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Tsunami

Chef Yukio Takeda, New Japanese Head Chef
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Chef Yukio Takeda is a charming and personable individual with a distinct Japanese identity. He boasts over 20 years of experience in Japanese cuisine, having worked at renowned establishments in various countries, including Nakasu Mita in Tokyo, Hyatt Regency in Dubai, Okashi in Cairo, Hong Kong, and the two-Michelin-starred Umu in London. His extensive experience and international acclaim solidify his culinary expertise.

The menu items presented in this review are for tasting purposes only.

Appetizer: This dish presents a vibrant and delightful appearance. The 100% sesame tofu, freshly made by the chef daily using premium ingredients imported from Japan, boasts a delicate aroma and a chewy texture reminiscent of mochi, resisting mushiness. The creamy richness of bafun sea urchin from Hokkaido adds a harmonious depth of flavor. The primary taste comes from the bonito broth, which exudes a pronounced aroma and a distinct, well-rounded flavor. A touch of wasabi provides a subtle hint of spice without overpowering the other ingredients. The chef emphasizes the use of 100% natural ingredients and serves the dish chilled, resulting in a refreshingly delicious experience.

"Three Styles of Sashimi" presents three distinct ways to prepare and enjoy raw fish.

This dish features marinated kimmedai fish, sliced with the skin on, resulting in a slightly opaque appearance similar to cooked fish. The taste permeates the entire flesh, and the texture remains remarkably close to that of raw fish, avoiding any stiffness or grittiness. The skin stands out with its pleasantly firm texture and complete absence of fishy odor. The dish is further enhanced by the addition of flavorful bonito, seasoned with a prominent aroma and a rich, salty taste, artfully presented as a jelly. Salmon roe adds another layer of flavor. Overall, this dish retains a refreshing feel while elevating the intensity of the taste.

Aji Horse Mackerel with Special Miso Glaze

This dish features Aji horse mackerel, expertly sliced and coated with a unique blend of three types of miso. The glaze is applied generously, ensuring every bite is infused with its subtle flavor. Remarkably, the distinct mackerel aroma is completely absent, replaced by a luxuriously soft texture. The miso not only enhances the flavor profile with its delicate notes but also adds an intriguing textural element. Paired with Koumi, a refreshing summer vegetable, this dish delivers a burst of vibrant flavors. Even those who typically avoid mackerel are sure to be pleasantly surprised by this culinary masterpiece.

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The thinly sliced tuna is lightly seared, leaving the interior soft and tender. The accompanying sauce, a blend of foie gras and squid ink, boasts a rich aroma and a complex, well-balanced flavor. The sauce retains a slight texture, adding another dimension to the dining experience. This dish presents a noticeable depth of flavor.

Grilled Dish: Japanese oysters (Yoshiki Rock Oyster) are large and juicy, cut in half and placed on a hot stone. The oysters are very fresh and have a good texture, with no fishy taste. The meat is firm and has a fragrant yuzu aroma. The main flavor comes from the Houba Miso sauce, which is sweet, salty, and slightly spicy at the end. This is a rich and flavorful dish.

Vinegar Dish This dish features succulent Zuwai crab meat, with a refreshing cucumber that adds a subtle fragrance and a satisfying crunch. The seaweed enhances the textural experience. When savored all together in one bite, the dish delivers a light, sweet, and tangy flavor that is sure to invigorate your palate.

"Noodle Dish" features chewy and tender udon noodles in a clear, concentrated broth with a prominent salty flavor. The dish is best enjoyed when thoroughly mixed, releasing a strong and pleasant aroma of fresh seaweed.

Chef Yukio Takeda's Culinary Delights at Tsunami Restaurant

This review highlights the exceptional culinary experience offered by Chef Yukio Takeda at Tsunami Restaurant, located within the JW Marriott Hotel Bangkok. The review emphasizes the chef's warm and approachable personality, evident in both his demeanor and his cuisine.

Chef Takeda's dishes are characterized by their vibrant colors, reflecting the natural hues of the ingredients. His masterful use of fermentation and seasoning techniques eliminates the need for soy sauce, showcasing the purity of flavors. The review particularly commends the chef's innovative use of miso, creating a multi-dimensional taste experience.

The reviewer expresses their admiration for the chef's ability to seamlessly blend Japanese culinary traditions with a contemporary and stylish presentation. The restaurant's ambiance further complements the dining experience, offering a relaxed and sophisticated atmosphere.

Overall, the review highly recommends Chef Takeda's culinary creations at Tsunami Restaurant, praising the chef's talent and the restaurant's commitment to providing an authentic and memorable Japanese dining experience. The reviewer believes that Chef Takeda has much more to offer, promising an exciting culinary journey for Japanese food enthusiasts.

Thank you very much.
Ronaldo

Restaurant Details

Tsu Nami

Hours:

• Lunch: 11:30 AM - 2:30 PM
• Dinner: 6:00 PM - 10:30 PM

Location: B Floor

Hotel Details
JW Marriott Hotel Bangkok
4 Sukhumvit Road, Soi 2, Bangkok 10110 Thailand
Phone: 0-2656-7700
Website: www.marriott.com

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