Gen Japanese Charcoal Grill & Bar — Restaurant in Khlong Toei Nuea Subdistrict

⭐️⭐️⭐️⭐️⭐️ True Japanese precision with a smoky soul—an omakase-like yakitori experience in Bangkok. Tucked inside Sotetsu Grand Fresa, Gen is a hidden gem for those who appreciate fine ingredients, quiet ambiance, and authentic Japanese grilling.

🔥 Every skewer was grilled to perfection over real binchotan charcoal, with standout dishes like tsukune (served with raw egg yolk), chicken wing, and asparagus wrapped in pork. 🥚 The tamagoyaki was soft and silky—an impressive balance of savory and sweet. 🥩 The wagyu steak? Beautifully marbled, medium rare with crispy edges and paired with Himalayan salt, wasabi, and garlic chips—simply unforgettable. 🍣 We also sampled rare cuts of tuna (kama, noten, cheek), each with distinct textures and clean, umami flavors. 🍚 Their claypot-style salmon ikura rice (kamameshi) was fragrant and satisfying, served tableside with a rustic presentation.

🎎 The vibe was calm and cozy with Japanese hospitality at heart. Staff were knowledgeable and attentive, explaining the cuts and sequence of service like a quiet omakase.

💴 Price is upscale, but absolutely fair for the quality. Best for special dinners or quiet celebrations. 📍Located just a short walk from Asok BTS and...

It’s a Japanese-style dining experience with an impressive number of staff and waiters—perhaps even more than necessary—but that reflects the meticulous and attentive nature of Japanese hospitality, which I truly appreciate.

However, there are some operational issues that could be improved. From 10:30 to 11:00 a.m., I was told that no food orders could be made, and the staff advised me to go to the pool bar instead. When I went there, I was told again that I couldn’t order food—but later discovered that this was actually incorrect information. Such miscommunication is frustrating and gives the impression of poor coordination among staff.

In addition, the restaurant closes at 14:30, which feels too early, especially for a restaurant located inside a hotel. I believe hotel restaurants should operate continuously or at least offer some light dining options throughout the afternoon. Guests expect flexibility, not rigid time restrictions.

Overall, while the service quality and hospitality are commendable, management should pay more attention to consistency, communication, and guest...

Apart from the beef tongue and sashimi, the other dishes were subpar—especially the Gindara, salmon claypot rice and the sushi rolls, which were particularly disappointing.

The service was a complete disaster, with the staff appearing utterly clueless. A few examples include:

When I ordered salmon sashimi, the staff member failed to note it the first time. When asked to repeat our order, she hesitated and said, “Err… some kind of salmon dish? What was it again?”

There were two fish dishes on the menu. When the first one was served, we asked her to clarify which fish it was, she literally whispered her response, when asked to repeat, she responded with another whisper and left leaving us dumbfounded.

When we requested the plates to be cleared so desserts could be served, the staff removed only a single plate from the table and then disappeared for quite some time. We had to call them again to get the rest cleared.

Overall, it is completely a great disappointment, we regret...