Swissôtel Bangkok Ratchada welcomes Master Japanese Chef Yamashita from Swissôtel Nankai, Osaka
Catch our special guest chef’s short season from 28 September – 5 October 2018 at Takumi Japanese Restaurant, Lobby Floor
The newly renamed Swissôtel Bangkok Ratchada, with the same spirit of vitality and sustainability and passion to cater to connoisseurs of Quality in Life as when it was still Swissôtel Le Concorde Bangkok, is delighted to announce the impending arrival of one of the most outstanding Japanese chefs ever to ply his profession in the Accorhotels Group: Chef Yamashita.
The classically schooled, creatively inclined Master Japanese Chef says he is “excited” to present a sophisticated Japanese Autumn Seasonal Menu the like of which has never before been tasted in Bangkok.
Highlights of his menu include delectable seafood and fruit experience of Soft Boiled Pike Conger with Plum Soy Sauce. Then there’s the rarely seen Sautéed Threadfin Bream with chef’s special York Vinegar Sauce. Seared Mackerel Sushi, Chestnut Rice, offers the perfect combination of omega-rich fish and grainy Japanese rusticity.
And that’s just to whet your appetite. Trained under the watchful eyes of the Doyens of Japanese cuisine Chef Yamashita promises much besides.
Chef Yamashita is perfected his art in accordance with the exacting standards of the celebrated chefs he has rubbed shoulders with throughout his illustrious career.
He gained his spurs as a top chef in his own right from 1996 to 2013 when he cooked in such multi-awarded Japanese restaurants as Tankuma at Koshien Miyako Hotel, Resort Paradiso, and others.
He joined Swissôtel in 2013 as a Junior Sous Chef. His sorté to Swissôtel Bangkok Ratchada is not his first showcase in a foreign land, having presented a highly successful Japanese cuisine promotion at Restaurant 181 in Munich, Germany.
“I was born and raised in Osaka,” he recalls, “where my father owned a Japanese restaurant and I helped him in the kitchen from an early age.”
He therefore grew up a particular expert in arguably Japan’s most celebrated regional cuisine. Today he describes his culinary passion in general as a mission to simply “make the most of the original taste of seasonal ingredients.”
Takumi – meaning “skilful” – Japanese Restaurant now provides an undeniably authentic yet intriguingly daring stage for his latest overseas exploit.
Embracing the traditional Japanese Zen philosophy, the all-timber décor and furniture frames a freeing sense of space studded with a sparkling stretch sashimi counter. Several private rooms offer sunken seating and picture windows to a bamboo garden. Décor is kept simple as befits the Shinto sensibilities and the ambiance, like the service, is thoroughly charming.
Chef Yamashita’s short but sweet season holding court at the hotel’s renowned Takumi Japanese restaurant runs from Friday, September 28, 2018, until Friday, October 5, 2018, only. So catch it while you can.
For more information and reservations please call 02 6942222 ext. 1560 Email: firstname.lastname@example.org