Japanese A5 Wagyu, Grilled Over Charcoal
Benny’s has been serving wagyu in Bang Tao since 2015. Japanese A5 for the richest end of the scale, Australian wagyu and Angus for something with more chew. All of it over charcoal.
What A5 actually means
Japanese beef is graded on yield, from A to C, and on quality, from 1 to 5. A5 is the top of both. The grade covers marbling, colour, firmness and texture, and it is assessed on the carcass, not on the plate.
In practice it means a steak that is dense with intramuscular fat, that renders at a low temperature, and that you eat in smaller portions than you would an Angus cut. Most people are surprised by how little they need.
Japanese or Australian?
Japanese A5 is the indulgent one. Rich, soft, served in modest portions. Australian wagyu sits between A5 and Angus: marbled, but with more of the chew and beef flavour some people prefer.
If you are not sure, say so when you order. It is a fair question and the answer depends on how hungry you are.
Cuts, weights and prices are on the menu.
Every Sunday from 5pm we also host the Japanese Wagyu Experience, with A4 Kagoshima Wagyu served three ways. Read about our Sunday Wagyu dinner.
Not sure which cut suits you? Our steak guide walks through Ribeye, Tenderloin, Wagyu Fillet and the Cowboy Steak.
Finding us
5/6 Soi Had Bangtao, Cherngtalay, Thalang District, Phuket 83110, between Surin and Bang Tao beaches.
Open Tuesday to Sunday, 5pm to 11.30pm. Kitchen closes at 10pm. Closed Mondays.
Call +66 (0) 80 700 1509, or book online. Bookings are confirmed by the restaurant.