The art in the food
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A Thai chef who trained in Japanese cuisine in the US showcases his sushi at a downtown restaurant
COMBINING THE aesthetics of an art venue with sushi, the Gallery Sushi Bar in the heart of downtown Bangkok serves up treats for the eyes as well as the tummy.
It’s the brainchild of Kitsada Chitrat who dreamed of being a sports reporter while he was growing up only to discover that his true passion lay in the kitchen.
Kitsada was studying English in Chicago and working part-time helping the veteran chefs of a popular Japanese restaurant when he discovered his true vocation. The owners quickly recognised his talent and gave him increasingly demanding jobs as he rose through the ranks, eventually promoting him to executive chef, a position he held for a decade.
“I started by learning the right way to slice vegetables, make fresh wasabi and carve cucumbers. It’s very hard work. During the first six months, I must have carved between 200 and 300 cucumbers a day,” he laughs.
“But as I became more skilled, the head chef encouraged me learn how to select and cut fish, as well as prepare sushi.”
Homesickness eventually gained the upper hand and Kitsada returned to Bangkok in 2011 determined to open a restaurant of his own. He toured the town, looking at several venues before eventually settling on the recently opened 19th @ Chidlom building, which had exactly the space he needed on its second floor.
Offering a view of the busy soi – as well as the often stationary traffic – the restaurant is designed as a gallery for Japanese fusion food with an emphasis on authentic flavours and modern presentation.
The restaurant can seat 45 and stays away from the bamboo usually associated with Japanese eateries through contrasting dark cement walls hung with photos.
His dishes are works of art in themselves and use only the very best of ingredients including Norwegian salmon, tuna from Japan and Spain, Hamachi from South Korea and scallops from Hokkaido.
A highlight is the home-made sauce that tastes like spicy mayonnaise and which is made from many kinds of chilli.
“In Japanese cuisine, the presentation is as important as the flavour and that makes creating fusion dishes a real challenge. I focus on looks, taste and aroma.” Kitsada says.
His signature dish is Salmon Solomon (Bt400) and boasts eight salty smoked salmon maki stuffed with sliced avocado and oily cream
cheese wrapped with fresh salmon, spicy and sweet mayo sauce and topped with salmon roe and sliced lemon.
Another must-try dish is Hulk, also Bt400, a decidedly appropriate name for the green maki filled with white fish tempura and asparagus tempura, and topped with fresh wasabi mayo and unagi sauce.
The light and healthy Small Sashimi Plate combines tuna, salmon, scallops and salmon roe with pickled ginger, fresh vegetables. It’s served with a cup of miso soup and costs Bt590.
The Italian-inspired Hamachi Carpaccio features sliced amberjack blended with olive oil and black pepper and decorated with fresh vegetables in home-made sauce for Bt270 while the Spicy Salmon Salad comes with spicy mayo and paprika sauce for Bt280.
Crispy on the outside and soft and sticky on the inside, the Tako Dip (Bt170), deep-fried octopus mixed with paprika and tempura flour, goes well with the ebiko mayonnaise.
Beverages are pretty much |what you’d expect to find in a Japanese restaurant and include beers, Japanese plum wine, sake, Japanese whisky, cocktails and fruity soda.
CANDY FOR THE EYES
>>>The Gallery Sushi Bar is located on the second floor of the 19@Chidlom Building.
>>> It’s open from noon to 2.30pm for lunch and from 5.30pm to 10.30pm for dinner on Monday to Friday, and from noon to 10.30 on Saturday to Sunday.
>>> Call (02) 250 7280 or visit www.Facebook.com/TheGallerySushiBar
