焼肉 広島 YAKINIKU HIROSHIMA
〒10110 Krung Thep Maha Nakhon, Khlong Toei, Bangkok, Sukhumvit 42 Rd
Order the koune first. The crunchy-fatty texture and collagen bite separate this from standard karubi or harami, and the all-you-can-refill namul, kimchi, soup, and rice let you pace the meal without watching the bill climb. The Hiroshima cold ramen is a second-round anchor if the grill alone is not enough.
You walk into a warm dining room holding 74 seats, most of them arranged around individual smokeless grills that run hotter and cleaner than the standard Thai yakiniku setup. The koune arrives first if you know to order it. This is shoulder brisket cut Hiroshima-style, a section that produces around 2kg per animal and carries a crunchy bite from the collagen threading through the fat.
The beef is Thai Wagyu, delivered fresh and unfrozen directly from farms the kitchen works with. The grill itself was shipped from Japan and burns without the smoke haze that usually settles over yakiniku tables, so the room stays clear and the meat flavor comes through sharper. Private rooms are available for groups that want separation from the main floor.
This restaurant is the sister operation to Okonomiyaki Hiroshima, the Sukhumvit Soi 49 spot that built its name on Hiroshima-style pancakes, and the same regional focus carries over here. The Hiroshima cold ramen uses noodles sourced from that prefecture, and the pork bone shoyu ramen follows the same supply line. Soup, namul, kimchi, and rice refill at no extra charge throughout the meal, which keeps the ฿500-per-person average manageable even when you order past the first round of meat.
The last order goes in at 22:30, so late-night groups arriving after 10 PM should call ahead to confirm the kitchen is still firing. Parking is on-site in a large adjacent lot. The nearest BTS is Phra Khanong, a 20-minute walk, so most diners drive or taxi in. Reservations go by phone only at 090-229-1234, and weekend evenings fill early with Japanese expat families and Thai regulars who return for the koune.
The smokeless grill setup is the practical advantage here. You leave without the charcoal-smoke coating that usually comes with tabletop yakiniku, and the koune's texture holds better over steady heat than over an uneven flame.