#Yoyogi Uehara #Winter Course #Thalee Ling #Takero Watanabe

Thalee Ling's New Winter Course: A Culinary Harmony of Thai and Japanese Flavors

As winter deepens, Thalee Ling, a modern Thai restaurant in Yoyogi Uehara, has unveiled its latest seasonal offering, the "Fuyumonaka" course, which captivates diners with eight exquisite dishes that harmonize traditional Thai flavors with Japan's unique winter ingredients. This special course is thoughtfully designed by Chef Takero Watanabe, who possesses a rich background in French cuisine, paving the way for an innovative culinary journey.

Embracing Seasonal Ingredients

The "Fuyumonaka" course is a continuation of the "Fuyotonari" course introduced in November, marking the arrival of winter. This new course reflects the culinary precision required at this time when both cold temperatures and flavors are at their peak. Chef Watanabe emphasizes the importance of sourcing seasonal ingredients through direct communication with producers, noting how these interactions can often lead to new inspirations for the course's design.

A Highlighted Dish: Gaeng Massaman

One standout dish is the "Gaeng Massaman," which perfectly balances simplicity with the complex flavors characteristic of Thai cuisine. The use of high-quality Japanese winter vegetables and richly flavored fish from Sukumo Bay allows for a straightforward cooking approach, ensuring that the natural flavors shine through while still delivering the signature sweetness, spiciness, and acidity that Thai dishes are known for.

Another must-try dish is the "Kuy Teow Lor", made with fresh octopus sourced directly from the Noto Peninsula. This dish features a pour of savory handmade sausage known as "Jin Som,