Mymot 泰國料理
タイ料理 みもっと / Thai Cuisine Mimotto
| 日 | 一 | 二 | 三 | 四 | 五 | 六 |
|---|---|---|---|---|---|---|
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
和風感性閃耀的創新泰料理
評分
日本使用者評價3.49（2條）評論
照片
菜單
We offer a new style of Thai cuisine using traditional methods of making everything from pastes to handmade dishes while incorporating seasonal Japanese ingredients.
This is a soup-type curry using Tai Pla, a representative seasoning from Southern Thailand. It has a different flavor compared to typical Thai curries. (From the course in March 2025)
We prepared Ezo deer, freshly shot and sent directly from the hunter, into a Massaman curry and wrapped it in spring rolls along with Inca potatoes. We used chocolate sauce from Chumphon in southern Thailand. (From the course starting in March 2025)
A salad using Thai fish sauce, a representative condiment of Southern Thailand. It is made with Thai herbs and seasonal fish sashimi. Since it's spring, it is garnished with cherry-blossom marinated natural sea bream. (From the course in March 2025)
Kumagai shrimp, which is quite hard to obtain domestically, has been sourced from Tokushima. It has been stir-fried with seasonal fava beans. Enjoy the full taste of spring. (From the course in March 2025)
This is a Thai-style mixed rice dish presented in a spring-like manner, resembling chirashi sushi. The tangy flavor similar to vinegared rice comes from freshly squeezed domestic lime juice. It is garnished with seasonal firefly squid from Toyama Prefecture. (From the course in March 2025)
We offer a new style of Thai cuisine using traditional methods of making everything from pastes to handmade dishes while incorporating seasonal Japanese ingredients.
Thai cuisine expressing the four seasons of Japan is prepared using traditional methods, with everything from pastes to handmade. Pairing with natural wine is available.
Thai cuisine expresses the four seasons of Japan and is prepared using traditional methods, with everything from the pastes handmade. For the Chinese tea pairing, three types of Chinese tea are served in pots or glasses throughout the course, and guests can enjoy refills and changes in taste. With the appropriate number of varieties, there is no need to worry about getting tea-sick.
Thai cuisine expresses the four seasons of Japan and is made entirely by hand from pastes using traditional methods. Half-pairings allow you to enjoy light pairings with natural wines.
A dish featuring donko cooked sweet and spicy, paired with crispy and fragrant duck. In Thailand, it is served as a side with rice, but in Mimoto, it is enjoyed as a companion to alcohol. (From the course starting in April 2025)
A recreation of the classic Tom Yum Kung recipe from 1903. This Tom Yum Kung uses the luxurious and sweet-footed red shrimp (Kumabie) with thick meat. (From the course starting in April 2025)
Crisp-fried shredded lemongrass. With fresh sakura shrimp from Suruga Bay as an accent, a spring-like salad has been created. (From the course in April 2025)
This is a soup-type curry using Tai Pla, a representative seasoning from Southern Thailand. It has a different flavor compared to typical Thai curries. (From the course in March 2025)
We prepared Ezo deer, freshly shot and sent directly from the hunter, into a Massaman curry and wrapped it in spring rolls along with Inca potatoes. We used chocolate from Chumphon in southern Thailand as a sauce. (From the course starting in March 2025)
A salad made with Type Plara, a representative condiment from Southern Thailand. It features Thai herbs and seasonal fish sashimi. Since it's spring, it is garnished with cherry-blossom marinated natural sea bream. (From the course in March 2025)
Kumagai shrimp, which is not easily available domestically, has been sourced from Tokushima. It has been stir-fried with seasonal fava beans. Enjoy the full taste of spring. (From the course in March 2025)
This is a Thai-style mixed rice dish, presented in a spring-like manner similar to chirashi sushi. The tangy flavor reminiscent of vinegared rice comes from freshly squeezed domestic lime juice. It is garnished with seasonal firefly squid from Toyama Prefecture. (From the course in March 2025)
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