What’s New
– Best Steaks Grilled Over Binchotan –
ocean beef
bone-in ribeye
Ocean Beef is WAKANUI’s signature steak, produced from cattle raised in the South Island of New Zealand. The Angus breed is grass-fed for 18 months on lush green pastures before being grain-finished on locally produced barley and wheat at the Five Star Beef Feedlot in Wakanui, located along the coastline of the central Canterbury Plains. The Ocean Beef bone-in ribeye reaches WAKANUI Grill Dining four weeks after being dispatched from the plant, where it is dry aged for a further three weeks in the restaurant’s own dry-aging room. The result is a tender, juicy cut out of the best quality beef.
Grass-Fed Fillet
WAKANUI’s Grass-Fed Fillet is a product of cattle raised only on protein-rich grass in the South Island of New Zealand. The lean beef is one of the most popular cuts at WAKANUI, known for its tender meat and as a healthy choice of beef.
Wakanui spring lamb
WAKANUI Spring Lamb is the restaurant’s second signature dish. The lambs are born in the spring in the South Island of New Zealand and are raised for up to six months on highly nutritious pastures. The meat is then aged for four weeks until reaching its peak flavor, at which point it undergoes quick freezing. This process ensures that the optimum flavor of lamb can be enjoyed year-round exclusively at WAKANUI restaurants.
Around 90% of WAKANUI customers begin their meal by ordering a grilled lamb chop to enjoy with their first drink, making this the WAKANUI style of appetizer.
bincho-tan grilling
To complement the high quality meat served at WAKANUI, all of our steak and lamb are grilled over Japanese Bincho-tan charcoal. This technique of grilling helps to bring out the original flavor of WAKANUI steak and lamb, and is perfected by our highly skilled chefs.