The ability of the chef, it is necessary for the preparation of sushi. Every chef must have identification handy weight. The sharpness of cut fish quickly and smoothly. The chef must have knowledge of the nature of each species that can be cut and sliced, fresh meat, however. To fish, beautiful fish dish placed on the colors and different flavors to. When deployed together to provide consumers with full satisfaction.
The PAN PACIFIC KEYAKI Japanese restaurant of the hotel's restaurant has set the standard for this particular Suchi and Sashimi in the highest level of standards should be. The turnover of experienced chefs from Japan. Serving authentic Japanese. Since the soy sauce, and season of the original flavor. Salted and scented with the finest ingredients imported from Japan. Fresh wasabi is made from day to day. Wasabi is the green light. Spicy and sweet sauce to taste when mixed with salt is good. I can smell the sweetness of the fish and goes very well.
Meat and fish. Selected directly from Japan, especially as Tony Roma's matrix of sushi that I have it a sweet taste. Its sweet taste with no artificial one. I live just melts in your mouth without chewing it brings texture to the sweet shrimp. It's a fat red to yellow fish with no smell or register. The smell of the sea. It was very slippery tongue, beef, salmon, orange and white striped insert it, these are sweet water fish from the ocean to the health benefits of omega-3 is a substance.
Johnson was also in the raw shrimp with orange flesh and a sweet aroma and a full head of cattle, very hard over a small freshwater fish meat pickled in brine. Soft and sweet, salty mix it to another. All this served with shredded radish and carrot is always a long line. With a paring knife, chef's know perfectly thin slices. Nearly equal, and refrigerate until crispy and flaky. Uniform scaling is not the kind with the other.
If the winter between January and March. The specialty of the chef's specialties are available. The fish were taking a full degree in tiger puffer. The chef in my eyes. Or that the short straw chef Nao, who was elected to fillet and prepare fish is prepared with care, this Death. The fish dying because of the tiger puffer fish is poisonous. Poisoning of fish and the chef will put this, but good enough. It will taste like no other. If you put too much can lead to death like it was poison.
Puffer fish are eaten raw, cut into thin, short, dark. Sort of a bird I love to talk to the chain with a little extra sour relish. The film without the wasabi on the tail bone, and the rest will be prepared as a soup. Japanese eat hot food. The unique taste. I used to eat it to find an opportunity to eat at least once a year.
But outside of the winter diet KEYAKI also offer customers a variety of dishes. Japanese businessmen who are working in Thailand. The food here is like a traditional Japanese restaurant over another. If someone can not choose your own meals with too much fear. It can be ordered with a kit. The sushi, sashimi and other dishes such as pickles and salmon eggs. Squid cooked in soy sauce, soup and Adam split the crab filling. Teriyaki chicken served in a spicy hot stones. Japanese eat rice, sticky pellets. The dessert menu at the end, it is a good fit.
If you like buffet. It can be booked for Sunday only for the 1750 + and 750 + + buffet lunch on Sunday (Sun daytime phone to book in advance. It is every week).
KEYAKI shop floor 22 THE PAN PACIFIC hotel has beautiful views of green spaces of the Royal Bangkok Sports Club. Square neighborhood and the modern buildings that look strange. The building is located on Rama 4 Road, opposite the Hospital.
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