Restaurant Resonance

A refined interpretation of modern haute cuisine by Shunsuke Shimomura, one of the key figures of the new Thai gastronomic wave. Elegant, minimalist and quietly analytical, the cuisine reflects a life shaped by multiple cultures: childhood memories of Japanese home cooking, professional training in Italy and France, and experience in Melbourne’s fine-dining scene at Amaru. At Resonance, this background is distilled into a thoughtful tasting menu — mushroom soup with Champagne, hokkigai clam with asparagus paired with sake, beef tongue with a structured red wine, Époisses ice cream with a dessert liqueur — served in a near-sterile interior designed to keep the focus squarely on the food.