{"id":3830,"date":"2022-08-29T09:48:20","date_gmt":"2022-08-29T02:48:20","guid":{"rendered":"https:\/\/thailand-real-review.com\/en\/?p=3830"},"modified":"2024-10-10T11:25:29","modified_gmt":"2024-10-10T04:25:29","slug":"review-nikuyama-bangkok-omakase-wagyu-beef-restaurant-at-rain-hill-on-sukhumvit-soi-47","status":"publish","type":"post","link":"https:\/\/thailand-real-review.com\/en\/3830.html","title":{"rendered":"Best Omakase Wagyu Beef in Bangkok? Reviewing Nikuyama Restaurant at Rain Hill, Sukhumvit Soi 47"},"content":{"rendered":"
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Hello, everyone I am Chifumi Maeda, <\/p>\n\n\n\n

a Japanese female president living in Bangkok.<\/p>\n\n\n\n

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Thank you, guys, for visiting this <\/p>\n\n\n\n

\u201cTrue comments from Japanese female presidents living in Thailand\u201d blog<\/p>\n<\/div>\n\n\n

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I\u2019d like to talk about Nikuyama Bangkok<\/span> today.<\/p>\n\n\n\n

It is a challenge to make a reservation in at its Japan branch however here in Bangkok, <\/p>\n\n\n\n

the reservation making is bit easy and you can really enjoy dining there. <\/p>\n\n\n\n

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If you are a beef lover, especially the Wagyu, then the restaurant is a must dine place for you. <\/p>\n\n\n\n

Exploring the Origins of Nikuyama: Bangkok’s Premier Wagyu Destination<\/h2>\n\n\n\n

Its head branch restaurant is located in Kichijoji, Tokyo handling very rare parts of Wagyu beef.<\/p>\n\n\n\n

Its Bangkok branch opened in July 2022.<\/p>\n\n\n\n

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The restaurant is reservations only and the dishes are in OMAKASE style which they serve 9 items.<\/p>\n\n\n\n

Rare parts of the Wagyu beef are prepared in the way that <\/p>\n\n\n\n

they present themselves at their best way of consuming. <\/p>\n\n\n\n

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Name of the head restaurant is \u201cNIKUYAMA\u201d which \u201cNiku=Beef\u201d and \u201cYama=Mountain\u201d. <\/p>\n\n\n\n

Therefore, Japanese people who dines there at the restaurant says<\/p>\n\n\n\n

\u201cI am going to climb Mt. Nikuyama\u201d when they go dine at Nikuyama. <\/p>\n\n\n\n

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\"Nikuyama
Menu on the day when we were there<\/figcaption><\/figure>\n\n\n\n
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The first dish is expressed as \u201c1st<\/sup> Station\u201d, and the second dish is \u201c2nd<\/sup> Station\u201d of the mountain <\/p>\n\n\n\n

as if you are climbing the Mt. Nikuyama.<\/p>\n\n\n\n

So, when you\u2019ve finished your course, people say that you\u2019ve <\/p>\n\n\n

\"\"<\/div>
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Conquered the Summit!<\/p>\n<\/span><\/span><\/span><\/div><\/div><\/div><\/div>\n\n\n

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The course that serve is wonderful but what\u2019s more, <\/p>\n\n\n\n

it is quite nice to dine there as well as they present you with playful time when dinning there. <\/p>\n\n\n\n

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Entrance of the restaurant. \u201c29\u201d is pronounced as \u201cNiku = Beef\u201d. Playful, isn\u2019t it?<\/figcaption><\/figure>\n\n\n\n
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Let me talk little bit about Wagyu that I believe that you love so much.<\/p>\n\n\n\n

Understanding Wagyu: The Pride of Japanese Cuisine<\/h2>\n\n\n\n

Nowadays, we often see term of \u201cWAGYU\u201d in restaurant sign boards and PRs.<\/p>\n\n\n\n

Allow me to \u201clecture\u201d you before you go and feed yourselves with \u201cWAGYU\u201d.<\/p>\n\n\n\n

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So, there are 4 types of \u201cWAGYU\u201d.<\/p>\n\n\n\n

