News / Eating

Sushi Ichizu welcomes a new chef to helm its sushi counter

Chef Taigo Narizuka, who has had more than 10 years at various Michelin-starred kaiseki and sushi establishments in Tokyo and New York, promises to bring an unforgettable experience to Sushi Ichizu. The rising-star chef, who trained as an apprentice to Sushi Ichizu head chef, Riku Toda, will be offering two choices at his counter: the Nigiri set (B3,500) and the Omakase set (B5,500).

Chef Taigo’s Omakase course features top-quality seasonal ingredients. Our visit was filled with summer ingredients. We’ve got to tried fresh Hirami and Tsubugai sashimi, aged Shima-aji sushi seasoned with shoyu, sweet medium-rare-boiled Hokkigai, the melt-in-month Maguro, aromatic charcoal-aburi yellow tail sushi and chef’s proudly presented aged Kohada, fish that requires the right skills to cook.

Chef Taigo will officially serve special courses starting 1 November. For now, he’s offering a soft-launch period where you can enjoy a special 10% discount if you book before the end of October.

Chef Riku Toda will be serving as the restaurant’s head chef for one more year before leaving Bangkok. Book his omakase courses now while you can. Chef Taigo will take over after he leaves.

Sushi Ichizu. 1982 Petchburi Road, 065 738 9999. Open Tue-Sun 17:30-20:00 and 20:30-22:30

Sushi Ichizu

Sushi Ichizu

Sushi Ichizu

Sushi Ichizu

Sushi Ichizu
Seasonal sashimi
Sushi Ichizu
Saba roll
Sushi Ichizu
Hokkaido selection
Sushi Ichizu
Shima aji (striped jack)
Sushi Ichizu
Hokkigai (surf clam)
Sushi Ichizu
Maguro
Sushi Ichizu
Kohada (gizzard shad)
Sushi Ichizu
Kamasu (barracuda)
Sushi Ichizu
Buri yellow tail
Sushi Ichizu
Uni
Sushi Ichizu
Kuzukiri
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