inti
BRAND POSITIONING
Contemporary Interpretation
Inti is an intimate exploration of the profound dialogue between Peruvian passion and Japanese precision — elemental, mysterious, and deeply sensorial. Crafted as an exclusive evening sanctuary within the urban landscape, it creates a transformative experience where the raw textures of earth and the intricate rhythms of two culinary traditions form an immersive journey of gastronomic storytelling.
Authentic Experience
Inti it's an authentic celebration of cross-cultural exchange, where the shared love of bold flavors, fresh ingredients, and convivial dining creates a unique sensory journey. Inspired by the tropical regions of both continents, Inti captures the exuberance of Latin social dining and the refined techniques of Asian culinary traditions in a format that offers Bangkok residents and international visitors an immersive escape from the urban environment.
CULINARY CONCEPT
Bold cuisine celebrating the shared tropical heritage of Latin America and Asia.
Menu Approach:
- A vibrant selection of shareable plates designed for social dining and exploration
- Technique-driven enharcing authenticity while creating exciting new flavor combinations
- Creative presentations incorporating theatrical elements and tableside rituals
- Strong culinary identity: bright, punchy flavors balanced with refined execution
- Designed for groups and social occasions — encouraging discovery and conversation
- Progressive service style where dishes arrive continuously throughout the dining experience
Visual Moodboard
BEVERAGE PROGRAM
WINE & SPIRITS Philosophy
Dynamic cocktail program featuring Latin spirits (tequila, mezcal, cachaça, rum) and Asian botanicals
FRESH AND TROPICAL FLAVORS
Emphasis on fresh, tropical ingredients and house-made infusions
SIGNATURE MIXOLOGY
- Premium non-alcoholic offerings featuring tropical fruits and herbs
- Focus on shareability with punch bowls and large-format cocktail presentations
- Theatrical presentation elements including smoke, fire, unique vessels, and tableside mixing
WINE PROGRAM
Curated selection of wines from emerging regions in Latin America and traditional sake program, 60 labels.
MENU SAMPLE
SMALL
PISCO SOUR CEVICHE • 13
Lime-cured sea bass, pisco foam, yellow chilli
ANTICUCHO CHICKEN SKEWERS • 11
Free-range chicken, aji panca, huacatay sauce
MISO BLACK COD GYOZA • 15
Handmade dumplings, yuzu kosho dipping sauce
TOM YUM TEMPURA PRAWNS • 14
Lemongrass-infused batter, kaffir lime mayo, bonito flakes
NASU DENGAKU • 8
Miso-glazed eggplant, sesame seeds, green onion
HAMACHI TIRADITO TOSTADAS • 17
Yellowtail, aji amarillo, avocado cream, crispy rice chips, rocoto
STUFFED PEPPERS • 12
Queso fresco, tiger milk, chifles
KING CRAB CAUSA • 19
Chilled potato terrine, spanner crab, tobiko, aji amarillo
RAW
TIRADITO NIKKEI • 16
Thin-sliced hamachi, passion fruit tiger milk, crispy sweet potato
TUNA TATAKI • 20
Lightly seared tuna, ponzu, pickled mushrooms, sesame
SAKURA SALMON TIRADITO • 14
Citrus-cured salmon, aji amarillo emulsion, ikura
SCALLOP ACEVICHADO • 18
Hokkaido scallops, leche de tigre, avocado purée, shiso
WILD SEABASS USUZUKURI • 18
Yuzu soy, Peruvian crispy corn, truffle oil
SUSHI & MAKI
SPICY TUNA ROLL • 13
Aji amarillo, cucumber, crispy quinoa
AMAZON DRAGON ROLL • 14
Tempura prawn, avocado, mango, aji sauce
TOM YUM RAINBOW ROLL • 15
Market fish, avocado, masago, spicy tom yum vinaigrette
NIGIRI SELECTION • 15
Chef's selection of flame-seared and traditional nigiri (4 pcs)
ACEVICHADO ROLL • 18
Tempura soft-shell crab, avocado, leche de tigre mayo
AMAZONICA SAMBA ROLL • 11
Plantain, avocado, cucumber, huancaina, togarashi
SIDES
PERUVIAN CORN RICE • 6
Choclo, butter, chives
GARLIC MUSHROOMS • 7
Shiitake, shimeji, garlic chips, sake
GREEN VEGETABLES • 7
Seasonal greens, sesame-ginger dressing
SRIRACHA TRUFFLE FRIES • 8
Wasabi salt, Thai chili mayo
FROM THE GRILL
A5 WAGYU ANTICUCHO • 25
Japanese beef, Peruvian chili marinade, chimichurri
MISO-GLAZED BLACK COD • 40
Aji panca, cilantro oil, charred lime
PERUVIAN-SPICED LAMB CHOPS • 37
Huacatay sauce, crispy garlic chips, purple potato purée
AMAZONIAN LOBSTER TAIL • 42
Butter ponzu, togarashi, grilled lime
CHICKEN YAKITORI • 18
Free-range chicken, aji amarillo tare, crispy garlic
PANDAN-WRAPPED ROBATA OCTOPUS • 25
Yuzu kosho, purple potatoes, olive oil
WHOLE GRILLED SEA BREAM • 34
Miso anticuchera, pickled chili salad
ACHIOTE PORK BELLY • 23
Sweet soy glaze, pickled daikon, shiso
DESSERTS
YUZU SUSPIRO LIMEÑO • 9
Peruvian meringue, yuzu curd, shortbread
MATCHA CHEESECAKE • 11
Dulce de leche, sesame tuile
MISO CARAMEL CHOCOLATE FONDANT • 12
Yuzu ice cream, cacao nibs
COCONUT PANDAN AMAZONICA • 9
Mango, passion fruit, coconut pandan sorbet, crispy rice paper
ATMOSPHERE & EXPERIENCE
Music & vibe
- High beat, contemplative, and subtly energetic
- Sound design featuring afro house and upbeat music.
