A Review of Homura Wagyu Omakase with Premium A5 Wagyu Beef Imported from Japan at Starting Price of 4,500 Baht ++
We would like to invite you all to experience the premium meal at Homura Wagyu Omakase where there is not only sushi but also the best-selected wagyu beef depending on the chef!
Only the name of this restaurant ‘Homura’ having a meaning of ‘Flame’ can extremely allow us to imagine the smell of grilled beef and can guarantee how premium the beef is. The beef of this restaurant is imported from Japan, found only in this place, and served by a skillful chef with the Japanese spirit. Although you are not a meat lover, we would like to invite you to try it!
Ways to Go
Homura Wagyu Omakase is located at Yen Akat Road, Chong Nonsri, Bangkok. There are 2 ways you can choose to go as follows:
1. You can come from Rama IV Road, drive through Ngam Du Phli Alley and Sri Bampen Alley, turn right to Yen Akat Road, go straight for about 300 meters, and can see the restaurant on the left.
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2. You can come from Nang Linchi Road, go straight to Yen Akat Road for about 1 kilometer, and can see the restaurant on the right where it’s outstanding and has a car park in front of the restaurant.
Environments around the Restaurant
When you arrive at the restaurant, you will experience an omakase restaurant that provides you with a Japanese environment full of a luxurious atmosphere and Japanese spirit as the place is decorated with made-to-order marble and wooden furniture.
At the restaurant, there is a 12-seat omakase bar like a normal omakase-style bar. The seat is designed to facilitate customer service because this will allow them to experience and take a close look at how the chef makes each dish.
Moreover, the restaurant also has ‘Yakiba’ or stainless steel to show various kinds of meat like its name ‘Homura’ having a meaning ‘Flame.’
Dishes and their Prices
Homura Wagyu Omakase always serves A5 Yonezawa Wagyu beef from female cattle on a special farm in Yamagata Prefecture, Japan. However, it’s limited that they can raise only 300 cattle per year.
Moreover, the farm will send the whole cattle without freezing to the restaurant so its beef is quite special, tender, and marbled. In Thailand, you can find things like this only at Homura Wagyu Omakase.
A5 Yonezawa Wagyu beef from Yamagata Prefecture, Japan
The restaurant will provide customers with A5 Wagyu beef from the cattle’s head to toe in an omakase course. Furthermore, they will change dishes every day and serve them in the Kaiseki style or serve as an omakase course that the chef created and arranged.
There are 2 types of Omakase courses in the restaurant’s style to choose from: Standard Course (4,500 ++ Baht), a 10-course Omakase menu, and Premium Course (6,500 ++ Baht), a 12-course Omakase menu (these prices do not include a 7% VAT, a 10% service charge, and beverages). Also, there are 2 periods of time you can choose: 05:30 p.m. and 09:30 p.m. The restaurant will provide 8 seats per round so you have to reserve them in advance.
The restaurant serves good-tasting beef with other special Japanese ingredients depending on each season. This helps add more delicious tastes to each dish. Normally, they always change some of their menus every 2-3 months but still keep the signature dish. However, in the latest course, they replaced the old one with the new one in almost all dishes so regulars or those who want to try new dishes should try this course!
Wagyu Katsu Sando (2,800 ++ Baht)
Before anything else could be said, we would like to recommend the signature dish of the restaurant that everyone must not miss! It’s so special that the dish will be served in just 4 dishes per day!
Wagyu Katsu Sando or fried Wagyu sandwich is made from A5 Wagyu Chateaubriand, which is the best rare part of Tenderloin that a cattle has this part less than 1%. Surprisingly, a cattle weighing 400 kilograms will have this part just 1 kilogram!
The delicious taste of this dish depends on how they fry it until it’s perfectly cooked. They will serve it with made-to-order Brioche bread that is only for this dish and spread lemon Sabayon sauce and Special Brown Sauce from a special recipe onto it.
The chefs suggested that this dish should be for 2-4 people so they will cut it into small pieces.
Wagyu Katsu Sando Made from the Best Rare Part of Tenderloin that a Cattle Has This Part Less than 1%
Premium Course (6,500 ++ Baht)
Clear Consomme Soup
Let’s start the first course with the appetizer, soup. This course is beef consomme or the clear soup that is boiled for 8-9 hours until it’s perfectly clear and has a strong smell of beef. This dish will be served with stewed beef different from each day.
Stewed Beef Is So Tender that It Can Be Melted in your Mouth.
Wagyu Ham With Fig
The second course that the chef provides is a combination of beef and Japanese seasonal fruits. They will serve ham, which is dry-aged by the restaurant for 4 months, with sweet Japanese fig topped with truffle oil.
The chef will cover the fig with ham and let the customers eat it together. In a bite, they will taste the beef and sweet flavors from the fig.
The Fig, Japanese seasonal fruit, Covered with Dry-aged Ham
Wagyu Roll
In this course, the restaurant represents the rolled wagyu beef to customers. They will sear the beef on Binchotan charcoal from Japan, which can be grilled directly with meat and produce little smoke to make the beef have a good smell. Then, they will roll the beef with seaweed and fill it with a red apple, scallion, ginger, and picked vegetables.
