71/1 Soi Sukhumvit Soi 51
Bangkok, 10110
Tel. 08-2796-2837
Opening Hours:
Lunch: 11:30-1500 (last order 14:00)
Dinner: 17:30-23:00 (last order 22:00)
The original Jin-Emon Restaurant is located in MBK, this new branch called Jin-Emon Hermitage is on Sukhumvit Soi 51 (with an entrance but no parking from Soi 53 as well) is in a Thai house that has been converted into a restaurant; it still looks and feels more like a house than a restaurant.
The concept is good, although the implementation is poor. My wife, a Japanese national, was really looking forward to having spaghetti with authentic Japanese taste such as squid and Mentaiko (spicy cod roe) made with dashi (made from dried bonito) and sprinkled with nori, or spaghetti with Squid and Shiso leaves and other popular Japanese-style spaghetti dishes; she was disappointed with the dish she ordered.
The spaghetti with tomato sauce, was more like a thin tomato juice with chunks of peeled tomatoes and was so bland that it led one to believe that it had been poured directly from the tin without anything added to embellish it. Beef curry (Hayashi) suffered the same fate and tasted as if it had come from a packet. We can give the operators the benefit of the doubt on the food side, as they have only been open a month, although the dirty interior hallway walls, and stains on the rear entrance pathway? Well, I don’t know, maybe they will be cleaned?
B. Naturale – From Tokyo – The Best Soft Ice Cream in Bangkok . . . be sure to try the Hokkaido Milk Vanilla and the Chocolate Framboise . . . at Siam Paragon 3rd Floor & CentralWorld 7th Floor
New Year’s Eve Set Menu
Covering over 30 square metres of floor space, the gingerbread house is the main feature in the Pan Pacific Hotel’s lobby and marks the beginning of the holiday season. A team of over 30 chefs, supported by the hotel’s Engineering Team, worked for 21 consecutive days to build the structure and complete its decorations.
One of Two Imported Danish Christmas Trees at Panorama Restaurant. There are a total of four in the hotel
Pressed Foie Gras Soulard
Roasted Anjou Pigeon with Braised Endive and Truffle Jus 
Slow-Cooked Quercy Lamb Noisette, Ratte Potato and Rosemary Jus
Raspberry Vacherin Ice Cream with Raspberry Coulis
CHRISTMAS MENU
