From Tokyo’s two-Michelin-starred sushi counter, Kimura, to Bangkok’s recently launched donburi offshoot, chef Koji Kimura is dedicated to spreading the word of aged fish. Favoring firm rice topped with white-fleshed and blueback fish, chef Koji employs unique fermentation and curing techniques, which not only lengthen the lifespan of the cuts but also enhance the flavor and soften the flesh.

Here, you can try it out in donburi (rice bowls) like the signature Kimura d=Don (sea urchin, otoro, Japanese sweet shrimp and ikura; B1,200 mini or B2,000 regular) and the Hamachi Ran O Don (sweet hamachi fish meat with egg yolk sauce and Edo style rice; B400). Prices may be steep, but they’re nothing on the B10,000 set menus at the Tokyo precursor.