Located on the 19th floor of Aman Nai Lert Bangkok as one of two Japanese dining concepts within the Aman Club, Hiori presents an elevated and intimate teppanyaki experience paired with attentive (nigh doting) service.
This is where you come to turn a teppanyaki into a special occasion. Named after the Japanese phrase for “weaving flame”, Hiori is centred around a 14-seat hinoki (one of Japan's most prized woods) counter, arranged around three iron griddles, creating a setting for diners to interact and watch the chefs handcraft their tasting menu course-by-course.
At Hiori's helm is chef Yoji Kitayama, whose culinary career covers various Asian countries from Hong Kong to Manila. As usual for Japanese cooking philosophy, seasonality guides Hiroi's repertoire, with ingredients sourced from select farms and producers across Japan. Each dish is prepared before your eyes and complemented by house-made elements such as miso, soy sauces and pickles. And you can taste the difference.
The Hiori Journey menu starts with five all-prized-ingredients starters: soothing and savoury Wagyu consommé with dry-aged grouper and winter truffle, raw luxury Hokkaido scallop sashimi topped with caviar cream, Taraba king crab croquette with sea urchin and tosazu jelly, light and refreshing Daikon salad with shirauo chips and Miso shinshu salmon.
Choose one from the three main course options. Sourced from Ibaraki prefecture, Hitachi wagyu sirloin steak offers melt-in-your-mouth tenderness thanks to its fine marbling. For something warm and wholesome, opt for Hitachi wagyu ribeye sukiyaki served with seasonal mushrooms and egg yolk. For something you can really sink your teeth into, try grilled Canadian lobster with kinome butter.
The meal concludes with a selection of Hiori’s signature rice dishes, either Garlic rice with pickled wasabi leaves or Wagyu curry rice with braised beef tongue. If you go for value, you know which is the obvious choice. The sweet finale comes in the form of a seasonal dessert.
The beverage programme, curated by Julien Peros, director of wine, and Michele Montauti, director of beverage and bars, includes a refined sake selection, featuring Kid Junmai Daiginjo from Wakayama, brewed exclusively for Aman Nai Lert Bangkok. A concise cocktail offering introduces Japanese nuance through graceful and expression compositions, including the Hiori Negroni and Fire Touch, each crafted to enhance rather than overshadow the meal. Hiori is open daily for dinner and à la carte options are also available.
