In Japan, the culinary arts are highly revered. To become an itamae (Japanese chef) requires years of training and rising to the position of hanaita (head chef) is a lifelong pursuit of excellence. At Kyo-Tei, the acclaimed Japanese fine-dining restaurant in Bangkok, two master chefs are elevating the city’s gastronomic scene to exciting new heights. Managed by AQ
In Japan, the culinary arts are highly revered. To become an itamae (Japanese chef) requires years of training and rising to the position of hanaita (head chef) is a lifelong pursuit of excellence.
At Kyo-Tei, the acclaimed Japanese fine-dining restaurant in Bangkok, two master chefs are elevating the city’s gastronomic scene to exciting new heights.
Managed by AQ Gourmet & Dine, the F&B arm of Aquarius International, Kyo-Tei is a contemporary restaurant that showcases classical kaiseki, teppanyaki and omakase cuisine under one roof. Guided by the artistry of Chef Nishioka Masaki and Chef Kouhei Kamo, two Japanese culinary icons with over 60 years of experience between them, this stylish dining destination transport guests on truly extraordinary epicurean adventures.
Now, these two Japanese master chefs have come together for the first time to delight diners at Kyo-Tei. Together, they will fuse the freshest ingredients with classic techniques and six decades of knowhow to curate outstanding guest experiences. With a private Kaiseki Omakase Room featuring only eight seats and a chic six-seat Teppanyaki Room on the second floor, Kyo-Tei is ideal for special occasions and intimate gatherings.
Chef Masaki’s culinary journey started when he was only 15 years old. Training under celebrated Japanese chefs including Hidemasa Yamamoto, he quickly rose through the ranks of the kitchen and honed his talent at leading restaurants throughout Japan, Thailand, Hong Kong and Singapore, including a spell as Executive Chef at Takumi Yamamoto, the Japanese restaurant at Marina Bay Sands. With over 30 years of knowhow, he specializes in traditional kappo-style cuisine.
Omakase (which translates as “I’ll leave it up to you” in Japanese) lets guests discover Chef Masaki’s exceptional skills first-hand, with a series of set menus that comprise a handcrafted selection of delectable dishes. Each omakase option showcases premium ingredients or distinctive dishes, such as grilled Motobu A5 wagyu beef, grilled abalone steak or pike conger eel, cooked to perfection and served with a variety of appetizers, ultra-fresh sashimi, rice, miso soup and more.
Chef Kamo hails from Osaka and embarked on his career in 1992 at Hyougo Restaurant in Kobe, which was overseen by famous French chef Alain Chapel, one of the pioneers of “nouvelle cuisine”. He went on to learn a wide range of skills at five-star hotels and fine-dining restaurants across Japan, including French and Italian outlets, before becoming an expert teppanyaki chef, overseeing teppanyaki restaurants at Mandarin Oriental Taipei and Marriott Miyako Hotel Osaka.
Teppanyaki (which means “grill on an iron plate”) dates back to over 200 years has become one of Japan’s most iconic styles of cooking. Diners are immersed in a dramatic, interactive world of live culinary theatre, as meat and seafood sizzles on the teppan grill and flames flicker towards the ceiling. Kyo-Tei showcases a series of tempting teppanyaki set menus featuring premium produce such as wagyu beef, live scallops, abalone, lobster and more, with multiple accompaniments.
Newly opened in June 2021, Kyo-Tei is perfectly positioned on Sukhumvit Soi 38 in Bangkok’s trendy Thong Lor district. In addition to the omakase and teppanyaki rooms, diners can discover an elegant main dining hall, a sushi counter, stylish bar on the ground floor and a sake and whiskey bar on the second floor, plus alfresco seating areas amid verdant gardens.
Omakase with premium ingredients
Fresh seafood from Okinawa
“At Kyo-Tei, we are committed to bringing the finest Japanese cuisine to our discerning Bangkok clientele. Ever since we opened our doors just over a year ago, we have elevated the restaurant scene in Bangkok. By harnessing the expertise of two Japanese culinary masters, Nishioka Masaki and Kouhei Kamo, and sourcing exquisite ingredients from Japan and around the world, such as wagyu beef from Okinawa, pike conger eel from Kyoto, and scampi from New Zealand, we are able to make every dining experience a memorable occasion,” said Edward Chi, Founder of Aquarius International.
Aquarius International is owned by Norcal Thailand, a division of Hong Kong-based Norcal Venture Capital Group Limited (NVC), which has global assets worth in excess of US$1 billion. The company has a 360-degree portfolio that encompasses five-star resorts, residences, yacht charters, fine-dining and membership services, all woven together by AQBooking.com, its personalized booking platform.