This is the first overseas outpost by the popular Tokyo steakhouse of the same name. But while it is a Japanese import, its name actually references the quality meat sourced from the coast of Wakanui, South Canterbury in New Zealand.

Indeed, the quality meats on offer are probably the single biggest factor that draws guests at WAKANUI. Top on our list of recommendations is the spring lamb half rack that is lightly seasoned with sea salt, then seared on both sides and deftly finished on binchotan for a lingering smokiness. Served with a deep tangy sauce of mirin, garlic, seaweed and soy, the portion is generous, although you’d not want to share.

Other top choices for the meat lover: the Ocean beef grilled over Binchotan charcoal available in three cuts (go for the bone-in ribeye); the Canterbury grass-fed fillet which is lean but rich in flavour; and the Japanese wagyu diced steak, an excellent example of how the Japanese got it right when it comes to enjoying wagyu.

While meats may take precedence at WAKANUI, they are not the sole speciality. We are impressed with the freshness and sweet flavour—not to mention the size—of the Green Lipped New Zealand mussels steamed with white wine, lemongrass and cardamom. There is also the Ora King salmon hot-smoked with cherry wood chips for a rich distinctive flavour and simply served with fresh tomatoes and long beans for a wholesome meal.