Bangkok (Thailand) – November 20, 2019 (travelindex.com) – The restaurant un by Yanagiya has opened in the Donki Mall in Thonglor. The cozy omakase sumiyaki restaurant is the first overseas project of Yanagiya, the 73-year-old Irori institution from Mizunami and one of Japan's most sought-after restaurants.

Behind a wooden facade on the third floor of the Donki Mall lies a corridor leading to an elegant, circular dining room with 15 seats. Guests sit on bar stools around an open cooking island. Above hangs an artful light installation reminiscent of kuro-zumi and shori-zumi, the black and white charcoal used in traditional Irori cooking.

Following a similar concept to Yanagiya, Shun by Yanagiya specializes in top-quality seasonal ingredients, grilled to perfection over charcoal right before the guests' eyes. Inspired by Japan's four distinct seasons and the availability of high-quality local and imported produce, Shun by Yanagiya offers an ever-evolving culinary experience that changes throughout the year.

Current menu highlights include Tebasaki, Japanese chicken wings prepared with 120-day-old free-range chickens specially bred for Shun by Yanagiya. The wing center, with its balanced ratio of skin, fat, and meat, offers a different taste experience with every bite: crispy skin, tender meat, and succulent fat.

Guests can also enjoy uzura, miniature ramen eggs from free-range quail. The eggs are lightly smoked with Japanese oak and marinated in mentsuyu for 12 hours, then lightly grilled and melt in the mouth with a smoky, semi-firm yolk.

Other specialties include Temaki, a composition of carefully selected ingredients that highlights the richness of Hokkaido's culinary treasures. A mixture of Japanese rice grains is blended with Akazu vinegar and topped with Ikura, Bafun Uni, and Otoro before being wrapped in nori seaweed from Ariake Bay off Kyushu.

The Wagyu dish, named "Tastiest Part of the Beef Fillet", consists of thin slices of Miyazaki Kuroge A4 rib cap marinated, then briefly grilled and served with a raw egg yolk and a Momidare sauce with a hint of Pinot Noir.

The absolute highlight of the menu is undoubtedly Unadon, Yanagiya's specialty. While guests at Yanagiya can enjoy the rare wild eel, Unagi, Shun by Yanagiya uses farmed Anguilla japonica, a species of eel native to Japan. The eel is glazed with Yanagiya's special 50-year-old tare sauce. Similar to sourdough, the tare starter contains live bacteria that give it a unique character and deep aroma.

Guests can enjoy a selection of rare sakes, fine wines, and creative cocktails. The sake selection is curated by region, rice variety, and producer, with particular emphasis on the quality of the raw materials and the Toji's skill in processing these ingredients to bring out their unique character. Shun by Yanagiya is one of the few restaurants outside of Japan to offer the limited-edition 2017 Suigei Daito Junmai Daiginjo.

The wine selection focuses primarily on lighter Old World wines that pair perfectly with sumiyaki. The range includes both affordable and more exclusive wines.

The cocktails change with the seasons, using different fruits and herbs to create unique flavors that perfectly complement Sumiyaki cuisine. Highlights include the Guava Cocktail with slow-pressed, fresh guava, matcha, gin, and a hint of celery, and the Raspberry Cocktail with marshmallows, white rum, spices, yogurt, and Emmental cheese foam.

About Yanagiya: Yanagiya is a 2-Michelin-starred restaurant in Mizunami, Gifu Prefecture, and first opened in 1946. As an Irori-style restaurant, its menu revolves around the traditional Japanese irori, a sunken fireplace that was once a feature of Japanese homes.

Located in the remote mountains northeast of Nagoya, Yanagiya is famous for its game dishes, including duck, wild boar, and bear, as well as – depending on the season – wild vegetables, wild-caught trout, and eel. The top-quality ingredients are grilled to perfection over open charcoal right before the guests' eyes.

The third-generation family-run Yanagiya is considered one of Japan's best restaurants and achieved the highest ever score on Tabelog, Japan's most popular online restaurant platform. The restaurant is known for its "Ichigen-san Okotowari" policy, meaning guests are welcomed by invitation only. In Bangkok, however, all guests are welcome. Reservations are accepted at least three days in advance.