Kobe Beef at Wagyu Shin: A Review of the Premier Japanese Restaurant in Ekamai Soi 10, Bangkok, Thailand

Hello, everyone I am Chifumi Maeda, a Japanese female president living in Bangkok.

Thank you, guys, for visiting this

“True comments from Japanese female presidents living in Thailand” blog.

The restaurant I am going to talk about today is

“Wagyu Shin” the one and only restaurant in Bangkok

that serves the KOBE WINE-BEEF.

Understanding Wagyu: An In-depth Look at Wagyu Beef

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.

Kobe Wine Beef Explained: Unveiling the Flavor Profile

The restaurant Wagyu Shin that I am going to talk about today

is very special restaurant that specially serves “KOBE WINE BEEF”.

The KOBE WINE BEEF is bred only in the Hikami Ranch

located in the large paddy field area in the Tamba region in the Northeastern part of Hyogo prefecture.

 

It is Japanese black (Kuroge Washu) that is bred only in this ranch fed with grape pomace,

the residuals from making famous Kobe wine.

It’s been over 20 years since I came to Thailand

but when I was living in Japan, I’ve never had a KOBE WINE BEEF.

The Rich History Behind Wagyu Shin Restaurant

Wagyu Shin is a restaurant that Chef Shindo and his wife opened in August 2020.

It is located on Ekkamai Rd. Soi 10 in the town of Bangkok.

Chef Shindo has worked as a Chief Chef in Conrad Bangkok in Thailand

and before he came to Thailand, he was offering his cooking skill in Spain and Taiwan.

He is serving a Japanese dish but full of originality applying

whatever good parts from several countries that he can combine with his cooking.     

He is offering cooking that only Chef Shindo he himself can offer and no other chefs in other restaurants.  

We could call it a Japanese Fusion.

An Honest Review of Wagyu Shin’s Kobe Wine Beef

Restaurant Ambiance: The Atmosphere at Wagyu Shin

A beautiful house with a garden he acquired is where his restaurant is in.

The restaurant has counter seat where you can see Chef Shindo in action preparing his orders.

Table seats where more than 2 can sit.

And private room where you can dine quietly. 

Whether you are on business, with couple or with family, the place is suitable for any situation. 

The restaurant has calm atmosphere and is “Grownup’s place”.

It is open only for dinner.

Exploring Wagyu Shin’s Menu: A Taste of Authentic Kobe Wine Beef

If you are here to enjoy Kobe Wine Beef, steak is the best choice.

I always order Kobe Wine Beef steak whenever I come here.

And I was very much impressed with the just the right amount of fat,

that the WAGYU has, spreading in my mouth and it’s not just soft and juicy

but it also let you enjoy the fleshiness it has.    

It’s been quite some time since I had such “WAGYU-ness WAGYU”…

the restaurant really left a good impression on me.  

Wagyu Shin serves very good steaks of course

but so are the other creative dishes those you will not be able to taste in other restaurants.

You will be surprised to see so many items on the menu.

I think it is best to show you the part of menu rather than me explaining what is on the menu.   

My good guess is that there are more than 100 items on the menu at any time.

I often order “Kobe Wine Beef Reisei Roast Beef”.

It looks as if it is “raw” but it is prepared slowly under low temperature. 

As he was cooking in Spain in the past, he also has selection of cheeses.

And, as it is a Japanese restaurant after all,

there are items such as “Tempura” and “Steam cooked”

and is very difficult to make up my mind every time I come there.

And, I recommend it strongly to check Chef Shindo’s “Today’s Special”.

It is prepared using fresh ingredients that came in on the day.

They had “Shishito Yaki (Grilled Green Peppers)” on the day when I came there.

It is a bit difficult to see the size but it is about 7cm and meaty.  

And the other Today’s Special is “Smoked Live Yellowtail”.

I never had the dish before.

Yellowtail was smoked while it was still alive. 

By preparing so, the umami is condensed and when you take a bite,

aroma of the woodchips that they used for preparing the fish

and the umami spreads out in the nasal cavity.   

And, “Steamed mussels with wine”, the popular dish among the regular customers.

This is quite close to a Japanese dish using small portion of miso and has a smooth texture.

Preparation of the mussel is just right and is fluffy, a superb piece of work.

Beware. You cannot stop once you started with your first piece of the mussel.

But, you cannot leave the restaurant without trying their Kobe Wine Beef. 

The price goes higher as the “fat” in the meat gets more.

If you’d like to taste the sweetness of the fat, I’d recommend that you try the “Rib eye”. 

When you are there with number of people,

it is a good idea to order several parts and share with each other.

I ordered “Boston butt (shoulder roast)” and “Rib eye” and shared half and half.

Weighing the Pros and Cons of Dining at Wagyu Shin

Why Dine at Wagyu Shin: The Advantages

The one and only Japanese restaurant in Thailand that we can enjoy the “KOBE WINE BEEF”

The restaurant resides in a single standing house which gives a very relaxing atmosphere.

Parking place available. No need to run around looking for a parking spot.

Counter seats, table seats, private rooms available depending on your purpose of dinning.

The dishes that Chef Shindo presents is one of the kind in the world.

Huge selection of menu items.

For those who cannot decide what to order or for first timers,
“Chef’s Omakase Course” is highly recommended.  

Considerations Before Dining at Wagyu Shin: The Drawbacks

You will stuff yourself more that you should have as the dishes are too delicious.

You will feel quite drunk as there are a wide selection of alcoholic drinks.

Open only for dinner.

Too many items on the menu and difficult to choose.

Estimated Budget for a Meal at Wagyu Shin

Key Information about Wagyu Shin: Location, Hours, and More

Address: Ekamai Soi 10 （Yeak 6）