Fermentation and Seasonality Resonate, Early Summer Modern Thai. Yoyogi Uehara "thalee ling" Launches New Course "Kunpu"

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Yoyogi Uehara's modern Thai restaurant "thalee ling" has launched its new early summer dinner course "Kunpu" from April 27, 2026. This course fuses Japanese seasonal ingredients with Thai culinary techniques, embodying the "japa-thai" concept and expressing the transition of the season.

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Yoyogi Uehara's modern Thai restaurant "thalee ling" has launched its new early summer dinner course "Kunpu" from April 27, 2026. This course fuses Japanese seasonal ingredients with Thai culinary techniques, embodying the "japa-thai" concept and expressing the transition of the season.

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Source: https://prtimes.jp/main/html/rd/p/000000025.000015091.html | Date: Date unavailable

Modern Thai restaurant thalee ling in Yoyogi Uehara [Operated by Root Inc.] began offering its new early summer dinner course "Kunpu" starting Monday, April 27, 2026. "Kunpu" (薫風) is a Japanese word meaning a refreshing breeze or the harbinger of early summer. At thalee ling, unique seasonal ingredients sourced from various producers across Japan are artfully woven together using Thai culinary techniques of aroma, acidity, and fermentation. The "Kunpu" course expresses the gently shifting scenery of early summer air as a cohesive dining experience. thalee ling's concept is "japa-thai," integrating Japan's seasonal ingredients to propose a new style of Thai cuisine influenced by Japanese sensibilities and French techniques. The "Kunpu" course steadfastly adheres to this philosophy, layering elements of seafood, rice, fruits, and fermentation to create a flow that begins with a light opening and leads to a lingering aromatic and warm aftertaste. ■ Course Structure Expressing the "Gentle Transition of Early Summer Air" in Japan **Light Opening** **Kaoyam** Kicking off the course is "Kaoyam," featuring straw-grilled skipjack from Sukumo Bay in Kochi Prefecture, combined with beets, strawberries, and ancient rice from Ito Farm in Yamagata Prefecture. Based on a Thai rice salad, this dish is crafted to evoke the rising breeze of early summer through its fragrant crispness, fruity notes, and varied textures. Following this, "Tom Kha Talay" presents a refreshing early summer sensation with a chilled coconut soup made from Beni Fuji salmon, new onions, and the Thai herb galangal (kha). **Tom Kha Talay** **Mid-course: Enjoying Layers of Gentle Umami** **Poh Pia Sod** The middle of the course layers flavors of fermentation, aroma, and gentle umami through dishes such as "Kuitiao Rot," which combines 48-hour fermented pork called "Jin Som" with tender bamboo shoots and red shrimp. "Op Un Sen" is finished with a traditional sauce featuring green chili and lemongrass. "Gaeng Jued

Fermentation and Seasonality Resonate, Early Summer Modern Thai. Yoyogi Uehara "thalee ling" Launches New Course "Kunpu"

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