Japanese black (Kuroge Washu)<\/p>\n\n\n\n

Japanese Brown cattle (Aka Ushi)<\/p>\n\n\n\n

Japanese Shorthorn (Nihon Tankakushu)<\/p>\n\n\n\n

Japanese Polled Cattle (Mukaku Washu)<\/p>\n\n\n\n

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Crossbred with these 4 types of cows become what we call \u201cWAGYU\u201d.<\/p>\n\n\n\n

Out of these 4 types of \u201cWAGYU\u201d beefs, it is the \u201cJapanese black (Kuroge Washu)\u201d<\/p>\n\n\n\n

that covers 90% of the \u201cWAGYU\u201d market.<\/p>\n\n\n\n

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And it is most likely that the \u201cWAGYU\u201d that are consumed here in Thailand<\/p>\n\n\n\n

is also this Japanese black (Kuroge Washu).<\/p>\n\n\n\n

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This Japanese black (Kuroge Washu) is very rare and special around the world<\/p>\n\n\n\n

and is controlled by \u201cIndividual identification number\u201d and \u201cPedigree\u201d.<\/p>\n\n\n\n

And producers\u2019 information (pedigree of the cattle,<\/p>\n\n\n\n

control method, selection standard of the breed cow or bull) is traceable.<\/p>\n\n\n\n

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We often see on the restaurant menus mentioning \u201cWAGYU\u201d<\/p>\n\n\n\n

but it could be a \u201cWAGYU\u201d coming from Australia or USA farms.<\/p>\n\n\n\n

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So, all the \u201cWAGYUs\u201d don\u2019t come from breeders in Japan<\/p>\n\n\n\n

but it could also be coming from Australia or US breeders carrying Japanese \u201cWAGYU Pedigree\u201d<\/p>\n\n\n\n

and these \u201cWAGYUs\u201d are not same as those \u201cWAGYUs\u201d looked after and bred in Japan.<\/p>\n\n\n\n

Detailed Review of Nikuyama: The Wagyu Omakase Experience in Bangkok<\/h2>\n\n\n\n

Inside Nikuyama: A Look at the Restaurant’s Ambience and Decor<\/h3>\n\n\n\n

The restaurant only has counter seats and can serve up to 12 people.<\/p>\n\n\n\n

The restaurant is bright and spacious with high ceiling and big windows.<\/p>\n\n\n\n

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\"Nikuyama<\/figure>\n\n\n\n
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\"Nikuyama<\/figure>\n\n\n\n
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As the restaurant would like to serve the beef at its best preparation timing, <\/p>\n\n\n\n

the diners are allowed to come in to dine at 17:00, 18:00, 19:00, and 20:00. Not before nor after.<\/p>\n\n\n\n

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Chef will prepare the beef in front of your very eye so that you can see how the cooking is going.<\/p>\n\n\n\n

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I love sitting at counter seats and watch chef in action with his or her skillful and delicate movements.<\/p>\n\n\n\n

This, I believe, is also a part of the dining.<\/p>\n\n\n\n

A Culinary Journey: What to Expect from Nikuyama’s Menu<\/h3>\n\n\n\n

The dish items are 9 items in total and it is an OMAKASE course.<\/p>\n\n\n\n

The beef is prepared in front of you.<\/p>\n\n\n\n

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\"Nikuyama
They will bring the beef to your seat and show you how they look before they start preparing.<\/figcaption><\/figure>\n\n\n\n
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The menu changes periodically.<\/p>\n\n\n\n

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The 1st<\/sup> item was \u201cOden\uff5eWagyu beef tongue tip\u201d<\/span> when we were there.<\/p>\n\n\n\n

Oden is a Japanese stewed dish and when radish and tongue are prepared slowly in the dashi soup stock, <\/p>\n\n\n\n

they will melt in your mouth. <\/p>\n\n\n\n

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\"Nikuyama<\/figure>\n\n\n\n
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It is seasoned light and gentle and was quite nice to have as the first dish.<\/p>\n\n\n\n

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The 2nd<\/sup> item was \u201cSashimi\uff5eHokkaido Wagyu Flank (called Baraniku)\u201d<\/span>.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Nikuyama<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Sashimi from 3 types of Hokkaido produced Wagyu (Japanese Black) beef flank.<\/p>\n\n\n\n

When it went into my mouth, the Wagyu beef fat melted and it was gone with the meat before I knew it. <\/p>\n\n\n\n