There will be 2 pieces in this course. Firstly, they will serve only rolled wagyu beef to let customers taste the meat flavor. The other is topped with Uni or sweet sea urchin which goes well with the previous one.
White Fish Shabu with Ponzu
Let’s move on to the next refreshing dish. It’s White Fish Shabu with Ponzu that the restaurant will serve seasonal white fish, put it into the hot soup for only 3 seconds, and let customers enjoy it with Kabosu Ponzu sauce, Japanese scallion, and Hana Hojiso.
Madai Fish, the King of Fishes, Served in Kabosu Ponzu Sauce
Sukiyaki
The next one is the signature dish, Kansai-style Sukiyaki. The chef will cook the beef in the pan where the wagyu fat and pour rich Kansai-style sukiyaki sauce from a special recipe is added to make the beef absorb the sauce. Then, they put special sugar directly into the beef to bring about caramelization where sugar covers the beef. When customers eat it with sashimi-grade egg yolks, they will be happier than ever!
A Heaven Combination of the Beef Covered with Kansai-style Sukiyaki Sauce and Sashimi-grade Egg Yolks
Gyu Don with Tartare
In this course, the chef will serve small pieces of chopped wagyu beef seasoned with tartare sauce, burnt until it’s perfectly cooked, served with Japanese rice, topped with Homura Oscietra Caviar, and sprayed with Hennessy XO.
Tongue Demiglace
This course will provide customers with a Wagyu beef stew. The restaurant will use the base of Wagyu tongue which is the most tender part to stew in gravy sauce and red wine for 6 hours. After that, they will chop it into small pieces, serve at a boil, and then top it with lemon mousse, sesame seeds, chili oil, and palm oil.
The chef will serve 2 pieces of Wagyu tongues so we recommend you divide lemon mousse into 2 parts as well to eat with each piece of beef.
Yakiniku
Before you can enjoy with Yakiniku course, the restaurant will serve Amasu tomato pickled with rice vinegar to clear all flavors of previous courses because customers will taste the flavors of 3 parts of premium grilled beef in an upcoming course.
The chef will show how they grill each beef on Yakiba or stainless steel in front of customers. Interestingly, they will use different beef each day. For today, the first part is a thick wagyu beef tongue coming from the base of the tongue that exists in only 20% of all parts.
The second part of today is Ichibo. They will slice it into thin pieces and then grill it, moreover, they will recommend you eat it with handmade soy sauce from a special recipe of the restaurant or with salt or wasabi.
Thirdly, the restaurant will marinate Tenderloin with a sauce for 5 minutes not to let the taste of water replace the taste of meat. It can be said that this part doesn’t need any other sauces.
Mini Steak
Those who are impressed with the taste of premium grilled beef will be impressed by this course as well for sure. The chef will grill Chateaubriand, the best tender part of Tenderloin, for 15-20 minutes. The delicious taste of this course depends on how the chef grills it directly on charcoals to get its smell as much as possible. To get perfectly cooked beef, they need to rest it while grilling.
Grill It Directly on Charcoals to Get Its Good Smell
They will serve it with side dishes which are egg yolk and Yuzu Kosho. Some chefs recommend you to eat it with soy sauce marinated egg yolks, and others recommend you to eat it with just soy sauce.
Eat the Beef with Soy Sauce Marinated Egg Yolks as the Chef’s Recommendation
Reimen
Last but not least, we would like to refresh yourself with cold noodles. Its noodles are soft and chewy and are served in ice and Sudachi ponzu soup so it will be sour and refreshing and has a good smell of fish.
Wagyu Consomme Rice Pot
The last meat dish is Wagyu Consomme Rice Pot which has special rice, Koshihikari rice from Niigata Prefecture. It’s the number 1 rice of Japan that is not only soft and has a good smell when it’s cooked but is also full of nutrition because the water that feeds the rice paddies comes from the melting snow on the mountain. This brings minerals and nutrition to the field so it’s called ‘the Rice from Heaven.’
Besides choosing high-quality rice, how to cook rice is also important. The chef will cook the rice in the traditional Japanese way by cooking them with Sake from the same town as rice which is Niigata to make sweetness that the rice cannot produce. Moreover, the water used for cooking rice is beef consomme or clear soup that comes from simmering soup for more than 8-9 hours.
Before it’s served, they will mix raw Wagyu beef with cooked rice to make the beef cooked by using the heat from the cooked rice. When customers are ready to eat it, the chef will top the dish with fried onion and crispy A5 Wagyu bacon and serve it as a set containing Beef Shigureni from a special recipe, fish soup, and side dishes.
Dessert
Let’s end the premium course with Yuzu Granita. The restaurant uses Yuzu orange juice to do a frozen dessert that is cold, sour, sweet, and refreshing. This dessert is so perfect to be the last one of every course.
