Kobe Mayfair’s Passport to Wagyu

London has three types of steakhouses. High-end, West End establishments are designed for the city’s high rollers, who often prioritise style over substance. See also the establishments in the City and Canary Wharf, designed for banks’ expense accounts. Then there are the tourist haunts, led by Angus Steakhouse. Cheap and cheerful, you’d only eat in one if you’re in an unfamiliar city. Then there’s the locals’ favourites. Hardly cheap, but hardly expensive. You can’t find these in zone one. They’re local establishments, usually small and cosy, with a few showpiece steaks chosen for flavour, paired with carefully curated wine.

Kobe Mayfair is trying to be one of these, but with an entirely different audience in mind. It brings together premier Wagyu and high-grade beef under one roof, sourced from Japan, Australia, Chile, Argentina, and the UK. Its varied menu gives diners plenty of choice at multiple price points, from £20 steaks up to £480 for hyper-indulgent, top-tier certified Japanese Kobe.

The restaurant has been designed to appeal to tourists, luxury spenders, and locals alike, with low-level lighting, expansive tables, and plenty of attentive staff. The food is a version of elevated steakhouse. There are the standard steaks in all shapes and sizes, and little luxuries, such as the pre-dinner caviar taster, featuring Vostok Italian White Sturgeon caviar, homemade blinis and accompanied by champagne.

Grilled steaks on a wooden serving board with sides of mashed potatoes and sliced tomatoes

For those who want to continue the high-end luxury experience, starters include foie gras, Wagyu (sliced A5 Wagyu Rump), Wagyu bone marrow, and more caviar, in varying sizes. And if you’re looking for something truly special, the Wagyu Bone Marrow Raviolo is pure, unrefined decadent luxury. A single pasta parcel stuffed with succulent braised beef sits in a deeply savoury miso broth, cleverly complemented by a crispy tuile and tangy blue cheese mousse.

For the main event, diners can choose from sharing steaks, individual cuts, or more traditional fare, such as rack of lamb or whole lobster. There’s the 1.2kg Argentinian Sampler, featuring Argentinian rump, sirloin, fillet, and ribeye steaks for the table, plus Japanese Wagyu Sirloin A5+, Wagyu Tomahawk A5+ (1kg minimum), Chilean Ribeye, Australian Sirloin, or English Ribeye.

Although classic sauces like peppercorn, béarnaise, chimichurri, and blue cheese are on offer, a cut of A5 Wagyu truly shines with just a pinch of sea salt – anything else spoils the delicate flavour and richness. But if you want something extra, crispy Koffmann’s fries, charred asparagus that cuts through the richness, and an earthy wild mushroom risotto finished with black truffle are all available as accompaniments. For true indulgence, Mac and Cheese, or a topping of foie gras or even lobster, is available.

To pair with what could be better than a chilled Argentinian Malbec? Kobe’s wine list offers multiple options, including more robust pairings such as the Boroli Barolo ‘Cerequio’, perfectly suited to cuts of Wagyu with its searing acidity and robust, structural tannins.

If there’s room for dessert, Kobe offers indulgent, extravagant dishes, from the Apple Tart Tatin, ignited tableside with Rémy Martin cognac and served with vanilla ice cream, to the Caviar Mirage, which pairs citrusy lemon curd with sweet tapioca pearls crafted to resemble roe.