Fresh tuna for your belly

SUKHUMVIT SOI 55 – Soi Thonglor – is probably Bangkok’s most dynamic avenue in gastronomic terms, allowing gourmets the chance to take a global culinary tour without straying out of a given area. Although Japanese restaurants have long been sprouting along the soi, newcomer Tsuki Sushi & Suki is confident that its combination of choices between fresh sushi/sashimi and Taiwanese-style sukiyaki will act as magnet in drawing customers.

Located at the mouth of Thonglor Soi 17, the two-storey shophouse has turned into a compact restaurant with wood predominant for a warm welcome. The sushi bar, which seats 10 and is manned by chefs, greets visitor at the entrance and nibblers can admire the tantalising parade of premium, fresh seafood. The month-old restaurant can accommodate about 50, with the best spot for enjoying a meal on the second floor, which is more spacious with its 10-seat private dining room with low tables in the Japanese style. 

Most of the raw fish is flown in from Japan two or three times a week, and you can expect to sample fresh cuts of fin tuna, from otoro (fatty tuna belly) to chutoro (less fatty flesh at the tail) and akami (lean meat from the sides). Diners can also enjoy a selection of molluscs such as hokkigai (surf clam), hotate (scallop), mirugai (geoduck) and akagai (ark shell).

“Japanese cuisine relies on the freshness of the ingredients and we select only the premium-grade seafood,” says co-owner Kamoltorn Prisanyodom. “Luckily we have a contact with one of the top suppliers to high-end restaurants and hotels. You can expect to pay less but still get premium-quality raw fish.” 

Sashimi is normally served in four pieces, but if you arrive solo, you can ask for just two pieces at half the price. Otoro goes for Bt1,600 (for four pieces), chutoro Bt1,200, uni (sea urchin) Bt1,100, mirugai Bt1,900, unagi (freshwater eel) Bt600 and hokkigai Bt380. 

The menu also offers a wide range of sushi, such as foie gras Bt350 (for one piece), wagyu beef Bt400, botan ebi shrimp Bt300, tako (octopus) Bt90, and tamako (Japanese sweet omelette) Bt50. Variations of rolls come with a twist – avocado, cheese and cream sauce are used. For a quick lunch, Tsuki has lunch sets with sushi, sashimi, soup and salad starting at Bt200 and available from 11.30 to 2.30. 

The sukiyaki normally comes with an aluminium pan on an electrical stove. If you prefer slow but aromatic cooking, opt for a brass hot pot with charcoal. There are only five of these available because the process is time-consuming, and they have to be reserved in advance. 

The broth is clear, mild and free of monosodium glutamate, but still quite flavourful. It’s made with over 20 ingredients, such as chicken, onion, mixed vegetables, kombu (kelp), katsuobushi (dried and smoked skipjack tuna), soy sauce, sugar, rice wine and sake. 

The broth is intended for dipping rather than for sipping like Thai sukiyaki, promising to give just a touch of flavour and a delectable taste to the meat. You just immerse the vegetables, and when the soup boils, you submerge the meat and swish it back and forth until it’s cooked. The choices are Japanese wagyu beef and fish and Australian lamb, along with local seafood and pork. You can order a la carte or opt for set A, B or C from Bt1,500 to Bt2,000. Set A, for instance, offers wagyu beef, local seafood and mixed vegetables, while Set B has imported seafood, beef and lamb.

For the dipping sauce, Tsuki offers a chilli paste made from garlic, red onion, dried fish, peanuts, sugar and salt. This paste should be mixed with the available condiments – garlic, chopped spring onion, soy sauce and vinegar. For a milder taste, opt for another choice of dip made from pickled bean curd.

 

IF YOU KNEW TSUKI

>>Tsuki Sushi & Suki is at the mouth of Thonglor Soi 17. 

>>It’s open daily from 11.30 to 2.30 and 5.30 to 11.

>>Call (092) 424 6615 or search for “tsukithonglor 17” on Facebook.