Best Omakase Wagyu Beef in Bangkok? Reviewing Nikuyama Restaurant at Rain Hill, Sukhumvit Soi 47

I’d like to talk about Nikuyama Bangkok today.

It is a challenge to make a reservation in at its Japan branch however here in Bangkok,

the reservation making is bit easy and you can really enjoy dining there. 

If you are a beef lover, especially the Wagyu, then the restaurant is a must dine place for you. 

Exploring the Origins of Nikuyama: Bangkok’s Premier Wagyu Destination

Its head branch restaurant is located in Kichijoji, Tokyo handling very rare parts of Wagyu beef.

Its Bangkok branch opened in July 2022.

The restaurant is reservations only and the dishes are in OMAKASE style which they serve 9 items.

Rare parts of the Wagyu beef are prepared in the way that

they present themselves at their best way of consuming. 

Name of the head restaurant is “NIKUYAMA” which “Niku=Beef” and “Yama=Mountain”. 

Therefore, Japanese people who dines there at the restaurant says

“I am going to climb Mt. Nikuyama” when they go dine at Nikuyama. 

The first dish is expressed as “1^st Station”, and the second dish is “2^nd Station” of the mountain

as if you are climbing the Mt. Nikuyama.

So, when you’ve finished your course, people say that you’ve

The course that serve is wonderful but what’s more,

it is quite nice to dine there as well as they present you with playful time when dinning there. 

Let me talk little bit about Wagyu that I believe that you love so much.

Understanding Wagyu: The Pride of Japanese Cuisine

Nowadays, we often see term of “WAGYU” in restaurant sign boards and PRs.

Allow me to “lecture” you before you go and feed yourselves with “WAGYU”.

So, there are 4 types of “WAGYU”.

Japanese black (Kuroge Washu)

Japanese Brown cattle (Aka Ushi)

Japanese Shorthorn (Nihon Tankakushu)

Japanese Polled Cattle (Mukaku Washu)

Crossbred with these 4 types of cows become what we call “WAGYU”.

Out of these 4 types of “WAGYU” beefs, it is the “Japanese black (Kuroge Washu)”

that covers 90% of the “WAGYU” market.

And it is most likely that the “WAGYU” that are consumed here in Thailand

is also this Japanese black (Kuroge Washu).

This Japanese black (Kuroge Washu) is very rare and special around the world

and is controlled by “Individual identification number” and “Pedigree”.

And producers’ information (pedigree of the cattle,

control method, selection standard of the breed cow or bull) is traceable.

We often see on the restaurant menus mentioning “WAGYU”

but it could be a “WAGYU” coming from Australia or USA farms.

So, all the “WAGYUs” don’t come from breeders in Japan

but it could also be coming from Australia or US breeders carrying Japanese “WAGYU Pedigree”

and these “WAGYUs” are not same as those “WAGYUs” looked after and bred in Japan.

Detailed Review of Nikuyama: The Wagyu Omakase Experience in Bangkok

Inside Nikuyama: A Look at the Restaurant’s Ambience and Decor

The restaurant only has counter seats and can serve up to 12 people.

The restaurant is bright and spacious with high ceiling and big windows.

As the restaurant would like to serve the beef at its best preparation timing,

the diners are allowed to come in to dine at 17:00, 18:00, 19:00, and 20:00. Not before nor after.

Chef will prepare the beef in front of your very eye so that you can see how the cooking is going.

I love sitting at counter seats and watch chef in action with his or her skillful and delicate movements.

This, I believe, is also a part of the dining.

A Culinary Journey: What to Expect from Nikuyama’s Menu

The dish items are 9 items in total and it is an OMAKASE course.

The beef is prepared in front of you.

The menu changes periodically.

The 1^st item was “Oden～Wagyu beef tongue tip” when we were there.

Oden is a Japanese stewed dish and when radish and tongue are prepared slowly in the dashi soup stock,

they will melt in your mouth. 

It is seasoned light and gentle and was quite nice to have as the first dish.

The 2^nd item was “Sashimi～Hokkaido Wagyu Flank (called Baraniku)”.

Sashimi from 3 types of Hokkaido produced Wagyu (Japanese Black) beef flank.

When it went into my mouth, the Wagyu beef fat melted and it was gone with the meat before I knew it. 

The 3^rd item was “Chunks meat – Akita Wagyu Top Round (called Kamenoko)”.

Served as a steak dish.

Have it with yuzu citrus pepper and you will notice that

the gentle sourness of the citrus brings out taste of fat that complements the taste.    

So I am now at the 3^rd Station of Mt. Nikuyama.

The tastes of each items and the presentation of the dishes,

and of course the delicious tastes of them. I am quite satisfied.  

