When people hear "grilled fish," many might think of a simple, home-style meal, but in the world of modern fine dining, the art of grilling fish known as "YAKIZAKANA"—from YAKI meaning grill and ZAKANA meaning fish—is being elevated from a side dish to the centerpiece of fine dining tables, creating fresh excitement in Thailand's Japanese food scene.
Tracing back through history, this advanced fish grilling art has deep roots in Japanese culture dating back hundreds of years to the Edo period. At that time, Buddhist restrictions prohibited eating four-legged animals, making fish and seafood the primary protein source for the Japanese people.
The wisdom of maximizing fish flavor developed through the use of "bamboo charcoal grills" and the "Shioyaki" technique (salt-grilling), requiring precise control of temperature and distance between charcoal and fish. This slow heat draws out the fish's oils to create a crispy, aromatic surface while keeping the inside tender and juicy, perfectly preserving the fish's natural sweetness.
Modern urban consumers, especially food enthusiasts, are experiencing "Omakase Fatigue" from the repetitive nature of traditional omakase courses focused on rice and raw fish. Coupled with the growing wellness trend and health awareness, choosing foods rich in high-quality protein and easily digestible omega-3 fatty acids from deep-sea fish better satisfies preferences than beef or pork grilled dishes, known as Yakiniku.
Additionally, the Yakizakana experience offers a distinct dimension by applying the "Aburi" technique—lightly searing sashimi-grade fish to medium rare—producing a smoky aroma on the surface while preserving juicy sweetness inside. Served in bite-sized portions, it allows delicate tasting of each fish variety without feeling heavy, blending premium quality with a relaxed dining experience.
Observing specialized Japanese restaurants in Thailand recently, we see a diverse evolution in fish grilling. Many are familiar with "robatayaki" style—a large charcoal grill with a sand bed where chefs skewer whole fish around the fire, slowly roasting them to crispy perfection. This style offers a rustic, raw, and visually exciting experience.
At the same time, fine dining trends have shifted toward more private and refined styles, leading to Modern Tabletop Yakizakana. This shifts from grilling whole fish around a large fire to using smaller tabletop grills with precise heat control, serving fish sliced into perfect bite-sized pieces.
KAYAKI is one of Thailand's first pioneers of this modern, specialized tabletop fish grilling culture, emphasizing Medium Rare textures that differ from the fully cooked robatayaki style.
A review of the precise bite-sized Yakizakana experience at KAYAKI.
For those interested in trying this trend, KAYAKI currently offers the “Toyosu” set menu (6 dishes for 1,390 baht), inspired by Japan’s famous Toyosu fish market, presenting a 6-course tasting menu featuring intriguing ingredients grilled gently to enhance their flavors.
It begins with oysters or an upgrade to lightly grilled live Japanese Hokkigai clams with a smoky aroma, served with ponzu sauce. The courses progress to chutoro with leek and then Sawara, a mild white-fleshed Japanese amberjack, paired with radish,. ginger,
and soy sauce.
Another highlight is Abura Bouzu, a rare deep-sea fish with high healthy fat content dubbed the “White Otoro,” offering a melt-in-your-mouth texture. This is followed by Argentine red shrimp and finishes with Otoro Suki—grilled tuna belly served with raw egg and sukiyaki sauce. Serving each dish individually allows diners to enjoy evolving textures similar to omakase, enhanced by the grilling element for added flavor.
Those intrigued by the modern Yakizakana experience can visit KAYAKI’s new branch at The EmQuartier shopping mall. It features a Japanese contemporary style with private grills and seating arranged for couples and families.
The growth of the Yakizakana trend reflects Thailand’s Japanese food market entering a Hyper-Specialization era, where consumers seek not all-encompassing restaurants but true expertise in a specific area. It also reflects the Casual Fine Dining trend, where urban diners want food with stories and interesting techniques in an approachable, relaxed atmosphere that aligns with increasingly health-conscious lifestyles.