After serving as executive chef in some of Tokyo’s top hotels, Yuki Wakiya opened this namesake Chinese restaurant in 2001. Situated on a quiet side street in the upscale Akasaka neighborhood, Wakiya is housed in a three-story building surrounded by a garden and divided into multiple dining rooms. The interior contains a bar area, a piano, low wooden tables, and gold-framed Impressionist paintings. Incorporating Sichuan, Shanghainese, and Cantonese flavors, a meal at Wakiya consists of seven or more small plates which may include shark fin soup, fried rice with shiso (perilla) flowers, and the signature chili lobster chicken.
Wakiya is not a place for a quick bite; the lunchtime prix fixe often requires more than two hours, so make sure plan accordingly.