TSU Bangkok at JW Marriott Hotel Bangkok invites you to a unique culinary experience with a special 4-Hands Dinner, featuring the collaboration between Chefs Photchaman “Aom” Arnupapdecha, Head Chef of Big Fish & Bar at Hua Hin Marriott Resort & Spa, and Chef Atsushi Yoshida, Head Chef of Japanese cuisine at JW Marriott Hotel Bangkok.
For this exceptional dinner, the chefs focus on ingredients sourced from both land and sea to craft an exquisite multi-course menu. The meal begins with a playful dish combining Rosette Waffle with Tuna Tartare, a delicate interplay of texture and freshness that sets the tone for the evening. Next, Sustainable Hamachi, Salmon, and Kihada Maguro arrive as a vibrant composition dressed with homemade soy sauce and olive oil. Next comes Seabass and Prawns Aguachile, balanced with the fresh tang of Japanese cucumber, avocado, and green chilli. Deep-Fried Eggplant with Duck Jibuni presents a comforting depth, combining tender vegetables and duck in a savory-sweet glaze.
For the main course, Glazed Pork Loin with Shimeji, Sweet White Onions, Spinach, and Kabayaki-Pork Sauce delivers rich, umami-forward flavors, anchored by silky mashed potatoes and crispy garlic for texture. The experience concludes with a Kasama Chestnut Mousse with Red Bean and Caramelized Chestnuts, a dessert that marries autumnal warmth with the refined balance of Japanese confectionery. Carefully selected wines complement each course to enrich the flavors of the evening.
This exclusive 4-Hands Dinner at TSU Japanese Restaurant will take place on Friday, 17 October 2025, from 6:00 pm onwards. Priced at 3,531 THB net per person, reservations and enquiries can be made by calling 02-656-7700 or visiting the restaurant’s website at www.tsubangkok.com
