Tsu Japanese Restaurant at JW Marriott Hotel Bangkok invites diners on a culinary journey to Fukui Prefecture, a lesser-known but deeply respected region of Japan famed for its pristine nature, rich culinary heritage, and seasonal delicacies from land and sea.
From 1 May to 30 June 2025, both lunch and dinner services at Tsu will feature a specially curated selection of Fukui’s most iconic dishes – offering gourmands a rare chance to discover traditional flavors seldom found outside Japan.
Located along the Sea of Japan, Fukui Prefecture is one of Japan’s best-kept secrets – a region where centuries-old traditions and seasonal ingredients form the backbone of its food culture. The region’s unique geography and climate contribute to the high quality of its ingredients, including Echizen soba, Wakasa mackerel, and the prized Zuwaigani (snow crab), especially the yellow-tagged Echizen-gani. With roots in imperial dining and rustic culinary techniques, Fukui cuisine is defined by its purity, seasonality, and quiet depth of flavor.
At the heart of the promotion is the nostalgic comfort of Volga Rice (THB 640++), a beloved local dish from the Takefu area in Echizen city. A hearty plate layered with fried rice, omelette, and crisp tonkatsu pork cutlet, all enveloped in a luscious sauce, it embodies the Japanese-Western fusion that Fukui is known for. Seafood lovers will appreciate the Snow Crab Baked Sushi (THB 680++), a rich and creamy dish made with fresh crab, avocado, cream cheese, and mayo, delicately baked and topped with tobiko and bonito flakes. For
Snow Crab Baked Sushi
something more traditional, opt for the fragrant Zuwai Crab Rice Cooked in Clay Pot (THB 1,480++), a warming dish of ginger-scented snow crab rice prepared in the classic Fukui style. Another highlight is Echizen Soba Noodles with Simmered Wagyu Tendon (THB 480++), a rustic, soul-soothing bowl that draws inspiration from Fukui’s famed buckwheat soba traditions. Served with grated daikon and bonito, it offers both comfort and complexity. The Vinegared Mackerel with White Miso (THB 500++) is a nod to Fukui’s coastal Wakasa region – long revered as the “imperial food province” for its historic role supplying seafood to Kyoto’s ancient court. This refreshing dish combines mackerel marinated in yuzu vinegar with cucumber, spring onion, and Saikyo miso sauce, showcasing the balance and subtlety that defines Fukui’s culinary craft.
“I’m excited to introduce the distinct flavors of Fukui to our guests at Tsu,” said Atsushi Yoshida, Japanese Head Chef at Tsu Japanese Restaurant. “Each dish in this promotion tells a story – from the comforting nostalgia of Volga Rice to the refined elegance of snow crab and Echizen soba. It’s a rare opportunity to experience the soul of Fukui, right here in Bangkok.”
This limited-time promotion is an invitation to explore that spirit at Tsu – through five special dishes that celebrate regional pride, craftsmanship, and the joy of seasonal Japanese cooking.
Tsu Japanese Restaurant at JW Marriott Hotel Bangkok is open for lunch from 11.30 am – 2.30 pm (Monday – Friday) and from 11.30 am – 3.30 pm (Saturday – Sunday), and for dinner from 5.30 – 10.00 pm (daily). For reservations or more information, please call +662.656.7700 or visit our website www.tsubangkok.com
