Rakuza Tokyo

Rakuza Tokyo
Rakuza Tokyo

Spread over two floors, this glass box of a restaurant in the Grass Thonglor complex, comes together in a show of sleek modern lines and understated elegance. One of 18 restaurants owned by Kiraku in Tokyo, this one encompasses a sushi bar, an open kitchen, and indoor and alfresco dining areas, while attentive staff and a creative menu that is both classic and an East-meets-West flirtation make up the rest of the equation. Chef Kamun Boodsen who spent 30 years in Japan and then as the chef at the Japanese embassy in Belize, certainly knows what he is doing. Start on a high note straight away with the signature foie gras sushi, a beautifully seared pillow of rich goodness paired with perfectly cooked rice and the sweetness of teriyaki sauce.

Rakuza Tokyo

There is an excellent selection of standard and classic sushi, sashimi and other traditional Japanese dishes also available. Top-grade sashimi is flown in from Tsukiji and nothing beats the melt-in-the mouth cuts of oma honmaguro (or bluefin tuna). The spicy maguro rolls are delightful little bonsai gardens with the seaweed wrap encircling tuna, daikon sprouts and green perilla, and the accompanying spicy cream sauce offering a slow afterburn. From the selection of mains, green chilli sauce perks up the grilled Australian rack of lamb that is served with a side of hand-cut flash-fried potatoes. Or let the grilled red snapper and deep-fried soft-shell crab with spicy lemon butter soy sauce seduce your palate. Finish your meal with the crème brulee green tea: smooth custard that encloses a symphony of tea tannins offset by red bean paste. There’s a fair selection of sake and shoju available, but the the compact wine list that flirts with both the Old and New World, throws up some excellent choices.



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