One of the few omakase specialists with a Thai chef at the helm builds its name on hard-to-source seasonal ingredients, whether it’s nama-sujiko (fresh salmon roe) or shinko (small gizzard shad). Chef Banphot Boonklom and righthand man Chokchai Meemana make their nigiri sushi with two types of rice (seasoned with either white or red vinegar) and prepare delicate appetizers like the grilled saltwater eel with crispy skin and tender meat. While the full omakase experience covers about 20 items, the sub-B3,000 lunch set menus are an accessible alternative. 

 

Other branch: Gaysorn Village.