Wagyu Shin Bangkok

Japanese-style croquettes (korokke) filled with a mixture of slow-cooked beef and mashed potato. Breaded with panko and deep-fried until golden and crispy. Served as a set of three pieces.

A Japanese-style hamburger steak (hambagu) made from Kobe Wine Beef. Juicy and savory, served without a bun alongside pickled vegetables. Similar to a Salisbury steak.

Chunks of slow-cooked Kobe beef coated in a light tempura batter and deep-fried. The exterior is airy and crisp while the beef inside remains tender.

A Spanish-style dish featuring beef cooked in sizzling garlic and chili oil. Enhanced with tomato confit for sweetness. Best enjoyed by dipping bread into the flavorful oil.

A hearty Spanish garlic soup (Sopa de Ajo) enriched with tender slow-cooked Kobe beef. Savory and warming with a rich garlic aroma.

Japanese curry rice served with beef that has been slow-cooked and then crisped. Accompanied by grilled vegetables. The curry sauce is thick, rich, and mildly sweet-savory.

Raw, high-quality Kobe beef chopped finely and seasoned. Served fresh, showcasing the natural sweetness and texture of the meat. A delicacy for raw meat lovers.

Rump steak grilled on a hot volcanic stone. The stone cooking method gives the meat a unique char and aroma. Served with pickles to cut the richness.

Chuck roll (shoulder loin) beef cooked on an iron griddle (teppan). Offers a good balance of lean meat and fat. Served with pickled vegetables.

Premium grade chuck roll beef grilled teppanyaki-style. Higher marbling than the standard cut, resulting in a more tender texture.

Premium rib eye steak cooked on a teppan. Rib eye is known for its rich marbling and intense flavor. Melt-in-the-mouth texture.

Super premium rib eye, the highest grade available. Extremely marbled and tender, cooked to perfection on the iron griddle.

A fresh salad mix featuring various garden vegetables and aromatic Asian herbs. Light and fragrant.

A healthy salad combining fresh vegetables with various types of seaweed. Offers a nice crunch and ocean flavor.

Salad topped with a whole deep-fried soft-shell crab. The crab is crispy and edible shell-and-all, providing a savory contrast to the fresh greens.

Salad topped with slices of salmon that have been lightly seared (aburi). The fish is cooked on the outside but remains raw and tender inside.

A seafood salad featuring a variety of diced raw fish (sashimi). Fresh, colorful, and rich in varying textures.

Rich and buttery foie gras (duck or goose liver) seared on the iron griddle. Served with pickles to balance the richness.

Chuck roll (shoulder loin) beef cooked on an iron griddle (teppan). Offers a good balance of lean meat and fat. Served with pickled vegetables.

Premium grade chuck roll beef grilled teppanyaki-style. Higher marbling than the standard cut, resulting in a more tender texture.

Premium rib eye steak cooked on a teppan. Rib eye is known for its rich marbling and intense flavor. Melt-in-the-mouth texture.

Super premium rib eye, the highest grade available. Extremely marbled and tender, cooked to perfection on the iron griddle.

Freshwater eel fillets grilled over charcoal and glazed with a sweet soy-based sauce (kabayaki). The meat is tender and savory.

A Japanese-style hamburger steak (hambagu) made from Kobe Wine Beef. Juicy and savory, served without a bun alongside pickled vegetables.