Review

Though widely available at Japanese restaurants, this is the only establishment in Thailand specialising in authentic Edomae-style tempura. Japanese chef Tarumi Takuma with over 28 years’ of refined tempura craftsmanship expertly prepares dishes with a light non-greasy blend of frying oils, resulting in the perfect batter. The menu features a seasonal tempura course and made-to-order tempura that begins with live Amakusa prawns, prepared with varying heat levels to bring out maximum sweetness. Highlights include tempura seaweed topped with caviar and uni from Rishiri. Seasonal Japanese vegetables, including maitake mushrooms and sweet white corn, as well as tempura of the kinmedai (golden eye snapper), are served at timed intervals with meticulously chosen palate cleansers between. The meal reaches its climax with certified Japanese Wagyu beef. Thanks to the tempura technique, the juices are sealed inside, resulting in an incredibly juicy bite that offers a unique insight into how long in advance this atypical take on wagyu steak needs to be prepared. The final course is a tempura choice between ten-cha (rice with green tea), ten-tsuyu (rice with bonito dashi broth), or ten-don (rice bowl). Desserts include water mochi, matcha rice cakes, and refreshing yuzu sorbet. In addition to a curated selection of 28 premium Japanese sake labels, the restaurant offers a variety of wines, allowing for unique pairings that complement tempura.