The chef's menu changes seasonally using Asian herbs, Japanese mushrooms, and local chicken. Each course features handmade curry paste and fresh-pressed coconut milk. Courses are designed to build in complexity and intensity. Service is polished and informs diners about each preparation. Takes approximately 2.5 hours.
Tips from diners
Reserve well in advance—the 8-seat counter books weeks ahead. Use their booking form at khao.tokyo for the most reliable method.
The chef will adjust spice levels if you mention preferences during booking. Don't hesitate to communicate dietary needs.
KHAO earned Tokyo's first Michelin star for Thai cuisine and three toques from Gault & Millau. The husband-wife team from Nagoya's Phitsanulok brings a contemporary interpretation of Thai cuisine, blending Japanese ingredients with authentic flavors. Chef Nagaya spent two years in Thailand studying Nam Prik Gaeng before returning to create handmade curry pastes daily using a traditional Thai stone mortar. The intimate counter seats just 8 guests for polished, informed service.
Use the official booking form at khao.tokyo. Phone number is sent by email after booking confirmation.
Exit A4 from Jimbocho Station, a 2-minute walk. The restaurant is on the first floor of the Vermeer building.
Counter-only seating with an open kitchen view. Chef Nagaya handles much of the cooking personally, so service is attentive but not rushed.
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