09:00. Today’s the last one.

There’s a slight sadness to it. I opened the curtains and Bangkok sprawled out before me. After finishing breakfast, I decided to take a short walk outside.

Walking Bangkok in the Morning

I left the hotel and turned right. Then continued straight ahead.

It’s muggy. Bangkok during the rainy season has an air so thick it clings to you. I felt it back at Amata too, but here in Bangkok it’s even more intense. Exhaust fumes and heat blend together, creating an atmosphere all its own. Still, I wanted to walk through it.

About 500 meters in, I passed a gas station.

The traffic is relentless. Motorcycles weave through the gaps, cars flow endlessly. Horns honk. Traffic lights exist, but some vehicles seem to ignore them entirely. This is how Bangkok moves in the morning.

Completely different from Amata. Amata was quiet and spacious. Here, there’s so much information. The density of people, the density of sound, the density of smells. It’s like a Tokyo morning, but more concentrated. I walked along, lost in these kinds of thoughts.

I checked my schedule for 10:30 and headed back to the hotel.

Hotel Tour. A Space That Feels Japanese

From 10:30 onwards, I was given a tour of the Firefly Hotel.

The explanation was in English, but they showed me around carefully. We made our way through each section of the facility. The first thing I noticed was the spaciousness.

Compared to Japanese hotels, there’s breathing room in each section. The hallways are wide. Even the spaces between restaurants have generous margins. The guest floors are quiet and serene. The security system seemed solid too.

Around the lobby, there are decorative touches featuring cherry blossoms. It has that refined, distinctly Japanese atmosphere. Even standing on Thai soil, it feels like being in a Japanese hotel. I realized this is the power of the Nikko brand.

I took another look at the pool too. In the tropical heat, a beautifully maintained pool sits gleaming. The temperature is high. There were guests relaxing on the poolside lounge chairs. In a place like this, I felt the urge to leave work behind and take my time. It’s difficult this trip since I’m here on business, but if there’s a next time, maybe that kind of opportunity will come.

Chocolate as a Souvenir

I picked up some chocolate at the hotel’s coffee bar.

For the teppanyaki restaurant staff. And for everyone back at the office. They’re small chocolates, but I believe it’s the feeling that matters. Though I do have one worry. Whether they’ll melt into a mess from Bangkok’s heat inside my luggage. I wrapped them carefully and tucked them deep in my suitcase. I told myself it would be fine.

Afternoon Training. Preserved on Video

Training started at 13:00.

The GM had one request: “Could you film the cooking techniques?” With that, I decided to do the demonstration while being filmed.

Standing in front of the teppanyaki griddle.

Salmon, beef, chicken. Grilling each in turn. How to apply heat, how to use the tongs, the timing of when to finish. The things that words can’t fully convey—those I wanted to capture on film. Being able to review it repeatedly later. That’s what video means.

But honestly, I think this too.

Even if we film a demonstration, it’s not so simple for the staff to immediately replicate those same movements. Skills are absorbed through repeatedly moving your body. Just watching isn’t enough. But today’s session became the beginning of that. I thought creating that starting point was what mattered, so I demonstrated carefully.

When training ended, we took a break.

Walking Through the Kitchen

Before the break, I walked through the entire kitchen.

The teppanyaki restaurant kitchen. And the finishing kitchen of Nihontei. The staff were preparing to be ready for tonight’s reservations. Quiet, methodical movement. Yet there’s a tension to it. A kitchen before service has its own unique atmosphere.

Briefings were also happening at Nihontei. The chef and staff were confirming tonight’s menu and the sequence of operations. The words were in Thai, but the atmosphere was no different from a Japanese hotel kitchen. There’s something that transcends borders in a professional setting.

Back in My Room, Thinking

Afternoon, I was back in my room.

It’s not like I concentrated intensely on anything today. But that was good. I toured the facility, did the training, walked through the kitchen. Not packed full, but a day with real substance. A sense of truly savoring it.

Over these six days, I’ve realized something in my own way.

What I’ve been doing routinely every day at the teppanyaki restaurant—seeing it from outside like this has shown me how much it’s built on accumulated experience. The heat application, the knife angle, how I speak to guests. Putting into words the things that had become unconscious in my daily work was also an inventory of myself.

I came here to teach, but the eagerness to absorb what I was showing from the staff at both locations straightened my posture more than once. Even with language and cultural differences, something gets through at the teppanyaki griddle. That’s what I left this trip convinced of.

Evening. A Final Toast at the Teppanyaki Restaurant

I went back upstairs at 17:30.

With reservations starting at 19:00, I watched the preparation and the initial service. The staff moved quietly but assuredly. It seemed a little more coordinated than yesterday. What I’d taught was taking shape, little by little. That was enough.

After 20:00, I had a meal at the teppanyaki restaurant.

I sat in front of the teppanyaki griddle. In the place where I’d been teaching, now I sat as a diner. A strange sensation. The dishes arrived. I traced the staff’s movements with my eyes and ate without saying a word. I felt this moment mattered more than words.

After the meal, I went out drinking with the staff.

A large open-air dining hall. Chang beer and Leo beer lined up. In the bustle of the night air, Thai dishes were brought out in quick succession. At the end, I shared a few words. Not from above, but honestly. Expressing that I wanted them to keep going with this. In my own way.

I don’t know how much got through. But there were smiles. I thought that was enough.

My work at Firefly Hotel Bangkok was finished.

Six days of travel had come to an end.

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Whether the seeds I planted will take root depends on what comes next.

※ This article is based on personal experience and publicly available information. It is not intended to diagnose, treat, or prevent any disease. If you have health concerns, please consult a doctor or registered dietitian. See our Disclaimer.