Thaitalian 🇹🇭x🇮🇹 is back @ricemarketdc with new and fun dishes we’re excited to showcase.
Join us on Tuesday evening, May 12th, for a five-course tasting menu, with the option to add wine pairings.
Tickets are available through the link in the bio and on Rice Market page.
Hope to see you there ✌️🍝
Price: $155
(includes welcome cocktail & snacks)
Wine pairing: $40
📍Rice Market, second floor
🕦 7:00- 9:30 PM
📅 5/12/26
On May 1st, join us for a very special edition of *Sake Lounge* 🍶 featuring bites by guest Chef Ben of @urai.dc .
Chef Ben takes a deeply personal and new approach to traditional Thai flavors, and we are so excited to pour premium Japanese sake alongside his inspired bites! We'll also be serving non-alcoholic drinks, cocktails and other selections to ensure there's something for everyone.
Walk-ins start at 7:00 PM. Seating is first come, first served with some standing room.
Start or end your evening with us and enjoy a casual, intimate vibe in good company. We'd love to see you!
Friday, May 1st
Sake Lounge ft. Chef Ben, URAI
Walk-ins start at 7pm
Rice Market, 2nd Floor
@ricemarketdc
#ricemarketdc #saketasting #sakepairing #sakebar #logancircle
It was a beautiful, fleeting spring day in the district and a great turnout for our collab with @urai.dc . Chef @benplyra dropped a banger of a menu, helped out by his wife Sarah & Sous Lou on the line. The chargrilled oysters with Thai fish sauce, miang kham and pork rib & liver cappelletti with sour broth were guest favourites, but honestly it was all fire. Ben’s cooking is truly original, we can’t wait for him to set up his own shop. Thank you to everyone who came out 🫶Check out @urai.dc upcoming events, you won’t regret it.
Another sneak peek at one of the dishes that we will be serving on Thursday @tokiunderground dinner collab
Inspired by drunken noodles (ผัดขี้เมา), Papparadelle Ruvido are egg noodles that are sheeted dry to create ridges that help them stick to a sauce. The sauce is made with Calabrian chili, garlic, shallots, oyster sauce, and prosciutto garum. Little neck clams, pickled chilis, and Thai basil accompany it.
🇹🇭x🇮🇹✌️
Sneak peek at one of the courses for our first pop-up of the year at @tokiunderground
Tom Saap is similar to Tom Yum but is notably spicier, with a more pronounced citrus and herbal flavor. This dish originates from the Isaan (northeastern) region of Thailand. The broth is made from pork and is infused with ingredients such as lemongrass, Makrut lime leaves, galangal, toasted rice, and dried Thai chili.
Accompanying the broth, we serve cappelletti filled with a mixture of pork spare rib and belly braised in tamarind, coconut milk, cilantro, and shallots.
Thursday, April 16th
Tickets can be purchased through the links provided in the bio ✌️🇹🇭x🇮🇹
Join us for five Courses and a fresh take on Thai like you’ve never seen with Chef Ben Plyraharn @urai.dc . The meal will be accompanied by a Thai-inspired drinks menu to wash it all down.
. Thursday April 16th at Toki DC. Link in bio 💋🇹🇭
Join us Thursday April 16th for a special collab with chef Ben Plyraharn @urai.dc@benplyra . He’ll be slinging his signature Thai-talian cuisine over 5 courses paired with drinks from the Toki team. Tickets on resy & link in bio 🫶 🇹🇭
@urai.dc ‘s pop-up going strong for 1 more night TONIGHT 🔥
(Left to Right)
1. Scallop Tom Kha 🥥
2). Banana Ice cream 🍦
3). Paccheri Curry Crab 🦀
4). Beef cheeks
Link in bio to book ‼️
🚨 Pop-up this week 🚨 Born and raised in Washington, D.C., Thai-American chef Ben Plyraharn has built his culinary roots in some of the city’s most acclaimed kitchens, including the Michelin-starred Masseria, Bresca, and Reverie.
In 2022, Ben launched his pop-up concept Urai — a heartfelt tribute to his mother, whose influence shaped his passion for food and hospitality. Through Urai, Ben explores a New-American approach to Thai flavors, blending his favorite dishes from childhood with modern cooking techniques and locally sourced ingredients.
His aim is to showcase the depth and diversity of Thai cuisine, offering a fresh perspective that honors its integrity while reimagining it through a contemporary lens. Nov 7-8 A la carte only Bookings via link in bio
URAI × MENRI IKKUU
A Kaiseki Collaboration — One Night Only
On Monday, July 21, Ben Plyraharn of @urai.dc and Payesone Hakamata of @menri.ikkuu —come together for a quietly ambitious evening: a four-course mini kaiseki dinner, served inside ZAO Stamina Ramen.
This one-night-only experience draws from the heart of Japanese kaiseki, layered with the warmth of Thai spice, the structure of Italian cuisine, and the soul of handcrafted ramen. It is an expression of heritage and imagination—personal, precise, and deeply seasonal.
Ben brings the bold yet graceful dialogue of Thai and Italian cooking that defines Urai. Payesone honors the philosophy and restraint of traditional Japanese cuisine through the evolving lens of ramen and memory.
Each dish is a reflection of where they’ve been, and what’s possible when tradition is not preserved—but lived.
—
Date: Monday, July 21
Time: 6PM / 7:30PM
Location: ZAO Stamina Ramen
Tickets available via bio
Seating is extremely limited.
This is not a pop-up. It’s a conversation—quiet, intentional, and shared through food.
We invite you to be part of it.
#uraidc #menriikkuu #thaiitalian
#kaiseki
@urai.dc x @menri.ikkuu
Pre-ticketed event offering a special collabowl just for one night on May 12th 🍜
Not your ordinary
“Thai Red Curry Porchetta Ramen”
Thai spice and herbs infused Tom Yum inspired chicken chintan, homemade Thai red curry paste, Thai sausage Porchetta, spaghetti inspired homemade noodles with semolina flour, and lots of love!!!!
Tickets for 7pm are sold out, thank you so much for your support! We still have few tickets for 5pm/6pm/8pm.
We will be also offering something special on the day of as well… 👀
Contains shellfish, pork, and gluten.
No substituions, modifications, and refund.
Tickets are available through our bio and website 🤝
