wagyu Yakiniku Feast might include delicately sliced beef tongue, Japanese A5 “Himawari” Wagyu and sugatayaki Wagyu karubi served with Hokkaido Nanatsuboshi rice. Kamameshi rice dishes such as sweet corn and scallop or Kanpai’s Wagyu curry add further depth, while steak options range from picanha and sirloin to an indulgent filet mignon cut. It's immersive as dining comes.