When two culinary worlds meet, the result is often extraordinary. On Wednesday, 19 November 2025, Tsu Japanese Restaurant at JW Marriott Hotel Bangkok will host an exceptional Four-Hands Dinner, bringing together Chef Atsushi Yoshida’s refined kaiseki craftsmanship and Chef Sunghyun Yoon’s daring, Korean-influenced Japanese flair. It will be an evening that celebrates the technique and creativity of two chefs who share a deep respect for balance and flavor.
Chef Atsushi Yoshida, Japanese Head Chef at JW Marriott Hotel Bangkok, oversees Tsu Japanese Restaurant, Nami Teppanyaki Steakhouse, and Chisana Nami at Erawan Bangkok. With over 26 years of experience in Japan, Hong Kong, the United Kingdom, and the Philippines, including leadership roles at Michelin-starred Ginza Iwa and Umu, his cuisine reflects a deep respect for Japanese tradition, expressed through modern techniques and artistic precision. Chef Sunghyun Yoon, born in South Korea and classically trained in Switzerland, brings a global perspective shaped by his work at acclaimed restaurants such as Zuma Dubai, InterContinental Abu Dhabi, Todai Singapore, and Akira Back Jakarta, before joining Akira Back Bangkok, where he continues to explore inventive, Korean-influenced Japanese flavors.
The evening opens with Mini Tuna Pizza by Chef Yoon, topped with umami aioli, truffle oil, and micro shiso — a playful expression of his modern style. Chef Yoshida follows with Marinated Hokkaido Scallops and Salmon with Ponzu Apple Dressing, where delicate slices of seafood meet bright apple notes and the gentle sweetness of ponzu — a dish that reflects his approach to balance and seasonality. The menu then moves to Greenland Halibut with Mixed Mushrooms, Miso Beurre Blanc, and Cilantro Oil, underscoring Chef Yoon’s command of texture and depth.
Chef Yoshida’s Foie Gras Chawanmushi with Duck Jibuni adds a silky, comforting interlude, while Kalbi Jjim, Chef Yoon’s rendition of Korean-style braised wagyu short ribs with puffed rice and root vegetables, serves as the hearty centerpiece of the evening. The dinner concludes on a delicate note with Kinako Pudding topped with Mixed Berry Sauce by Chef Yoshida.
Each course will be thoughtfully paired with premium wines, including selections from Bordeaux and Burgundy, enhancing the evening’s sensory journey.
The Four-Hands Dinner will take place on Wednesday, 19 November 2025, from 6.00 pm onwards at Tsu Japanese Restaurant, JW Marriott Hotel Bangkok. The experience is priced at THB 3,200++ per person. Guests are also invited to indulge in another extraordinary evening as Chef Yoshida and Chef Yoon reunite to curate an exclusive culinary evening at Akira Back Bangkok, Bangkok Marriott Marquis Queen’s Park, on Wednesday, 26 November 2025.
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
