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With Ayatana, Dusit Thani Kyoto redefines Thai fine dining

An exciting array of dining and wellness options, including the hotel’s signature fine-dining restaurant, Ayatana, were unveiled at the grand opening of the new luxury hotel Dusit Thani Kyoto, which is managed by Dusit International, one of Thailand’s top hotel and real estate development companies, on September 1.

created especially for the hotel by renowned Thai chefs Duangporn “Bo” Songvisava and Dylan Jones, who at their former Bangkok restaurant, Bo, received international acclaim and a Michelin Star.Ian, Ayatana provides an unparalleled sensory experience.

Every aspect of the restaurant has a narrative to tell, drawing influence from the rich civilizations of both Thailand and Japan. The name, Ayatana, is a Sanskrit word that, in Buddhist philosophy, relates to the six senses: sight, hearing, aroma, taste, touch, and thinking.

All of these senses are integrated into Ayatana’s distinctive multisensory culinary journey, creating dining experiences that thrill and delight on numerous levels and create a symphony of sensations from beginning to end.

When a visitor checks into the hotel, the journey officially starts. Each customer is greeted warmly upon arrival and given a traditional Japanese fan that has been infused with essential oils (representing aroma). Following a graceful tour of the hotel’s tranquil courtyard garden, they participate in a traditional handwashing ritual using water laced with organic Thai herbs that will be employed in the upcoming dining experience (touch, scent, sound, mind).

The culinary journey then starts in the restaurant’s open kitchen with a first bite that honors Kyoto’s incredible bounty, specifically the famed kyo-yasai vegetables, with a tasty morsel of vibrant kyo-yasai aubergines and a pepper relish that was influenced by a Northeastern Thai specialty.

After guests are seated, the narrative of Ayatana continues with the serving of five amuse-bouches that make reference to Shojin Ryori, the conventional Japanese dining practice used by Buddhist monks. Shojin Ryori focuses on seasonal vegetables and wild mountain plants, which are thought to harmonize the body, mind, and spirit.

The five different cooking methods (grill, smoke, steam, boil, raw), five different flavors (sweet, salty, bitter, sour, umami), and five different colors (green, red, black, yellow, white) used in the amuse-bouches also pay respect to the five elements of nature: Water, Fire, Air, and Ether (Space). The skilled chefs at Ayatana choose different pairings depending on the season and the availability of fresh ingredients, guaranteeing a dynamic and always changing sensory experience.

The dining experience then moves on to a fine-dining homage to the usual Thai family supper, with six flavorful Thai dishes—organic rice, salad, classic curry, stir-fry, steaming dish, soup, and several relishes—arriving at the table. The degree of spice in foods cannot be changed in the spirit of authenticity. There is, however, a non-spicy menu option for people who like only a little spice.

The Nashi pear and sweet prawn, Southern style rice salad, Peneang curry of short ribs, and Coconut soup of Hirame and vermicelli are some of the standout dishes on the season’s menu.

Ayatana takes pride in offering more than just drinks; it provides a purposeful beverage experience to go with its food.

The restaurant will soon serve a number of specialized food-based mocktails in addition to a special wine pairing menu that was developed in conjunction with Intangible, a renowned non-alcoholic cocktail bar located in Chiang Mai, Thailand. The mocktail menu, which promotes the idea of “mocktails with soul,” claims to honor local and sustainable Thai produce and to provide a symphony of lively flavors and fragrances.

The Dusit Tea Garden in Wazuka, which Dusit established in partnership with TeaRoom Inc., a renowned sustainability-focused tea manufacturer, will create organic green tea especially for Ayatana, as well as Thai-inspired wagashi (a traditional Japanese confection), which will be served to diners as part of the dining experience. Delectable tiny treats from Kati, the distinctive dessert atelier of the Dusit Thani Kyoto, add to the sweetness of the encounter. It takes pride in being the first business in the area to serve sweets made with freshly imported organic coconut cream from Thailand.

The full meal experience lasts for around 2.5 hours, and each extraordinary voyage ends with a musical treat: the calming singing bowl tones. This musical touch is not simply pleasant to the ears; it may also aid in digestion and encourage restful, rejuvenating sleep.

“Every aspect of Ayatana is a testament to the pursuit of ultimate guest comfort and enjoyment, from the gentle illumination to the thoughtfully designed seating to the fine Thai and Japanese ingredients and unique multisensory experiences we offer,” said Makoto Yamashita, Area General Manager Kyoto and Cluster General Manager, Dusit Thani Kyoto and ASAI Kyoto Shijo. “Ayatana is a setting that cradles patrons in its embrace and invites them to linger, indulge, and immerse themselves in the symbiotic union of Thai culinary creativity with the time-honored elegance of Japanese traditions. We are eager to wow our guests with this unforgettable gastronomic adventure.

Just 850 meters separate the Dusit Thani Kyoto from the busy Kyoto Station in the city’s Hanganji Monzen-machi neighborhood. Following the lifestyle-focused ASAI Kyoto Shijo, which opened in June, it is Dusit’s second hotel in Kyoto.

Ayatana is open every day for supper journeys from 5:30 p.m. to 10 p.m. (last orders at 8 p.m., except Tuesday and Wednesday). Price per person (tax and service charge included) starts at JPY 24,800 / USD 170. There are also possibilities for wine and mocktail pairings. Beginning in November, a lunch menu will be offered. Reservations are strongly advised in advance due to the restricted seating.

Source- Travel daily

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