A trained jeweller as well as a talented Kaiseki master, Tomoaki Taki brings an artistic flair and Japanese aesthetic sensibilities to Shintaro's dining table. He joins the culinary team at Anantara Siam Bangkok from Waldorf Astoria Ras Al Khaimah in the UAE where he worked as a sous chef at the luxury resort's fine dining Japanese restaurant UMI.
Before that, Chef Taki spent over six years in Berlin, trying his hand at all aspects of Japanese dining, from a modern omakase concept and a sushi venue to a cafe serving traditional desserts. Among other experiences that helped shape Chef Taki's career trajectory were his time working in Australia and his formative years in Japan's coastal city of Chiba where he was raised and apprenticed as a chef.
Staying true to tradition, Chef Taki serves each omakase meal in three movements, asking guests to trust his and his team's skill and knowledge to deliver the freshest seafood available while answering any questions the diners may have about the subtle differences between cuts and the art of cooking sushi rice.
Chef Tomoaki's opening set is a seasonal appetiser such as tuna, yellowtail or his signature dish of paper-thin red snapper drizzled in ponzu sauce, carpaccio-style. The next two courses are also rich in protein - seasonal fish and meats of the finest provenance cooked on a teppanyaki grill - and include such highlights as Japanese Wagyu beef, grilled black cod and braised duck breast, while the closing set of a refreshing dessert is typically paired with premium sake.
Guests can experience Shintaro's omakase sets starting from THB 4,500 and can choose to watch the chefs in action at the sushi bar or lounge on traditional tatami mats. Shintaro is open daily for lunch from 12:00 pm to 2:30 pm and dinner from 6:00 pm to 10:30 pm.
To learn more about Shintaro or to make a reservation, please call the team on +66 2126 8866 or email [email protected].
Source: Anantara Siam Bangkok
