Five plates at 360–490 baht — two burgers and three carpaccios.

Item	Price
Wagyu burger with cheese	360
Salmon carpaccio	440
Tuna carpaccio	440
Sautéed mushroom wagyu burger	450
Beef carpaccio	490

The wagyu burgers

The wagyu burger

The cheese version at 360 is the entry point. The sautéed mushroom one at 450 adds buttered mushrooms and eats richer.

Wagyu is already well marbled, so medium is where we suggest it — the fat has rendered enough to be delicious while the patty stays juicy. Order it well done and much of that fat renders away, leaving something firmer. You are welcome to; we would just rather you knew.

What carpaccio is

Thinly sliced raw beef or fish, dressed with olive oil and seasoning, served cold.

Beef carpaccio 490 is the priciest and the most intense
Salmon and tuna carpaccio, both 440, are lighter and work as openers

Compared to the wagyu steaks

If you want wagyu without a four-figure bill, the burgers at 360–450 are a cheaper way in than the steaks, which start at 1,590.

What to drink

House red at 230 a glass, or a beer. The carpaccios go better with white.

All five plates, in detail

Wagyu burger with cheese 360 — grilled wagyu topped with melted cheddar in a brioche bun. The entry point, and the cheapest way into wagyu on the menu.

Sautéed mushroom wagyu burger 450 — the same patty, plus buttered mushrooms and truffle mayo. The extra 90 buys you truffle aroma and the concentration of mushrooms cooked until their water is gone.

Salmon carpaccio 440 — fresh salmon sliced thin with capers. The lightest of the three carpaccios.

Tuna carpaccio 440 — raw tuna under microgreens. Cleaner-tasting than the salmon because there is less fat in it.

Beef carpaccio 490 — raw tenderloin sliced thin with capers and rocket. The dearest and the most intense here.

How to eat carpaccio

It arrives cold and should be eaten straight away. Left to warm, the meat starts weeping and loses its texture.

Take the garnish with every forkful — capers bring salt and acid, rocket brings bitterness, parmesan brings salt and fat. It is composed to be eaten together, not picked apart.

There is another raw beef plate on the menu — beef carpaccio at 380 in the Others section, dressed with olive oil, lemon, arugula and shaved parmesan. That is 110 less than the 490 version.

Burger versus steak

	Price	What you get
Wagyu burger with cheese	360	Ground wagyu, clear wagyu flavour, with a bun and sides. Filling.
Sautéed mushroom wagyu burger	450	The same, plus buttered mushrooms and truffle mayo
Wagyu striploin steak	1,590	A whole cut, marbling intact

Ground and whole are different experiences. A cut lets you see and feel the marbling; ground spreads the wagyu flavour through every bite but cannot give you the same texture.

Want to know what wagyu tastes like? The 360 burger answers that. Want the wagyu steak experience? That starts at 1,590.

How to have it cooked

Wagyu is heavily marbled, and medium is the point where the fat has rendered while the patty is still juicy.

Order it well done if you prefer — but much of that fat renders away and the meat firms up, which is the opposite of what you paid extra for.

What to have with it

On the side — the rucola salad at 270. Its bitterness is the best counter to the fat.

To drink — house red at 230 a glass, or a beer at 80–140. With the fish carpaccios, white at 230 works better.

To finish — tiramisu 290, or the fruit mix at 120 if you are already full.

Wagyu Burgers and Carpaccio — Five Plates