Tucked away in the basement of JW Marriott Bangkok since 2003, Tsu greets diners with a sophisticated, yet sleek ambience—a tasteful backdrop for the elegant Japanese fare the restaurant pays homage to. With the kitchen now helmed by the hotel’s new Japanese head chef, Yukio Takeda, Tsu has rolled out new lunch and dinner menus reflective of the chef’s intricate gastronomic flair, a true transformation for the city’s long-time fine dining establishment.
With culinary stints at some of the world’s most recognised Japanese kitchens, including Nakasu Mita in Tokyo, Hyatt Regency in Dubai, Okashi in Cairo, two-Michelin-star Umu in London and Kaetsu in Hong Kong, chef Takeda’s dishes gracefully marry traditional flavours using only the best of ingredients. His white sesame tofu—freshly made every day—features a nutty taste and an almost moji-like texture, well balanced by the accompanying bonito sauce, fresh uni and wasabi. In cubes, maguro (tuna) sashimi is artfully plated—akami is presented with bonito jelly and gold flakes, chutoro is served on an oba leaf and otoro comes with fried seaweed. Chef Takeda also offers a beautiful take on grilled unagi with the Japanese eel cooked and lightly seasoned to perfection.
The set lunch menu, priced from 380 to 1,780 baht and highlighting 17 main dishes, is no less luxurious. From the sea, grilled miso marinated silver cod highlights a lovely contrast of bold flavours and delicate textures. Beef lovers should try grilled wagyu sirloin perfectly seasoned with either salt or teriyaki sauce. Also recommended is the Hokkaido chirashi sushi bowl, which comes topped with the freshest scallops, sea urchin and salmon roe. End the meal with pan-seared yomogi mochi filled with red bean paste.
Tsu’s revamped menu delectably fuses the best of ingredients with tasteful simplicity for an elegant umami dining experience.
Tsu, JW Marriott Bangkok, 4 Sukhumvit Road, Soi 2
Lunch 11:30am–2:30pm, Dinner 6–10:30pm