Located on the 6th floor of the Grand Millennium Sukhumvit Bangkok near Asoke BTS SkyTrain. Upon entering, what attracted our eyes was the 2 circular wine cellar that was on both of sides the entrance. One for red wines and one for white wines. The center of the restaurant is the open kitchen surrounded by rows of columns that extends to the large oval dining tables on circular platforms which can be rotated by the request of the customer. From the tables you can see through the glass wall to the out door dining space to the view of the Asoke area. There are a lot of plants and columns which can obstruct the spectacular views to the outside. The dining tables are very widely spread out leaving large space in between. If thats not enough, there are transparent curtains that can be closed in between the tables. A very generous use of space which can only translate to a very private dining atmosphere.

The extensive menu combines pure Japanese, and the marriage of Japanese and Italian, and pure Italian. Quite intriguing and confusing. We will have to see if this marriage works. So we ordered some items that we never had together before. "Akami & foie gras" which is red tuna, sushi rice, pan seared foie gras (the odd Italian ingridient which is rare to be part of the Japanese sushi), black sesame, and fresh mango. Surpisingly, It's a perfect couple. It is a must try dish. The "Lobster & Kani Roll" is filled with steam rock lobster, orange, and grilled bell pepper. The bell pepper is the Italian ingredient that over whelms the sushi with a smoky fragrant. These dishes are serve like any any sushi, chopstick, shoyu, and wasabi. We could never know how fresh the sashimi is until we tried the imported and local sushi. It was fresh and at good quality. Just looking at the Hamachi you can almost know how good it is. Then we tried a more traditional Italian dish, the lamb. It's a real big piece, a lot of meat only one bone. Three of us shared this dish. The lamb was juicy, tender, and perfectly cooked.

The desserts are also a luuk klueng. "Masha green tea cheese cake" with blueberry compote and vanilla anglaise is OK. The texture of the green tea cheese cake was not as smooth as an actually cheese cake. "Hot chocolate souffle" with masha tea ice cream was an excellent ending to an interesting meal. 

The Italian chef working along side with the Japanese chef at the sushi station


"Akami & foie gras"


"Lobster & Kani Roll"


The "Tuna tartar & Avocado" can also be called a Luuk Klueng dish"


imported and local sushi: from top left tuna, salmon, Hamachi  from bottom left squid & shimp eggs, red snapper, fresh wasabi


Pan-fried lamb chops with aromatice herbs crust, eggplants, glazed onions and carrot puree


"Masha green tea cheese cake"


"Hot chocolate souffle", masha tea ice cream