Authentic japanese noodles straight from Tokyo to The Peninsula Bangkok

Authentic japanese noodles straight from Tokyo to The Peninsula Bangkok

Chef Teruyuki Kojima, Japanese Chef at The Peninsula Tokyo, will showcase his over 20 years of expertise in authentic Japanese noodles and tempura at The Peninsula Bangkok from 6 – 15 May 2016 for lunch and dinner at The Lobby.

The Peninsula Bangkok invites noodle lovers and Japanese food fans to discover the authentic taste of Japanese noodles brought from The Peninsula Tokyo to your table in the elegant lobby overlooking the Chao Phraya River. Chef Kojima will showcase dishes which traditionally delight Japanese diners during the summer months, such as Somen in Dashi Shoyu Stock (chilled thin wheat noodles served with shiso, scallions, ginger and sesame in a light dashi mirin shoyu stock), Kitsune Udon (wheat-based thick noodles served in hot broth topped with sweetened crisp fried tofu pockets, vegetables and dark soy sauce), Tokyo Ramen (wheat noodles served in a chicken-based broth with seaweed, egg, pork and bamboo shoots), and Nagasaki Prefecture’s signature dish, Nagasaki Sara Udon (fried-noodles served with fresh seafood and pork, cabbage and bean sprouts), to name just a few.

The Special Japanese Noodles promotion by Japanese Chef Kojima will be available for lunch and dinner at The Lobby from 6 – 15 May 2016.

A cooking class with Chef Kojima will be held on Tuesday, 10 May 2016 at 10:00 am. It is priced at THB 5,000++ per person. During the cooking class, guests will learn how to make authentic Shoyu stock and traditional tempura. Advance notice of 48 hours is required for reservations.