Kinu by Takagi, despite being a relatively new place, has become a destination for premium Japanese cuisine in the evenings. But with an inundation of requests for a lunch menu, the award-winning restaurant now offers the Kaiseki lunch. Served in courses similar to Western-style sit-down meals, Kaiseki is the Japanese haute-cuisine boasting the very best ingredients of each season. Before the season changes, Tatler Thailand visited the restaurant to experience its very first refreshing summer lunch menu.
Staff wearing the Japanese kimono
Hidden behind the wall of Lord Jim’s at the Mandarin Oriental Bangkok, Kinu by chef Takagi Kazuo features Kyoto style cuisine with uncompromised quality. With only 10 seats, the place serves lunch at noon, ending the session at 2.30 pm sharp from Tuesday to Saturday. Like a theatre of fine culinary acts, you are encouraged to arrive 30 minutes prior, dressed in elegant attire.
Once arrived, you will first be seated in the waiting area with a glass of aromatic charred barley tea. At the appointed time, the pleasant staff in kimonos guide you into the dining area. Commencing the six-course meal is the Sakizuke, a soup featuring fresh ingredients from the Japanese sea, like the kuruma ebi, Hokkaido scallops and sea urchin with caviar. The mixture is served on glutenous tofu, and the texture so tantalising to the senses. Following the delicious appetiser is the Wanmori. Submerged under the light dashi, a turnip broth, are the fishball with shrimp and zucchini, completed with a drop of invigorating ginger juice.
The first course, Sakizuke, with a generous portion of beluga caviar