The 4^th item was “Rolled Sushi – Hokkaido Sea urchin and Wagyu”.

Chef prepares a Temaki-Sushi (hand rolled sushi) in front of you.

The sushi rice is prepared with red vinegar and is almost like the Edo-mae Sushi (Sushi Tokyo style).

The 5^th item is “Egg soup – Dashi of Wagyu (Chawan-mushi)”.

There is a dish in Japan called “Chawan-mushi”

which is egg and dashi soup stock mixed pudding steamed in a steamer.

The pudding’s hardness depends on how much of the dashi stock and the steaming time and again,

it is kind of pudding’ i.e. half soup and half steamed dish. 

When you take a spoon of the pudding, the aroma of truffle runs through your nose

spreading the fresh salty taste of dashi soup stock of Wagyu in the mouth.

The temperature of the pudding must be just right as its surface is shiny smooth

and the gold leafs flaked on top adding color to it.

The 6^th item is “Chunks meat – Wagyu beef yuan (Gyutan)”.

It came with noodle. It was a dish that the fresh taste of lemon juice

gave nice and fresh punch to beef tongue fattiness.   

I started to feel quite full.

And then came the 7^th item, “Fried food – Wagyu Ground meat cutlet”.

A fried dish comes at this stage.

I think it was about 4cm in diameter.

I was bit worried if I could finish my 7^th dish as I was already quite full

but it seems that I was worrying over nothing.

Freshly fried fatty smell gave a hole in my stomach. I had it with salt.

Take one bite and the sweet taste of Wagyu beef and fat spreads in the mouth.

I’ve had so many minced meat cutlets in my life

but this cutlet was the most delicious cutlet among all the cutlets that I had so far.

The 8^th item was “Smoked meat – Sendai wagyu Chuck tender (called Tougarashi)”.

A smoked dish.

I am really really full but strange enough, the aroma of wooden chips refreshed or have reset my appetite.

The 9^th item was “Chunks meat – Wagyu Hanging tender (Called Sagari)”.

Prepared medium rare, I had the dish with strongly sweetened soy sauce and raw egg.

Had it with wasabi which gave me a different taste which was quite nice as well.

The Wasabi was fresh Wasabi. Fresh Wasabi is known for its fresh aroma.

And finally, we now see the Summit of Mt. Nikuyama.

The last and final is rice dish.

You can choose from Curry on Rice or Ochazuke (Japanese rice in broth),

or both if you want to challenge. 

My dear hubby and I did not have space in our stomach anymore

to take 2 items so we went for Curry on Rice. 

And wow, it was very spicy hot. My eyes almost popped out,

But it is not only spicy hot but some sweetness was there as well.

So, we’ve finally conquered the Summit of Mt. Nikuyama

and now its time for cold ice cream to calm ourselves down.

Nikuyama Bangkok is a restaurant with OMAKASE course with Wagyu only

and at the beginning, we were worried that if we could finish all the dishes.

However, as they say there, “Enjoy Wagyu with all of your 5 senses”,

every item was filled with idea and will not make you feel tired of the beef.

And the playfulness idea of “Mountain Climbing” also one of the elements that

we could have conquered the Nikuyama Mountain.  

If you want to enjoy Wagyu to your content,

I strongly recommend you to challenge the mountain.

Dress Code: What to Wear to Nikuyama, Bangkok

There is no dress code.

You can come there in whatever you like.

(But I do not think you need climbing rope or ice ax…)

Cost of Dining at Nikuyama: Understanding the Budget

For 9 course menu, it is 2,400 baht.

Plus VAT of 7% and 10% Service charge.

Here is the drink menu.

From alcoholic beverages to non-alcoholic beverages. 

If you are a good (alcohol) drinker,

they have all you can drink menu (600THB) as well.

I went there with 2 persons, my hubby and I for 2 courses and drinks, and we paid 7,062THB.

Weighing the Pros and Cons: A Balanced Review of Nikuyama Bangkok

Highlighting the Pros: What Makes Nikuyama Stand Out in Bangkok

 As it is OMAKASE menu, you will really look forward to what you get.

It is all about Wagyu. You can really enjoy Wagyu as much as you like.

You can enjoy rare parts of Wagyu in many different way of preparation.

The whole evening will be entertaining to all of your 5 senses. 

Considering the Cons: What to Keep in Mind When Dining at Nikuyama

9 courses + rice + dessert will make you worry if you can finish the course or not.

As the dinners start time if fixed by the restaurant, you are on their schedule rather than that of yours.

 As it is all about Wagyu, some people may get tired of the course.  

Essential Information for Your Visit to Nikuyama, Bangkok

Place；1 FL. Rain Hill, Soi 47, Sukhumvit Rd.