Japanese Week 2025: Savor Japanese taste in Cocotte's style

Japanese Week is coming to Cocotte Farm Roast and Winery from April 21 to May 4! 

As one of Bangkok’s most distinctive steakhouses, we’re thrilled to introduce a special menu inspired by Japan’s rich traditions and seasonal ingredients—reimagined with a creative twist by Chef Sarun ‘Boat’ Suppakijjanusan and his team that you don’t want to miss.

Here’s a sneak peek at our menu this Japanese Week:

Exclusive Japanese Cuts

Without a doubt, we’re thrilled to feature legendary Japanese Wagyu — renowned for its exceptional marbling and deep-rooted cultural craftsmanship. This Japanese Week, don’t miss the chance to indulge in our Tajima Striploin Wagyu (marbling score 4) and Takumi Ribeye Wagyu (marbling score 3). Whether you prefer the buttery, leaner cut of Tajima paired with its silky fat, or the bold, robust beef flavor of Takumi, the essence of Japan’s finest beef is sure to make your meal unforgettable. 

Scallop Truffle Ponzu

Kick off your meal with fresh Hokkaido scallops paired with tangy ponzu, Japan’s classic citrus sauce. Finished with black truffle, fresh cucumber tartare, and crispy quinoa for a flavorful balance.

Beef Tartare x Uni

Another exquisite combination, Japanese luxurious sea urchin “Bafun uni”  with our signature Wagyu beef tartare, on a crispy potato rosti. Then, topped with creamy guacamole and a hint of Japanese flavors: yuzu and wasabi, bringing vibrant tastes in every bite.

Otoro Tostada

Craving a spicy kick? Enjoy the richness of Otoro, Japan’s prized bluefin tuna, paired with spicy tartare and grilled avocado along with a touch of pickled chili on a crispy tortilla.

Seafood Shiru

A rich seafood stew featuring authentic Japanese delicacies—Hirame, Hotaru Ika, Shirauo, and Hokkaido scallops. This comforting dish is served with a side of Ankimo toast, showcasing Japan’s prized monkfish liver, often called the “foie gras of the sea.”

Seabream & Yuzu Beurre Blanc

Creating a seamless fusion of Japanese and French flavors with char-grilled Madai, known as the 'king of fish' in Japan, served on French beurre blanc sauce, and a touch of yuzu for a unique taste.

Hojicha Vacherin

Not only does the light vacherin highlight the depth of roasted Japanese green tea, Hojicha, but it is also balanced with nutty sesame and the tropical freshness of Mayongchid. This is the perfect contrast of flavors in a dessert that you can't miss!

Sip Into the Flavors of Japan

Experience the smooth fusion of Enman Junmai Saké in our Kahlua Kabuki, or savor the aromatic Roku Gin in the Akairo Negroni. Alternatively, for a non-alcoholic option, Yuzu No Asa features the refreshing flavors of yuzu and coconut water.

Kahlua Kabuki Akairo Negroni Yuzu No Asa

At Cocotte, we combine the finest seasonal produce, fresh seafood, and well-curated meats, all prepared with passion and creativity. Therefore, reserve your table today for this limited-time Japanese experience in Cocotte style like no other.