A quiet sense of refined calm sets the stage before you enter its riverside world of Japanese‑inspired elegance.

OVERVIEW

At THE S BANGKOK, Japanese seasonality, craftsmanship, and hospitality define every dining experience. Our contemporary Italian cuisine showcases seasonal ingredients from Japan, bringing together Italian expression and Japanese sensibilities to share the richness of Japanese food culture.

AMBIENCE

THE S BANGKOK features a sophisticated white and silver interior designed to create an atmosphere of understated luxury and elegance. Every detail, from the table setting to the carefully selected glassware and cutlery imported from Japan, reflects a commitment to quality and refinement.

Overlooking the Chao Phraya River, the restaurant offers a serene and stylish setting where guests can relax and enjoy a memorable dining experience. The combination of contemporary design, riverside views, and thoughtful hospitality creates an environment that is both welcoming and distinctive.

MUST TRY

Torotaku – Japanese Fatty Tuna and Oscietra Caviar

One of Chef Eisuke Kusunoki's signature creations since the restaurant's opening, Torotaku features premium medium-fatty tuna (Chutoro) sourced from Aomori, Japan, finely prepared as a delicate tuna tartare and topped with luxurious Oscietra caviar. The rich umami of the tuna, the subtle texture of pickled daikon, and the refined salinity of the caviar come together in perfect harmony, creating a memorable bite that keeps guests coming back for more.

FOOD

THE S BANGKOK embraces the concept of Japanese-Italian cuisine, a distinctive culinary expression that combines Italian gastronomy with French techniques and Japanese craftsmanship.

Guided by Chef Eisuke Kusunoki's culinary background, the restaurant showcases carefully selected seasonal ingredients from Japan, creating course menus that reflect the beauty of Japan's four seasons while introducing Japanese food culture to guests from Thailand and around the world.

Particular attention is given to precision cooking techniques, especially in the preparation of seafood and premium meats, ensuring that each ingredient reaches its full potential. Signature dishes such as Torotaku, featuring Aomori chutoro and Oscietra caviar, exemplify the restaurant's commitment to balance, elegance, and flavor.

From the first course to the final dessert, every menu is thoughtfully designed to deliver a memorable dining experience. For guests seeking a more exclusive experience, a private VIP room is also available by reservation, featuring a dedicated teppanyaki course prepared by the chef.

PRICING

Tasting Course (7 courses): THB 3000++ / Premium Course (10 courses): THB 5000++

ABOUT CHEF

Chef Eisuke Kusunoki was raised in a culinary environment, growing up around KITANO CLUB, a renowned French restaurant established by his family in 1957. From an early age, the kitchen became his playground, inspiring a lifelong passion for food, craftsmanship, and hospitality.

At the age of 20, he traveled to France to further his culinary education and refined his skills at Serge Vieira, where he was exposed to the precision and discipline of modern French gastronomy. Upon returning to Japan, he continued to develop his craft at respected restaurants in Osaka and Okinawa, deepening his understanding of seasonal ingredients and regional culinary traditions.

Today, Chef Kusunoki combines French techniques with Japanese sensibilities to create dishes that highlight the natural character of each ingredient. Driven by a commitment to continuous improvement, he constantly explores new ways to elevate the dining experience and deliver memorable moments for every guest.