Yakiniku Jumbo Bangkok, a Tokyo-born restaurant, has opened its first branch in Thailand, ensuring the same experience as in Japan even while dining in Bangkok. The menu features signature dishes such as Noharayaki and Ushi Gohan.
Amid the fierce competition among yakiniku (grilled meat) restaurantsin the Thonglor district,as well as across all neighborhoods in Bangkok, the arrival of Yakiniku Jumbo Bangkok at The Taste Thonglor is more than a new opening; it brings an entire legend. This brand has been beloved by meat enthusiasts in Japan for over 30 years.
The strongest asset of Yakiniku Jumbo Bangkok is its 100% A5-grade Kuroge Wagyu beef, shipped directly from Yazawa Meat—the same supplier as in Tokyo—to Bangkok using a chilled (not frozen) process. This respects the premium ingredient and allows customers to fully experience the original flavor and texture of the beef, just like dining in Japan.
Visiting without ordering Noharayaki means missing the essence of the restaurant. This dish truly put the restaurant on the map.
The restaurant uses thinly sliced sirloin marinated in a secret tare sauce imported from Japan. Trained chefs or staff grill it precisely on a temperature-tested grill until perfectly cooked, releasing an immediate aromatic scent.
The way to enjoy it is to dip the freshly grilled meat into a raw Japanese egg yolk and eat it whole. The rich sauce, tender beef, and creamy yolk burst with flavor in the mouth—an absolutely perfect bite.
Another must-try dish, but only available by advance reservation, is Ushi Gohan, a fillet beef rice bake. This dish elevates baked rice by using premium rice that won first place in Japan, baked with the tenderest, lean fillet beef cooked medium-rare, mixed with a special sauce and topped with crispy fried shallots. Every spoonful is fragrant and flavorful.
Additionally, interesting menu items include Wagyu sushi using grilled shank beef lightly seared on one side and served on sushi rice blended with Genmaicha tea for a unique aroma. For rare parts lovers, the chuck-eye marinated with salt pairs excellently with Yuzu Ponzu to cut richness, and grilled beef tongue (Gyu Tan) is prepared with a crispy exterior while remaining juicy inside.
