Bangkok--25 May--Rippleeffect
Mikaku, the legendary teppanyaki from Gion, Kyoto, has been one of the favourites amongst local and international connoisseurs for more than 80 years. Mikaku’s premium grade Kobe beef and the owner-chef Mita family’s cooking signature is defenitely a must-try for worldwide visitors.
Epicureans, the joint venture company between Thai and foreign connoisseurs, is now bringing the “Mikaku Experience” to Thailand with the aims of pleasing customers with the appetite for real Japanese Kobe beef and a variety of signature beef menu from Kyoto.
Mikaku’s must-try menus are “Kobe beef steak”, “Sukiyaki”, and “Oil-yaki” (Stir-fried marbling beef in Mita’s signature lightly sweet sauce is very popular amongst foreign customers), available at Mikaku Thonglor Bangkok between Thonglor Soi 3 and 5, on the 2nd floor of Maison Eric Kaiser building. Mikaku will be open Monday - Friday for dinner from 5 p.m. - 11 p.m., Saturday - Sunday for lunch from 12 p.m. - 2 p.m.and also for dinner from5p.m. - 11 p.m.For reservation, please call 02 - 712 - 9080
Kenji, the 3rd generation of the Mita Family, has decided to further this legendary business abroad for the first time in Thailand. Kenji will be staying in Bangkok to ensure the “Mikaku Experience”, in both taste and quality at the same level as the one in Kyoto, and to introduce premium teppanyaki to the Thai society. The Mikaku philosophy is based on the idea that there is no boundary between race and age to enjoyMikaku Teppanyaki. Every customer will experience the taste of real premium Japanese beef and his family’s teppanyaki cooking signature whilst the chef cooks in front of you and chat with you.
His decision to open the first Mikaku Teppanyaki in Thailand is driven by a shared vision of Kenji and Epicureans to wish to introducethe best Teppanyaki experience to the people in Thailand.
The premium Kobe beef along with the art of authentic cooking in front of the customerswill undoubtedly make “Mikaku” one of the top brands for teppanyaki. Only the best part of marbling Kobe beef is selected and sliced into perfect thickness to offer the melt-in-the-mouth signature which has been passed to the third generation.