Another very solid yakiniku (Japanese barbecue) you can count on.
A yakiniku spin-off from the popular shabu-shabu chain Akiyoshi, this Japanese barbecue offers an impressive selection of marbled beef, both from wagyu and local breeds. Don’t miss the jyo tongue shio—thinly sliced salted beef tongue that is just perfect for barbecuing. To load up on some carbs, the Ishiyaki Bibimbap is a fresh take on the famous Korean dish.
Akiyoshi is one of the most popular shabushabu chains in Bangkok thanks to its quality meats and succulent soup. Sharing the same space is this yakiniku sister chain. Upon your arrival, you’ll be asked whether you’re having yakiniku or shabushabu and be seated accordingly. Don’t worry; you can also do both. There are tables with grills installed for yakiniku, while the staff will bring you a table-top compact stove if you opt for something soupy. The sizable dining room is decorated in a contemporary Japanese style, though the soundtrack is a weird mix of English pop ballads.
Unlike the shabu side, there’s no buffet option for grilling. The menu is filled with all the usual meat items with a brief explanation of the cuts. Among the options, there are two imported cuts of wagyu from Japan: sirloin (B1,100/120g) and karubi (rib meat, B1,300/120g). Other than these, it’s all about the local beef, priced from B280/120g for the plate cut, dubbed “Yakiniku Bar,” to B550/120g for the special rib cut. There are also a few pork options from B180-200, chicken at B150 and seafood like tiger prawn (B220), squid (B200) and scallop (B280).
On our last visit, the waiter didn’t seem all that knowledgeable, offering answers like, “It’s better” or “It’s yummier” when we asked the difference between the jyo karubi (special rib, B550) and karubi (rib, B350). Aside from that, the service is nothing short of attentive when it comes to changing your grill top or adding more firepower.
For those who can’t quite decide, there are assorted beef (B450/120g) and pork sets (B380/150g), both accompanied by lettuce and kimchi. Overall, the meat is fresh and succulent, only ruined by an overly sweet marinade. The overwhelming sweetness continues with the yakiniku sauce served on the table and the gochujang sauce of the bibimbap (B180, B250 for hot stone pot). However, the seafood is fresh, such as the salmon butter yaki (B180), for which the cook himself delivers the salmon on a bed of butter and enoki mushroom, and handles the grill duties himself.
Though this yakiniku spot doesn’t quite live up to its shabu sister’s reputation, the produce is reliable and so is the service.