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

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 Tofu" is a cold savory egg custard topped with seasonal asparagus, boiled whitebait, and a hint of lime acidity.

**Climax: Experiencing Summer Aromas and Warmth**

For the finale, we offer "Gaeng Som," a spicy and sour Thai curry originating from central Thailand. The dinner course features Iwate Iwanaka pork, while the special course highlights fresh fish of the day, both served with "Princess Sally" aromatic rice from Yamagata Prefecture. The course, which began with a light opening, now transitions to a powerful, lingering aftertaste of warmth and fragrance.

**Gaeng Som**

For dessert, we present "Kanom Guava," featuring guava from Nishigawa Farm in Nangoku City, Kochi Prefecture. This dish layers mango, coconut milk, and salted coconut sable, leaving a gentle aftertaste of tropical fruit.

The "Kunpu" course, unique to thalee ling, expresses the lightness and transience felt in early summer in Japan, while centering on the allure of herbs, fermentation, and acidity inherent in Thai cuisine.

Course Overview

**Start Date**

Monday, April 27, 2026

**Restaurant**

thalee ling Imai Building 1F, 16-16 Motoyoyogicho, Shibuya-ku, Tokyo 3 minutes walk from Yoyogi Uehara Station

**Course Content**

Dinner Course "Kunpu" 6,500 yen Special Course "Kunpu" 9,500 yen

**Composition**

The dinner course consists of 7 dishes, and the special course of 8 dishes. The special course includes additional dishes like "Pla Hoi Tod," featuring clam fritters paired with a concentrated green curry sauce, and "Tom Yum Nam Khon," offering grilled red shrimp and rice noodles in a rich soup, further enhancing the multidimensional world of "Kunpu."

**《 Regarding Interviews for This Course 》**

Individual responses will be provided for separate inquiries. Please contact:

Public Relations: Takanari (ninakotakanari@gmail.com)

**《 Reservation Method 》**

Make reservations by phone or via the following URL:

https://www.tablecheck.com/ja/shops/thalee-ling/reserve

*For reservations of 7 or more people, please call directly.

*Please order the same number of courses as the number of guests.

*We cannot accommodate guests with shellfish allergies due to the menu composition.

**◾️ thalee ling** (Taleh Rin)

Root Inc., which has been developing "Japanese bistros" focusing on ingredients from various regions of Japan since its establishment, opened "thalee ling" in January 2023 in the gourmet district of Yoyogi Uehara. This restaurant is conceptualized as "japa-thai" - modern Thai cuisine.

We believe we, as Japanese, can bring out a new charm in Thai cuisine. You can enjoy vibrant and exciting dishes that meticulously balance the three flavors of sweet, spicy, and sour, unique to Thai cuisine, by highlighting the "aroma" of abundant herbs, spices, and unique ingredients. Our course menus change seven times a year, according to the season.

**◾️ Chef Shin**