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Wakanui Beef Wellington still available? Any alternatives?
Many thanks
I'd try calling Wakanui directly around lunchtime when they're less busy, that's when I've had the best luck getting through. If you want a completely different take, the beef wellington at Tapas Molecular Bar in Mandarin Oriental is wild - they do a deconstructed version that's more like a theatrical experience than a meal. Runs about 25k per person but you're paying for the view and the show.
yeah wakanui still does the wellington but it's one of those things where you basically have to email them directly or call to set it up, the online booking system doesn't have a box for it. i've done it before and it's solid but honestly for the price tag i'd rather go to blacows in shibuya if you just want good wagyu, or katsuma in azabu juban does a smaller solo beef wellington that's actually really good and way less hassle to book
yeah wakanui still does the wellington but you gotta call them directly, the online system doesnt handle it well. if that falls through, try the alps in azabujuban, they do a solid one too. or kobe beef kaiseki 511 in shibuya has a wagyu wellington that's pretty insane but pricey around 15k yen per person
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Where can I find crispy, pan-fried bacon similar to a certain international style?
if u have a costco membership the kirkland thick cut is the move, 4 packs of 500g for around 2500 yen and it crisps up proper in a cold pan. for smaller runs, precce in azabudai hills & the basement at isetan shinjuku both carry imported US & danish brands in the chilled case, just read the label for "thick cut" or "smoked" and not "loin". also worth knowing japanese bacon is often wet-cured so pat it dry before frying or it steams instead of crisping
kaldi coffee farm is hit or miss but their smoked bacon from denmark shows up pretty regular, the 200g pack runs about 600 yen. what actually works better for me is asking the butcher counter at peacock or life to slice the block bacon thick, like 5mm, they do it for free and it crisps way better than the pre-packed stuff. also fwiw cheap bacon crisps faster, the fatty supermarket kind at 300 yen a pack works fine if u cook it from cold in a dry pan and pour off the fat as it renders.
tbh the gyomu super store brand bacon is surprisingly decent for crisping up, its not thick cut but if you cook it low and slow it gets pretty crunchy. the key is the dry cure vs wet cure thing, wet cure steams. also check hanamasa if you have one nearby, they sell big packs of american style bacon thats actually smoked and firm.