Somtum Der’s Northeastern (Isaan) Thai recipes have travelled to Tokyo with the opening of Somtum Der’s fifth branch on the first floor of Yoyogi Matsui Building, easily accessible from Yoyogi Station. Holding on to its original concept, Somtum Der Tokyo offers authentic regional Thai cuisine that fills the stomach while also capturing the essence of Isaan.
Somtum Der Bangkok was first founded in 2012 by Thanaruek Laoraovirodge, a Thai restaurateur, whose desires to share the originality of regional cuisine from his hometown in Khon Kaen province. In 2014 Somtum Der journeyed to New York City and introduced Isaan food to New Yorkers and visitors. The restaurant was awarded a Michelin star only one year after its opening. Closer to home, Somtum Der also opened a branch in Ho Chi Minh City in 2016 and Beijing branch
was just opened earlier this year. This time round, Khun Thanaruek collaborated with Japanese restaurant entrepreneur, Daisuke Osada, the owner of the Nagiya Group with restaurants in both Japan and Bangkok.
The Tokyo branch opened in September 2017 and the extensive menu includes a variety of som tum (papaya salad), spicy salads, grilled meats, deep-fried dishes, soups, rice dishes, and noodles. The team carefully selected Somtum Der Bangkok’s popular dishes which were invented by Chef Korn, Somtum Der’s one Michelin-starred chef and one of the founders. All-time-favourite Thai rice and noodles like Der’s pad thai, khaopad tom yum goong (fried rice with tomyum paste), khaopad kraprao gai (fried rice with stir-fried chicken and basil leaves) and pad see eiw moo (stir-fried flour noodles with sweet soy sauce and pork) are also on the menu.