Omakase, or "chef's selection," is now the dining experience of choice for Bangkok’s sushi connoisseurs. Here’s where to try it out. 

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Thai chef Chaichat “Randy” Noprapa, a protégé of Iron Chef’s Masaharu Morimoto, serves modern interpretations of traditional sushi with some East-meets-West combinations. He not only lets the fresh fish shine in the form of sashimi, but also plays around with the likes of fresh shiro ebi (glass shrimp) served with osetra caviar and dried fluke roe. We’re also fans of the cake-like spongy and airy castella tamago, served at the end of the sushi course. An omakase meal sets you back B6,000 for about 15 items and is only available Sun-Fri at 7:30pm. The restaurant also does a la carte.
Portico, 31 Lang Suan Rd. 02-041-6056 

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Ginza Sushi Ichi

Affiliated with the Michelin-starred Tokyo restaurant of the same name, Ginza Sushi Ichi is the first to say that, no matter what day you dine, the fish will have been at the market less than 24 hours before service. The acclaimed head chef of the Michelin-star mother branch trains each chef himself and makes sure everyone gets to rotate between branches to constantly improve. One specialty includes the live Hokkaido taraba crab (starting B4,500 per crab), which is boiled, cleaned and then portioned according to the number of diners in the party. Lunch starts from B1,300-4,000 for about 10-15 items while dinner starts from B4,000-7,000 with 8 nigiri and 7-10 other items.
LG/F, Erawan Bangkok, 494 Phloen Chit Rd., 02-250-0014

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This restaurant of self-trained chef-owner Kirati Butdeevong started over a year ago way out on Nuanchan Road before it expanded to Sathorn. At any one time, the new place can accommodate only six diners, who get to watch the chef making sushi from the best possible seasonal ingredients, delivered every other day. One of his highlight creations is fresh oyster from Hiroshima, served with house-cured ponzu and grilled gindara on a bed of Japanese seaweed. A meal sets you back B3,500 for 12 items and B5,500 for 15 items, plus appetizer and dessert.
G/F, Sathorn Gardens, 39 Sathorn Rd., 092-369-7924

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Tucked away in the basement of Asoke’s Jasmine City Tower, Sakuragawa is on a reliable venues among in-the-knows. Japanese chef-owner Takuya Komada carries his experience from Kansai, Kobe, Osaka and some restaurants in Bangkok before opening his own low-key place. In addition to the delicacies on his a la carte menu, the chef also serves omakase to a maximum eight diners at a time on the sushi counter. While the mixture of different vinegars and different rice is the key for his flavorful sushi rice, the switch between  oily and less oily fish during the course keeps the meal exciting and delightful. An omakase meal starts from B3,000-5,500
B1/F, Jasmine Tower, Sukhumvit Soi 23, 098-829-5278. BTS Asok

Sushi Misaki

If you don’t pay enough attention, you’ll walk straight past the wooden facade without noticing it hides a Japanese restaurant. Shizuoka-born chef Masahiro Misaki (formerly of Nippon Tei) serves only omakase. Expect both seasonal fish and classic offerings like fresh Ishigeki clam, plum vinegar-marinated iwashi (sardine), melt-in-your-mouth otoro (fatty tuna) served on flavorful red sushi rice. You'll then cleanse your palate with the custard pudding-like sweet tamago, which is crisp like a brulee crisp on top, and end the meal with mizu shingen mochi (water mochi). Two seatings per day at B4,000 per person.
G/F, Rain Hill, Sukhumvit Rd., 02-258-1783

Sushi Masato

While working as head chef at New York's Jewel Bako, Japan-native Masato Shimizu became the youngest chef in NYC ever to win a Michelin star at just 29. Now he's moved to Bangkok and opened this omakase (chef’s selections) sushi restaurant serving just 20 diners a night. The chef showcases his expertise with fish (delivered daily from Tsukiji market) through various techniques from aging and curing to perfect raw presentation. One highlight of his menu is the uni sushi, which is served in a cup and gives you the choice between the creamy murazaki or stronger bafun sea urchin. Prices are set at B4,000 per person for around 20 items.
3/22 Sawasdee Soi 1, Sukhumvit Soi 31, 02-040-0015

Tama Sushi

This sushi place offers a compact omakase-only experience to just six diners per night—which means there can be a two-month wait to get in. Tucked on the mezzanine floor above Boon Tong Kee, Tama Sushi is helmed by chef Seiji Sudo, previously head chef of the Bangkok branch of Ginza Sushi Ichi, who here serves up something far different. Offering what's known as a "Sushi Sho style" omakase experience, the prettily-plated, delectable courses aren’t limited to a sequence of nigiri but rather switch in items like conch, iwashi roll, grilled mixed rice with hairy crab meat and uni and Seiji's signature sushi soup. An omakase set of about twenty items sets you back B6,500 per person.
Piman 49, Sukhumvit Soi 49, 091-871-0666


Despite being one of a few omakase specialist with a Thai chef at the helm, Umi is one of the go-tos of many Thai sushi lovers. Chef Banphot Boonklom and the owners work together to make sure every item they serve up to their standard. They’re not only serious about sushi, made using two types of sushi rice (seasoned with either white or red vinegar), but they also pay great attention to the appetizers. You can always find seasonal highlights like nama-sujiko (fresh salmon roe), ankimo (monkfish liver) and shinko (small gizzard shad) during their peak months. Among all the delicate nigiri sushi, the signature anago features a big piece of grilled anago (saltwater eel) with crispy skin and tender meat. Head there for lunch where the sushi set menu starts at B1,800 or go for full omakase experience at B5,000 for about 20 items. You can also make special requests for some particular ingredients with at least one week's advance reservation.
Piman 49, Sukhumvit 49, 02-662-6661

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