DISCOVER THE ART OF TUNA WITH ‘MAGURO OMAKASE’ A NEW CULINARY EXPERIENCE AT KISARA, CONRAD BANGKOK
Embark on an extraordinary culinary journey at KiSara, the acclaimed Japanese restaurant at Conrad Bangkok, with the launch of the exclusive Maguro Omakase experience. Curated by Executive Chef Ryan Dadufalza, this refined 10-course dinner showcases the finest cuts of premium Maguro, flown in fresh from Japan and prepared with masterful precision and artistry.
Set within the elegant and contemporary ambiance of KiSara, guests are invited to savor this omakase experience at the sushi bar, where each course is presented with impeccable attention to detail.
Available exclusively on Friday and Saturday evenings, from 6 pm to 10 pm, the Maguro Omakase is priced at THB 2,990++ per person (excluding beverages, service charge and VAT at 17.7%).
Maguro Omakase – 10-Course Menu Highlights:
Chawanmushi Maguro – Silky steamed egg custard with tender braised tuna belly
Nigiri Akami – Classic lean tuna sushi
Nigiri Chutoro Uni – Medium-fatty tuna paired with the rich umami of fresh sea urchin
Negi Toro – Crisp seaweed roll with minced tuna and scallion
Maguro Aburi – Seared tuna belly on Japanese rice, delicately flavored with shoyu butter
Maguro Salt Stone Sear – Salt-stone seared tuna served with onion and ponzu sauce
Smoked Tuna Salad – Smoked tuna with Conrad’s rooftop honey, Japanese chili, and pickled vegetables
Chutoro Tartare – Medium-fatty tuna tartare with caviar, egg yolk cream, and crispy seaweed
Carbonara – Spaghetti with fish roe carbonara sauce, accented by pickled tomatoes and bottarga
Basque Cheesecake – Japanese-style burnt cheesecake served with kinako cream
Whether you’re a seasoned sushi enthusiast or a curious gourmand, Maguro Omakase promises an unforgettable dining experience that celebrates the elegance of the ocean and the artistry of Japanese cuisine.
Advance reservations are highly recommended. For bookings and inquiries, please contact KiSara at +66 (0)2 690 9999 or email BKKCI.Kisara@ConradHotels.com.
