A new upscale Japanese resto has just arrived in Bangkok and true to the English translation of its name, Hishou is "flying" out of the blocks with appetizingly differentiated concepts, impeccable authenticity, and well-measured creativity.
And the brand-new mouth-of-Thonglor located Hotel Nikko Bangkok managed by Okura Nikko Hotels Management is everything the great Japanese travelling public yearn for. Starring a striking red samurai figure, the high-ceiling, Zen-tones main and private dining rooms showcase exemplary chef skills and genuine "Omotenashi" from-the-heart hospitality enhanced with Thai graciousness.
Signature dining experiences include evenings elevating tempura cuisine to a fine culinary art, and osouzai and obanzai mini-buffets, the equivalent of antipasto spreads. Sushi, sashimi, maki and a la carte cuisine is composed with meticulous craftsmanship. There's pretty much everything except teppanyaki, in fact.
Tempura, lightly battered seafood and veggies, deep wok-fried at low temperature so as not to burn the champagne blend of fine oils, is the main evening act.
Marshalled by Executive Japanese Chef Masayuki Watanabe, it becomes sublime nosh. The Tokyokko, with Hong Kong and Penang previous, and team, constantly replenish heavy aritayaki stone slabs with tender, succulent morsels sparingly coated in sizzling batter made from sparkling water, wheat flour and egg yolk.
Two all-you-can-eat a la carte packages are offered: Aya at THB 1,100++ and Hishou at THB 1,900++.
Aya Tempura ranges shrimp, squid, octopus, whitefish, horse mackerel, oba leaf, mushroom, eggplant, lotus root, asparagus, pumpkin, okra, baby corn, green bean, sweet potato, fish paste, quail eggs, ice cream tempura.
The more luxury Hishou includes the above plus tiger prawn, conga eel, snow crab, sand bora, scallop, crab stick, salmon, Japanese ginger, avocado, green pepper, camembert cheese, mixed vegetable and seafood tempura.
Everything is exquisite, Chef Masayuki's tempura dipping soy sauce included. Or instead of dunking just dust the pieces with imported salt varieties: regular sea salt, and salt infused with wasabi, curry, yuzu, pepper, lotus root.
The packages include an osouzai buffet, also offered separately at THB 580++. Surrounding a rustic kadō flower arrangement, the selections range: noodles such as cold macha green tea soba (rotated); rotating seafood selections; garlic fried rice; seared tuna or wagyu beef with radish and soy sauce; lotus roots salad; fried whole battered fish with tangy tartare sauce; sweet n sour chicken; mushroom salad; odangs soups with fishball, tofu, veggies, squid etc in ambrosial broth with homemade mustard; veggies and dried fish salad; major makkis with tamoko sweet egg, crab stick, cucumber, seared salmon and such; little cups of tofu, veggies, and seaweed, etc.
Plus a thick, mild Japanese vegetable curry and rice and a stellar miso soup.
For dessert, try a ritualized presentation of chiratama dumplings in burned sugar, crispy rice and pure macha. Like all the tableware, the dishes are themselves artworks.
Another popular formula is Banshaku (THB 480++) where diners get one trawl of the buffet, accompanied with two glasses of sake, beer or soju.
All offer fresh fruit to finish.
Chef's omakase tasting menus are priced THB 3,500++ and THB 4,500++. Sashimi platters on crushed ice are spectacular.
Sake varieties, served hot or cold, include cocktails named after Japanese cities, along with sochu options. Well-versed head waitress Khun Pleun points out that guests can choose both their label and their glass.
The lunch promotion offers seven mains at three price points in combination with an all-you-can-eat obanzai, or Kyoto homestyle, buffet: Yakizakana/grilled salmon or mackerel fillet OR Tonkatsu/deep-fried breaded pork cutlet (480++); 5 kinds of sashimi OR Assorted sushi (7 pieces) OR assorted tempura (580++); Australian beef steak. (700++).
HISHOU Japanese Restaurant.
Hotel Nikko Bangkok. Tel. 02 080 2111