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The 3rd<\/sup> item was \u201cChunks meat \u2013 Akita Wagyu Top Round (called Kamenoko)\u201d<\/span>.<\/p>\n\n\n\n

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\"Nikuyama<\/figure>\n\n\n\n
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Served as a steak dish.<\/p>\n\n\n\n

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Have it with yuzu citrus pepper and you will notice that <\/p>\n\n\n\n

the gentle sourness of the citrus brings out taste of fat that complements the taste.    <\/p>\n\n\n\n

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So I am now at the 3rd<\/sup> Station of Mt. Nikuyama. <\/p>\n\n\n\n

The tastes of each items and the presentation of the dishes, <\/p>\n\n\n\n

and of course the delicious tastes of them. I am quite satisfied.  <\/p>\n\n\n\n

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The 4th<\/sup> item was \u201cRolled Sushi \u2013 Hokkaido Sea urchin and Wagyu\u201d<\/span>.<\/p>\n\n\n\n

Chef prepares a Temaki-Sushi (hand rolled sushi) in front of you.<\/p>\n\n\n\n

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\"Nikuyama<\/figure>\n\n\n\n
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The sushi rice is prepared with red vinegar and is almost like the Edo-mae Sushi (Sushi Tokyo style).<\/p>\n\n\n\n

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\"Nikuyama<\/figure>\n\n\n\n
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The 5th<\/sup> item is \u201cEgg soup \u2013 Dashi of Wagyu (Chawan-mushi)\u201d<\/span>.<\/p>\n\n\n\n

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\"Nikuyama<\/figure>\n\n\n\n
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There is a dish in Japan called \u201cChawan-mushi\u201d <\/p>\n\n\n\n

which is egg and dashi soup stock mixed pudding steamed in a steamer.<\/p>\n\n\n\n

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The pudding\u2019s hardness depends on how much of the dashi stock and the steaming time and again, <\/p>\n\n\n\n

it is kind of pudding\u2019 i.e. half soup and half steamed dish. <\/p>\n\n\n\n

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When you take a spoon of the pudding, the aroma of truffle runs through your nose <\/p>\n\n\n\n

spreading the fresh salty taste of dashi soup stock of Wagyu in the mouth.<\/p>\n\n\n\n

The temperature of the pudding must be just right as its surface is shiny smooth <\/p>\n\n\n\n

and the gold leafs flaked on top adding color to it.<\/p>\n\n\n\n

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The 6th<\/sup> item is \u201cChunks meat \u2013 Wagyu beef yuan (Gyutan)\u201d<\/span>.<\/p>\n\n\n\n

It came with noodle. It was a dish that the fresh taste of lemon juice <\/p>\n\n\n\n

gave nice and fresh punch to beef tongue fattiness.   <\/p>\n\n\n\n

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\"Nikuyama<\/figure>\n\n\n\n
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I started to feel quite full.<\/p>\n\n\n\n

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And then came the 7th<\/sup> item, \u201cFried food \u2013 Wagyu Ground meat cutlet\u201d<\/span>.<\/p>\n\n\n\n

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A fried dish comes at this stage.<\/p>\n\n\n\n

I think it was about 4cm in diameter.<\/p>\n\n\n\n

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I was bit worried if I could finish my 7th<\/sup> dish as I was already quite full <\/p>\n\n\n\n

but it seems that I was worrying over nothing.<\/p>\n\n\n\n

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Freshly fried fatty smell gave a hole in my stomach. I had it with salt.<\/a><\/p>\n\n\n\n

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\"Nikuyama<\/figure>\n\n\n\n
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Take one bite and the sweet taste of Wagyu beef and fat spreads in the mouth.<\/p>\n\n\n\n

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\"Nikuyama<\/figure>\n\n\n\n
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I\u2019ve had so many minced meat cutlets in my life <\/p>\n\n\n\n

but this cutlet was the most delicious cutlet among all the cutlets that I had so far.<\/p>\n\n\n\n

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The 8th<\/sup> item was \u201cSmoked meat \u2013 Sendai wagyu Chuck tender (called Tougarashi)<\/span>\u201d.<\/p>\n\n\n\n

A smoked dish.<\/p>\n\n\n\n

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