A Cornerstone of Japanese Cuisine

This July, Tsu Japanese Restaurant at JW Marriott Bangkok celebrates its 20th anniversary. Established in 2004 and still fresh, Tsu has been a cornerstone of Japanese cuisine in Bangkok, renowned for its unwavering commitment to quality and innovation.

To commemorate this achievement, Tsu will take guests on a unique five-month culinary adventure, inviting them to experience Japanese cuisine through the lens of the five senses – sight, smell, hearing, taste and touch – with the exclusive ‘5 Senses’ menu series.

The celebration, beginning in July and extending through November 2024, will also showcase the restaurant’s new à la carte menu under the expert guidance of its newly appointed Japanese Head Chef, Atsushi Yoshida, who oversees the culinary operations at Tsu Japanese Restaurant, Nami Teppanyaki Steakhouse and Chisana Nami at Erawan Bangkok.

Alongside Chef Yoshida’s arrival comes the launch of a brand-new à la carte menu, showcasing his expertise in sushi, kaiseki and teppanyaki. This menu complements his ‘Five Senses’ menus, specially created for the anniversary celebration. Each month will feature a unique menu focused on a specific sense.

July (Sight/Vision): The ‘Visual Feast’ highlights the vibrant beauty of Japanese cuisine with a stunning array of dishes such as the colourful Hassun, a seasonal appetiser with sesame tofu, simmered seasonal vegetables with soy jelly, tamago yaki, fried river prawn, salmon tartar and the Miyazaki Striploin, onion, pumpkin, bell pepper, pea snap, mashed potato, egg yolk.

August (Smell): The ‘Aroma of Memories’ evokes nostalgic fragrances through dishes like the Three Kinds of A La Minute Smoked, featuring duck breast, salmon, pickled radish and cream cheese infused with aromatic smoke.

September (Hearing): The ‘Sounds of Cuisine’ invites guests to appreciate the delightful sounds associated with Japanese cooking techniques. The sizzling of Seared Wagyu, Salmon and Hamachi Sushi and the rhythmic scraping of Chan-Chan Yaki – Hokkaido-style salmon and vegetables grilled on an iron plate with cabbage, mushroom, onion, carrot, miso and butter promise a multi-sensory experience.

October (Taste): A ‘Symphony of Flavours tantalises the taste buds with a diverse selection of dishes, from the savoury Hamachi Shabu-Shabu with hamachi, mizuna, leek, carrot, shimeji, enoki, kuzu starch noodle, yuzu to the decadent Three Kinds of Japanese Sweet Potato Dessert of baked sweet potato ice cream, candied sweet potato and sweet potato cookie.

November (Touch): ‘Textures and Temperatures’ explores the tactile and temperature contrasts of Japanese cuisine. Guests can enjoy the contrasting textures of the Crunchy Salad with mixed lettuce, tomato and crispy noodles with a sesame dressing and the melt-in-your-mouth Kurobuta Braised Pork Belly with red miso, mashed potato and seasonal vegetables.

“For two decades, Tsu Japanese Restaurant has been a beloved destination for those seeking an authentic and exceptional Japanese dining experience,” said Peter Caprez, Cluster General Manager of JW Marriott Bangkok. “We are thrilled to celebrate this milestone with Chef Yoshida and his unique ‘Five Senses’ menus. This exciting programme promises to be a truly immersive journey for our guests.”

The ‘Five Senses’ menus will be available at Tsu Japanese Restaurant from July to November for lunch from 11.30am – 2.30pm (Monday – Friday) and from 11.30am – 3.30pm (Saturday – Sunday), and for dinner from 5.30pm – 10.00pm (daily).