The Rembrandt Hotel just welcomed a Japanese restaurant, Ichika Omakase.
The small space pops with cooking relics that Thai-Japanese chef Akira Kemavuthanon (formerly in the kitchens of Dusit Thani and Conrad hotels) has brought back from his travels.
Using knives forged in Sakai, Osaka, Akira slices his fresh fish on a hefty, 150-year cedar wood cutting board, adding theater to the simple vibe of dark wood and elegant borders.
Courses cost from B1,700-3,700 for lunch and B3,700-9,700 for dinner, made with up to 17 items that include species swimming in live tanks out front.
These might range from steamed egg in a foie gras and truffle soup, to hand-offered, blowtorched tiger prawn nigiri, to fresh clams with a pinch of Japanese lime and Himalayan salt.
Make your reservation 1-2 days in advance to ensure they’re prepared.
