Umi

One of the few omakase specialists with a Thai chef at the helm is favored for its seasonal ingredients, whether it's nama-sujiko (fresh salmon roe), ankimo (monkfish liver) or shinko (small gizzard shad). Chef Banphot Boonklom makes his nigiri sushi with two types of rice (seasoned with either white or red vinegar) and also prepares delicate appetizers like the big piece of grilled saltwater eel with crispy skin and tender meat. The full omakase experience is B5,000 for about 20 items, while the lunch set menus are a real steal at B1,800.