Tsuyoshi Horie

The Path

At T'astous in Tokyo, Japan, the role of chef and owner-operator put Tsuyoshi Horie on both sides of the pass: responsible for the food and for the room it had to hold. That kind of work leaves little room for distance between idea and plate, and it is where a point of view gets tested by service, repetition, and direct responsibility. In Phuket, Tsuyoshi Horie now applies that same discipline at Surf & Turf by Soul Kitchen. The kitchen changes with the month, so the menu has to stay responsive without losing structure. That format suits a chef whose cooking relies on order, then adjusts within it.

The Work Today

At Surf & Turf by Soul Kitchen, the kitchen runs on a monthly-rotating European contemporary menu. Home-made pastas sit inside that framework as evidence of hand work, while a signature seafood dish anchors the restaurant’s name and setting within the larger rotation. The result is a menu built to shift, but still read as one idea. Monthly specials keep the kitchen moving and give returning diners something new to measure against the last service. The wine list rotates with the menu, extending the same logic into the glass. Food and wine are treated as parallel parts of the same composition, updated regularly but kept in balance.

In Their Words “For me, umami is the foundation of making French cuisine.” “I chose the path of French cuisine.”