Tokyo
Khao
カオ
The husband-wife team of Nagoya’s Phitsanulok brings their exquisite Thai cuisine to Tokyo. Their new restaurant, KHAO, presents a contemporary interpretation of traditional Thai cuisine by blending Japanese ingredients with authentic flavors. Fresh-pressed coconut milk is a key element in their signature curries, adding richness that brings together the different flavors. The chefs also ferment many of the ingredients for deeper umami.
Trained in Bangkok, Kouichi Ishiyama and Eri Hozumi have been evolving their Thai cuisine and redefining its place in Japan’s fine-dining scene. Closing their chapter in Nagoya, the couple chose Jimbocho as their new location, drawn by its historic charm and streets of antique bookstores. The restaurant’s interior is elegant and tasteful with a minimalist decor. The counter seats just 8 guests for the evening.
Naming the restaurant after the word for “white” or “purity,” the chefs say their menu is built upon a simple poem; "How wonderful the land of Sukhothai, for there is rice in the fields and fish in the water." As a way to pay respect to the bounties of nature, they apply various methods of fermentation to the ingredients—once a way to preserve food.
Playing to their strengths, Hozumi is the one who stays in the dining room during the course of the meal. Also a sommelier, she explains the day’s wine pairing menu that is curated to bring out the gorgeous flavors of herbs and coconut in the cuisine. Ishiyama, on the other hand, calls himself a "food dealer," and is responsible for purchasing and preparing the ingredients. He is also in charge of fermenting the produce.
CUISINE
A contemporary interpretation of traditional Thai cuisine by blending Japanese ingredients
Honoring Thai traditions while embracing Japan’s rich ingredients, KHAO delivers an unprecedented fine-dining experience. Lasting 2 to 3 hours, the omakase menu consists of 8–9 courses and changes every few months. Served on Benjarong and modern Japanese tableware, the dishes bring you a deep sense of appreciation for the ingredients.
A highlight at KHAO is the fresh-pressed coconut milk, prepared by Ishiyama himself. The aromatic milk is added to Hozumi’s handcrafted curry pastes, or nam prik gaeng, adding subtle sweetness and richness to the flavor. Of their signature curries, the creamy yellow curry showcases depth and balance rather than heat. Green curry and Massaman curry appear on the menu as well. On occasion, guests are treated to a rare tasting of the coconut milk, which is a special experience.
Ginger, onion and garlic are fermented and used as seasonings throughout the meal. Instead of khao khua, or rice powder that is a key ingredient in Thai cuisine, the chefs at KHAO use their own recipe of jasmine rice koji. Taking three days to make, the fermented rice brings out the natural flavors of the ingredients.
Khao yam is a colorful Thai rice salad made with a variety of spices and herbs. It offers a refreshing burst of flavor to open up your taste buds for the meal to come. Puu dawng, a dish from the seaside regions, is made by pickling blue swimmer crab in sake lees and black vinegar, with a creamy texture and the fruity aroma of green chilies. Crispy-tender tilefish paired with a fragrant red curry sauce, topped with kaffir lime leaves and fresh radish.
Sang Khaya is the perfect dessert to end the meal. The pandan-infused custard dessert is paired with a bright mandarin sauce, noted for its silky texture and aromatic profile.
INGREDIENTS
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KHAO takes pride in sourcing premium ingredients from across Japan. The wild mushrooms from Nagano and Aomori are rich in flavor. The fish are sourced from a specific fisherman in Yamaguchi Prefecture. The guinea fowl come from Ishiguro Farm in Iwate Prefecture. Rare Japanese beef varieties like Kenran-gyu and Mishima-ushi promise excellent flavors. The meat and fish are often aged to bring out their umami.
Seasonal vegetables, such as radishes and garlic, come from Matsushima Farm in Saitama, known for its natural farming practices. Herbs and spices are imported from Southeast Asia.
CHEF
Eri Hazumi
After returning to Japan, the couple opened Phitsanulok in Nagoya in 2016. Over the years, their restaurant evolved into a fine-dining establishment that earned much acclaim, including international awards. Their relocation to Tokyo in 2024 marks a new chapter, offering sophisticated Thai cuisine in the competitive culinary scene.
Avid admirers of Ginza’s Esquisse, the chefs drawing inspiration from chef Lionel Beccat’s philosophy. They also spend time learning from sommelier Eiji Wakabayashi and his expertise in wine.
VISION
In Tokyo, the team at KHAO hope their cuisine will win more international recognition. The chefs view this as more than a personal goal but an opportunity to increase appreciation for Thai cuisine in Japan and inspire a new generation of chefs to pursue the tradition.
Benjarong Porcelain
The artistry of KHAO extends to its exquisite presentation. The cuisine is served on Benjarong porcelain, a traditional Thai ceramic distinguished by its intricate, hand-painted designs and gold accents. Originating in the Ayutthaya Kingdom during the 17th century, Benjarong was historically reserved for Thai royalty. The term Benjarong derives from the Sanskrit words benja (five) and rong (colors), referring to the delicate multicolor patterns. Classic motifs like garudas, flowers and symmetrical patterns reflect Thai cultural heritage. These exquisite pieces enhance the vivid flavors of the KHAO experience.
Course
- The price includes our booking fee of ￥8,000
- The price includes our booking fee of ￥8,000
Tokyo
Khao
カオ
- GENRE
- Thai, Jimbocho
- ADDRESS
-
1F, Japan, 〒101-0051 Tokyo, Chiyoda City, Kanda Jinbocho, 2 Chome−12−7
- OPEN
- 6PM start only
- CLOSED
- Sunday and Wednesday
- URL
- NA
- PHONE
- NA
