First GohGan of 2019 .. it’s the 11th time
We have done Sakura 🌸
We did 🎄 Christmas
We loved doing French 🇫🇷 We also did 🍂 autumn
We tried summer ☀️ 🥵
And we also tried winter ❄️ 🥶 we also cooked in 🇰🇷 .. The story just started with goh cooking GOHan (rice) and GagGAN making curry .. in 2015
We did that we did this for 10 times we just jammed now it’s the 11th time so we decided to make it themed 7/11 as 🇹🇭 and 🇯🇵 is famous for daily needs of seven eleven .. so inspired to make a menu out of 7/11 and jam with the idea 💡 revolving around it
So very limited seats 💺
Just 2 rounds of 15 per day on
27/2/2019 ,28/2/2019 & 1 round on 1st March
Price 15,000 ++ per pax (including wine pairing) only 75 seats in total in a project where we both are partners in a project in bangkok
To reserve a table contact
MIHARA TOFUTEN BANGKOK
Address : 159/3 Sathorn Soi 7, Bangkok
Mobile : 083 655 4245 (10.00-22.00)
Whatsapp : +6683 655 4245
Email : firstname.lastname@example.org
Line : @mihara.tofuten
FB Message : Mihara Tofuten Bangkok
Instagram : miharatofuten_bangkok #gohgan#gohgan11#miharatofutenbkk#lamaisondelanaturegoh#gaggan#asia50best
There is no doubt that the city of Bangkok is at the top of its food game. In fact, in my opinion, the city now ranks in the top 5 of the world’s finest gourmet destinations along with New York, Paris, Rome and Barcelona. And helping Bangkok get to the top of the world’s Top 5 charts, are Chefs like the legendary Gaggan Anand and the Suhring twins, Mathias and Thomas.
Last evening, we dined at Mihara Tofuten, a collaboration between Chef Mihara, Gaggan and Chef Gou. We watched in wonder as Chef Satoshi and his team expertly and precisely used their chopsticks and tweezers, to create a menu which seduced our taste buds with their different tastes and textures, presenting us with a cross pollination of magical flavours at one of Bangkok’s boldest and most unique new restaurants. At Mihara Tofuten, we experienced ‘tofu nirvana’ and even though we thought that tofu or bean curd wasn’t our thing, the unique offerings on the 15 course menu changed our minds. At Mihara, even the water to make the tofu is imported directly from Kashima in Japan as it plays such a vital role in creating that perfect taste.
We loved every dish on the Omasake Menu, the world’s first dedicated to Tofu. However what stood out were the monkfish liver with miso-cured tofu, the tender slithers of Wagyu shabu shabu, the grilled spanish Mackerel with Kinome Miso and the decadent silken tofu chocolates which we wanted to box up and carry home as dessert treats on special occasions.
There is good news for all you vegetarians too as their Vegan menu is equally impressive. #miharatofutenbkk#miharatofuten#gaggan_anand#legendarychefs@miharatofuten_bangkok#mrandmrs#michelinguide#michelin#onceinalifetime#_travelmango#lifeisbeautiful#luxurylifestyle#bangkok#michelinbkk#gohgan#gaggan#asias50best#tofuomakase@gaggan_anand
#Gaggan ⭐️⭐️ 🇹🇭. #luxsushi_Thailand#luxsushi_Gaggan .
🗺 68/1 ซอยหลังสวน Thanon Phloen Chit, Lumphini, Pathum Wan, Bangkok Thailand
💯Restaurant overall: 97/100
💵Value: 5/5 🏠Decor: 5/5
🕴 Service 5+/5
🏆Reputation 5+/5 --> #1 Asia50; #5 World50; 2 Michelin Stars
🍝Perfect Dish: 5/5 --> #Yogurt 💥Explosion; #uni 🍏GreenApple .
People think that being a foodie is about chasing restaurants, and World's 50, and Michelin, and knowing chefs, but I have to take a step back and let you all know how lucky I feel like I actually am. I literally had tears in my eyes when I found out Chef had done this for me. In my life before food (and really my life when I'm not fooding), I'm an ordinary guy. I don't come from money. I work hard to be able to do what I do. When you meet chefs, you are starstruck by their talent, and try your best to appreciate what they can do, even though they are so much better at what they do than you can appreciate. My heartfelt thanks to Gaggan and his team. The hospitality and food were amazing. But more than that, Gaggan is a brilliant man, and a genuinely amazing down-to-earth human being. It is a privilege to call you my friend, Chef.
I can't wait to come back to Gaggan again next year. Hopefully, I'll be lucky enough to get an invite back for the last on Gaggan in June, 2020. Chef mentioned some future plans with Chef #Fukuyama (@goh_f) to open #Gohgan in 2021. I will just keep it a secret for now, but if I'm able, I will be there too.
🙏❤️ Thank you for the one of kind gift - Gaggan+Fukuyama hakata dolls ( #博多人形 ) are soooooooooo cute! @hirominator2.0
7937811 December, 2018
The Tree of life. Maitake/ burnt eggplant/ black garlic honey. #gohgan
The rest of the menu at #gohgan , as well as a few pics of and with the team.
1) steak tartare with persimmons.
2) vindaloo soup curry with matsutake and noodles, inspired by dango-jiru.
3) chicken rice dish inspired by torimeshi.
4) spinach curry with egg.
5) dessert of milky ice with pears and pine nuts.
6) GENIUS montblanc (chestnut) dessert with porcini mushrooms.
I appear to be missing a photo (probably ate the dish too early), but each of these dishes was amazing. I was pretty crazy about the vindaloo and the spinach curry (which was incredible on top of the torimeshi). Eric refilled his torimeshi bowl twice, and wished he could get more of the montblanc (he doesn’t like chestnuts or meringues and this dish had both). @makito_tsukasan is definitely one of the greatest patissiers out there. All in all an amazing night brought to us by @gaggan_anand and @goh_f, their team, the prefecture of Oita, the venue @umitamago_staff and the event sponsors. This was a great #weekendgetaway , and I’d love to do more like this. #geniuschefs#food#foodie#gourmet#oita#豊後料理#moderngastronomy#travel#japan#restaurant#event