Menu
DINING THAT EXCITES ALL THE SENSES
Welcome to Wagyu Steakhouse, a sophisticated Phuket restaurant and bar, close to Surin Beach. Savour the finest cuts, including imported meats from the award-winning region of ‘Darling Downs’ and cooked to perfection. Enjoy succulent slices of dry-aged Wagyu, fresh Boston lobster, crisp Caesar salads, vegetarian dishes, French cheese and all your steakhouse favourites all feature on the menu. Wagyu’s wine list includes a selection of world-class wine, champagne and a creative cocktail and liquor list to complete the dining experience well into the night.
METICULOUSLY CONSIDERED
Nao Taniyama
Dine in a place where design optimises comfort and style with a menu to match. Wagyu’s interior has been designed by Nao Taniyama, whose work includes several other notable brasseries and Michelin starred steakhouses including ‘Dominique Bouchet Tokyo’ and ‘Ruby Jack’s Steakhouse & Bar’ in Japan. He has also produced compelling restaurant designs for Hyatt, Viceroy, Hilton to name but a few international brands.
Martin Palleros
Martin Palleros continues his shaping of the Twinpalms brand and has come on board to extend his vision of a timeless space by creating a vertical garden for Wagyu Steakhouse, adding a beautiful natural composition to the depth of the interiors.
IMPORTED AWARD-WINNING PRODUCE
Producing Wagyu beef only from grades 3 to 8, ‘Darling Downs’ Wagyu is a consistently high-quality prime meat. With creamy fat marbling throughout, this producer of meat has been chosen for its exemplary standard and taste. Darling Downs Wagyu is one of the brands of Australia’s largest Wagyu beef producer in the world, the Australian Agricultural Company. The AAco has over 178 years’ experience of cattle rearing in the Outback, with a pristine track record of environmentally sensitive land use in their ranches and cattle stations across Queensland and the Northern Territory of Australia.
LUSCIOUS CUTS GRILLED TO PERFECTION
Our speciality method of cooking is by flame grilling the steaks and seafood to deliver a robust flavour but retaining the moist tenderness. Using a Josper charcoal oven we can deliver a higher quality of grilling by using variable levels of heat to bring you the perfect cooking result that you want. The Beech Oven Grill also delivers a superior char-grill taste by adding a subtle flavour but at no detriment to the meat. Dry-aging the Wagyu also allows us the time for the steak to develop flavour and tenderness.
A SLICE OF
THE SUBLIME
Every dining episode also features a range of knives to add to the sensory epicurean journey embarked, we will offer you a choice of five super-sharp steak knives from Laguiole, Opinel, Anarchy, KAI Wasabi and Dalstrong Gladiator, all will glide effortlessly through your chosen cut of meat retaining the texture and deliciousness of the dish.
PASSION FROM
THE HEART
Our concept comes straight to you from our collective passion to seek out the finest cuts and cooking techniques and to bring them to Phuket. Our vision is brought to life by the talented Chef Nok and her culinary associates. Chef’s global cooking experience, from Australia, Japan and onboard some of the most luxurious cruise liners resonates throughout the entire culinary career. Key to your dining enjoyment is, of course, the service standard, this is led by the talents of Khun Khem, who is dedicated to delivering a personalised and discrete level of excellence.
