01 / ABOUT THE PLACE
About this place
When you are looking for carefully prepared Japanese cooking alongside fine drinks in a calm setting, Wayu in Mukōyama, Nerima Ward, is a compelling choice. Its menu brings together seasonal fresh seafood, fried specialties, and savory izakaya bites alongside an impressive showcase of Yonezawa beef, welcoming both those arriving for a full dinner and guests settling in for leisurely evening drinks.
Among the evening selections, the Yonezawa beef sirloin dashi shabu-shabu stands out for combining tender meat with deeply savory broth. Finely marbled beef is swirled briefly through hot dashi alongside vegetables, with course options concluding with udon noodles simmered directly in the flavorful broth left behind. The kitchen also highlights the depth of wagyu through creations like slow-simmered Yonezawa beef tendon and an indulgent raw-egg-over-rice dish topped with seared Yonezawa beef sirloin.
Seafood dishes and drinking snacks are handled with equal precision. Assorted sashimi platters featuring wild tuna, horse sashimi, and fluffy dashi-rolled omelets prepared with Okukuji eggs demonstrate the kitchen's attentive prep work. A well-chosen beverage lineup, featuring sakes such as Kaze no Mori and whiskies like Ichiro's Malt, effortlessly complements the flavors on the table.
At lunchtime, generous set meals allow guests to sample several preparations at once. Highlights include the Saisai Kobachi Gozen—complete with 5 seasonal small dishes, sashimi, tempura, and rice cooked in an earthenware pot—as well as the crisp fried horse mackerel set and a lunch-exclusive raw-egg rice set topped with Yonezawa beef.
The smoke-free dining room maintains a relaxed, composed atmosphere suited to unhurried meals. Booking ahead is advisable for dinner service and busy days, making it an adaptable destination for celebratory dining or casual evenings out.
