As a boy of fifteen, Chef Shunsuke Shimomura had a dream of earning a MICHELIN Star before turning thirty, which was an unusual dream. He is the chef-owner of an esteemed borderless cuisine restaurant, Resonance, and an unusual young chef from Japan who doesn't have the word 'give up' in his vocabulary.
Carrying a dream like that on his shoulders, Chef Shunsuke had travelled to Italy, France, Denmark, and Australia before taking Thailand as his permanent residence. He had worked with the best in the business only to learn from them so he could adapt the knowledge to his own restaurant.
Receiving a MICHELIN Star before turning thirty is challenging. This must-watch chef is a hard-working man, and staying consistent is tough. To stay true to his goal, he needs self-belief, focus, and discipline. After opening Resonance in 2021, the Chef-Owner of this borderless cuisine restaurant in Bangkok received many negative comments and cyber-bullying. Still, his unwavering heart has kept his goal. Finally, on the 13th of December 2023, at the announcement ceremony of MICHELIN Guide Thailand 2024 at Capella Hotel Bangkok, his dream came true. When he went to the stage to receive his jacket and first MICHELIN Star, his eyes were filled with tears of joy.
Chef Shunsuke's philosophy sets him apart from other chefs. While most believe fresh ingredients are best, Shunsuke knows that freshness only sometimes equates to quality. This young chef's definition of ingredients in the best condition is when they have texture and moisture that are perfect for his choice of cooking method. Unlike many chefs, he believes it's his duty to cook the food for his customers. Also, he loves to cook traditionally without any modern technology aiding. He doesn't even own a sous-vide kit.
The chef's borderless cuisine is a reflection of his versatility, diverse culinary experience and adventurous palate. Guests and patrons will have an excellent culinary experience from beginning to end.
The dinner kicks off with Oyster Soup. The tantalising aroma wafts from the warm soup served in a shot glass, beckoning diners to indulge in its rich and smooth texture. The soup itself boasts a bled of creaminess and umami flavour. Underneath the soup are edamame and a steamed plump oyster. The edamame is soft but not mushy. The oyster is crunchy, bouncy, and sweet. To enhance the experience, a shinonome leaf is placed on top of the soup.
The next course is Shima Aji, a highly sought-after fish imported straight from Japan. The fish is carefully prepared and served as sashimi. The sashimi is then wrapped around a combination of spring onion, radish, and mioka. The wrap is then soaked in a blend of beetroot and strawberry vinegar sauce, which gives the dish an earthy and tangy taste with a hint of sweetness. The dish is then covered with dried seaweed, which not only adds a subtle salty flavour but also enhances the texture of the dish. Finally, it is drizzled with pepper oil, which adds a hint of spiciness.
Pla Saai is the third course of the meal. This dish features locally sourced Sillago fish, expertly wrapped in a delicate beefsteak leaf and then battered and coated in fine panko before being deep-fried to perfection. The fish is then bathed in a delectable sauce made from salted plum and bilimbi, adding a hint of sourness and sweetness. A sprinkle of salt further enhances the flavours of the fish. The dish is beautifully presented on a fresh beefsteak leaf, adding a touch of elegance to the dining experience. To complement the dish, the recommended drink is Kagua Beer Blanc, a Japanese beer crafted in Belgium, which is sure to elevate the meal to new heights.
Rock Cod is the following course. This dish is prepared using the traditional Italian grilling method to ensure that every bite is packed with flavour. The Rock Cod is then served with a delectable sauce made from clam stock, tomatoes, broccoli, and microgreens. The sauce perfectly complements the texture and taste of the fish, creating an impressive culinary experience.
This dish, known as Uni, Eggplant (Aubergine), is the next course, featuring grilled aubergine rubbed with a rich miso sauce. Shiso leaf and pickled ginger are added to the mix, providing an extra layer of complexity to the dish. Finally, the grilled eggplant is topped with a generous serving of uni, adding a rich, buttery flavour and umami. A sprinkle of sansho pepper adds a subtle kick to the dish. The combination of these flavours creates a truly unique and unforgettable culinary experience.
The sixth course is Tiger Prown, Celeriac. The dish comprises grilled tiger prawn accompanied by the subtle yet earthy flavours of celeriac. The dish is further elevated by a sauce made from clam stock, enhanced with the tangy and zesty taste of finger lime, and infused with the refreshing essence of parsley, celery, and tarragon. To add a touch of luxury, the dish is topped with karasumi fish roe, which enhances the dish's umami flavour profile.
