Based on the home cooking I learned in southern Thailand and on Ko Samui, I offer Thai cuisine courses and catering in Tokyo. We use herbs and fermented condiments to make our pastes and condiments by hand. You can enjoy Southern Thai cuisine, which is still rare in Japan, in a relaxed atmosphere, while also incorporating seasonal Japanese ingredients. [Sample menu] ・Appetizer plate (Watermelon topped with fish flakes, miang kum, Thai curry monaka, etc.) ・Thai salad (Shrimp and pineapple yam, etc.) ・ Stir-fry (Kuarklin Moo, etc.) ・ Thai herb stew (Squid stewed in coconut milk with herbs) ・Thai curries (Mackerel and bitter melon green curry, etc.) ・ Jasmine rice * The contents vary depending on the season and availability. The dishes change according to the ingredients available on that day and the season.