An extraordinary dining journey awaits. Two of Osaka’s Michelin-starred chefs bring their celebrated craft to Bangkok for a limited-time
showcase of Japanese excellence.
showcase of Japanese excellence.
Bangkok, Thailand – This November, Pullman Bangkok King Power invites discerning diners on an unforgettable culinary voyage celebrating the artistry, spirit, and precision of Japanese haute cuisine. In a city where global flavors converge, two of Osaka’s most revered chefs bring their Michelin-starred mastery to Bangkok for an exclusive series of limited-seat experiences that transcend dining transforming it into emotion, connection, and craft.
Event Calendar
Tsuchiya Tempura by Chef Yukihiko Tsuchisaka
Venue: Teppanyaki
Dates: 30 October – 1 November 2025
Price: THB 14,500 net per person
Sushi Sanshin Omakase by Chef Ishibuchi
Venue: Tenko
Dates: 7 – 9 November 2025
Price: THB 16,900 net per person
Tsuchiya Tempura by Chef Yukihiko Tsuchisaka
Dates: 30 October – 1 November 2025
Event Calendar
Tsuchiya Tempura by Chef Yukihiko Tsuchisaka
Venue: Teppanyaki
Dates: 30 October – 1 November 2025
Price: THB 14,500 net per person
Sushi Sanshin Omakase by Chef Ishibuchi
Venue: Tenko
Dates: 7 – 9 November 2025
Price: THB 16,900 net per person
Tsuchiya Tempura by Chef Yukihiko Tsuchisaka
Dates: 30 October – 1 November 2025
Chef Yukihiko Tsuchisaka – Shunsaiten Tsuchiya, Osaka, Japan (2 Michelin Stars)
Chef Yukihiko Tsuchisaka’s culinary journey began humbly in his youth, when he first discovered a fascination for seafood while working in a fish market. The discipline of handling fish with precision, combined with the inspiration he drew from observing sushi masters, planted the seed of a lifelong vocation. Determined to build a foundation of knowledge, he pursued formal culinary training and immersed himself in every branch of Japanese cuisine. By the time he reached his late twenties, he was already leading kitchens as head chef.
Over a decade ago, he founded Shunsaiten Tsuchiya in Osaka, an intimate restaurant dedicated to celebrating seasonal beauty through the refined craft of tempura. His philosophy is built on the conviction that nature dictates the menu: ingredients must be purchased each morning, selected with care, and cooked by the chef himself. Each dish is a reflection of the changing seasons, highlighting vegetables from local farmers, freshly caught fish, and the bounty of Japan’s terroir.
At Shunsaiten Tsuchiya, tempura becomes an art form. Chef Tsuchisaka employs cottonseed oil sourced from a traditional Osaka mill, prized for its ability to enhance umami and sweetness. He adjusts batter composition, frying temperature, and cooking time for every ingredient relying not on thermometers but on instinct and the sensory connection between chef and oil. The result is tempura with a delicate crispness and a fragrance that lingers with subtle sweetness.
Within just a few years of opening, Shunsaiten Tsuchiya earned two Michelin stars, making it the only tempura restaurant to consistently maintain this level of recognition. Guests are treated to an ever-changing kaiseki menu, where tempura is paired with premium sake and wines from across Japan and Europe. His work reflects an uncompromising devotion to excellence and respect for the blessings of the season.
At Pullman Bangkok King Power, Chef Tsuchisaka shares this philosophy and mastery, offering diners the chance to experience the art of tempura as both tradition and innovation - a cuisine of precision, simplicity, and profound flavor.
Sushi Sanshin Omakase by Chef Ishibuchi
Dates: 7 – 9 November 2025
Chef Ishibuchi – Sushi Sanshin, Osaka, Japan (1 Michelin Star, Tabelog No.1 Sushi in Osaka)
Chef Ishibuchi’s path to becoming one of Osaka’s most admired sushi masters was shaped by discipline and endurance. Born in Kumamoto, his fascination with sushi led him to Osaka, where he spent over two decades honing his skills behind sushi counters before opening his own restaurant. His establishment, Sushi Sanshin, quickly rose to prominence and today stands as the highest-ranked sushi restaurant in Osaka on Tabelog, earning not only a Michelin star but also a devoted following among Japanese gourmands.
The philosophy of Sanshin, meaning “three hearts,” underpins Chef Ishibuchi’s approach: a magnanimous heart, a nurturing heart, and a joyful heart. These guiding principles manifest in every dish he serves, blending humility, care, and delight. Guests at Sushi Sanshin step into a pre-war machiya townhouse, where tradition and serenity meet modern creativity.
Chef Ishibuchi’s cuisine remains rooted in Edomae style, yet he is unafraid to innovate. His menus feature seasonal appetisers and a succession of up to sixteen nigiri, each carefully prepared to highlight the purity of fish and rice at their peak moment. Delicacies such as lightly aged white tilefish brushed with soy reduction, toro tuna with melt-in-your-mouth richness, and ikura marinated individually for texture and flavor reveal his pursuit of perfection. His knife work transforms even humble squid into silken, translucent morsels of beauty.
What distinguishes him is his relentless curiosity: he experiments with varieties of salt, vinegar, and seasoning, constantly refining his craft. He has introduced original dishes like herbal rolls and ayu sushi, expanding the vocabulary of sushi while preserving the essence of tradition. This versatility positions him among the central figures of Japan’s new generation of sushi masters.
