A huge surprise in Tokyo: amazing Japanese ingredients with Thai spices and cooking styles! Really innovative and great ‘thaiseki’ (Thai kaiseki)

🐟 Yamayuki tuna (used by high-end sushiyas, like Saito), matsutake, truffles, fugu (tiger blowfish), black abalone, and other great products!

And a really great French wine pairing!
🇹🇭🇯🇵🇫🇷

Jelly made with fresh Thai herbs, kobako crab (female snow crab)
and handmade Japanese chestnut puree.

Tom Yum Kung:
・Kinki
・ Hamaguri Clams
・Thai giant freshwater prawn grown in onsen Prawn
・ Matsutake mushroom

Fried blowfish :Fuku Karaage
・ Tiger blowfish.
・Asaten chili pepper, star anise, Japanese pepper, Thai and Chinese spices.

Shark fin:
Make 3days to make shark fin tender and full favored
・Thai medicinal soup mixed with Amakusa daioh chicken broth and tortoiseshell soup stock
・Different taste with Thai black vinegar

Osuwan (Thai-Chinese oyster omelette → black abalone):
・ Black abalone from Sado
・Golden leeks, leeks flowers
・Salmon roe
· Egg Kinira

Grouper fish: over 20 kg
・Lime steamed
・Kyoto turnip and Lemongrass

Wagyu Nam Tok:
・Hamburger style: Kainomi and sirloin mix with thai herbs and spices and top of Caviar

Refreshment
Tuna rice:
Yamayuki s tuna marinated in Japanese soy source And truffle

Two types of curry
・ Massaman curry: beef cheeks, Ebi-imo t (Kyoto taro) taro streamed for 3 hours and then deep-fried.
・ Green curry: wild boar from Kyushu with bamboo shoots.

Dessert: Two kinds
・Khanom Piak Poon: coconut and pandan leaf pudding with Japanese azuki beans sauce.
・ Coconut truffle : Freshly handmade ice cream

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