Nami Teppanyaki Steakhouse
JW Marriott Hotel Bangkok, 4 Sukhumvit Rd, Khlong Toei, Bangkok 10110
Nami earns its place as one of Bangkok's more serious teppanyaki rooms because the sourcing is specific rather than generic: Hitachi Wagyu from Ibaraki, not a vague "imported A5." The private rooms make it genuinely useful for business dinners, not just date-night theatre. Set-menu pricing at THB 4,900 per person is a real spend, but the format is tight enough that you know exactly what you're paying for.
At the lower lobby of JW Marriott Hotel Bangkok, Nami Teppanyaki Steakhouse runs a quiet kind of show. A skilled chef works the iron griddle directly in front of you, each movement deliberate. The format is pure teppanyaki: no stone grill, no robata, just trained hands and extremely high heat applied to premium cuts and seafood selected for their provenance.\n\nThe headline ingredient is Hitachi Wagyu from Ibaraki Prefecture in Japan, known for a fat distribution that renders cleanly on high heat. A dedicated set menu built around this beef includes a miso soup made with Hitachi clam, a salad using the same cattle's trim cuts, four-piece sashimi (salmon, hamachi, tuna, scallop), the striploin itself, Hitachi beef fried rice, and melon with vanilla ice cream. That set is priced at THB 4,900 per person. The full menu also includes Australian Wagyu, Hokkaido Scallops, and A5 Miyazaki sirloin cuts.\n\nFor groups that want a contained experience, Nami maintains two private teppanyaki dining rooms, each holding up to 10 guests. These are practical for business entertainment where conversation matters as much as food: the room is yours, the chef performs at your table, and the noise of a main dining room is absent. Worth noting that both private rooms book out on weekend evenings, and advance reservation is the only reliable way in.\n\nThe bar offers cocktails, wine, beer, and spirits alongside the food service. Lunch runs to 2:30 PM on weekdays and 3:30 PM on Saturdays and Sundays, making the midday set a viable option for those who prefer a lighter evening. The kitchen describes each dish as prepared to diner preference, which in teppanyaki terms means doneness and pacing rather than structural menu changes.