Melt Into “The Wonder of Japanese Wagyu” this March at Nobu Bangkok
Nobu Bangkok, the world’s highest Nobu restaurant, perched across the 57th and 58th floors and the rooftop of The Empire in the heart of Bangkok, unveils The Wonder of Japanese Wagyu — an exclusive month-long showcase dedicated to the artistry and precision of premium Japanese beef. Throughout March 2026, exceptional wagyu sourced directly from Japan’s pristine regions will be presented across 12 meticulously crafted dishes. From refined sushi and delicate tartare to succulent steaks and inventive desserts, this limited-time culinary experience celebrates the depth, elegance, and versatility of wagyu through Nobu’s iconic Japanese-Peruvian expression.
Prized by the world’s leading culinary authorities, Japanese wagyu is responsibly raised with exceptional care, resulting in exquisite marbling, a silken texture, and a rich, buttery finish. Nobu Bangkok’s culinary team presents this remarkable ingredient with artistry and restraint—allowing its purity and character to shine while layering in subtle Peruvian accents.
Chef Masamui Ouchi, Executive Sushi Chef, crafts five exclusive creations that showcase the purity and finesse of Japanese wagyu. Wagyu Creamy Shiso (THB 850++) features melt-in-the-mouth striploin tataki with karashi su miso, creamy shiso, chili, daikon, and yuzu. Wagyu Yukke (THB 1,250++) highlights finely diced striploin paired with nashi pear, cucumber, yukke sauce, caviar, and quail’s egg, while Wagyu Crudo (THB 850++) presents perfectly marbled striploin wrapped around pickled daikon and chive, finished with crispy leek and elevated by truffle tosazu. For ultimate indulgence, Wagyu Foie Gras Goma Miso (THB 1,100++) unites vibrant goma miso and a rich wagyu fat sauce, while Wagyu Nigiri (THB 1,500++) offers six refined bites—three topped with momiji oroshi, negi, and ponzu, and three finished with wasabi salsa.
Executive Chef Andrew Bozoki introduces five exceptional hot and cold dishes that further explore the versatility of wagyu. Lighter expressions include Wagyu Carpaccio Dry Miso (THB 750++), featuring lightly seared striploin accented with yuzu olive, truffle oil, dry miso, miso-cured duck egg, garlic chips, and seasonal garnishes, alongside Wagyu Tartare Nori Chips (THB 950++)—a striking presentation of wagyu tataki layered with crisp nori chips, creamy avocado, and crowned with ikura.
For steak connoisseurs, two sublime cuts await. Wagyu Ribeye Anticucho Butter (THB 2,200++) presents a tender 75g grilled ribeye served over mixed beans and finished with red panca and aji amarillo butters, while Wagyu Gremolata & Jus (THB 1,800++) showcases a grilled striploin paired with vibrant gremolata, rich beef jus, pumpkin purée, eringi mushroom, broccolini, and pickled shiso cherry tomato. Completing the savory journey is Wagyu Sukiyaki (THB 1,500++), a silky ribbon of marbled striploin simmered in sukiyaki sauce with tofu, shiitake mushroom, and baby bok choy.
The experience concludes with two original dessert creations by Executive Pastry Chef Jackie Teo. Wagyu Chocolate Brownies (THB 420++) blends rich chocolate brownies with caramel miso, vanilla cream, caramelized pecans, and an indulgent wagyu ice cream, while Wagyu Basque Cheesecake (THB 480++) reimagines the classic Spanish dessert, paired with bright yuzu curd and wagyu ice cream for a refined, unexpected finish.
The Wonder of Japanese Wagyu at Nobu Bangkok is available for a limited time only, from 1–31 March 2026 at 17.00-22.30 hrs. Reserve at https://tinyurl.com/NBBKK7XPR
Nobu Bangkok is directly accessible via Chong Nonsi BTS Skytrain Station (Exit 5). For more information and reservations, please connect with us via these channels:
Website: www.noburestaurants.com/bangkok
Facebook: www.facebook.com/nobubangkok
Instagram: www.instagram.com/nobu.bangkok
LINE Official: @nobubangkok
Telephone: +66 (0) 2 407 1654
Email: ea-reservations@marriotthotels.com
