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RESTAURANTS / Japanese restaurant

  • Koi

    Koi restaurant in Bangkok is the third to open worldwide - the other two branches being in New York and Los Angeles. Koi's contemporary blend of furniture with dark wooden floors makes for a balanced interior. The menu comprises Japanese food with Californian accents.

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  • Amapola

    This delightful urban garden eatery features an international steak and seafood menu. Engaging owner Yasutoshi Sakai personally prepares Japanese Kobe beef, the house speciality. The thin, creamy fat-marbled steak bursts with rich lavours and comes with ponzu and soya-sesame dips and sea salt. For starters, try deep-fried calamari, crunchy and light, and parma ham with grissini.

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  • Hou Yuu Restaurant

    Using imported seafood only, Hou Yuu is committed to quality without charging Tokyo prices. Stick to the Japanese classics, including the seasonal specials, and you won't be disappointed. Sushi is fresh and excellent, and tempura, crisp as it should be and without a drop of oil.

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  • Vanilla Garden

    Food here is an interesting try at fusion with delightful and delicious results. Divine salmon sardine in shoyu vinegar offers seven or eight slices of fresh salmon soaked in shoyu sauce with a touch of Japanese vinegar. Grilled aubergine in ponzu is a good veggie alternative.

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  • Shin Daikoku Restaurant

    Shin Daikoku offers a wide list of authentic Japanese dishes. Mushroom salad is a satisfying appetiser, in a pleasant peanutsesame dressing. Highly recommended maguro is less impressive; only the thick avocado sauce redeems fish that could really be fresher.

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  • Genji Restaurant

    This long-time favourite restaurant still serves an extensive list of excellent Japanese fare, but with the addition of a creative element from the chef, with a menu that changes monthly to boot. From the maki sushi menu, spicy tuna roll is scrumptious; the tuna is fresh and tasty and the item definitely stands out from other places offering the same thing.

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  • Umami Restaurant

    Each creation is influenced by the chef/owner's experience in Japanese and European cuisines over more than 15 years. Sauces are made in-house except for soy and wasabi. The appetiser trilogy gives a preview of what the chef can create. Umami gyoza is another good place to start: minced pork, chicken and herbs in a crispy coating.

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