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A classy four-piece string ensemble plays valiantly to dampen down the sounds of the disco beats that emanate from the bar below, but diners do not come here for the music. Or even the view. Quite simply chef Ryuki Kawasaki, now approaching his third year at the restaurant, and his young team create the most exquisite menus in Bangkok. The service is impeccable too. This is fine dining at its best.
Rating : 18/20
In addition to the a la carte menu, five- and seven-course tasting menus are offered but these change frequently based on the season and availability of ingredients. Both menus are served with a selection of four freshly baked breads and an amuse-bouche (a special surprise plate from the chef, which could be golden eye snapper in a light broth or petit fours after the dessert course). Highly recommended is niigata murakami wagyu beef (grade A5), from the chef’s home town. It is grilled over bincho charcoal and served with matsutake consomme, pecoros onion and citrus sudachi. For dessert, try caramel roasted pumpkin pudding with hazelnut shortbread, caramelised pecan nuts and cinnamon ice cream.
Rating : 40/40
An incredible wine list heavily leaning to expensive classic French labels. The wine pairing menu offers a varied selection of top wines at good value.
Rating : 19/20
Rating : 20/20