An Italian Restaurant, The S Bangkok, Blurs the Lines with French and Japanese Cuisines
- Chomp Magazine
- Jun 14
- 5 min read
Updated: Jun 19
The S Bangkok is a petitto Italian restaurant nestled within The Salil Hotel Riverside. While its menu may showcase Italian cuisine, the dishes here are uniquely blended with French and Japanese influences. Executive Chef Eisuke Kusunoki, who is an heir to the prestigious Kitano Club in Kobe—a restaurant celebrated for its French cuisine for over fifty years—brings a wealth of experience to the table. After graduating from a culinary school in Osaka, he refined his skills at various esteemed restaurants specialising in French, Italian, and Japanese dishes, crafting a truly one-of-a-kind dining experience.
The restaurant boasts a captivating Modern Tropical style, characterised by a harmonious blend of natural materials that evoke a sense of warmth and comfort. Floor-to-ceiling windows invite the lush outdoor surroundings inside, blurring the lines between the interior and nature. The decor features handcrafted wooden furnishings and soft, earthy tones, all of which contribute to a relaxed, inviting atmosphere. This design not only promotes an effortless flow between indoor and outdoor living but also creates a timeless ambience that is both soothing and refreshing, suitable for the food created by Chef Kusunoki.
The menu presents a diverse array of options, ranging from an elegant à la carte selection to thoughtfully crafted course menus, available for both lunch and dinner. Each choice is designed to satisfy every palate, ensuring a delightful experience for diners with various appetites and preferences.
To truly savour the culinary artistry of Chef Kusunoki, indulging in the Special Course Menu is highly recommended, showcasing an exquisite selection of up to ten courses. The journey begins with the Amuse, a delightful creation featuring silky chawanmushi—steamed egg custard—elegantly adorned with rich, briny uni. This exquisite dish is elegantly concealed beneath a shimmering layer of consommé jelly, inviting guests to explore the symphony of textures and flavours that await.
Galette, the second course, draws inspiration from the classic Peking duck. This exquisite dish showcases a generous, thick slab of unagi, expertly grilled to achieve tender, succulent meat paired with a satisfyingly crispy skin. It's lavishly brushed with a rich sauce crafted from the very essence of the eel, enhancing its natural flavours. The unagi is elegantly presented on a delicate rectangular wrap made from earthy buckwheat, which adds a delightful nutty note. Accompanying this are crisp julienned cucumber, providing a refreshing crunch and a vibrant oba leaf that lends a fragrant herbal aroma. To finish, a sprinkle of sancho pepper adds a subtle heat, creating a harmonious balance of flavours and textures in every bite.
The third course is Torotaku, an exquisite tuna tartare that showcases finely minced, buttery tuna paired with delicate Japanese rice. This harmonious blend is elevated with a touch of zesty wasabi and complemented by the crunch of pickled radish. To finish, it's elegantly crowned with luxurious oscietra caviar, adding a burst of umami and a touch of sophistication to each bite.
The next course is Salad, showcasing a vibrant leaf of baby cos, meticulously crisped by a three-minute soak in cold water. This verdant leaf serves as a delicate nest for indulgent, thinly sliced 24-month-aged prosciutto, its rich and savoury flavours harmonising beautifully. To elevate this course further, it is generously adorned with freshly cracked black pepper, shavings of sharp Parmigiano, and a drizzle of exquisite extra virgin olive oil, creating a luxurious finish that tantalises the palate.
As the guests savour the last bites of the fourth course, a staff member gracefully approaches, carrying a wooden box overflowing with an array of vibrant hashi-makura or chopstick pillows. Each pillow, adorned with intricate patterns and rich colours, invites guests to explore the unique designs. They are encouraged to select the one that resonates most with their personal style, adding a special touch to their experience for the upcoming course.
