Beefbar at JACC: Wagyu-and-lamb shawarma, and chicken fried in beef tallow

Beefbar is a steak restaurant inside the Sheikh Jaber Al-Ahmad Cultural Centre on Arabian Gulf Street. Its Kuwait menu is published with prices on its website, and it opens with a section it calls street food before it gets anywhere near the grill.

Street food, made with Wagyu

• Döner: mini Wagyu and lamb shawarma in a wheat galette with tahini, 6 KD.
• “KFC”: chicken fried in Wagyu beef tallow, with Sichuan pepper sauce, 5.5 KD.
• Bao: Korean buns filled with jasmine-tea-smoked Wagyu, 6 KD.
• Carpaccio: thin Black Angus fillet with za’atar and maple syrup, 7.5 KD.
• Arayes lahmeh: spicy minced beef with parsley, onion and mozzarella, 7.5 KD.
• Croque sando: dry-aged ribeye “prosciutto” with mozzarella, 7.5 KD.

The grill, and where it comes from

Both the Black Angus and the Wagyu on the grill list come from Rangers Valley in Australia. On the Angus side, a 300 g centre-cut ribeye is 15 KD and a 500 g chateaubriand 30. On the Wagyu side, a 300 g fillet is 25, a 500 g double ribeye for two is 35, and the tomahawk, about 1.4 kg for two or three, is 54 KD.

The robata section has a “miso black beef” that the menu describes as a beef take on the well-known miso black cod, at 12 KD. From the rotisserie, the Wagyu and lamb shawarma comes with the house tahini and fries for 7 KD.

Hours and booking

The restaurant’s website gives its hours as 7pm to 11pm, while its online booking system offers tables from 1pm. Book on 58856940 or online. Menu prices are in Kuwaiti dinars.

Photo: A smoked tomahawk steak on a plate, illustrative and not from the restaurant. Flo2323, CC0, via Wikimedia Commons.

Source: Beefbar website, Kuwait page and menu (menu.pdf), and its SevenRooms booking page, read on 3 November 2026.