Kiku Omakase at Lancaster Bangkok is for experienced and first-time omakase diners alike

The put up Kiku Omakase at Lancaster Bangkok is for experienced and first-time omakase diners alike appeared first on TD (Journey Each day Media) Travel Daily Media.

Simply precisely what’s omakase? For me this has at all times been a tantalising thriller, in additional methods than one however not fairly within the traditional trend. As a result of whereas I might need questioned on the idea, tradition and etiquette of eating omakase type, what I did know is that it will for certain be a tasty expertise.

It definitely was. After years of passing by the quite a few omakase eating places in and round Bangkok’s Thong Lo neighbourhood on an nearly every day foundation and considering to myself “I’ve to do this” however by no means fairly mustering the boldness to take action, I finally… did so.

Kiku Omakase is the brand new omakase restaurant that not too long ago opened at Lancaster Bangkok lodge. A ‘culinary haven masterfully curated by a Japanese chef’ the place, as normal supervisor Martin Hurley defined, each the skilled and first-time omakase diner is equally welcome.

“We beforehand had omakase obtainable at The Lancaster bar, however realizing this was a eating expertise that deserved its personal area we opened Kiku Omakase in March of 2024. It’s the perfect spot for individuals who already know and love omakase eating, in addition to these eager to attempt it for the primary time.”

So what’s omakase? The phrase omakase actually means ‘I depart it as much as you’ and is used when eating at Japanese eating places the place the shopper leaves it as much as the chef to pick and serve seasonal specialties. The chef is anticipated to be progressive and shocking in deciding on dishes, primarily based on interactions with the diner and discreet statement of their response to every earlier merchandise served, in a meal that may be likened to a creative efficiency.

Chef Naotaka Tokuhisa is the extremely expert omakase chef on the helm of Kiku Omakase. Having honed his expertise in conventional Japanese delicacies within the famend kitchens of Fukuoka, Kyoto and Tokyo and wowed diners at eating places throughout Thailand, Indonesia and Vietnam, he brings to Lancaster Bangkok’s latest eating venue 27 years of culinary experience.

Chef Naotaka’s deep ardour for his culinary craft shines via at each step of the omakase expertise at Kiku Omakase, the place he blends time-honoured traditions with progressive methods. His mastership of the fragile stability of flavours and presentation – hallmarks of Japanese delicacies, his presentation, impeccable timing and meticulous consideration to element, imply every dish he creates is a chic fusion of style, texture and visible artistry.

Chef Naotaka’s specialty is in sushi, scorching dishes and the standard ‘kaiseki’ multi-course meal. The emphasis in kaiseki is on seasonal elements, intricate and swish preparation. My first omakase meal was, evidently, a real delight.

It started with an appetizer of salmon carpaccio, which was adopted by a course of three kinds of sashimi – thinly sliced meals, often seafood or varied meat and eaten uncooked. On this case it was chotoro – medium fatty tuna with a beautiful pink color and a texture that melts in your mouth, shima-aji – striped jack that’s gentle and buttery with tender flesh and only a little bit of fats, and ama ebi – candy shrimp and the one species of shrimp finest loved uncooked, as cooking them robs them of their full sweetness.

Subsequent was a grilled course of kinki shio yaki – its English title being channel rockfish, this can be a uncommon fish present in Hokkaido, and thought of a delicacy in Japan for its succulent and fatty white flesh. Then, a boiled course of awabi with kimo sauce – abalone with a agency but tender chunk and a sauce comprised of its liver that enhances the pure sweetness of the abalone. After which, a madai – or sea-bream – clear soup.

Dessert was a tasty serving of strawberry daifuku with black sesame ice cream – a strawberry wrapped in purple bean paste and candy mochi, and the favored Japanese ice cream being wealthy and creamy with a nutty flavour.

Watching Chef Naotaka skillfully put together every beautiful dish with targeted consideration and surgical precision, is a pleasure. Including to this visible spectacle is the knowledgeable and interesting commentary he delivers on every dish – its elements and their origin, the particular flavours to take pleasure in with every mouthful and the dish’s place throughout the complete meal.

Any questions I had he fielded with a heat enthusiasm, offering solutions that mirrored his information, understanding and keenness for omakase eating. Akin to what the pickled ginger – or gari – supplied in a small dish was for? And will I take advantage of my fingers for some dishes, versus chopsticks?

Seems the gari is used to cleanse the palate between dishes, and never solely is it okay to make use of your fingers for some dishes it’s truly advisable. Significantly for the sashimi, with Chef Naotaka explaining that after I had a agency grip on this to show it the other way up so the rice was on high, thus permitting the fish on the underside to totally scintillate my style buds.

As Martin stated, it’s like going to the theatre – a theatre the place there’s an interactive efficiency exhibiting wherein you the diner, the chef and the delicacies are the primary performers.

There are three ‘Kaiseki Omakase’ programs on supply at Kiku Omakase. These are the Ayame Course comprising 14 programs – appetiser, sashimi (4 varieties), grilled, steamed, soup, sushi (5 items) and dessert; the Suzuran Course comprising 18 programs – appetiser, sashimi (5 varieties), fried, simmered, grilled, steamed, sushi (six items), soup and dessert; and the Kiku Course comprising 21 programs – appetiser, sashimi (5 varieties), fried, simmered, grilled, steamed, sushi (six items), soup and dessert.

Kiku Omakase is open Wednesday to Sunday, for lunch from 12pm til 2.30pm and for dinner from 5pm til 8.30pm. Go to Lancaster Bangkok’s website to seek out out extra, or to make an omakase meal reserving by cellphone, e-mail or by way of Line.

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