As the dinner reaches its midpoint, the spotlight is on the fifth course, Somen. Chef Kusunoki showcases somen noodles crafted by the skilled artisan Yukiyagi, whose attention to detail in noodle-making is unparalleled. The delicate strands of somen are artfully submerged in a flavourful umeboshi, where the tangy and salty notes infuse the noodles with a refreshing zest. Finished with a garnish of creamy yamaimo, the Japanese mountain yam adds a delightful texture, while the lustrous ikura, or salmon roe, provides a burst of umami and a vivid pop of colour. This dish is not just a meal; it's a celebration of flavours and craftsmanship.
The dinner unfolds with another delightful serving of noodles. The sixth course, called Pasta, features a bed of al dente spaghetti adorned with delicate sakura ebi from Toyama, their sweetness perfectly complemented by tender spring cabbage. The vibrant colours and fresh flavours bring the dish to life, creating a delightful harmony on the plate.
The upcoming course, Risotto, showcases the delicate flavours of abalone, complemented by the rich essence of abalone liver and a hint of seaweed. To elevate the dish and provide a refreshing balance, a touch of zesty lemon is incorporated, adding a bright citrus note that harmonises beautifully with the oceanic ingredients.
Fish Dish, the following course, tantalises the palate with the freshest seasonal catch, showcasing the delicate flavours of hirame. This exquisite dish is accompanied by vibrant, colourful bell peppers and tender sunflower sprouts, all elegantly drizzled with a rich butter sauce and a snow of orange zest. Each bite promises a delightful harmony of textures and tastes, inviting diners to savour the essence of the sea and garden in perfect balance.
For the Main Course, guests will be presented with a selection of knives for them to choose from. They can also indulge in a delightful choice between succulent beef and tender pork. Those opting for the beef will savour an exquisite A5 Wagyu filet steak, renowned for its unrivalled marbling and buttery texture, complemented by a rich beef jus and velvety black garlic purée that enhances every bite with a hint of sweetness and depth.
On the other hand, those who prefer pork will be treated to grilled kurobuta, known for its deep flavour and tenderness. This delectable dish comes with vibrant, charred asparagus and is generously drizzled with a savoury pork jus that amplifies its natural juices. A sprinkle of zesty mustard seeds adds a delightful crunch and a tangy kick, perfectly balancing the richness of the dish.
Before indulging in the decadent dessert course, diners will be treated to a refreshing palate cleanser that beautifully balances the vibrant essence of fresh basil with the zesty brightness of lemon. This invigorating interlude is designed to awaken the senses and prepare the palate for a delightful, sweet finale.
For the dessert course, guests can indulge in one of two exquisite dessert options. The Mango Coconut Parfait presents a vibrant layering of luscious ripe mango cubes, rich coconut cream, a splash of Moonsoon wine, and a drizzle of tangy passion fruit, creating a tropical symphony of flavours and textures.
Alternatively, the Snow Dome Tiramisu captivates with its whimsical presentation, featuring delicate shavings of milk, enveloping layers of creamy mascarpone infused with espresso, and a dusting of chocolate on top. This dessert promises a delightful blend of sweetness and bold coffee notes, making each bite a luxurious experience.
The S Bangkok is an Italian restaurant that blends three culinary cultures together. The S Bangkok is a captivating Italian restaurant that artfully weaves together the rich flavours and traditions of three distinct culinary cultures. Each dish is a harmonious blend of ingredients and techniques, showcasing the vibrant essence of Italian cuisine while incorporating influences from Japanese and French gastronomic traditions. The inviting atmosphere and meticulously crafted menus promise a delightful dining experience that transports guests on a flavourful journey.
The S Bangkok
Hours: THU-TUE, 12:00 -22:00
Tel: +662 120 4791
Website: https://the-s-bangkok.com/en/
Email: info@the-s-bangkok.com
Location: The Salil Hotel Riverside Bangkok, 2052, 7-9 Charoen Krung 72/-1 Alley, Wat Phraya Krai, Bang Kho Laem, Bangkok 10120 Thailand
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