GALA BANGKOK

A steamed rice dish cooked in a flavorful fish bone broth. The rice absorbs the rich umami essence of the stock, resulting in a savory and hearty meal. Best enjoyed as a comforting main dish.

Steamed rice infused with the essence of shellfish like clams and scallops. The flavor is naturally sweet and briny, reminiscent of the ocean. A delicate and aromatic seafood rice dish.

A gourmet rice dish seasoned with shiitake mushrooms and truffle oil. It offers a deep, earthy aroma and a luxurious savory taste. Ideal for those who enjoy the fragrance of mushrooms and truffles.

A dining set featuring rice accompanied by a selection of seafood including Striped Jack, Scallop, Yellowtail, and Eel. Includes an appetizer, soup, and roasted tea ice cream for dessert.

A premium set meal with rice and an assortment of fish such as Sea Eel, Herring, Yellowtail, and Medium Fatty Tuna. Served with a seaweed appetizer, soup, and dessert.

A deluxe set offering high-end ingredients like Fatty Tuna, Wagyu Beef, Monkfish Liver, and Abalone alongside fresh fish. A complete meal with appetizer, soup, and ice cream.

Striped Jack fish. Known for its firm, smooth texture and a refined, balanced sweetness. A popular choice for sashimi or grilled dishes.

Herring. A fish with a distinct, rich flavor and moderate fat content. Often served with a slightly firmer texture.

Freshwater eel. Typically grilled with a sweet soy-based sauce. Rich, fatty, and tender with a savory-sweet flavor profile.

Tilefish. A delicate white fish with soft flesh and a subtle sweetness. Known for its refined taste.

Yellowtail (young Amberjack). Rich, buttery flesh with a smooth texture. A favorite for its savory fat and clean finish.

Spotted Knifejaw. A rare, premium white fish with a firm, crunchy texture and clean sweetness. Highly prized in Japanese cuisine.

Monkfish liver, often called the 'foie gras of the sea'. It has a rich, creamy texture and savory depth. Usually served steamed with ponzu sauce.

Medium fatty tuna. The cut between the lean red meat and the fatty belly. It offers a perfect balance of meaty texture and sweet, melting fat.

Fatty tuna belly. The most prized cut of tuna, known for its intense marbling. It has a very rich flavor and melts in the mouth.

Japanese tiger prawn. Known for its firm, snappy texture and concentrated sweetness. A classic high-end sushi ingredient.

Scallop. Soft, plump, and naturally sweet. It has a creamy texture that is delicate and refreshing.

Yezo Abalone from northern Japan. Known for its firm, crunchy texture and distinct ocean aroma. A premium delicacy.

High-quality Japanese beef. Famous for its intense marbling, which gives it a buttery flavor and tenderness.

Salmon roe. Large, orange eggs that burst with a salty, savory liquid. Adds a briny pop of flavor.

Dried mullet roe, similar to bottarga. It has a dense, sticky texture and an intense, salty, savory umami flavor.

Sea urchin. A rich, creamy delicacy with a sweet, oceanic taste. It has a custard-like texture.

Mozuku seaweed served in ponzu sauce. The seaweed is slimy and slippery, paired with the tart, citrusy soy sauce.

A traditional Japanese soup made with dashi stock and fermented soybean paste. Savory, warm, and comforting.

Ice cream flavored with roasted green tea (Hojicha). It has a unique toasty, nutty flavor with a hint of caramel sweetness.