From plate to palate

THE NEWEST kid on the Thonglor block, Japanese restaurant Kobori has already earned a reputation for its excellent Sashimi Mori Matsu and Miyazaki Gyu Aburi.
Co-founder Natthapol Pavapaiboon says the restaurant is named after his Japanese partner, a good friend, who introduced him and his colleagues to the world of Japanese gastronomy. 
“We’ve all been inspired by Kobori. He opened up a whole new world to us, recommending various tips and techniques for selecting fresh and authentic Japanese ingredients including the best quality seafood and beef that are key to our dishes,” he says. 
At Kobori these high quality ingredients are given the respect they deserve by head chef, Sorasak Lorprasert, who has extensive experience with high-end restaurants having worked in five-star hotels for more than 25 years.
“There are plenty of Japanese restaurants these days in Bangkok and if we are to compete, we have to ensure not only authentic flavours but a presentation that pleases. My personal favourite is Sashimi Mori Matsu (Bt2,600), which is a very special assortment of seafood from Hokkaido. 
“It is a challenge for any chef to understand the different types of fish and the cutting techniques that bring out the best tastes and textures that are at the heart of serving raw fish. It must not smell fresh, which means it has to be really, really fresh. For this dish, we use tuna otoro, kanpachi (yellowtail) and madai (sea bream), prawns as well as others fresh ingredients.” 
At the grand opening, chef prepared 10 of the restaurant’s star dishes for invited guests. The appetiser was Mozukusu – a fresh Japanese seaweed from Okinawa served in a special vinegar sauce. That was followed by Miyazaki Gyu Aburi (Bt450), a tender and flavourful steak made with exceptional well-marbled beef.
“Most Thais have heard of Kobe and Matsusaka Ushi beef but not many realise that wagyu beef comes from Japanese Black cattle, which are raised in Miyazakigyu for 30 months before being handed over to Kobe and Matsusaka farmers to raise and feed with beer and warmed milk. 
“Miyazaki Prefecture is the second largest producer of Japanese Black, and only the highest quality cattle from this region can be dubbed Miyazakigyu. It is grade 4A beef and has the highest marbling score of 10,” Natthapol explains. 
“The cattle are kept in relative humidity of no more than 60 per cent and fed with high quality grain to fatten them up.” 
Another of Natthapol’s favourite dishes is Chirashi Sushi (Bt420), assorted raw fish and seafood served on a bowl of sushi rice.
Tempura Mori Awase (Bt850) features seafood; prawn, fish, and vegetables coated with imported Japanese tempura flour and deep-fried to crisp and greaseless perfection.
I particularly enjoyed the Daikon Sarada (Bt230), a savoury salad topped with tiny crispy-fried fish and served with a tasty home-made dressing. Also delicious was the Ma-Hokke Yaki (Bt1,000), a wonderful grilled fish that whets the appetite with its alluring aroma. 
Kuro Buta Tonkatsu (Bt300), deep fried Japanese Black pork cutlet, was served next along with Dobin Mushi (Bt220), a clear seafood and chicken soup served in a teapot. The meal ended with a sweet yet tangy Strawberry Sorbet.
Kobori’s seasonal menu changes every three months and this autumn the highlight is vegetable and bamboo shoots as well as sanma or mackerel pike. 
Guests can also enjoy the distinctive Omakase, or the Chef’s Table. This features seasonal dishes and is enlivened with new specials on a constant basis. Particular emphasis is placed on the exquisite seasoning and contemporary presentation, while maintaining original flavours that please all five senses. Customers |also sit with chef for a live cooking demonstration.
  

MEALS TO REMEMBER
>> Kobori Japanese Cuisine, Soi Thonglor 13, open everyday from 11am-2.30pm, and 5.30pm-10pm. 
>> Advance reservations are required. Call (092) 518 0888. 
>> A delivery and catering service is available for private parties. Customers are required to make orders either based on the menu or desired budget at least one day in advance.