I was strongly drawn to the concept of blending Thai and Japanese cuisine, so I quickly made a reservation and visited the restaurant.What impressed me first was the warm hospitality from the owner, Bia. Before the meal began, she carefully explained the spices and ingredients that would be used, heightening my anticipation.I was excited to see how high-quality Japanese ingredients would be transformed into Thai dishes, and my expectations were beautifully exceeded from the very first plate.For the appetizer, scallops and green beans were expertly combined with Thai seasonings, creating a perfect harmony between Japanese ingredients and Thai essence. The deliciousness brought a smile to my face.Next came the Tom Yum Goong, which featured eel. It was a bowl of delicate and refined umami that I had never experienced before, leaving me astonished at how sophisticated Tom Yum Goong could be.Moreover, premium Japanese ingredients such as eel, shark fin, swordfish, and Omi beef were transformed into Thai dishes one after another. I was in awe of the creativity and skill involved.The standout dish for me was the Pad Thai, lavishly made with abalone. Not only was it made with high-quality ingredients, but the umami of the abalone melded beautifully with the noodles, making it undoubtedly the best Pad Thai I have ever had.The attention to detail in the dishes was remarkable. The broth for the soup was made using soft-shelled turtle, extracting a unique umami flavor that is characteristic of Japan. Meanwhile, the clay pot rice was intentionally made with Thai rice. To achieve a texture similar to Japanese rice, they conducted extensive research and perfected the cooking method, which I found truly impressive.Accompanying the clay pot rice were crab curry and the classic Thai green curry. The way they presented these traditional Thai dishes was fantastic, and I was thoroughly satisfied until the very end.I also requested a wine pairing, and every wine complemented the dishes perfectly. I never expected Thai cuisine and wine to harmonize so beautifully, and I was moved by the sommelier's excellent selections.This was a unique course that intertwined seasonal Japanese ingredients with Thai cuisine. I believe the dishes will change significantly with the seasons, so I definitely want to revisit during a different season.It was a great meal.
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