The Island Restaurant Thai food & Vegetarian And Bar.
49 Samsen 4 Alley, Ban Phan Thom, Phra Nakhon, Bangkok 10200
If you want one Bangkok yakiniku room where the Wagyu-to-baht ratio actually surprises you, this is the one to send people to first. Order the Kizuna set for four cuts in one go, add the flower-cut tongue, and let someone else manage the grill. Lunch sets are the quietest way in.
You slide onto a seat at the grill table and the charcoal is already glowing in front of you, a low orange disc set into the wood. A tray arrives with neatly arranged slices of Wagyu, the marbling clearly visible against the dark plate, and the staff lay the first pieces on the mesh so you can see the timing they want.
This is a sumibi yakiniku room, built on charcoal rather than gas. The set menus are where regulars steer first-timers, and they fan out across price points without ever quite leaving Wagyu territory. The Kizuna set bundles four premium cuts with over 260 grams of Wagyu in one order, and most groups of two or three start there because it removes the ordering problem entirely. The Tsuki set leans on flower-cut beef tongue, a presentation cut where the slice is scored into a chrysanthemum pattern before grilling. Fuku and Rin pair A5 Wagyu with sirloin selections at a tighter price. There are lighter sets too, including a 10mm-thick Wagyu cut on the Musubi set and an entry-level offal-and-Wagyu plate on Irodori, so a table of mixed appetites can land without overspending.
The room sits at 12 Soi Sukhumvit 31 in Watthana, a short walk in from the Sukhumvit Road end. That puts you closer to Phrom Phong BTS than to Asoke. It is a soi-side location, not a mall floor, so the ventilation is straightforward and you will leave smelling faintly of charcoal smoke. Wear something washable.
Go at lunch the first time. The sets price lower, the grill counter is calmer, and you get a clean read on the meat quality before committing to a full Kizuna run at dinner.