Bangkok kaiseki specialist Kitaohji has opened a second location, bringing the same meticulous presentation and high-end ingredients to a new form: omakase. Hand over control to a formidable troop of the Japanese chefs whose mastery isn’t reserved for perfectly sculpted sushi, but extends to the humble steamed egg (its mellow flavor spiked with pickled plum), the perfectly crisp fish tempura, and the bowl of clear soup that will match your favorite comfort dish in a heart-strings tug-of-war. True to the spirit of omakase, all of this is prepared in front of you, each dish like a conversation between you and the chef. We recommend booking five days in advance. 

 

The chef: Chef Shimuta Kunihiko has been with Kitaohji for over five years while chef Maeno Junji developed most of menu and helms the kitchen here.

 

The space: Meticulous presentation and high-end ingredients. Hand over control to a formidable troop of Japanese chefs at a very beautiful counter.

 

The courses: B8,000 for nine courses.

 

The selling point: The chefs’ mastery isn’t reserved for perfectly sculpted sushi, but extends to the humble steamed egg (its mellow flavor spiked with pickled plum), alive abalone shabu, fish tempura, and a bowl of clear soup that’s utterly comforting.