21-day water-aged meat

Korean barbecue in Ari

At YUKGA Ari in Bangkok, enjoy meat water-aged for 21 days and cooked over charcoal. Try it with Korean side dishes, or wrap a piece in leafy greens.

Order your favourite cuts à la carte with dishes to share, or choose a buffet with the food you like. Explore the menus below.

Aged in chilled water

For water aging, meat is vacuum-sealed and placed in chilled water. The water stays outside the bag and never touches the meat. At YUKGA, we age our meat this way for 21 days.

Dry aging exposes meat to air. Water aging keeps it sealed, helping it retain moisture. Unlike conventional refrigerated wet aging, water aging uses chilled water as the aging environment.

As the meat ages, its natural enzymes break down proteins, making it more tender. Once it is grilled, try the first bite with just a little salt.