œJai Thai

Jai Thai stays true to authentic Thai recipes

The tastes of Thai are exquisite, and the choices at Jai Thai in Mihama are bountiful.
Those who have experienced Thai cuisine are quick to attest to the authenticity of Jai Thaifs dishes. Those who havenft given Thai foods a taste have something to anticipate. In the words of Jai Thai Mihamafs manager, gyou donft know what youfre missing.h
Actually, Tanaka-san goes one step farther, touting Jai Thaifs cuisine as the best anywhere. He knows what hefs talking about, proudly moving from customer to customer, answering patron questions and offering suggestions about what to choose from the diverse menu. Whether sporting a light appetite or a desire for a hearty, multi-course meal, Jai Thai has the ideal combinations.
Fresh ingredients are a key to Jai Thaifs cooking, but equally important are the skills of the restaurantfs Thai chefs. In Kaeng Khiao Wan, an extremely popular green curry, freshness begins with the lemon grass, peppers and Thai eggplant. Add coconut milk for the mild, smooth texture, and the taste buds salivate. At only 1,150 for an ample portion, itfs the cheffs special dish at Jai Thai.
Tom Yung Kung, a sour and spicy soup with prawns, goes for 1,260, and is a real treat. Another specialty is Po Pia Sod, fresh rice paper rolls served with chili sauce for 715. Pad Thai, a traditional noodle dish available with beef, chicken, pork or seafood, is offered at 1,015.

Jai Thai cooks only the Thai way, staying true to the original recipes and cooking style found in Thailand. Never, says manager Tanaka-san, does the restaurant tinker with those recipes to make them seem more Japanese. Jai Thai features dishes from across Thailand. Some of the favorites are Yam Tale, a spicy seafood salad, Kao Op Sapparot, a fried rice with pineapple, Phat Bai Kapraokai, a stir-fried dish with chicken and basil, Phat Phet, stir-fried beef with hot curry, Phat Khana Namman Hoi, stir-fried kale in oyster sauce, Wunsen Phat Kai, stir-fried vermicelli with pork, crab and egg, and Pla Thot, fried white pomfret served with chili sauce.
Desserts are a big part of Thai cuisine, with fruits a popular entreLe. A favorite, though, is Khanom Charn, made with cassava flour, rice flour and sugar. Thai beer is available, along with other beverages, to make it seem like being in Thailand.
Jai Thai is located in Chatan Townfs Mihama, inside the building adjacent to the Ferris wheel. Lunch is served daily 11 a.m. to 3 p.m., with the last orders taken at 2:30 p.m. Lunch sets begin at 880. The restaurant opens at 5 p.m. for dinner, and is open until 11 p.m. Last orders are at 10:30 p.m. Dinner sets begin at 1,500. On weekends and holidays, Jai Thai is open continuously from 11 a.m. to 11 p.m.
U.S. dollars and credit cards are accepted at Jai Thai. Parking is free, and the restaurant has English menus with pictures, and an English-speaking staff.