Izakaya in a luxury hotel, a stylish Japanese-style dinner

#SpecialDinner “Ki Izakaya” Sindhorn Kempinski Hotel Bangkok has everything... The only difference from the Izakaya you will find in general is “Luxurious”. Not only that, the ingredients, tastes and presentation of every dish, every cup and every glass are admirable, it is a cross between... Omakase and Izakaya.... The perfect combination, suitable for luxury lovers 😘 With the location in a luxury hotel, the decoration of the shop, the quality of drinks, the quality of food, the service and the entertainment, showing the identity of “Upper Izakaya”, making this shop stand out, cannot be found in any luxury hotel, completely captivated 😋 🧊🧊 The outstanding features that you “should come and try” the experience at Ki Izakaya once 🧊🧊 🍶A lot of “Japanese liquor”, there are many to choose from. Leading the way in terms of alcohol content, ranging from Happoshu, Beer, Sake to Whisky and Shochu. Since we ate continuously, let’s focus on sake first… Here, we can open up the world of sake until midnight. 😉 #nihonshu At “Ki Izakaya”, there are many premium sake types called Junmaishu. They are heavy and light, depending on the fermentation method/region of origin. The taste is both delicious and umami, a little sour, a little sweet, and a little fizzy. The smell is both light and sweet with a hint of rice, floral, fruity, and refreshing. I’m glad that Thailand has a restaurant that serves Junmai-grade sake… complete with Ginjoshu and Daikinjoshu. Most importantly… if your friends don’t like sake, Soju is not a big deal. “Ki Izakaya” also has other Western alcoholic beverages such as Cocktails, Wine, Sparkling Wine, Gin, Vodka, Tequila & Rum, all ready to brew 🤣 🍣〽️〽️ A La Carte recommended 〽️〽️🍣 🔅 A5 Wagyu grilled on Hida grill (850-/2 skewers) topped with grated roe and seasoned with ponzu, slightly spicy Refreshing and slightly fragrant, salty-sour, perfectly matched with the sweet taste of Hitachi Wagyu, a black-haired breed of cattle (Japanese Black) from Ibaraki Prefecture. 🔅 Hotate grilled on charcoal (610-/2 skewers) Delicious, good texture, large Hokkaido scallops, bouncy meat, sweet taste, not fishy, ​​enhanced with Mirin Soy Sauce. 🔅 Kurobuta Tonkatsu (230-/plate) Fried sirloin topped with charcoal powder, crispy outside, but soft pork, fragrant with a little sourness. Personally, I don't like this menu because I like the crispy, soft, light texture of regular Tonkatsu more, and it is very oily. I think the restaurant's fried menu might need some adjustments. 🔅 Salmon Sashimi (350-/plate) The chef sliced ​​and selected the best part of the fish. Fresh, beautiful color, sweet fish meat, bouncy/soft, good with soy sauce + wasabi as usual. 🔅 Kuzuryu Junmai Ginjo (750-/200 ml. pitcher) The most premium, most fragrant and rich in taste. Sipping this type of Sake served cold with snacks is awesome. 😉 Very easy to drink, very refreshing, good taste, runs out quickly 555 😭 🔅 Kishu yuzu Umeshu (250-/60 ml. glass) Sweet and sour, fragrant, easy to drink, very refreshing 🤩 🔅 Yoshino Monogatari Shiso (250-/60 ml. glass) The most fragrant, very delicious. I personally like this one the most. 😋 Be careful not to get drunk! 🔅 Kozaemon Shiroku Yuzu (300-/glass 70 ml.) Rich, sweet, fragrant, delicious 🤤 #finedining #secretdeliciouscoordinates