The man behind this remarkable success is owner Chef Koji Shimomura, who trained at some of France's top restaurants before returning to Japan and opening his lavishly praised French restaurant in Tokyo, in 2007. Chef Koji is known for a sophisticated, modern and creatively lighter French cuisine that does not use too much cream or butter. Though traditional, Chef Koji Shimomura creates compelling new tastes by combining a certain Japanese philosophy with his cooking.
There is no list of dishes on the menu. He uses only the best ingredients he can find each day in the market and every dish is customized for every customer. The dishes on any table can be different from one another, and even different at the same table. This is the specialized form of “haute couture cuisine” he is celebrated for.
Chef Koji’s most talked about dish on gastronomy blogs is “matodai fritter”. Light and crispy Kadaif (a very fine spaghetti-like pastry) is creatively used for the coating, with broccoli cream and lemon jam underneath. Chef Koji’s idea of having lemon jam under the fritter comes from his usual practice of squeezing lemon on fried food. Creatively delicious!
9 March 2011
Wine Dinner Night : Baht 5,600++ per person
10-12 March 2011
Lunch : Baht 2,500++/person (food only) or Baht 3,900++/person (food paired with wine) Dinner : Baht 3,900++/person (food only) or Baht 5,600++/person (food paired with wine)
Reservations essential!
For reservations, please call 66 (0) 2344 8888 or email: [email protected]
** The Art of Dining is supported by KRUNGSRI Credit Card