KHAO

Thai culinary culture interpreted through Japanese ingredients. The husband and wife, each of whom moved separately to Bangkok and honed their culinary skills, now offer their cuisine prix fixe. Chopped mix of pomelo and seafood derives from the table of the royal court; rice vermicelli yakisoba is inspired by Bangkok street food. Curries are prepared with fresh-pressed coconut milk. Regional cuisines are reproduced using fermented or matured homemade seasonings. KHAO overflows with inquisitiveness and passion for Thai cuisine.

• Husband-and-wife team shaped by separate stints living and cooking in Bangkok, now cooking in Tokyo.
• Prix fixe Thai menu that leans on Japanese ingredients, while keeping Thai regional structure and seasoning logic.
• Curries are built from fresh-pressed coconut milk rather than canned bases.

Signature Ingredients

• Pomelo and seafood, chopped and mixed in a royal-court style salad.
• Rice vermicelli, worked into a yakisoba-inspired noodle dish.
• Coconut milk, pressed fresh for curries.
• Fermented and matured house seasonings, used to recreate regional Thai flavours.

Menu

• Chef’s Tasting Menu: ¥22,000 (tax included, plus service charge), 8 courses.
• The restaurant notes the course typically takes about two and a half hours.
• Pairings offered: wine ¥13,000, tea ¥7,700 (tax included, service charge not included).

Style

• Thai cooking expressed through a Japanese pantry, built as a prix fixe progression with house-made seasonings and curries made with fresh-pressed coconut milk.