The first series kicks off with chef-owner Chet Adkins of Jua, Charoenkrung’s excellent modern izakaya, coming in to prepare an Indian-Japanese feast this Dec 4-5. At Jua, Adkins and business partner Jason Lang produce a blend of flawless grilled skewers and boozy creations that go toe-to-toe with the izakaya heavyweights on Surawong-Silom. For this pop-up, Adkins is partnering with Charcoal’s executive chef Vaibhav Soni to marry northern Indian tandoori specialties with Japanese kushiyaki flavors.

 

The truly unique nine-course dinner (B1,600) features some ear-perking dishes, including grilled okra with an Indian togarashi mix, scampi with Bengali kasundi mustard butter, lamb meatballs with spiced teriyaki sauce and gulab jamun served with green tea ice cream. You can pair it all with three types of sake or two cocktails (B600 for either).