- Volume levels calibrated for comfortable conversation while maintaining sense of privacy
- The tone of service: warm, knowledgeable, and engaging — encouraging exploration
- The experience: designed for discovery and connection — perfect for social gatherings, celebrations, and memorable nights out
INTERIOR DESIGN BRIEF
Design Goals
- Create a vibrant space where Latin energy meets Asian refinement
- Develop a minimalist space where every design element has purpose and meaning
- Balance dramatic theatrical cooking elements with upbeat dining atmosphere
- Incorporate natural elements as central design components
- Design spaces that encourage social interaction and group dining
- Deliver a sensory experience that engages diners on multiple levels beyond taste
Functional Requirements
- Seating Capacity: 70 covers with varied seating options including counter, table, and private dining
- Statement Bar: Dramatic preparation area with theatrical evening lighting
- Table Mix: Combination of large communal tables (40%), standard 4-6 tops (40%), and banquette seating (20%)
- Sushi and crudo counter: Primary counter with 6 seats for raw food preparation
- Table Configuration: Intimate table settings (2-4 seats) with thoughtful spacing and privacy. One large table in the dinning room to bring energy to the room 8-10 guests
- Private Dining Room: Traditional Japanese-inspired private room for 8-10 guests
- Cocktail Theater: Dedicated space for elaborate cocktail presentations and rituals
- Service Elements: Discreet service stations supporting the precise, unobtrusive service style
- Production Areas: Back-of-house configured for specialized Japanese preparation techniques
MOOD & ATMOSPHERE
INTIMATE | ELEMENTAL | MYSTERIOUS | SENSUAL | TRANSFORMATIVE
Guests enter a deeply layered environment where evening light transforms raw materials into a culinary landscape. The atmosphere balances refined Asian design elements with the warm, energetic character of Latin American hospitality. The overall feeling is one of discovery and pleasant sensory overload, where each vignette within the space offers a unique perspective and experience.
Signature design elements
- Elemental Bar: Crafted from hammered metals and aged woods
- Suspended Lighting: Dramatic overhead installations mimicking natural forms
- Textural Screens: Intricate metalwork and woven elements creating semi-private zones
- Dynamic Illumination: Dramatic evening lighting that shifts with dining experience
- Custom Furnishings: Heavy wood tables, metal accents, rich leather detailing
- Geological Elements: Stone features and mineral-inspired design accents
- Destination Restrooms: Continuing the elemental narrative with immersive design
Material & Palette ideas
- Materials: Aged bronze, dark walnut, volcanic stone, hammered copper, rich leather
- Palette: Deep earth tones, bronze, charcoal, subtle metallic accents
- Textures: Rough-hewn wood, polished stone, hammered metal surfaces, tactile textiles
Flow & Zoning Suggestions
- Entry Experience: Dramatic threshold transitioning from exterior to intimate interior
- Sushi and crudo counter: Performance area with dedicated counter seating
- Intimate Dining: Carefully spaced tables supporting private evening conversations
- Private Dining Room: Traditional Japanese-inspired room with sliding fusuma panels
- Evening Preparation View: Controlled visibility of culinary artistry
- Service Path: Discrete movement supporting an intimate dining experience
OPERATIONAL FRAMEWORK
Concept Flexibility
Maximising relevance across different occasions and guest preferences
- Seasonal menu rotations reflecting ingredient availability
- Adaptable layout allowing for both intimate dining and larger social gatherings
- Scalable service model supporting different levels of guest engagement
- Special programming including guest chef collaborations, mixology demonstrations, and themed events
Kitchen Design
- Versatile cooking line accommodating both Latin and Asian techniques
- Visible wok station and robata/grill as theatrical elements
- Specialised equipment for authentic preparation methods
- Ample cold preparation counter for fresh ingredients and garnishes
- Cross-training stations allowing culinary staff flexibility across styles
Operational Efficiencies
- Strategic service stations positioned to support different zones
- Specialized storage for extensive fresh ingredient requirements
- Modular bar setup supporting complex cocktail preparation
- Advanced reservation management system supporting the intimate dining format
- Lighting and music programming to transition smoothly throughout service
Revenue Optimization
- Private dining room with special menus for celebrations and corporate events
- Cocktail theater presentations with higher price points
- Late-night transition to increased focus on beverage service
- Private event capabilities for corporate and social functions
- Retail opportunities including bottled cocktail preparations and branded items
Visual Moodboard
BUSINESS MODEL STRENGTHS
2825
guests per month
Consistent nightly performance
161,000 USD
average monthly net revenue
Additional weekend revenue
29.49%
average GOP
Margin increase over 10 years
57 USD
average SPH++
Across all dining periods
19.7%
average staff cost
Predicted for 2027
32,2%
average cogs
Stable throughout all months
- Strong Dinner Performance: Consistent 60-110 covers per night with $57 SPH
- Brunch Opportunity: Brunch could bring an extra ($6,850 weekly) if net revenue is not achieved only with dinner service
- Improving Margins: GOP rounds 30% over the 10-year period
- Healthy Average Checks: Premium positioning validated by strong per-person spending
This financial model demonstrates a business with challenging initial profitability that transforms into a robust operation with strong growth potential and dramatically increasing operational efficiency over time. The business transitions from initial losses to significant profitability, with dinner service as the primary revenue driver.
10 years p&l
* PnL model based on Hotel GOP structure. Rent share is not included.
* Retainer fees not included
* Retainer fees not included
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