Kohaku

Kohaku at Hotel Nikko Bangkok centres its omakase experience on seasonality and precision, with chef Tor Jeerawat Puangmalai guiding each seating through a curated sequence of dishes. Ingredients are flown in from Japan twice weekly, shaping a menu that moves with the seasons and the day’s catch.

Dishes are prepared in front of the counter and follow an Edomae-style flow. Highlights include katsuo warayaki, where bonito is seared over burning straw and mushi awabi, a slow-steamed abalone served with a rich liver and miso sauce. Nigiri selections are built on carefully sourced seafood, with rice and seasoning adjusted to match each piece. Menus range from a 10-course lunch to longer multi-course formats, with sittings spaced throughout the day.

Omakase from B990. Kohaku, Hotel Nikko Bangkok, Thonglor. Daily 12pm, 2pm, 6pm, 8pm