Gaggan’s back, and he’s brought reinforcements from Japan.
Gaggan’s back with what he’s calling his “biggest risk” since opening his eponymous restaurant.
The three-time winner of Asia’s 50 Best is throwing his weight behind Mihara Tofuten, an omakase restaurant dedicated to tofu made by a family in Fukuoka with generations in the game.
Tucked behind Chong Nonsi intersection, the slither of a restaurant takes its styling cues from Mihara Tofu in Fukuoka, with a minimal, L-shaped counter wraping itself around a bustling kitchen.
A seat here starts at B3,900 for 16 courses spotlighting the many textures of bean curd—though you can expect more than just tofu in each course. Fresh sea urchin, A5 wagyu and dashi broths made with water imported directly from Japan (one of the restaurant's greatest expenses) further explain why dinner here's worthy of the hype.
Backing Gaggan and the Mihara family in their new venture is another Japanese chef, Takeshi "Goh" Fukuyama, whose restuarant La Maison de La Nature Goh is no. 31 on Asia's 50 Best 2017.
Also in the pipeline is Wet, a wine bar next to Gaggan—all before the chef reportedly gives Bangkok the boot to open GohGan in Fukuoka with chef Goh in mid-2021.