Banyan Tree Chef Presents the Art of Kaiseki

Banyan Tree Chef Presents the Art of Kaiseki

Inspired by the unique skill set of executive sous chef Warit Jadpratum, Banyan Tree Samui resort has launched a new “Samurai Dinner Set”, bringing the ancient Japanese culinary art of kaiseki to the beaches of Thailand.

Voila! Seared Tuna Sashimi with Ginger-Soy-Lime Vinaigrette

For centuries served to royalty and special guests in Japan, kaiseki is an exquisite multi-course meal, often consisting of simple ingredients such as soup and rice, but prepared with minute precision and presented with an air of honour and respect.

“My first experience working in a Japanese restaurant was in Bangkok when I was 15 years old,” recalled Warit, affectionately known in the kitchen as Chef John. “One thing I quickly learned was the Japanese custom of omotenashi, the spiritual art of hospitality and meticulousness which we have come to associate with the tea ceremony and other cultural practices in Japan.”

Chef John said that when he joined Banyan Tree Samui in July last year, his goal was to bring that sense of intricate craftwork to his cuisine, and that he was proud to play host when he recently unveiled his very own kaiseki dinner series at the 5-star luxury hotel.

Banyan Tree Samui’s Executive Sous Chef Chef Warit Jadpratum says that a good kaiseki set is not just about flavours, but how the textures, colours and aromas all combine

Now diners at the resort’s beachfront Sands Restaurant can appreciate the care and sophistication behind the art of kaiseki as they are served a dinner literally fit for a king.

“We focus very much on seasonal herbs so our menu this month includes Japanese rib-eye steak with garlic and ginger,” he said. “Seared tuna sashimi is served in a ginger-soy-lime vinaigrette, and we have Venus clams in miso broth. Another of our diners’ favourite dishes is the sake-steamed tiger prawns.”

Chef John added that a good kaiseki set is not just about flavours, but how the textures, colours and aromas all combine to create a memorable dining experience.

Chef John’s pop-up Samurai Dinner is offered once a fortnight. For dates and reservations, contact: or call +66 077 915 333.

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About the author

Thomas has a university background in the UK and in Latin America, with studies in Languages and Humanities, Culture, Literature and Economics. He started his Asian experience as a publisher in Krabi in 2005. Thomas has been editing local newspapers and magazines in England, Spain and Thailand for more than fifteen years. He is currently working on several projects in Thailand and abroad. Apart from Thailand, Thomas has lived in Italy, England, Venezuela, Cuba, Spain and Bali. He spends most of his time in Asia. During the years Thomas has developed a great understanding of several Asian cultures and people. He is also working freelance, writing short travel stories and articles for travel magazines. Follow Thomas on

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