Trained at some of the top French restaurants before returning to Tokyo in 2007, Chef Koji combines his Japanese cooking philosophy with French cuisines to create modern and lighter dishes that do not use too much cream and butter. His signature dish Matodai Fritter, made of light and crispy Kadaif coating and served with broccoli cream and lemon jam, perfectly exhibits his creative approach on reviving traditional food.
The Édition Koji Shimomura wine dinner night will be held on March 9, while lunchs and dinners will be served from March 10 to 12. No dish will be listed on the menu, as Chef Koji will handpick the freshest ingredients he can find every day in the market and customize the dishes for each customer.
La Scala, The Sukhothai Bangkok
13/3 South Sathorn Road
Bangkok 10120, Thailand
Tel: +66 (0) 2344 8888
