The kitchen is the dining room

Most restaurants have a wall. On one side the cooks, on the other the guests, and a small window where the plates change hands. [CUISINE] does not have the wall. The kitchen is the room. You sit inside it.

What that means when you walk in

You come up to the third floor on Saladaeng Road and the first thing you see is the pass. Stainless steel, concrete, and the brigade working through service a few steps from your table. The sound of the kitchen is the soundtrack. The heat from the grill is part of the room. When Franck calls a dish, you hear it.

We built it this way on purpose. There is nothing hidden between the kitchen and the plate, and there is nothing to hide. If you want to watch the bavette hit the grill or the langoustines being plated, you can. If you would rather talk to the person across from you, the kitchen fades into the background like a busy street outside a window.

The counter

The counter runs along the pass. Those seats are the closest you can get without an apron. When the room is full, some reservations are seated there, and most people who land there once ask for it the next time. If you want a table rather than the counter, tell us when you book and we will do our best.

The people on the other side of the pass

Franck Le Bayon is the culinary director and co-founder; Morgan Daniel is operations director and co-founder. Kookkai runs the floor. Between them and the brigade at the pass and the bar, the whole evening happens in one continuous space: cooking, plating, pouring, serving.

Open every day from 5:30pm to 11pm, in Silom, a short walk from Sala Daeng BTS. Walk in, or book a table. Ask for the counter if you want the full picture.