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“I believe the world mainly loves Thai delicacies.”
Chef Bo Songvisava is talking to me from the lounge within the newly opened Dusit Thani Kyoto lodge, the place she goals to convey a brand new style of Thailand to Japan’s historic capital. Songvisava is curating the menu of the lodge’s flagship Thai restaurant, Ayatana, alongside her husband, Dylan Jones. Their names alone are sufficient to pique the curiosity of foodies. In 2008, the pair launched Bo.lan in Bangkok with the objective of reviving conventional Thai delicacies (“Hand-pounded curry paste,” Songvisava asserts). With an emphasis on authenticity, sustainability and natural produce, their restaurant garnered a Michelin star, and Songvisava was profiled in Netflix’s “Chef’s Desk,” which showcased her cussed pursuit of high quality and authenticity.
This newest challenge isn’t any much less daring in its imaginative and prescient and scope. Kyoto is a metropolis that’s king of kaiseki, the place guests search multicourse conventional Japanese delicacies. Whereas town’s worldwide choices are rising, with stylish French and Italian eating places rising within the scene, high-end Thai is a brand new idea, not just for town however for Japan as a complete.
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