Chef Shunsuke is a warm and welcoming person who delights in offering additional courses to his friends or regular customers. River Prawn is a succulent grilled river prawn covered with a rich and flavourful velvety sauce made from cacao and prawn fat, which is then topped with finely shredded black truffle. The bitterness of the cacao and the earthy note from the black truffle give the dish dimension.
One of the courses offered by Chef Shunsuke is Pigeon, crafted with the leg and the breast of the bird. The dish is accompanied by a rich and flavorful nameko mushroom sauce, which perfectly complements the tender and succulent meat. The green peas add a pop of colour and freshness to the dish, creating a harmonious balance of flavours and textures.
Wagyu Shabu is another surprise from the chef. The wagyu is kida wagyu with mushroom duxelles and hazelnuts. The dish is accompanied by green peas with pickled mushrooms to provide a delightful crunch and tangy flavour. Leek sauce is also featured with the dish to enhance it. The sauce is based on savoury mushroom consommé.
The next course is Ka Prao, made with a stuffed chicken wing and Ka Prao sauce. First, the wing is stuffed with sticky rice, which adds a unique and interesting twist to the dish. Then, it is deep-fried to crispy perfection and seasoned with chilli and Thai basil, giving it a spicy kick and an aromatic flavour. The Ka Prao sauce is a savoury sauce made from a combination of herbs, spices, and fish sauce.
The eleventh course features Beef Curry. For those who can't eat beef, the substitute meat is then lamb or diners' preferred substitute. The curry is paired with Japanese rice from Shigata, Japan, cooked in a clay pot. To enhance the dish's flavour, pickled Japanese cucumber and aubergine sprinkled with sesame, jinda chillis and bilimbi is served on the side.
Tayuling Oolong Tea is a premium tea from Taiwan known for its unique milky flavour. This tea is a perfect accompaniment to a range of desserts. Among them, the first dessert is Époisses Ice Cream. The ice cream is served with a generous helping of hazelnuts, which add a crunchy texture to the dessert. The sauce accompanying the ice cream is made from Marc de Bourgogne wine and rum raisin, adding a depth of flavour and a touch of sophistication.
The second dessert on the menu is Blueberry. This dessert is a delightful combination of a meringue sandwich with a variety of fillings that complement each other perfectly. The fillings include creamy chestnut ice cream, plump and juicy fresh blueberries, a refreshing blueberry gel, and crisp peppermint leaves that add a perfect finishing touch to the dessert.
The final course is Chef's choice between two desserts, Strawberry and Mikan. The Strawberry is made from strawberries from Toshiki, Japan. These are paired with a rich, moist cacao sponge cake and a refreshing scoop of verbena ice cream. The dessert is then artfully wrapped with a tuile, which adds a delightful crunch to every bite. To top it off, the Strawberry dessert is crowned with a light and airy espuma that adds a subtle touch of sweetness to the overall experience.
The Mikan features a quenelle of kinome ice cream, which sits atop a bed of delectable crumbles. The ice cream is also accompanied by crumble tarte, adding a different texture to the dish. On the tarte in mascarpone vanilla cream, lending the dish a subtle richness. To add a hint of floral tones, the tarte also features jasmine jelly. Finally, to give the dessert a citrusy taste, mikan orange is added.
The wine perfect for these desserts is a vintage Château Pierre-Bise from Coteaux du Layon, Loire Valley, France. The wine is made from Chenin Blanc, harvested in 1998. It has been stored properly, maintaining its ideal balance of acidity and fruitiness. The wine has a subtle hint of honey that enhances the flavours of both desserts.
The one MICHELIN Star restaurant, Resonance, is an outstanding dining venue located in Bangkok, specifically on Sukhumvit 65. The menu varies depending on the season's ingredients and catch of the day.
Resonance
Hours: TUE-FRI, 18:00 - 21:00 Hours and SAT 12:00 - 14:30 and 18:00 - 21:00 Hours
Tel: +669 4798 2897
Facebook: https://www.facebook.com/resonance.bkk/
Instagram: https://www.instagram.com/resonance.bkk/
Location: 108, 4 Sukhumvit 65, Phra Khanong Nuea, Watthana, Bangkok 10110