Luigi Bangkok

Fresh sea urchin roe served on a crispy base. The uni offers a rich, creamy texture with a distinct taste of the ocean. A luxurious single-bite appetizer.

Sliced aromatic truffle served on a toasted base. Features a deep, earthy flavor profile typical of black truffles. A savory snack with a premium touch.

An assortment of three different types of fish roe on toast. Offers a combination of salty, popping textures from the eggs. A flavorful bite for seafood lovers.

Fresh salmon mixture served on a crisp cracker. The fatty, tender fish contrasts with the crunchy base. A light and fresh seafood appetizer.

Tender crab meat served as a bite-sized appetizer. Offers the natural sweetness of the crab paired with a savory base. Light and delicate flavor.

Succulent shrimp (ebi) served on a toast or cracker base. The prawn provides a firm, bouncy texture and sweet seafood flavor. A classic seafood bite.

Premium Wagyu beef served tartare-style on a crispy base. Rich in umami and fat, offering a melt-in-the-mouth texture. A savory treat for meat lovers.

Creamy chicken liver pâté or mousse served on a cracker. Rich, smooth, and distinctively savory with iron notes. A classic pairing of texture and flavor.

Breaded and fried cod fish sticks. Crispy on the outside with flaky, white fish inside. Served as a savory finger food.

Fresh Italian burrata cheese served with a spicy sauce. The creamy, milky interior of the cheese balances the heat of the dressing. A rich and indulgent appetizer.

Pan-seared duck or goose liver. Famous for its buttery, silky texture and extremely rich flavor. Served warm, often with a sweet or tangy reduction.

A seafood dish featuring mussels and scallops in a fragrant basil sauce. The herbal aroma complements the sweet shellfish. Savory and fresh.

Mussels steamed or cooked in a broth infused with Japanese sake. The alcohol adds a unique depth and sweetness to the savory shellfish broth. Best enjoyed with the accompanying broth.

Fresh, raw scallops served simply to highlight their natural sweetness. The texture is soft and tender. A clean, light seafood dish.

A dish featuring fresh raw tuna, likely prepared as a tartare or stack. The fish is lean and meaty with a clean ocean flavor. Served with accoutrements for texture.

Yellowtail fish marinated in citrus juice. The acid 'cooks' the fish slightly, resulting in a tangy, refreshing flavor. Zesty and light.

Tuna steak lightly cooked on the outside while remaining raw inside. Offers a contrast between the seared crust and the soft sashimi interior. Rich and meaty.

Crispy fried lotus root chips served with a dip made from mentaiko (spicy cod roe). The chips are crunchy and earthy, pairing well with the salty, creamy, and slightly spicy dip.

Creamy Italian rice dish topped with raw red prawn tartare and caviar. A luxurious combination of warm, rich risotto and fresh, cool seafood. Highly savory and elegant.

Rich risotto cooked with scallops and aromatic truffle. The earthiness of the truffle complements the sweet shellfish and creamy rice. A hearty and aromatic main course.

Thin angel hair pasta served with red prawn and hotate (scallop). The delicate noodles are paired with sweet, premium seafood. Light yet flavorful.

Thin spaghetti pasta tossed with savory sausage and Dijon mustard. The mustard adds a tangy kick to the rich meat. A flavorful and unique pasta dish.

Spaghettini prepared Aglio e Olio (garlic and oil) style with mussels. Features garlic, chili, and olive oil for a spicy, savory taste. Fresh mussels add a seafood brine.

Thin spaghetti served with crispy bacon. Likely prepared with an oil or cream base, highlighting the salty, smoky flavor of the pork. A comforting classic.