10 Japanese restaurants in Bangkok for every mood
Kaiseki, tempura omakase, hand rolls, and a lot more — plus some great deals for UOB credit card members.
1 hour ago
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Kanori
Stroll through the charming Japanese garden and pull up at the laid-back bar area for a feast of hand rolls and nothing but hand rolls. This hand roll bar focuses on quality seafood, fresh rice, and crispy nori. It offers flexibility with set menu or an a la carte option—oh, and there's an entire uni menu, perfect for all the uni-obsessed foodies who crave its rich, creamy sweetness and fresh ocean flavors. The menu is straightforward, but full of specialties. The hand rolls consist of taut-yet-delicate sheets of nori cupped around rice and seafood. There's also premium hand rolls, including otoro, lobster bomb, and uni.
Yard 49, Sukhumvit 49, 064-985-9585. Open daily 11am-10pm.
G/F, EmQuartier, 098-859-6644. Open daily 11am-10pm.
5/F, Central Embassy, 090-499-4996. Open daily 10am-10pm.
 | Get a complimentary ice cream valued THB 120 when spending THB 2,000 or more /sales slip |
Kitaohji Ginza Thailand
An authentic Japanese Kaiseki experience steeped in meticulous preparation and seasonal ingredients. Located in Thonglor Soi 8, this is the only overseas branch of the renowned Kitaohji, a celebrated Kaiseki restaurant with over a century of history and 11 branches in Japan. This is kaiseki with a very exuberant twist thanks to an ingredients list that spans Kuroge wagyu beef, Taraba crab, and bluefin maguro, but the menu does evolve seasonally.
212, Thonglor Soi 8, 02-086-9799. Open daily 11:30am-11pm.
| Get 10% discount on food only for UOB Reserve, UOB Infinite, UOB Zenith, UOB PRIVI Miles, UOB Premier, UOB Lady's Solitaire, UOB KrisFlyer World Elite, UOB KrisFlyer World, UOB Royal Orchid Plus Preferred, UOB Royal Orchid Plus and UOB Mercedes |
Den Kushi Flori
Den Kushi Flori is the joint from chefs Zaiyu Hasegawa of Den and Hiroyasu Kawate of Florilège. The pair have combined French and Japanese culinary techniques served (mostly) in the form of omakase skewered bites. The Bangkok kitchen is led by chef Susumu Shimizu who has incorporated local touches in their revolving menu. Keep an eye out for their clay pot rice served with variations of meat throughout the seasons.
LG/F, Erawan Bangkok Building, 02-022-0200. Open Mon 12-2:30pm, 6-10pm; Wed-Sun 12-2:30pm, 6-10pm.
| Get a complimentary beverage valued THB 400 for UOB Reserve, UOB Infinite, UOB Zenith, UOB PRIVI Miles, UOB Premier, UOB Lady's Solitaire, UOB Royal Orchid Plus Preferred, UOB Royal Orchid Plus, UOB KrisFlyer World Elite, UOB KrisFlyer World and UOB Mercedes |
Masa Garden
Founded by Sarisa Narupakorn, a culinary school graduate from Japan, Masa Garden offers Kansai-style sukiyaki in a setting inspired by zen gardens. Located in Phrom Phong, the restaurant emphasizes privacy and spaciousness compared to its predecessors at Thonglor and Siam Paragon. What you come here for is the Wagyu beef and a variety of Japanese dishes, including sukiyaki, shabu shabu, and nabe kimchi. Regulars come for the Masa Garden Bakudan, a seafood sashimi appetizer paired with grilled seaweed for a somewhat hands-on dining experience.
120 Soi Phrom Chit, Phrom Phong, 02-123-8581. Open daily 11am-10pm.
| Get 5% discount on food only |
Ginza Tenharu
3/F, Gaysorn Village, Phloen Chit Rd., 02-070-0014. Open Tues-Sun, 11:30am-2:30pm, 5:30-10pm.
| Get 10% discount on food only for UOB Reserve, UOB Infinite, UOB Zenith, UOB PRIVI Miles, UOB Royal Orchid Plus Preferred, UOB Royal Orchid Plus, UOB KrisFlyer World Elite, UOB KrisFlyer World and UOB Mercedes |
No Name Noodle
Shinji Inoue hit the Bangkok dining scene with a bang in 2022, creating a venue for ramen lovers that the city really needed—think handmade noodles, top-quality ingredients like Kombu seaweed from Hokkaido and dried fish, and a proper rush for a table. Diners have just 40 minutes to slurp down their noodles, and this dining experience has been a hit with Bangkok who just can’t get enough of Chef Shinji Inoue’s bowls. This is a chef who keeps innovating and will keep the Bangkok noodle scene on its toes.
2, Attha Kawi 1 Alley, Khlong Toei, 082-059-5417 Open Tue-Sun 11am-3pm.
Sushi Masato
Simple, wabi-sabi, and elegant—Sushi Masato reso- nates with the spirit of sushi restaurants in Japan, led by chef Masato who has been working the traditional omakase sushi game for more than 20 years across various restaurants. Upstairs, Raw Bar Masato is avail- able for traditional Japanese seafood prepared by Sushi Masato’s team specializing in sea urchin and seasonal Japanese oysters, as well as a wide range of sushi made of the best products from Toyosu market in Tokyo.
3/22, Soi Sawatdi, Watthana, 097-234-1370. Open Tue-Sun 12pm-2pm, 5pm-10pm.
Kataru
What started as a pop up project from The Slurp Brothers is now a fully fledged and difficult-to-book craft ramen storefront that’s ready to impress Japanese noodle lovers. The owners are involved in every step of the process from construction to crafting the components that go into each bowl. Kataru also keeps things fresh by switching up the menu every couple of months.
67 Soi Ekkamai 30, Open Fri-Sun 11am-2pm and 5-8pm
Kissuisen
Chef Yuichi Mitsui helms the kitchen at Kissuisen, and here you’re spoiled for choice when it comes to both the menu and the venue. Built around the idea of Japanese "godai" elements, you can indulge in fire at their teppanyaki grill, earth at their limited-seating izakaya bar, wind at their dedicated omakase area, and finish off the night with water in the sake garden.
Bangkok Marriott Hotel, Kissuisen Building, 262 Surawong Rd., 02-088-5666. Open daily 11:30am- 2:30pm, 6-10pm.
Menya Itto
Simple, careful, and straightforward, Menya Itto came to Bangkok via Tokyo and changed the ramen game in our city. Owner Nicholas Lam keeps this place fresh with reliable favorites and new dishes; in fact, they even introduced a collaboration with Easy Burger this year for a tsukemen burger. Don’t miss the crème brûlée for dessert.
3/F, Gaysorn Village, 999 Ratchadamri Rd., 063-045- 0236. Open daily 11am-9pm.
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