Bangkok’s Best Steakhouse for Wagyu, Ribeye & Tomahawk at Cocotte

Looking for where to get the best steak? At Cocotte, we’re known for our farm-to-table philosophy and proudly serve premium cuts right in the heart of Bangkok. Our chefs craft every dish using top-quality ingredients and expert technique, making Cocotte the ultimate destination for all steak lovers.

This is how we do it!  

The journey to the best steak starts with carefully sourced meat, precise temperature control, and expert grilling techniques. Our grill masters dedicate themselves to studying the roots, texture, and unique characteristics of every cut. We bring years of experience to every plate — from selecting the perfect cut to searing it just right for maximum flavor. That's how we know how to do it, and we do it right! 

Variety Meets Quality

At Cocotte, we take pride in offering a refined selection of premium beef cuts from Black Angus tenderloin, ribeye, Wagyu oyster blade to our next-level tomahawk. We expertly source our beef from Rangers Valley, Australia, one of the world’s most respected producers of long-fed Black Angus and Wagyu.

Rangers Valley’s commitment to animal welfare, along with its innovative and sustainable farming methods, yields beef with rich marbling, deep flavor, and exceptional tenderness. Thus, that’s the quality we proudly serve at Cocotte, because we never settle for anything less than excellence.

At Cocotte, we’re always on the lookout for rare and remarkable cuts of beef from some of the world’s most unique producers. These premium selections are available in limited quantities and vary throughout the year—so be sure to ask your server about today’s special cuts. You might just discover something extraordinary that’s not on the menu.

Cocotte’s Exclusive Cuts  

Orange-Fed Wagyu 

Cocotte proudly introduces Orange-fed Wagyu from Elbow Valley, a rare 100% full-blood Japanese and purebred F4 Wagyu. The cattle are slow-fed for over 350 days on a unique blend of orange citrus pulp and local grains. Raised in cool, dry Australian sheds, this premium beef develops rich marbling (BMS 6–7). It delivers buttery tenderness and finishes with a subtle citrus note unlike any other.

Kiwami Striploin: The Height of Decadence

Discover the exceptional taste of the Kiwami Australian Full Blood Wagyu Striploin. Raised in Australia from 100% full-blood Wagyu with pure Japanese genetics, these cattle follow a meticulous, high-care feeding program. Over more than 400 days of grain finishing, the beef develops extraordinary rich marbling and a melt-in-your-mouth texture. Ultimately, it achieves a marbling score of 9+, making it one of the finest Japanese Wagyu that you can't miss.

Mayura Gold MBS 9+ Ribeye 

Straight from Mayura Station, a family-run farm in South Australia with a legacy from the late 1990s, we bring you Mayura beef from 100% full-blood Wagyu cattle. The farm’s unique chocolate-infused feeding technique enhances the beef’s rich umami flavor, buttery texture, and subtle sweetness. Only a select few restaurants worldwide serve Mayura Gold MBS 9+, and Cocotte is proud to be one of them.

Wilmot Grass-Fed Ribeye

Savour the bold flavour of Wilmot Grass-Fed Ribeye, sourced from 100% Black Angus cattle raised in New South Wales. Wilmot farmers lead the way as Australia’s first Land to Market-certified producers, raising their cattle on open pastures with regenerative farming practices. Every cut is fully traceable, climate-positive, and packed with natural flavour and deep tenderness—a ribeye steak made to remember.

Keep an eye out for our rare and limited-edition cuts because we love surprising you. Follow our special offers and be the first to experience the exceptional steak like no other.

 Make your reservation today and discover why we’re Bangkok’s best go-to steakhouse.