Denkushiflori BKK

Concept

A collaborative venture by two-Michelin-starred chefs Zaiyu Hasegawa (Den) and Hiroyasu Kawate (Florilège), marking their first international expansion from Tokyo. The restaurant integrates Japanese kushiage traditions with French culinary techniques in an omakase format.

Space

• U-shaped wooden counter surrounding open kitchen
• Private dining rooms accommodating 4-6 guests
• Modern minimalist design emphasizing culinary theater

Culinary Approach

Technical Innovation

• Reimagining of kushiage (Japanese skewers) through French gastronomy lens
• Seasonal menu rotation every three months
• Integration of local Thai elements within Japanese-French framework

Signature Preparations

• Brandade combining cod, salmon roe and uni
• River prawn with Koshihikari rice
• Clay pot rice specialties

Service Format

• Evening service 6:30-9:30 PM (closed Tuesdays)
• Dedicated sommelier offering wine and sake pairings
• Live cooking demonstrations in private rooms

Heritage

Builds on the green-starred philosophy of parent restaurants Den and Florilège, emphasizing sustainable sourcing and eco-conscious practices.