Yakiniku Sudo offers premium Yakiniku Omakase — a curated multi-course dining experience that showcases Japan’s finest wagyu beef, grilled to perfection by the chef at every seats.

OVERVIEW

Yakiniku Sudo Bangkok is a premium Japanese yakiniku omakase restaurant, located in Nihonmachi Mall, Sukhumvit 26. Originating from Fukuoka, Japan — the flagship branch has been honored with the Tabelog Bronze Award in 2022, 2023, and 2025, as well as the Tabelog Hyakumeiten Award, recognizing it among the Top 100 Yakiniku Restaurants in Western Japan.

The Bangkok branch brings the same authentic and refined Japanese grilling experience to Thailand, offering guests the true essence of wagyu omakase dining. In 2025, Yakiniku Sudo Bangkok was newly listed in the Michelin Guide Thailand, marking another milestone of excellence for the brand.

AMBIENCE

The interior is designed in a modern Japanese style — black walls create a sleek, sophisticated atmosphere, while the natural wood tones of the tables and chairs add warmth and balance. Soft lighting enhances the sense of calm and understated elegance throughout the space.

MUST TRY

• Chateaubriand Sandwich — A rare cut representing only 0.3% of the cow, grilled in three precise steps to achieve perfect doneness, served with tomato mustard sauce and soft bread.
• Wagyu Yaki Shabu with Special Tare Sauce — Thinly grilled sirloin paired with Sudo’s original dipping sauce from Fukuoka.
• Special Gyu Don — Tender filet mignon served over steamed rice with a mildly spicy chili sauce.

FOOD

Yakiniku Sudo proudly serves Arita Wagyu from Miyazaki Prefecture, one of Japan’s most esteemed wagyu brands. The cattle are raised naturally without antibiotics or growth hormones, nourished with spring water and a special 14-ingredient feed. This results in beautifully marbled beef with a gentle sweetness, deep aroma, and melt-in-the-mouth tenderness that defines authentic Japanese yakiniku.

PRICING

Omakase courses range from THB 1,900++ to THB 4,200++

ABOUT CHEF

Chef Yoshio Sudo
Born in Niigata Prefecture in 1980, Chef Yoshio Sudo began his culinary journey after graduating from a Tokyo-area university. His career started at a consignment agency within the Tsukiji wholesale market, where he developed an appreciation for produce and ingredient sourcing. Two years later, he decided to pursue his dream of becoming a yakiniku professional and trained at Yakiniku Kunimoto, a highly reputed Tokyo restaurant famous for its rare beef cuts.

Through seven years of rigorous training, Chef Sudo mastered the art of selecting and grilling wagyu. He later opened his own restaurant in Kumamoto before launching Yakiniku Sudo Haruyoshi in Fukuoka in 2016. Today, Chef Sudo continues to refine his craft and share his passion for authentic yakiniku with guests in both Japan and Thailand.