Tenkaichi Yakiton Yakitori is very popular with the Japanese community and it is fully booked especially on weekends.
This is a new development and the list of restaurants and shops will as they open. At this time below is a selection of restaurants/shops currently open or almost open:
Restaurant featuring Doroyaki & Okonomiyaki
I have included this restaurant although it is not technically located in Nihonmachi, as it is across the road
Nihonmachi 105, 115 soi Sukhumvit 26
Sukhumvit Rd., Klongtoey, Bangkok 10110
Tel. Japanese: 02-258-2790
Thai Fax: 02-258-2789
Opening Hours: 17:00-24:00; Last Order 23:00
Cash Only
Prices: Inexpensive-Moderate
Slightly in the rear of K-Village is Nihonmachi (Japanese Town) where this new Tenkaichi Yakitori is located. It is highly regarded in the Japanese community as offering very authentic yakitori. I would suggest going on a weekday or book in advance if you speak Japanese, as at the moment, they are usually fully booked on the weekend evenings.
The specials are written above the cooking line
From the bottom clockwise: chicken wings, chicken meat balls, grilled tomatoes & gizzards
This fine product is imported from France, it is available in Bangkok at Villa Market
Thonglor Eight Building:
138/1 Thonglor Soi 11
Tel. 02-381-2882.
Open daily 11:30am-2:30pm, 6-10pm
Credit Cards: All Major
Prices: Moderate
Original Restaurant All Seasons Place:
3rd Floor, CRC Tower#303-4
All Seasons Place 87/2
Wireless Rd., Phatumwan, Bangkok 10330
946 Rama IV Road
Bangkok 10500
+66 (0) 2 251 1995
On the second floor of the Eight Thonglor Building on the corner of Thong Lor and Soi 8 the sushi bar is on the left along with some well appointed private rooms and the Korean Barbeque Japanese-style is at the back and on the left.
Sushi-chu imports fresh seafood that is transported from Tsukiji, the best fish market in Tokyo, three times a week by air. They are able to do this since their head office is located in Chichibu, Japan and overseen by General Manager, Fukushima.
The sushi is absolutely fresh; they do not depend on anything else to embellish the taste.
The Japanese BBQ restaurant follows the original recipes from Tokyo Calbi House using special Calbi sauce. The Japanese BBQ chef is, 26 years old, Sutsakrn Wongtakee he has had 13 years experience in preparing meat.
It is also very pleasant that in this combo of restaurants you have the opportunity to start with sushi or sashimi as an appetizer and then follow with Japanese BBQ.
Carnival has a broad selection of Japanese Sake and Shochu.
The Japanese barbecue is certainly the best quality you can find in Bangkok and the sushi that is imported from Japan is fresh and excellent as well.
Now that there are two in different parts of the city it makes it more convenient to indulge in these great tastes of Japan.
I was invited to attend a tasting event by Cindy Marsal, Sales Executive of Wine Not Limited, it was held at BarSu Thursday Evening 26 June 2008, Sheraton Grande Sukhumvit Hotel
Tasting Notes:
Sauvignon Blanc 2007 False Bay/Robertson, Coastal Region – South Africa
Fresh, young and overall very pleasant.
cucumber gazpacho
scallops carpaccio
Chenin Sec 2007 Chateau de la Roulerie/ AOC Anjou, Vallée de la Loire – France
I am not a fan of Chenin Blanc and never have been since I first tasted it when it was popular in California winemaking. This new style of Chenin “Sec” is a big improvement and the dry style is “à la mode” today.
tuna & salmon sashimi
Chardonnay 2007 False Bay/Robertson, Coastal Region – South Africa
A typical Chardonnay I found it a bit flat and lacking acidity.
seaweed mussel and shrimp tempura
Carmenere 2006 Yellow Biplano/Central Valley – Chile
This wine did not hold a great deal of interest for me. I am not familiar with this grape variety
although I was told by Wine Not’s Sales Executive, Ms Cindy Marsal, that it originally came from the Gironde in Bordeaux although now exclusively used in Chile due to the hot days and cold nights.
braised veal with wasabi mash
Cabernet Sauvignon, Merlot, Tempranillo 2006 Lexarel Ops/Do Penedes – Spain
An interesting wine that can stand up well to food.
green pepper crusted venison loin
Shiraz 2006 False Bay /Paarl, Coastal Region – South Africa
I found it quite tannic at this time, another year and it should lose some of the tannin and be more approachable.
lamb kebab with tomato chutney
angus beef and eggplant
Charn Issara Tower 1
Grand Floor 942/39-41,
Rama IV Road,
Bangrak Bangkok 10500
Tel. 02-237-2266
FAX. 02-233-0103
Opening Hours: Lunch:11:30am-2:30pm, Dinner: 6:00pm-10pm, Sunday lunch
Corkage: 500-1000 Baht
Parking: Available/BTS Saladaeng
Credit Cards: All Major
Prices: Inexpensive-Moderate
Misato Japanese Restaurant is known mostly for its deep fried Japanese favorites, Tonkatsu and Tempura. The excellent Tonkatsu is crisp on the outside and very juicy inside. A house made spicy curry is also delicious and my daughter’s preferred choice is Udon noodles with Daikon radish, a raw egg yolk deep fried for a few seconds added to the dish at the last moment and if you gently poke it, the yellow inside will run out into the bowl and add to the sauce. It is served with crispy swirls of deep fried tempura flour liberally sprinkled on the top along with chopped green onions.
