A sister outlet to the Tokyo restaurant, this 60-seater steakhouse along the riverside relies on its hunks of grass-fed Angus beef – all housed in an impressive dry-ageing room at the entrance – to be the main draw. Raked over traditional binchotan charcoal Japanese-style, the compact menu offers four-week-aged ribeye ($128/1kg, $68/500g), sirloin ($58/500g, $38/350g) and fillet ($68/500g, $34/250g), served with sides like pan-fried mixed mushrooms, truffle oil fries and roasted potato wedges (all $12). There’s also spring lamb from Canterbury ($54/full rack, $32/half), and a couple of fish options such as the hot smoked akaroa harbour king salmon ($22).
|Venue name:||Wakanui Grill Dining||Contact:|
70 Boat Quay
|Opening hours:||Mon-Fri 11.30am- 2.30pm; 6.30pm-late; , Sat 6.30pm-late.|