Tanabe Sushi

Let’s start this year with some nostalgia as I travel back to my first experience of Michelin star restaurant. The year was 2014 in Sapporo, Japan. I just remembered that Tananbe was awarded 3-star Michelin in 2012 and it was at a peak of hype period. So my thought at that moment was why don’t I try out the highest recommendation from Michelin to see how amazing the experience it would be.

I remember hearing such stories as proper dress code and a bunch of regulations for reservation of Michelin starred restaurant around the world. In case of Tanabe I remember about a request to refrain from strong fragrance like perfume, because they would like guest to enjoy characteristic sushi and the aroma of the cuisine also not disturbing other guest.

Starting from appetizer, Hokkai-shima-ebi “北海縞海老”, it is caught in only Hokkaido. And natural Hokkaido scallop, and one kind of sea weed named Junsai “蓴菜”. Junsai is caught in the clean lake, it is summer seasonal food. Such a refreshing and light to kick start my appetite.

Sashimi : Flatfish [ Hirame ] Fluffy texture with light flavored as such a perfect way to start Sashimi section to reflect a pure flavor.

Octopus [ Tako ] with Japanese vinegar sauce. First of all, forget all chewy Tako in all your life that makes you uncertain whether you are chewing a Tako or a gum. Extremely fresh Tako are just soft and enjoyable. Combining with perfectly balance savory vinegar jelly sauce to crank up my appetite.

Offspring Tuna [ Mejimaguro ] that is special one in only summer season. Majority of cured Tuna are called “Akami” and usually it comes with a strong texture and flavor. Mejimaguro are a lighter version which I found relatively easy to try out for a first timer.

Toasted small sardine [ Tatami-Iwashi ] Apart from eccentric shaped plate, this plate provide a crunchy and yummy treat.

Oyster [ Kaki ] My first impression was that oyster are just grilled to a mouthwatering degree contrasting grilled part yet retaining juicy part inside. Providing strong flavor and soft texture together.

Steamed egg [ Chawan-Mushi ] What I love about Japanese Steamed egg are how bouncy texture and comfort menu appear. Very lightly seasoned with a surprise of hidden sweet and tender crab meat inside.

Tuna [ Maguro/Akami ] Akami means lean part hence resulted in red color. Akami are cured within Shoyu for more balanced taste. Apart from beautifully presentation, this Akami taste are just right with a tender texture.

Shrimp [ Ebi ] Introducing the best shrimp I have ever had in my life up until now. This one changed my perspective that boiled shrimp must be better than raw shrimp. The texture are just divine with an insane amount of sweetness and a bit contrast of fresh Wasabi on top.

Squid [ Ika ] To be honest I have my reservation about chewiness of this squid compared to my past experience. In contrast, it came out as a lot better than expected.

Horse mackerel [ Aji ] also means flavor in Japanese. That is why this Sushi is packed with such intense flavor in a satisfying texture.

Salmon [ Shake ] that is the seasonal one named “Tokishirazu”. Tokishirazu also refers to “Chum Salmon” which are caught within spring to the beginning of summer. Tokishirazu came with a high fat content yet firm texture compared to average Salmon.

Surf clam [ Hokki ] If you ever experienced a Hokki and felt a bit chewier than your preference. This one is much more different than that. The texture are located in a reasonably chewing experience.

Abalone [ Awabi ] with liver sauce. Awabi are quite a tricky experience for handling and properly cooking. Removal of algae and perfecting cooking temperature are quite a challenging task. This one came out a enjoyable texture, fragrant and the sauce are not too overwhelming.

Sea urchin [ Uni ] Generous portion and a light color seems like a promising bite. I would say the flavor are more on creamy light and tender area.

Salmon roe [ Ikura ] Probably my first experience on generous portion of Ikura and it was just as amazing as I expected. Ikura were cured to a balanced flavor.

Conger Eel [ Anago ] Anago are a more fluffy texture compared to Unagi. I understand that keeping tiny fish bone are somewhat charm for eel dishes in Japan so keep that in your mind.

Japanese Rolled Omelette (Tamagoyaki) I would say this Sushi resides in a sweet area rather than savory. Egg texture are delicate as a gateway to dessert.