Enoteca Italiana
39 Sukhumvit Soi 27
Klong Toei
Bangkok 10110
Tel. 02 258 4386
Opening Hours: Dinner Only 6pm until late (call)
Credit Cards: All Major
Moderate
My first visit to this restaurant was shortly after it opened about four years ago when it was an entirely different venue. It has developed from an enoteca serving an assortment of cold cuts into a full fledged restaurant.
If you have not visited before allow a little extra time to get there and probably it is a good idea to call for directions beforehand or en route. If you are going by taxi do not expect that the driver will know where the restaurant is located. Now, with that little piece of business out of the way you will arrive at a charming little house and garden with a warm and friendly interior design.
I would suggest starting with a selection of salumi and from there segue into a pork scaloppini with sautéed artichokes or another main course.
There is a selection of desserts if you have any space left.
The exceptional wine list is filled with well chosen Italian vintages and selections of wines by the glass are also available.
The owner, Niccola Bonazza is very obliging and will try his best to please you.
All in all I experienced an exceptionally pleasant evening.
Artist, Designer, Marco Minotti introduced his work entitled “Dynamic Emotions” for the first time, to Bangkok at The Raffles, Nai Lert Park Hotel.
It was a pleasure to attend the opening ceremony last evening presided over by His Excellency, Ignazio Di Pace, Italian Ambassador to Thailand.
I was invited by Tamara Dameo representing G Four International Ltd., who sponsored all the wines for the event, which as usual, were excellent.
Marco Minotti’s paintings will be on display daily from June 10 to 20 (10am-7pm) at the Garden Wing (ground level). On June 12th at 6:30pm there will be a “art dinner” at Ma Maison Restaurant on the lower level of the hotel Baht 3,025 ++ that will include an artwork signed and numbered by the artist exclusively created for this event. Part of the proceeds will be donated to: “Treasure Our Elephants” Northern Elephant Preservation Foundation, Thailand.
Rossini Restaurant
Sheraton Grande Sukhumvit Hotel
250 Sukhumvit Road
Tel. (66) 02 649 8888
Email: grande.sukhumvit@luxurycollection.com
Website: www.sheratongrandesukhumvit.com
Credit Cards: All Major
Prices: Moderate-Expensive
I was invited to attend a small dinner party at Rossini Restaurant in the Sheraton Sukhumvit Grande Hotel to taste the wines of Gianni Gagliardo, a celebrated wine maker from Piedmonte. Bravissimo!
Gianni, who is a delightful man who loves to travel, first explained, how his sons are taking care of the vineyards—and it definitely remains a family business. The production is about 350,000 bottles per annum.
The dinner began with a first course of, and for lack of another term; a Sicilian seafood couscous served in a mason jar (very interesting with intense flavors). To go along with this dish, a lovely and slightly frizzante wine called Fallegro, Vino de Tavola Bianco 2007 was served, made from 100% Favorita grapes—young, fresh and delicious. This course was followed by a well-made, attractively presented and ultimately edible dish of raviolis filled with vegetables and fish, to purposely show how it would pair with the accompanying red wine, Batie Langhe Nebbiolo made from a blend of mostly Nebbiolo with a small percentage of Barbera before it was matured in barrels, 2005. The pairing worked extremely well!
The following three Barolo wines in various styles and nuances accompanied what appeared to be a braised beef cheek, (an advance menu was sent to me by the distributor, however Mr. Gagliardo changed the menu at the bar with the chef just before the dinner, and what turned up at the table was not even vaguely similar to the original menu I received). This was all for the better, as the chef and the wine maker worked out the menu to best fit with the wines presented, to the advantage of both sides.
The Barolo’s presented were:
Barole Preve: a combination of Barolos with contrasting characteristics; one an elegant wine with great finesse and the other with structure and body 2001.
Barolo Serre: a wine with greater concentration and a fuller body 2004.
Barolo Reserva: aged for ten years and now beginning to show its full potential 1997 (one of the best years in Piedmonte).
The finale was a dessert served in a glass containing granita on the bottom and spooned on top was a layer of chocolate mousse. A low alcohol 4.5% lightly sparkling, Moscato was served along with this dessert and the flavor of this juice, loosely called wine, was so intense that I though I was eating freshly picked Moscato grapes straight from the vine!
