Hard work and an uncompromising commitment to culinary excellence has earned Bangkok the right to be one of Asia’s best culinary hubs.
Japanese cuisine is one of the most popular amongst Thais and people around the globe. “Omakase” or “Chef Table” to leave the selection to the chef where the chef presents a series of dishes, beginning with the lightest fare and proceeding to the signature dishes. By using seasonal ingredients from raw fish, premium seafood to serve during 60 – 120 mins. The chef will use his cooking skills and can incorporate grilling, simmering, cooking techniques and more!
“Ichizu（一途), defined as “the way of” or “born and destined for this particular path”, is the term which perfectly describes “way of sushi” at Sushi Ichizu.”
Chef Riku Toda (戸田陸), born in the province of Saitama, has been inspired by sushi master Hachiro Mizutani, owner of the famous three Michelin-starred restaurant Sushi Mizutani and also became an apprentice of the world-renowned Sushi God Ono Jiro, inheritance and master of the ancient ‘edomae’ sushi style. Toda was intensely trained by Chef Mizutani himself (as of now, Sushi Mizutani had closed down due to the retirement of Hachiro Mizutani of age). Read more
Kitaohjiopened its first branch outside of Japan in Thonglor Soi 8, the hospitality with relief and trust and served 300,000 guests since the establishment 80 years ago in Ginza. Kitaohji Ginza Thailand is a destination restaurant for diners to enjoy Japanese “Kaiseki” cuisine, a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. Read more
All the way from Los Angeles, the renowned sushi capital of the United States, Sushi Zo makes its first entry into the food-loving metropolis of Bangkok, Thailand.
Awarded a Michelin Star in Los Angeles (2009) and a second Michelin Star in New York (2016), the exclusive Omakase bar, centrally located at Athenee Plaza Tower on Wireless Road, is best known for its Ittai-kan style: the balance between the Neta (the seafood) and Shari (sushi rice). Read more
Mihara Tofuten Bangkok is Gaggan Anand’s new venture with his good friend Goh Fukuyama, whose fine dining restaurant, La Maison de La Nature Goh, ranked in Asia’s 50 Best Restaurant list.
Many people don’t value the merits of Tofu and ignore its benefits or see it as an average tasteless meal. You may have to open your mind to a new Tofu experience at Mihara Tofuten Bangkok. Read more
One of the destination restaurants in Bangkok, adjacent to BTS Phrom Phong Station. The first Akira Backrestaurant in Thailand opened its doors to Bangkok foodies in early 2018. Founded by Akira Back, the award-winning Korean-born, American-raised chef redefines Asian cuisine with a new experience. Read more
Designed with a French bistro and the Japanese tradition for natural materials and textiles in mind, Tenshino features a rich design scheme with bold colours and at times quirky elements to create excitement and a hint of surprise. The restaurant is divided into five main sections, each with slightly different aesthetic. Read more
Much like its Japanese mother and sisters in Singapore and Shanghai, Ginza Sushi-ichi offers its guests an ultimate omakase service—or “up to the chef”—a long tradition of sushi-ya in Japan popularized by the likes of Jiro Ono of Sukiyabashi Jiro.
The devoid of freedom to choose—leaving it all up to the sushi masters to decide what you eat at the meal—can be rather risky, but Ginza Sushi-ichi manages to walk a fine line with such devout precision and pizzazz. The sushi chefs here are trained under sushi master Masakazu Ishibashi, a renowned head chef from the Japan branch. Read more
With his undying passion for the world of culinary arts and devotion for traditional Japanese cuisine, Chef Takedawill continue to delight his customers with his authentic and captivating dishes at Tsu Japanese restaurant and Nami Teppanyaki steakhouse at JW Marriott Hotel Bangkok. Full info & our experience (Thai Edition)