Whole squid tentacles grilled over charcoal until charred outside, tender inside. Served with nam jim talay — a spicy, tangy seafood sauce with lime, garlic, and bird's eye chilies. Reviews call this the signature grilled item — smoky, tender, and the sauce brings heat without covering the squid's natural sweetness. The squid comes from Andaman Sea catches.
Tips from diners
Order this early — it's grilled to order and takes 10-15 minutes. Worth the wait for the char and smokiness.
Three different wild-caught fish species aged for 3 days to concentrate flavor and develop texture. The fish change daily based on the catch — common options include red grouper, cobia, and sea bass. Reviewers consistently call out the texture as firmer and meatier than standard sashimi, with deeper umami. Served with Southern Thai dipping sauces, not traditional Japanese soy and wasabi.
Tips from diners
Ask which fish came in today — the staff explain the aging process and which species work best raw. The texture is noticeably firmer than Japanese-style sashimi.
Pair with their lighter sake selections — the aged fish has strong flavor that can overpower heavier sake.
Jasmine rice baked in a clay pot with hotate scallops, crab fat, and aromatics. The rice at the bottom crisps up like tahdig. Reviews consistently call this a favorite — comforting, rich from the crab fat, and the scallops stay tender. It's a larger portion meant for sharing.
Tips from diners
Order this for the table — it's large and rich. Scrape the crispy rice from the bottom of the pot; that's the best part.
Octopus tentacles boiled until tender, then finished on the charcoal grill for char. Served with a simple lime dressing and fresh herbs. Multiple reviews mention the texture balance — tender enough to bite through, charred enough for smokiness. No heavy sauces; the octopus is the focus. Priced at 250 baht, it's one of the more affordable mains.
Tips from diners
This is cooked perfectly — tender but not mushy. If you're used to chewy octopus at other places, this will surprise you.
Intact squid roe sac pan-fried with butter, garlic, and Southern Thai herbs. The roe pops when you bite into it, releasing a briny, creamy filling. Reviewers describe it as delicate and intensely flavorful — one of the rarer items on the menu since roe availability depends on the catch. At 290 baht, it's a mid-range option.
Tips from diners
Not always available — if you see it on the board, order it. The roe texture is creamy and bursts when you bite it.
Freshwater catfish from Southern Thailand grilled whole and topped with a mint-basil pesto. The pesto is Thai-style — more herbaceous and less oily than Italian versions, with fish sauce and lime. Food blogs highlight the balance between the rich catfish and the bright, fresh pesto. The fish is deboned before grilling for easier eating.
Tips from diners
The mint pesto is strong — if you're sensitive to mint, ask for it on the side. Most people love the freshness it brings to the rich fish.
Opened in 2024 by Chef Mai Narumon (who worked with Chef Ton for 9+ years) alongside Ton's wife May Jirutta. Named after the Urak Lawoi sea nomads of southern Thailand. The menu is entirely dictated by what fishermen catch each day — fish are dry-aged for 3 days to concentrate flavor. No printed menu, just a chalkboard listing the day's haul. The design mimics fisherman's caves found on Thai islands.
No printed menu — just a chalkboard. Ask the staff what's fresh today and what they recommend. The selection changes based on the daily catch.
The sake list is extensive with over 30 options. Ask for pairing recommendations — the staff know which sake match the Southern Thai flavors best.
You can drop in for just a glass of sake and one grilled dish — it's casual despite the premium ingredients. No pressure to order a full meal.
Book ahead for weekends and evenings. Walk-ins possible on weekdays before 7pm. They open at 5:30pm daily.
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