Homura Wagyu Omakase offers exquisite dishes made using Yonezawa Wagyu, carefully prepared by award-winning chef Yamasaki Kenichiro.
Avid omakase lovers have a new spot to frequent — enter Homura Wagyu Omakase, which blends premium, seasonal ingredients, with rare Yonezawa Wagyu in a series of unique recipes. Helming the kitchens is head chef Yamasaki Kenichiro, who comes with over 20 years of experience in Michelin-starred establishments.
Yonezawa Wagyu — what’s the hype?
Made from beef that has been naturally fed for over 32 months, meat here is — above all — fresh. Flavoured and succulent, each dish is carefully prepared and served following the traditional Japanese “kaiseki” method, where a series of small dishes are served in order.
Guests can choose between two options — the standard course at THB4,500++, and the premium set for THB6,500++. Of course, sake enthusiasts can also opt for wine and sake pairings throughout the course.
Homura Wagyu Omakase is open Tuesday to Sunday, with two rounds daily —at 6pm, and 8pm. There are 12 seats available per round, limited to reservations only. To book your seats or find out more, call 09 9532 3264, or add their Line Official account at @homurawagyu.bkk. Official Facebook Page.