About Town: Omakase With Chef Paul Chuanchaisit
Are you ready to experience one of the most delectable, one-of-a-kind intimate Omakase experiences in Los Angeles? Hold on foodies, we have a treat for you!
This upcoming February 23 & 24 you’ll be able to dine on a Thai infused Omakase experience with Chef Paul Chaunchaisit. You can click here to book your spot before they’re all gone! The expected menu for this upcoming event features items like Uni ordered straight fron Japan, hand made pasta, special curated sauces and more. Having the spice and fullness of Thai food incorporated with a Japanese Omakase dinner makes this a one of a kind experience you absolutely need on your to-do list for 2024.
For our first course Chef kicked off the experience with Amouse Bouche, which is an assortment of small bites. The first Amouse Bouche was hotate tart featuring scallops. While roti with kow soi topped off with caviar was the second serving of the appetizer portion of the experience. Last but not the least was possibly one of the most creative flavor pairings we’ve had, uni fresh from Japan with a tomato cheese sauce. We’ve never had uni with a tomato sauce and let us tell you, it was mind blowing. The buttery flavor of the uni paired with the robust flavor of a tomato was an unlikely pair made in heaven.
Our next dish did look to Japanese traditional cuisine as we were served Chawanmushi. Chawanmushi, is an egg custard dish in Japanese cuisine that is savory. For this dish Chef paired it with Dungeness crab, and dashi crab stock. As well as a fragrant bit of green whose name escapes us but was completely edible and added yet another flavor profile to this lovely experience.
When we tell you every dish that came out quickly became a favorite as each course one-upped itself we mean it. For the third course Chef Paul treated us to Kurodai. Kurodai also known in many places as Sea Bream, came in a bed of tom kha sauce with broccolini. We still aren’t over this dish and its been over a week.
Next on the menu was a hand-made pasta with Japanese Amaebi, (sweet shrimp) also directly from Japan. Living on the West Coast makes Japanese arrivals so fresh it becomes an experience like none other. This dish consisted of the Amaebi with fresh made tortellini in a Thai tom yum sauce, with bottarga that was sprinkled on top as if it was parmesan cheese. Honestly, this dish was basically a religious experience. We’re just disappointed we didn’t get a gallon of the Tom Yum sauce to take home, and yes, we absolutely asked for more sauce. Truly, this dish was missing a straw to get every last bit of sauce, while we imagined diving into it.
Sweet lovers unite! The final two courses of this Omakase experience are dessert. Yes, TWO desserts. We told you this wasn’t to be missed.
The first dessert consisted of a Jasmine tea jelly as the base with valrhona ice cream, namalaka and a carefully constructed cookie flower . The final tour de force of this lovely experience was a serving of Lychee sorbet, with a yogurt cream, strawberry mochi and crumbled graham cookies.
Book your reservation asap as Chef Paul Chuanchaisit’s Omakase dining experience does sell out! The next Omakase will be the 23 & 24 of February in Beverly Hills.
