A Celebration of Boundless Gastronomy at Resonance Restaurant in Bangkok
Behind a discreet facade hides a table that redefines the boundaries of gastronomy. At Resonance, Chef Shunsuke Shimomura orchestrates a culinary experience where each plate becomes a story, blending Japanese influences and international techniques with a goldsmith's precision. Awarded a Michelin star, this minimalist setting highlights a refined and subtle cuisine, where respect for the product and the accuracy of flavors take precedence over any artifice. Curious to discover this avant-garde approach, I had the privilege of experiencing a 12-course dinner, a dive into a universe where every detail is designed to enhance the moment.
A Refined Setting for Exceptional Cuisine
Tucked away on a discreet street in the bustling Sukhumvit district, this Michelin-starred restaurant adopts a minimalist approach where every detail is designed to enhance the culinary experience. Behind a sober and elegant facade, the space reveals a refined room, bathed in soft light, where contemporary design focuses on simplicity and sophistication. White walls punctuated by a few discreet works of art leave all the room for the gastronomic creations, the true protagonists of this refined staging. Here, attention is focused on the essentials: the accuracy of the flavors and the emotion they provide.
Chef Shunsuke Shimomura: The Craftsman of a Borderless Gastronomy
Chef Shunsuke Shimomura is the founder of Resonance, a restaurant that quickly established itself among the great gastronomic tables of Bangkok. Opened at the end of 2021, the establishment was awarded a Michelin star at the beginning of 2024, recognizing a visionary culinary approach named 'Cuisine Without Borders.' This philosophy, the fruit of an exceptional career, illustrates the chef's ambition to transcend traditional limits while enhancing each ingredient with precise cooking techniques. Former Red Chef of the prestigious Gaggan, he has gained a thorough mastery of flavors and textures during his experiences in Michelin-starred restaurants in Italy, France, Denmark, and Australia.
Behind this approach, absolute respect for products occupies a central place. For the chef, freshness alone is not enough: it is the cook's skill that reveals the quintessence of the ingredients. Thanks to meticulous execution and a unique sensitivity, he succeeds in integrating Japanese influences while exploring new taste frontiers. Each dish of the seasonal tasting menu is the fruit of extensive research, blending elegance and subtle complexity. His attention to detail and quest for perfection give Resonance a strong identity, placing the restaurant among the essential references of the Thai gastronomic scene.
Our Michelin-Starred 12-Course Dinner
This 12-dish dinner was a true celebration of flavors, a sensory journey where each plate told a unique story, between delicacy and creativity. From the first bites, the sesame and octopus soup enveloped the palate with a gentle umami sweetness, its silky texture contrasting with the tenderness of the octopus. The chutoro and avocado then offered a marriage of textures and flavors, where the richness of the melting tuna blended with the creamy sweetness of the avocado. A broth with tangy notes lifted the whole, while kinome leaves added a peppery aromatic touch. The sand whiting fish, fried to perfection, was a beautiful discovery. This Pla Sai fish, marinated in ume before being wrapped in Korean perilla leaves, revealed tender flesh under a crispy envelope. Served with fresh perilla leaves, bilimbi, and a salty plum sauce, it combined finesse and harmonious contrasts.
Then came the bold pairing of asparagus and hokkigai. The arctic clam, slightly crunchy and iodized, opposed the fine texture of the asparagus cut into julienne. A clear broth with golden reflections and an aromatic herb came to enhance this aesthetically pure ensemble. Then the amberjack, a fish with tender and slightly fatty flesh, was highlighted by a creamy sauce sprinkled with pepper, whose smoked cooking revealed deep aromas. Presented in a dark, textured ceramic plate, the contrast between the raw tones and the refinement of the plating added a remarkable aesthetic dimension.
The crab and cabbage, with contrasting textures, offered a tasting of great finesse. The slightly sweet and delicate crab meat blended with the crunchy vegetable crunch of finely sliced cabbage. A creamy and velvety sauce enveloped it all, conferring a comforting sweetness to this dish without ever sacrificing elegance.
The Tokyo-X, premium Japanese pork, stood out for its exceptional marbling and incomparable tenderness. Its pink and juicy slice, perfectly seared, was enhanced by a glossy umami-rich sauce. A few touches of creamy puree, crunchy elements, and fresh herbs balanced this powerful and refined dish.
The 'Ka Pao' offered an original reinterpretation of Thai chicken, with wings stuffed with Japanese rice and shredded chicken. Accompanied by a Thai basil sauce, a meltingly soft slow-cooked egg yolk, and crispy basil, they delivered an explosion of flavors both intense and balanced.
The beef curry closed the savory part on a comforting note. This Japanese curry, coating tender beef pieces, revealed a thick and shiny sauce, rich in spices and umami. Served with fluffy white rice and an assortment of tangy pickles, it offered a simple and generous touch, evoking home cooking with impeccable execution.
On the dessert side, the Époisses ice cream surprised with its audacity. This unexpected pairing between the intensity of the famous Burgundian cheese and the creaminess of an ice cream proved remarkably accurate. Laid on a crunchy hazelnut bed, it found a subtle balance between strong aromatic power and sweetness. The mikan and kinome continued this exploration of flavors, honoring the Japanese citrus in a composition as elegant as it is delicate. Bright mikan slices, arranged in layers reminiscent of a millefeuille, rested on a crunchy and airy base. The kinome, with its lemony and peppery aromas, brought a subtle and fresh vegetable freshness. Finally, the strawberry closed this 12-course menu with a resolutely modern approach. A translucent and slightly crunchy shell imprisoned the flavors of the fruit, playing on a contrast of textures. Topped with a white airy mousse, this ultimate dessert ended the meal on a note of lightness and finesse.
Chef Shimomura pays meticulous attention to the pairing of dishes and drinks at Resonance, thus elevating the gastronomic experience to an exceptional level. Thanks to his expertise and his valuable collection of rare teas, he offers subtle and refined pairings, an approach still rare in haute cuisine. For alcohol enthusiasts, a precise selection of champagnes, white wines, red wines, beers, and sakes has been thoughtfully curated to enhance the twelve courses. Each bottle, chosen with rigor, enriches the tasting in perfect harmony with the chef's culinary signature.
My Review
Every dish tasted at Resonance was a revelation, a perfect balance between technicality and emotion. The talent of Chef Shunsuke Shimomura lies in this ability to transcend flavors and offer an experience of rare intensity, where each bite tells a story. From the precision of the cooking to the boldness of the pairings, everything is designed to awaken the senses and leave a lasting impression. This 12-course dinner was much more than just a meal: an immersion in a gastronomic universe of exception, where creativity and respect for the product are expressed with absolute mastery. An essential address for lovers of haute cuisine in search of new emotions in Bangkok.
Practical Information
A big thank you to Resonance Bangkok for the invitation to discover their establishment. Of course, I remain free to express my own opinions in this article!
