ABOUT US
關於品牌
SCROLL
A mature and refined sanctuary
exclusive to whom have been tempered by time.
Why is the character "Classic" added after "Kanpai"? Once, a senior guest expressed, while dining in Kanpai, "Although I love Kanpai, it's embarrassing to be an old person among young people."
We have been pondering how to convey this delicious "emotion" to our guests. We believe that "age" is not a bad thing; instead, it represents the inheritance of experience and wisdom. Therefore, we designed a sanctuary exclusively for guests who have been tempered by time, and added the character "Classic" after "Kanpai."
Coming to Kanpai Classic means becoming older, which is a beautiful thing.
We have been pondering how to convey this delicious "emotion" to our guests. We believe that "age" is not a bad thing; instead, it represents the inheritance of experience and wisdom. Therefore, we designed a sanctuary exclusively for guests who have been tempered by time, and added the character "Classic" after "Kanpai."
Coming to Kanpai Classic means becoming older, which is a beautiful thing.
Brand Milestones
品牌大事紀
Delicious Secrets of
Kanpai Classic
Kanpai Classic
Beef
Deliciousness is the biggest insistence of the Kanpai Group. For this reason, the artisans of Kanpai Classic invest time and effort in researching beef, processing the whole head of Japanese and Australian wagyu using a grilling technique, and selecting top-quality beef based on the muscle texture of each part, developing various cutting methods and unique eating methods for Kanpai Classic to provide the most delicious beef to those who love Kanpai Classic.
Chilled and Aged
From farm to table, we insist on full-process low-temperature refrigeration. From distribution to processing, every minute and every second is used to take the beef further away from perfect aging flavor. We insist on aging beef for about 40 days, allowing the magic-like amino acids to enhance the flavor of the beef, making the meat more tender and the sauce more rich.
Chicken Kamameshi
Kanpai Classic's signature dish, Kamameshi, refined Japanese traditional Kamameshi, using Hokkaido Nanatsuboshi rice and chicken broth to cook together, making each grain full of the aroma of chicken. Drizzle some sesame oil, and enjoy it with refreshing and tender chicken leg meat. It is a perfect ending that must be ordered after experiencing the abundant texture of beef.
Iberico de Bellota
The fascinating Spanish Iberian pork is one of the dreamy legendary ingredients in Europe. It is raised in natural environment for more than 14 months, and is fed only with acorn for a long time, fattening the pig with rich and non-greasy fat, with every bite containing a delicate and elegant flavor.
The key to the highest level of Bellota is to feed pigs with a large amount of acorns in the oak forest to increase the weight by more than 50%. Iberian pigs need to eat about 10 kilograms of acorns to increase their weight by 1 kilogram, and about 15 pigs can only graze on 1 hectare of oak forest. Such careful care highlights the extraordinary honor of Iberico de Bellota.
The key to the highest level of Bellota is to feed pigs with a large amount of acorns in the oak forest to increase the weight by more than 50%. Iberian pigs need to eat about 10 kilograms of acorns to increase their weight by 1 kilogram, and about 15 pigs can only graze on 1 hectare of oak forest. Such careful care highlights the extraordinary honor of Iberico de Bellota.
Masuizumi
Exclusively distributed
by Kanpai Classic
Masuizumi is named after the beautiful water and good rice of Mount Fuji. Founded by Mr. Kamejiro Masudashuzo in 1893, it means "spring water full of happiness." After the genius brewer Sanpai Kouichi joined, Masuizumi was pushed to the pinnacle of famous brands. Since 1972, it has won the gold medal at the Japan Sake Appraisal for many years.
Masuizumi was the first sake introduced by Kanpai Classic when it opened in 2005. Its flavor is in harmony with the sweetness of wagyu tallow, and it has now become one of the exclusive signature sake of Kanpai Classic.
Masuizumi was the first sake introduced by Kanpai Classic when it opened in 2005. Its flavor is in harmony with the sweetness of wagyu tallow, and it has now become one of the exclusive signature sake of Kanpai Classic.
Grilling fresh refrigerated beef and freshly cut ribeye to the best,
and then savor Kanpai Classic's exclusive IWC gold medal-winning Japanese sake, Masuizumi.
Finally, enjoy a bowl of Kanpai Classic's Kamameshi, allowing you to indulge in the exclusive elevated experience.
and then savor Kanpai Classic's exclusive IWC gold medal-winning Japanese sake, Masuizumi.
Finally, enjoy a bowl of Kanpai Classic's Kamameshi, allowing you to indulge in the exclusive elevated experience.