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.
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