Sushi, Thai curry, kimchi and pho belong to very different cuisines. These four restaurants provide starting points for distinct flavours, from fish and rice to coconut-milk sauces and fermented vegetables. The focus is on what to try at each place and how to put together a meal that expresses its approach.
1. Tamashī Sushi & More
At Tamashī, at 27–33 Strada Nerva Traian, the menu begins with sushi and extends to Japanese combinations with South American influences. Chef Constantin Ieseanu offers nigiri and sashimi alongside rolls featuring asparagus, yuzu, truffles or crisp ingredients. A mixed platter is a useful first order for comparing simply served fish with more elaborate rolls.
The warm dishes deserve attention too. Anticucho octopus comes with sweet-potato purée and yuzu, while beef cheeks are slow-cooked with soy and spices. That makes the restaurant suitable for a table where some want sushi and others prefer a hot main course. The variety means a meal need not depend entirely on raw fish.
2. Kunnai
Kunnai is on Strada Copilului in the Domenii area and has a clear Thai focus. Duck in red curry combines meat with cherry tomatoes, pineapple, grapes, coconut milk and basil. The sweetness of the fruit has a precise role alongside the spices and sauce, making this a dish to try when you want to move beyond familiar Pad Thai.
Beef Massaman includes potatoes, peanuts, anise, cinnamon and tamarind, giving it a different character from green curry. Build a meal around two such dishes to share with rice. Specify your preferred heat level: several dishes offer a choice. Kunnai suits dinner devoted to Thai flavours, with time to compare them.
3. Seoul
At Seoul, at 89 Strada Aviator Mircea Zorileanu, kimchi can begin an exploration of Korean cooking. It appears in kimchijeon, a savoury pancake, or fried rice. For another texture, japchae uses translucent sweet-potato-starch noodles, while mandu offers dumplings filled with meat or vegetables.
A group meal is the easiest way to explore several styles. Share a kimchi dish, a noodle dish and something with rice, adjusting the order to everyone’s tolerance for heat. Bibimbap, with rice, vegetables and beef, can be an accessible first choice. Seoul is worth considering for this variety of textures and dishes to share.
4. Toan’s
At Toan’s, pho bo remains a useful starting point: beef and rice-noodle soup you can season with herbs and condiments. It is a meal in a bowl for when you want something warm and have time to sit down. Bun cha offers another approach, pairing noodles with grilled pork, meatballs and vegetables.
Bun bo Nam Bo combines noodles with beef, peanuts, bean sprouts and coriander, while banh mi offers a Vietnamese sandwich. These provide reasons to return after your first bowl of pho. Toan’s has several branches whose selections can differ, so check the menu of your chosen location. The format suits an informal lunch or a stop between errands.
