Fresh sushi and sashimi, chunky cuts of wagyu and innovative cocktails.
Local omakase chef Randy Noprapa shuns the usually hushed atmosphere of top-tier sushi dens in favor of a loungey vibe that draws a big, well-heeled crowd. The fish still comes five times a week from Tokyo’s most esteemed sellers, but you’ll also find creative touches like cherry blossom marinades and caviar making their way into the elegant pieces of sashimi and sushi. He takes wagyu beef as seriously as the fish, too.
The buzz: Originally an eight-seat pop-up sushi bar, Fillets is now the latest sushi restaurant offering omakase-style service, with the chef deciding what you eat. Like the Michelin-star-affiliated Ginza Sushi Ichi, it promises fresh fish from Tokyo’s Tsukiji Market. Unlike its illustrious counterpart, there’s also meat, and an equally impressive drinks list.
The décor: A great effort by Define Studio, the interior looks like a refined version of a traditional Japanese home. Large wooden tables accommodate parties of 6-10 people, while the sit-down tatami zones provide more comfort. Two private areas, one for functions, and another for the personal omakase service, offer yet more intimacy. A high level of interaction can also be found at the open sushi and cocktail bars. In the future, there will be a Japanese garden-inspired outdoor dining area, with robatayaki (Japanese barbecue) on the balcony.
The food: Chef Randy Noprapa, a protégé of Iron Chef’s Masaharu Morimoto, serves modern interpretations of traditional sushi with some East-meets-West combinations. Using fresh imports, including top-grade Milky Queen rice from Japan’s Ibaraki prefecture, Chef Randy crafts some of the most authentic sushi in town, both as part of the chef’s selection (9 pieces/B3,200) and the omakase service (15 pieces/B6,000). As for red meat, you can order the gargantuan 1.05kg M6 Australian Darling Downs Wagyu tomahawk (B4,200) or the Fillets bowl of beef on rice (B1,500), which features Japanese Saga Wagyu. For a more wallet friendly but still satisfying option, try the tsukune (yakitori-style chicken meatballs, B120/piece) with Hillstribe egg yolk, chicken liver, chicken and leeks.
The drinks: Things are just as exciting at the bar with mixologist Rojanat Chareonsri making his own syrups and even ginger beer. Though simple in name and presentation, Ping’s craft cocktails pack quite a punch. Try The One With Sake Jelly (B300), which features house-made sake jelly flavored with refreshing yuzu. For dessert-like flavors, order The One With Rum & Raisin (B500): aged rum, raisins, spices and an organic egg. The highlight, though, has to be The One With a Copper Glass (B330), a combination of shochu, housemade ginger beer and rosemary— powerful yet refreshing.
The crowd: Wealthier gourmands looking to treat themselves to fine food and fine drinks.