Beyond accolades, it is his hospitality and sense of intimacy that elevate the dining experience. Each bite reflects the chef’s commitment to authenticity, innovation, and respect for nature’s timing. At Pullman Bangkok King Power, guests will witness the artistry that makes Sushi Sanshin a pilgrimage site — the harmony of tradition and invention in every piece of sushi.
Where Mastery Becomes Art
These two limited culinary showcases at Pullman Bangkok King Power are available for only a few evenings and seats are extremely limited. Each event promises once-in-a-lifetime encounter with Japan’s most esteemed chefs, right here in Bangkok.
Reservations are now open, secure your seat today and immerse yourself in an unforgettable culinary journey where passion, precision, and artistry come together in perfect harmony.
For reservations, please contact [email protected] or visit our website pullmanbangkokgourmetdining.com
Chef Yukihiko Tsuchisaka’s culinary journey began humbly in his youth, when he first discovered a fascination for seafood while working in a fish market. The discipline of handling fish with precision, combined with the inspiration he drew from observing sushi masters, planted the seed of a lifelong vocation. Determined to build a foundation of knowledge, he pursued formal culinary training and immersed himself in every branch of Japanese cuisine. By the time he reached his late twenties, he was already leading kitchens as head chef.
Over a decade ago, he founded Shunsaiten Tsuchiya in Osaka, an intimate restaurant dedicated to celebrating seasonal beauty through the refined craft of tempura. His philosophy is built on the conviction that nature dictates the menu: ingredients must be purchased each morning, selected with care, and cooked by the chef himself. Each dish is a reflection of the changing seasons, highlighting vegetables from local farmers, freshly caught fish, and the bounty of Japan’s terroir.
At Shunsaiten Tsuchiya, tempura becomes an art form. Chef Tsuchisaka employs cottonseed oil sourced from a traditional Osaka mill, prized for its ability to enhance umami and sweetness. He adjusts batter composition, frying temperature, and cooking time for every ingredient relying not on thermometers but on instinct and the sensory connection between chef and oil. The result is tempura with a delicate crispness and a fragrance that lingers with subtle sweetness.
Within just a few years of opening, Shunsaiten Tsuchiya earned two Michelin stars, making it the only tempura restaurant to consistently maintain this level of recognition. Guests are treated to an ever-changing kaiseki menu, where tempura is paired with premium sake and wines from across Japan and Europe. His work reflects an uncompromising devotion to excellence and respect for the blessings of the season.
At Pullman Bangkok King Power, Chef Tsuchisaka shares this philosophy and mastery, offering diners the chance to experience the art of tempura as both tradition and innovation - a cuisine of precision, simplicity, and profound flavor.
Sushi Sanshin Omakase by Chef Ishibuchi
Dates: 7 – 9 November 2025
Chef Ishibuchi – Sushi Sanshin, Osaka, Japan (1 Michelin Star, Tabelog No.1 Sushi in Osaka)
Chef Ishibuchi’s path to becoming one of Osaka’s most admired sushi masters was shaped by discipline and endurance. Born in Kumamoto, his fascination with sushi led him to Osaka, where he spent over two decades honing his skills behind sushi counters before opening his own restaurant. His establishment, Sushi Sanshin, quickly rose to prominence and today stands as the highest-ranked sushi restaurant in Osaka on Tabelog, earning not only a Michelin star but also a devoted following among Japanese gourmands.
The philosophy of Sanshin, meaning “three hearts,” underpins Chef Ishibuchi’s approach: a magnanimous heart, a nurturing heart, and a joyful heart. These guiding principles manifest in every dish he serves, blending humility, care, and delight. Guests at Sushi Sanshin step into a pre-war machiya townhouse, where tradition and serenity meet modern creativity.
Chef Ishibuchi’s cuisine remains rooted in Edomae style, yet he is unafraid to innovate. His menus feature seasonal appetisers and a succession of up to sixteen nigiri, each carefully prepared to highlight the purity of fish and rice at their peak moment. Delicacies such as lightly aged white tilefish brushed with soy reduction, toro tuna with melt-in-your-mouth richness, and ikura marinated individually for texture and flavor reveal his pursuit of perfection. His knife work transforms even humble squid into silken, translucent morsels of beauty.
What distinguishes him is his relentless curiosity: he experiments with varieties of salt, vinegar, and seasoning, constantly refining his craft. He has introduced original dishes like herbal rolls and ayu sushi, expanding the vocabulary of sushi while preserving the essence of tradition. This versatility positions him among the central figures of Japan’s new generation of sushi masters.
Beyond accolades, it is his hospitality and sense of intimacy that elevate the dining experience. Each bite reflects the chef’s commitment to authenticity, innovation, and respect for nature’s timing. At Pullman Bangkok King Power, guests will witness the artistry that makes Sushi Sanshin a pilgrimage site — the harmony of tradition and invention in every piece of sushi.
Where Mastery Becomes Art
These two limited culinary showcases at Pullman Bangkok King Power are available for only a few evenings and seats are extremely limited. Each event promises once-in-a-lifetime encounter with Japan’s most esteemed chefs, right here in Bangkok.
Reservations are now open, secure your seat today and immerse yourself in an unforgettable culinary journey where passion, precision, and artistry come together in perfect harmony.
For reservations, please contact [email protected] or visit our website pullmanbangkokgourmetdining.com
