Longrain comes to Tokyo
Sydney Thai restaurant Longrain has extended itself beyond the city.
It has set up operations in Ebisu, one of Tokyo’s most respected culinary suburbs.
Owner Sam Christie says extending Longrain to Tokyo was the logical next step after he had launched his other restaurant, the Greek style Apollo, in Ginza, Tokyo in 2016.
“I am really proud of our Japanese team, the reception of Longrain Tokyo has been very good. People are responding to the fresh Australian take on Thai cuisine, the attentive yet relaxed Australian style of service and they love the space by Luchetti Krelle – who is also from Surry Hills,” Christie told Broadsheet.
“My partners found this unique site in Ebisu, which is a great dining district of Tokyo. And when I saw the site and the spectacular view, it was really easy to envisage Longrain in the space,” says Christie. Sitting 39 floors up, the view is simply staggering. Visitors are able to observe one of the busiest cities in the world go about its day. “It’s quite a big space by Japanese standards and it has a real sense of occasion.”
The Tokyo version of Longrain will have a flavour of Australia, featuring work by Sydney-based artist Christopher Hodges.
The private dining room will combine the Japanese simplicity and clean lines with a bold Australian aesthetic.
“Our restaurants are very large and offer a real sense of occasion and interiors that Tokyo diners like. Australians are a lot louder and tend to drink a touch more than our Japanese counterparts, so it means a lot of dining rooms in Tokyo are more hushed,” Christie told Broadsheet.
And the menu will offer Japanese diners greater breadth. “In Japan, restaurants tend to focus on one style of cooking. For instance, tempura, ramen, sushi or teppan. Whereas in Australia, a Japanese restaurant would almost always serve everything. The experience of enjoying a fine dining menu and style of service with more of an izakaya atmosphere is quite a new thing in Tokyo,” Christie told Broadsheet.
“There is a real thirst, particularly among the well-travelled professional young people of Tokyo, for more cosmopolitan dining experiences. There is a great history of Italian and French cuisine in Tokyo and I think they are realising there is plenty more great cuisines in the world to explore.”
by Leon Gettler, September 29th 2017
