This is probably Bangkok’s most charming yakiniku—a type of Japanese barbeque where hearths are placed on each table to grill mostly beef and offal but also seafood and pork—and the do-it-yourself grills here are stocked with invariably fresh cuts. It’s also very much an izakaya, a kind of Japanese tavern where drinking and eating are equally important, with a long list of sake (from B100 for hot sake; and most 300ml bottles in the B250-350 range), sochu, cocktails and that classic of classics, the suntory highball (B100). If you’ve been to Tokyo, you’ll be in familiar territory, thanks to the lantern-strewn façade, laminated picture menu and the painstakingly recreated décor. The cashier’s counter has been made to look like a retro mom and pop shop stocked with a variety of plastic toys and bright-colored candy. The stools and tables are made of beer crates. The playlist is Nippon crooners. And just about everything else is made of wood, except for the galvanized steel pipes that come down from the ceiling over each table, so that despite the charcoal grills, there isn’t a hint of smoke in the restaurant. The food is reasonably priced, fresh, and super well-prepared. You’ll find yourself marveling at how tender and delectable beef stomach (B140) or tongue can be (B200). Not into organs? Beef starts from B180 (skirt), is already melt-in-your-mouth by B300 (short rib special) and goes all the way up to B980 for decadently marbled Yamagata loin or short rib. The kurobota harami pork (B270) is just as thrilling, its nutty flavors reminiscent of a top-notch cured pata negra ham. There’s also a host of nibbles that don’t require grilling, such as the delicious raw tuna in wasabi sauce (B170) that packs quite a punch, boiled squid (B120), edamame (B78 for as many as you can grab with one hand) and all that jazz. Daimasu is that rare mix of fresh, casual, exotic and authentic—an evening guaranteed to be fun and tasty in equal measures. Corkage B300 (under 900ml), B600 (over 901ml).