Creme Brulee was made with Japanese special sugar “wasanbon(和三盆)”. Wasanbon is a fine-grained Japanese sugar, traditionally made in the Shikoku prefectures of Tokushima and Kagawa. The sugar is often used for Japanese sweets (Wagashi). I did finished Creme Brulee in an instant. Delicate texture and balanced sweetness.

Ending this spectacular experience with a pineapple Sherbet. It was good to try out pineapple dessert that was not extremely sour with an enjoyable texture. I would say Tanabe price are reasonable at their decided price. Staff are extremely friendly and helps provide such an insightful information regarding ingredients and cooking method.

Yamato Yakiniku

If you have been following my blog closely. You will surely know that I always have a soft spot for a good beef or seafood meal from my past experience in Hokkaido. As soon as I heard that there is a good Wagyu deal on lunch set around Sukhumvit 49 area, I just rush to the restaurant just to clarify how good this deal is.

Yamato Yakiniku are a branch of well-known restaurant from Iwate. Wagyu lunch set are from 190 THB to 290 THB. The pricing are just shockingly insane compared to other places. Presentation photos looks nice so let’s check it out.

I ordered a Jyou Wagyu set A [290 THB] and it was beautiful. Wagyu texture seems to be a sight to behold to marbling just waiting to be sizzle to perfection. I will review each parts of Wagyu based on each photos.

Wagyu Jyou Karubi

The best Wagyu from the plate. Majestic beautiful texture speaks for itself. Just grill for a brief moment then enjoy with salt, tare(sauce) or vinegar as your heart desire.

Wagyu Jyou Rosu

Less marbling fat content resulted in more firm texture. Therefore, less grilling are required for this part.

Gyu Tan (Jyou Shio Tan)

Gyu Tan are well-known as a signature dish around Sendai area of Japan. My favorite way to enjoy is just grill for a short duration then topped with lime and salt to enjoy Gyu Tan amazing texture.

Nakaochi Karubi

Nakaochi are served as a cube shape rib Wagyu. Texture are more on a bit chewy but not too chewy in a good way.

Wagyu Jyou Harami

Harami is one of the top runners in this set as a balance marble and meat ratio. Just try to grill for a brief period.

Finished with a Vanilla ice cream. Overall bill came out as 400 THB plus drinks and service charge which is acceptable for me. I would surely came back to try out another menu if possible for sure.

Place

Aree and Saphankhwai area has always been an unique and vibrant with new and exciting place popping up when you are least expected. Most of the places claim themselves as a friendly ambiance like your friends house still, it is quite rare to finally find a truly comfortable restaurant with amazing dishes.

To be honest, I am quite excited to visited Place after reviewing their menu with their exquisite ingredients combined with affordable prices. So I just went for a visit as they proceed in their third month of openings. Place are located in Inthramara Soi 4 which is quite a rare sight for these area. There are only around 8 seats at the moment so I strongly recommend booking before visiting to avoid any disappointment.

Starting with their fine dining ambiance, staff are friendly and truly knowledgeable about their menu. Their special mocktail and dishes are just a waves of exciting information from fresh techniques to combination of such curious taste like sweetness from Chrysanthemum with sour and acidity of orange juice. This just getting me too exhilarated.

Starting with Green & Balsamic with cherry tomatoes, Fresh and bitter free green salad with not too overpowered balsamic. I personally like a cherry tomatoes with a little bit of salted flavor just to kick start the full meal.

Black Truffle Carbonara are just beautifully presented. The aroma of Truffle and portion are just insanely unbelievable. As contrast to widely too creamy and too salty Carbonara, this dish was perfected to balanced seasoning and texture. Also, plus side on crispy yet not sticky Bacon on top. As they are having promotion of 50% off of this dish. The final price came out as 260 THB which is around 8.3 USD or 870 JPY. My hands are still shaking as of now due to the concept of how good this deal are lol.

A5 Tajima Wagyu (100 g) garlic fried rice, pickled shallot, crispy garlic and chives. First of all Tajima Wagyu are just extremely satisfying. I just wish they slice it in a longer portion though. Well-round fried rice with a plus of chives and pickled shallot.

Overall, I would say that Place are quite a gem around this area and I would personally revisit this place again really soon before it became more well-known are became more difficult to book a table. Last mention of the atmosphere, totally love it how friendly the owner (Khun Nam) and staffs are. Two thumbs up for Place!