Since 2022, The Bengal Wagyu has been a favored destination of beef lovers seeking a top-level wagyu experience. Co-founded by Chef Tomoo Kimura, the 35-seat dining bar specializes in premium wagyu made and processed in Bangladesh.

Through a variety of cooking techniques including yakiniku, sukiyaki and shabu shabu,, each wagyu’s signature flavour profile is elevated for its greatest enjoyment. To compliment the extensive beef menu, The Bengal Wagyu also offers a wide variety of other premium meats and seafood from specialized farmers and award winning suppliers.

The interior of the restaurant is a study in modern comfort and style. Clean lines and sleek wood finishes are combined with a restrained palette of indigo blue and ash grey. Seating at the dining bar, or on modular sofas, offers choice and flexibility. At night, track lights, pendant lamps and city lights through the windows create an atmosphere of relaxation.

Guests arriving for dinner are invited to choose their preferred cuts from the collection; and the first drink is on the house.

At Bengal Wagyu, food safety is always our priority. We maintain a strict 4 step value chain starting from animal sourcing and extending to slaughtering, post-mortem, fabrication and chilling.