Denkushiflori BKK
Pathum Wan
Japanese-French fusion restaurant combining Michelin-starred chefs' expertise in kushiage skewers and French gastronomy. Counter seating wraps around open kitchen where seasonal ingredients meet innovative techniques.
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.