Yakiniku Great Bangkok

A premium beef tasting course featuring 8 ultimate cuts of Wagyu, including the signature Kimurayaki. Served with appetizer and dessert. A complete journey through different textures and flavors of Wagyu.

An exquisite 13-dish course highlighting 8 ultimate beef cuts, featuring the luxurious Uni-Briand (Sea Urchin with Chateaubriand). Includes appetizer and dessert.

The ultimate chef's selection course with 17 dishes total. Features 9 premium cuts including both Uni-Briand and Kimurayaki. The most comprehensive way to experience the restaurant's offerings.

Known as Top Blade. A rare cut from the shoulder blade with beautiful snowflake-like marbling. Rich in umami, tender, and melts in the mouth.

A lean cut from the upper part of the blade. It has a strong beefy flavor and a firm but tender texture. Less fatty than marbled cuts, focusing on the meat's natural taste.

Marbled beef sliced thinly, designed to be grilled very lightly (rare). Similar to sashimi but seared to unlock the fat's sweetness.

A lean cut from the shoulder clod, named 'chili pepper' due to its shape. It has a robust flavor with moderate tenderness and juices.

A marbled cut often from the rib area or rib cap. Known for its rich fat content and sweet flavor when grilled.

A lean cut from the shoulder (chuck). It has a distinct beefy texture and intense flavor, with little fat.

A premium loin cut served thick. Highly marbled, tender, and juicy. The fat renders down to create a luxurious mouthfeel.

The center of the knuckle (round). A very lean cut with a smooth, fine texture. Soft despite being lean.

A chef's special marinated or prepared cut. High marbling and recommended for its unique flavor profile typical of the house style.

A thick-cut steak version of the Misuji (Top Blade). Leaner than the standard thin-sliced Misuji but extremely tender.

Likely the Tri-Tip or a triangle cut from the chuck. A recommended lean cut with a balance of flavor and tenderness.

The most tender cut of beef, very lean with a subtle, refined flavor. Melts in the mouth without being greasy.

A foreleg or brisket area cut. Marbled and flavorful, often with a slightly firmer texture that becomes tender when grilled.

The thick center cut of the tenderloin. The ultimate premium lean steak, incredibly tender and soft.

Beef marinated in Saikyo miso (sweet white miso) before grilling. Savory and slightly sweet with a caramelized aroma.

The highest quality part of the tongue (tan), usually the root. Incredibly tender with a satisfying crunch. Best grilled with a little salt and lemon.

Standard beef tongue slices. Chewy, flavorful, and savory. A classic yakiniku starter.

Japanese-style meatballs made from minced Wagyu beef. Juicy and seasoned, often served with a dipping sauce or egg yolk.

Chicken thigh or breast meat for grilling. A lighter alternative to beef.

Premium black pig pork belly. Rich fat content that crisps up beautifully on the grill. Sweet and savory flavor.

Fresh shiitake mushrooms. Earthy and aromatic when grilled.

Fresh green asparagus spears. Crisp and sweet when roasted over the fire.

Slices of sweet potato. Becomes soft, fluffy, and very sweet after grilling.

Premium prawns known as 'Angel Prawns'. Sweet, firm flesh and thin shells. Delicious when grilled.

Scallops topped with salmon roe (Ikura) and tartare sauce. A rich and creamy seafood appetizer.

The house signature salad featuring crisp lettuce, cucumber, and crunchy nuts. Served with a homemade dressing.

A creamy and fresh salad with avocado and sweet mango, accented with nuts.

Raw Wagyu beef tartare seasoned with cheese and truffle. Rich and aromatic, served with baguette.

Korean-style beef tartare (Yukhoe) mixed with spicy Gochujang sauce and topped with an egg yolk.

Fresh raw oysters served with spicy homemade kimchi sauce and lemon.

Fresh, unfermented kimchi made in-house. Crisp and spicy napa cabbage.

Boiled young soybeans sprinkled with sea salt. A simple and healthy appetizer.

A rice bowl topped with minced Wagyu beef (negitoro style) and popping salmon roe.

Spicy beef short rib soup served with a side of rice. Hearty and warming.

Spicy beef short rib soup served with noodles. A satisfying spicy noodle dish.

Thin somen noodles served cold in a savory flying fish (ago) broth. Refreshing and light.

Dry curry made with minced Wagyu beef and vegetables. Richly spiced and flavorful.

A fusion stone bowl rice dish with Wagyu mince, curry flavors, and cheese sauce.

Premium Japanese rice from Nagano prefecture. Cooked to be fluffy and sticky.

A spicy soup made with Wagyu beef ribs and vegetables. Rich broth with a kick of kimchi flavor.

Refreshing citrus sorbet made from Yuzu fruit. Tangy and cleanses the palate.

Roasted green tea (Hojicha) ice cream sandwiched in a crispy wafer (Monaka) with red bean and mochi.

A classic Japanese cocktail made with Shochu, soda, and fresh lemon juice. Tart and refreshing.

A Shochu highball with fresh grapefruit juice. Citrusy and slightly bitter-sweet.

A non-alcoholic version of the classic Mojito. Fresh mint and lime flavors with honey sweetness.

A refreshing mocktail with green apple and cucumber. Crisp and cooling.

A tropical mocktail featuring passion fruit and mango. Sweet, tangy, and fruity.

Chilled cola soft drink.

Selection of clear carbonated soft drinks or mixers.

Carbonated ginger-flavored soft drink.

Refreshing fruit juice or fruit soda.

Japanese green tea, served hot or iced. Unsweetened and palate-cleansing.

Still mineral water from Tuscany, Italy.

Sparkling mineral water with gentle bubbles.

A premium sparkling sake from the famous Dassai brewery. Lightly carbonated, fruity, and refreshing.

Japanese draft beer. Crisp, clean finish with a perfect balance of malt and hops.

Popular Japanese highball made with Suntory Kakubin whisky and soda. Crisp and carbonated.

Johnnie Walker Gold Label Reserve. A smooth blended Scotch whisky with notes of honey and vanilla.

A classic single malt Scotch whisky aged 12 years. Fruity pear and oak notes.

Sweet potato shochu (Imo Shochu). Rich aroma and deep, earthy flavor.

Barley shochu (Mugi Shochu) from Iki island. Milder and cleaner taste compared to potato shochu.

Yuzu liqueur with a hint of salt. Enhances the citrus flavor and sweetness.

Japanese plum wine (Umeshu). Sweet and sour, made from steeping plums in alcohol.

Traditional plum wine from Kyoto. Balanced sweetness and acidity.