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Culinary Arts From Tokyo

07.05.2011

The Conrad Hotel at All Seasons Place was pleased to welcome Master Chef Masabobu Inaba to an evening of fine wining and dining at the Drinking Tea Eating Rice Japanese Restaurant on Friday May 6th.


The evening heralded the start of a nine day special menu that Chef Inaba has designed especially for the restaurant.  Chef Inaba has worked at the Kazahana Restaurant at the Conrad Tokyo for over 25 years, and has used his considerable experience to design a series of signature dishes that include two special kinds of tempura (awabi and abalone) and a unique Kaisen shabu shabu creation.

 

Words and photos by Paul Hutton, Bangkok Scene.

 

 

An assortment of smoked seafood platter was served for the hors d'oeuvre, followed by cold potato and leek soup, kelp marinated Sakura sea bream fillet steamed with rock salt, today's garden salad, Japanese Wagyu beef sirloin or fillet, garlic rice, miso soup, pickles, Monaka ice cream and tofu cheesecake.

Fine wines chosen to accompany the meal were

from Italy, and consisted of 2009 Sauvignon Blanc

Livio Felluga, 2009 Trebbiano d'Abruzzo Farnese,

2008 Montepulciano d'Abruzzo Casale and 2009

Prosecco Cuvee Rose.

 

The Drinking Tea Eating Rice Japanese Restaurant seats 110 patrons in modern surroundings.  Perfection in simplicity is the establishment's mantra, with food considered as art, and dining designed to be a contemplative experience.


Lunch is served from 11.30 - 2.30 daily, with dinner hours running from 6pm - 11pm.  The third floor enterprise also has four private rooms in Japanese style for more intimate gatherings.


Cuisine on offer consists of all things Japanese, from Kaiseki and Teppanyaki to Sushi and Sashimi; a wide variety of sake is also on hand to complete the epicurean adventure.


 

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