Taste Summary
Wagyu Katsu Sando: Brioche bread has a strong smell of butter, and at the same time the beef is so tender that it goes well with the beef. Moreover, there are juiciness and a good smell of its sauce so this dish is one of the dishes that you must not miss!
Clear Consomme Soup: The soup is clear and has a smell and salty but mellow taste of its beef. Furthermore, beef tendon and fat are so soft, not sticky.
Wagyu Ham With Fig: The ham is soft, sour, and salty like a normal ham. Its fig is also soft and sweet. Additionally, the truffle oil provides oiliness to us. For us, we think that it’s the first dish that is easy to eat.
Wagyu Roll: The normal roll has a good smell from burning beef, crispiness, and spiciness from pickled ginger. On the other hand, the roll topped with Uni is tender and salty and has no fishy smell.
White Fish Shabu with Ponzu: The fish fillets are sliced into small pieces which are tender and fresh, not fishy. Moreover, we can also scent a good smell from scallion and know that the soup is a bit sour but mellow. If you eat it when it’s hot, it can eradicate greasiness from previous dishes.
Sukiyaki: The sliced beef is not too thick and not too thin. We can smell the strong scent of peppers, soup, and egg yolk and feel the sweetness of its soup. It can be said that we are very impressed with this dish.
Gyu Don with Tartare: The beef is soft and tender and contains the good smell of tartare sauce. The caviar is a bit salty. Japanese rice is perfectly cooked so it’s soft. When you eat all of them in one bite, it will be very delicious.
Tongue Demiglace: The tongue is so tender that it can melt in your mouth and you have no need to bite it. Gravy sauce is sweet and salty. Also, lemon mousse is a bit sour and flavorful.
Yakiniku: The collar is so tender, full of fat, and salty because of salt. Tenderloin has sweetness and saltiness from the sauce. Though it’s thick, it’s not sticky. Surprisingly, the part that we are impressed with the most is the base of its tongue because the restaurant will cut it into small pieces that are tender without any disturbing smell. We recommend eating with lemon and salt.
Mini Steak: The beef is chewy and at the same time soft because it’s quite thick. When you eat it with soy sauce marinated egg yolks, you will get sweetness and saltiness from it. On the contrary, if you eat beef with Yuzu Kosho, you will get spiciness from it, which can help prevent greasiness.
Reimen or Udon: Its noodles are thin and soft. The soup is sour, cold, and refreshing. Therefore, this dish allows you to rest from the meat from previous dishes.
Wagyu Consume Rice Pot: The rice is so soft, a bit salty, and sweet from seasoning and has a good smell from the fried onion. Stewed beef is so tender and quite sweet. It will be more delicious if you eat both of them at the same time.
Dessert: Yuzu Granita is flavorful as it’s sweet, sour, and refreshing. It’s the best latest course.
Assessment and Rating
Type of Assessment |
Point |
Taste |
4.85 |
Environment |
4.05 |
Worthiness |
4.10 |
Average Point |
4.33 |
The Outstanding Points of Homura Wagyu Omakase
1. The restaurant chooses high-quality ingredients to cook each dish. They use A5 Yonezawa Wagyu beef from Yamagata Prefecture, Japan. It’s a marbled and tender beef that you can find only in this place in Thailand.
2. They make every dish very well, especially Wagyu Katsu Sando which has tenderness from beef and a good smell from various sauces. It goes well with each other so we are so impressed with this dish.
3. The restaurant is good at prioritizing Omakase courses from the beginning to the end. Their dishes have both Wagyu beef and other ingredients which make many dishes more flavorful and delicious. Also, it makes customers eat it continuously regardless of whether or not they are full.
4. Its courses will be changed every 2-3 months, and almost all of the current courses come from changing courses. Therefore, those who are regulars will be able to choose to eat and have a chance to try new dishes.
5. The environment inside the restaurant is good. They focus on luxurious and Japanese things which go well with their dishes.
6. The location of the restaurant is convenient for customers who go by car because there is a car park so they can park their car for free.
7. The restaurant provides excellent customer service.
Additional Information and Recommendations
1. These prices do not include a 7% VAT, a 10% service charge, and beverages.
2. The restaurant will accommodate only 8 customers per 1 round. There will be 2 rounds: the first round (05:30 p.m.) and the second round (7:30 p.m.). Therefore, you need to reserve a seat in advance. Those who are interested in this can ask for more information and check the date and time from Tel. 099-532-3264 / Line: @homurawagyu.bkk / and CHOPE: https://bit.ly/homuraChope
Tender Wagyu beef and premium ingredients are selected time after time until it becomes Omakase dishes depending on the chef in the Homura Wagyu Omakase’s style. We extremely believe that meat lovers will be impressed with the delicious taste guaranteed by long queues that sometimes you have to wait for it for 2 months!! Hence, for those who love to eat meat and look forward to delicious dishes that you must not miss, you can try eating Japanese Wagyu beef. We guarantee that you will be so happy that you will not forget Homura Wagyu Omakase for sure.
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