Page 10 - Masala Lite Issue 157 January 2024

10 MUNCHING

Spanish and Japanese cuisine

meet in the delectable middle
at Japan-ISH.

BY AIDEN JEWELLE GONZALES

espite the fact that my days often revolve
around food (with a constant refrain of, where
to eat, what to eat, and with whom am I eating),
I’m far from a food purist. While I’ll give authentic,
heritage recipes their due, I’ll also happily tuck into
fusion dishes of all combinations. I firmly believe that
integrating different culinary techniques, ingredients,
and flavours will often lead to surprising and delicious
outcomes; two distinct parts elevating each other into
an even better whole. So when I first heard of Japan-ISH,
an apt portmanteau of Japanese and Spanish, the two
cuisines it serves, I was intrigued.

FIRST IMPRESSIONS

On the 18th floor of the Ramada by Wyndham Bangkok
Sukhumvit 11 hotel, tucked into the infamous Sukhumvit
Soi 11, Japan-ISH aims to charm and astonish from the
moment you exit the lifts. A staircase of mirrored walls
broken up with red panels beckons you upstairs, while Make sure to pair your meal with their array of signature
as you ascend, a curated selection of masks look down or classic cocktails (or indulge in their freeflow option,
at you in a riot of emotions. LED lighting bathes the available from 5.30pm to 7.30pm daily for only THB 499,
staircase in a festive red glow, reflected off the ceilings, an option that I solemnly noted down). Their signature
walls, and the staircase itself.
cocktails are named after Japanese gods, and certainly
Upstairs, the crimson theme continues, infusing the taste divine. If you prefer gin-based drinks, I would
room with the kind of energy that one needs after a recommend the Bishamonten (the Japanese god of luck)
long day at work. The space gives the impression of a (THB 350), which is sweet with an acidic kick from the lime
work of art, from its undulating ceiling, to the stylised FOOD AND DRINK juice, with vanilla syrup balancing the flavours to create a
sconces on the walls, to the Samurai armour that greets drink that’s almost too easy to drink. The Amaterasu (sun
you as you walk in. The outsized bar runs the length of Having just opened in the last goddess) (THB 350) is made with vodka and apple juice,
the room, tempting you to sip on a few tipples before year, Japan-ISH has refined their with refreshing Japanese flavours in the form of sake and
you start; parallel to the end-to-end windows that look menu, which now offers a range yuzu. However, if you’re more in the mood for a classic
out on to the bustling streets below. On the right, as you of Japanese and Spanish classics, Negroni, the Fujin (Japanese god of the wind) (THB 350)
walk in, is an al fresco area with inviting, red-cushioned as well as delectable fusion dishes, brought to you by is their version of this viral cocktail, made with acai, a
seats that allow you to enjoy sundowners with a view, Chef Jesus Pascual, whose extensive experience includes homemade liqueur comprised of ingredients from Japan.

while above, fibre optic lights gently sway in the breeze, working in Michelin-starred restaurants in Spain. We began Surprising, vibrant, and a
adding an ethereal quality to the scene. with the Mushroom croquetas (THB 280), made with eryngii haunt you won’t soon forget,
and shiitake, classic Japanese ingredients that made the Japan-ISH is definitely a strong
croquetas melt in your mouth, paired with a healthy dollop contender in Sukhumvit Soi 11’s
of truffle mayo that we couldn’t get enough of. If you’re array of dynamic and delicious
looking for a starter that leans more Japanese, their Salmon options.
piri (THB 310) is a great shout, made with salmon, avocado,
spring onions, kaiware, tobiko, and a spicy piri sauce to
offset the flavours and give the dish an unusual kick.
MASALA RECOMMENDS
We then tucked into the Hamachi escabeche (THB 450) with
great gusto, which was fresh and perfectly balanced with The Cod miso (THB 520),
the acidic elements of the yuzu oil and the yellow chili e made with black cod and
citrus sauce, while topping the dish are tiny moreish spheres white miso, and served on
of fumi arare, a Japanese-cracker made from glutinous an eye-catching leaf with
rice, to give it that extra crunch. I personally love Japanese roasted garlic aioli on the
kushiyaki, and if you share my love for skewered meats, side. A treat for both your
their Tsukune moruno (THB 210) won’t disappoint. Made eyes and the palate, the dish was prepared perfectly
with Iberico pork instead of the traditional use of normal and is at once delicate and packed with flavour.
chicken, pork, or beef, and marinated in Andalusian spices,
it’s the perfect marriage of Japanese and Spanish flavours.
Don’t forget to dip it in the runny egg on the side; an VIEW VIDEO
indulgence I’ll never get tired of.
JAPAN-ISH
The Snow crab kani sarada (THB 230) is not to be missed, 155, 23-24 Sukhumvit Soi 11
an interactive dish made with snow crab meat in a spicy Khlong Toei Nuea, Watthana,
mayo dressing beautifully plated in a crab shell, with Bangkok 10110
toasted garlic and butter bread on which you can spread
lashings of crab for a truly decadent mouthful. Finally, Open daily from 5.30pm to
end your meal with the Yaki imo churros (THB 230), made 2am
with sweet potato and cinnamon sugar but with spiced Tel: 096 049 9973
chocolate to round out the flavours and ensure you won’t Facebook and Instagram:
be able to get enough. @japanishrestaurant