Review

Tucked away in Rain Hill on Sukhumvit 47, this restaurant reveals itself only through a modest nameplate – an understated entrance evoking the discovery of a hidden retreat. The culinary experience centres on a seasonal tasting course. The summer 13-course menu is themed around fresh green seasonal ingredients, with use of matcha throughout. These include meticulously sourced organic chicken from a partner farm in Khao Yai, along with premium imports from Japan including uni, ikura and unagi. Things start with a tea cocktail made from chicken broth and Shizuoka matcha, followed by a vibrant summer vegetable salad with chicken breast, a series of grilled skewers, abalone chawanmushi, a seasonal ‘hassun’ plate, yakitori selections of the day and comforting TKG (egg over rice) with hamaguri miso soup. The meal closes with matcha and a delicate dessert. Dishes are presented on artisanal tableware, enhancing flavour and aesthetic. Three condiments, truffle salt, sansho pepper and shichimi spice, elevate each bite of yakitori. Cooking techniques vary by cut, resulting in crispy skin, smoky and juicy thighs, crisped wings with tender interiors and delicately prepared heart pieces with no off-notes. Counter seating allows you to witness the chef’s skill up close, with tailored suggestions for condiments and drink pairings. The beverage programme includes sake and an impressive selection of Japanese wines, curated to complement each course.