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.

Buster’s Fish & Chips

Bangkok weather has been on a rainy side lately which is a perfect for some simple Fish & Chips meal. Buster has just opened August 2020 and I am eager to visit the place to see how these hype are holding up.

Located in Phrom Pong area, their menu are listed from variety of Fish & Chips from Cod, Haddock, Halibut and Snapper. Apart from Snapper, other fishes are imported and frozen. There are also pie, sides dishes and desserts.

Since I would like to try a more tender and light texture. I went with Cod Fish & Chips [330 THB net without any charges] No charge is a pretty much big meal around here so that’s a good sign. For a choice of sauce I went with Tar Tar sauce.

First of all, amazing portion of Fish & chips for the price. These chips are one of the best chips I had around here, crispy with a decent amount of satisfying texture.

They also provide malt vinegar, ketchup, salt and peppers for seasoning. After a careful consideration, I realized that Fish & chips are good in their simple way. However, a similar Thai Fried snapper/ Sea bass with spicy and sour sauce are just so hard to beat when it comes to the flavors. So there is a time for each menu to shine in a different ways.

Cod’s texture are light and enjoyable. Still it is a little bit flaky too. Their beer batter are crispy yet not too oily. Would love to try out other fish in the future.

Krua Bang Ta Boon

Bang Ta Boon are located in western side of Thailand in Petchaburi. It takes about 3 hours driving from Bangkok. The origin of Ta boon came from local mangrove tree name which are abundance in the area. These area are also famous for salt farm and seafood which could be seen in the photos.

Bang Ta Boon are also famous for Bryde’s whale sightseeing which is an quiet interesting, crab industry and fireflies. Researching on these data makes me excited to revisit the place haha. Local business are ranges from seafood to making coal from Ta Boon trees which is famous for their long lasting heat coal.

First, I visit salt farm cafe which is a cafe next to a real salt farm. I would say luckily it is quite cloudy that day which makes salt field photography a more gray scale as I prefer. Since I visited on the weekend, there are lots of people in the cafe though and the cafe does not have any air-condition so make sure you prepare for that too.

Then I went for a lunch at Krua Bang Ta Boon. This place has been around for a long time and has been a popular destination for local and tourist alike. Their style are more on a casual though. There are a small market section in front of restaurant where they prepare seafood of consumption and delivery to other parts of Thailand.

Start with Som Tum Thai (Papaya Salad) for an appetizer. Well balanced sour, spicy and sweetness.

Here comes mute crab, shrimp and blue crab. It is just always a good time when you just have to dig in and get messy with seafood just to get those sweet sweet (not a typo lol) meat under those shell.

Mute crab might looks a bit lackluster at first. I would imagine tiny portion of meat similar to rice filed crab. However, this is just a smaller version of sea crab with their sweetness flavor. Plus they already broke down most of the shell and this just became on of my favorite menu around here.

A good quality blue crab is always one of the most popular menu to enjoy around here. Since there are seafood business around here which prepare and extract seafood for other areas, they had already broke down some part of the crab for our convenient. Just a touch of seafood sauce and you are good to go.

Spicy stir fried catfish is a good way to keep you appetite up. Mix with a rice to balance between spicy and sweetness.

Fried Sea Bass with fish sauce is one of most to go for menu in Thailand due to their portion and flavor. From my past experience, most of the places could provide you a decent quality one similar to this one.

Hoi Cho (dry fried crab meat balls) could be easily founded in sea side areas in Thailand. Originate from Chinese culture in Thailand. This one is alright but not impressive though.

Ended my meal with sweet and juicy shrimp topped with some spicy seafood sauce. I think Bang Ta Boon is an interesting tourist attraction with lots of places to discover and would be excited to revisit again just make sure to prepare enough heat protection too since it could be extremely hot around here