The best japanese restaurants in Bangkok
Brought to us by the same folks who introduced Bangkok to the Japanese bath culture at Yunomori Onsen, Bangkok’s first Nihon Saisei Sakaba is now open and ready to offer the same offal experience as in Japan.
Among many Japanese restaurants in Bangkok, Nirai Kanai is unique for its Okinawa style that brings the beach atmosphere from the southern islands of Japan to our Bangkok city as if you can feel sea breeze just when you enter the restaurant. Nirai Kanai means heaven of happiness and it is a famous chain restaurant that has a lot of branches in Tokyo; moreover, there are two branches in Bangkok: at Sukhumvit 26 and Thonglor 11 where we are talking about (and this place is our team’s favorite meeting point too). Beside the Okinawa’s decorating style, the plenty of menus you can choose here are authentic Okinawa way of cooking. Try their traditional Okinawa food and don’t miss Okinawan braised pork belly that will melt in your mouth from hours of braising. If you want to taste the real taste of Okinawa, you need to try Kumesen, Soju and soda water mixed with orange juice or other Japanese alcoholic drinks to pair with your food. On Friday and Saturday night, you will get to enjoy Nirai Kanai more because of the live music from shamisen, local Okinawan musical instrument accompanying your delicious meal and bringing you to the heaven as its name suggests.
The latest to curb Bangkok’s well-off foodie’s omakase craving is Sushi Ichizu, a serious sushi contender that promises to give you a similar experience as dining in Tokyo’s Sushi Sugita, one of the best in the island country—and one of the hardest to get reservations at— as guaranteed by Tabelog, Japan’s most popular food review website. Hidden in one Bangkok’s back streets, within proximity of Sukhumvit 39 on the Petchburi Road side, Sushi Ichizu features minimalist Zen touches within a Japanese-style house. Slide the door open and you’ll encounter a dramatic bonsai installation that conceals the entrance to a bright sushi bar decorated with traditional Japanese elements like bamboo and light wood. Despite his young age, chef Riku Toda is no stranger to the art of sushi-making. Toda was trained by Hachiro Mizutani himself, a student of the legendary sushi master Ono Jiro and owner of the three-Michelin starred restaurant Sushi Mizutani. After the sushi master retired, forcing his namesake sushi den to close, Toda relocated to another establishment—Sushi Sugita—where he climbed up the ranks to become the sous chef, in the process of helping the restaurant receive one Michelin star. At Sushi Ichizu, Toda churns out around 15 bites (B8,000) that make use of seasonal sea creatures flown directly from Tokyo’s Tsukiji Market. There’s the nodoguro (blackthroat seaperch), a naturally sweet and juicy fish that’s grilled to perfection; the melt-in-your-mouth sawara (Spanish mac
For over 10 years that Chef Randy Noprapa has been working in a number of popular restaurants in the States including working with the Iron Chef’s Masaharu Morimoto. The menu covers seasonal dishes which are traditional sushi & sashimi and home cook menu. Included in the highlights are beef marrow—roast beef leg and onions with teriyaki sauce topped up with sea urchin roes, the photogenic Barachirashi—12 kinds of sashimi on rice. For sushi lovers, don’t miss fillets maki—prawn tempura, crab sticks, avocado and homemade mayonnaise filling topped with shrimp eggs, Fillets also specialises in homemade drinks, try copper glass (Katakama Sochu, ginger beer and rosemarry) will quench the Bangkok heat and improve your digestive system, Moscow Mule (Ciroc Vodka, ginger beer, lime juice and mint leave) the combination of strong sweet and sour flavour will satisfy your palate.
The menu covers a variety of imported beef including jo karubi and tokujo karubi. Try tuna wasabi, beef steak serves with jaew (Thai dried chilli dipping sauce), fried chicken with lemongrass and pad Thai with karaba crab (using deep fried dumpling sheets instead of typical pad Thai noodle). For cocktails, plump for whiskey-based Samurai or San Shian-- vodka, peach syrup and sweet vermouth as a warm up before jumping down to enjoy EDM (electronic dance music) at DND downstairs.
Nippon Kai, a combination of restaurant and market, is the main source for the imported-Japanese produce to a number of hotels in Bangkok. Opt for a variety of high-quality seafood like mentaiko, uni (sea urchin roes), otoro (fatty tuna belly) and gindara (snow fish) as well as the premium beef, pork and snacks. Those who love to eat in, try engawa sushi parade, foie gras matsusaka roll and the sweet-meets-tangy Japanese tomatoes.
Wabi Sabi serves the modern Japanese fusion combining different tastes to suit all palates. Radish Ravioli, Osaka Tako-sen, and Kani Kamameshi are highly recommended. Japanese Sake and more than 80 drinks on the menu will definitely satisfy everyone on a night out.
‘We only serve fresh’ is a promised by Yukari. You can choose to enjoy your shabu shabu styled buffet, A La Carte, or as a quick lunch. Simply select the soup, meat, and your favourite dipping sauce, then you are ready to go. Their soups & stocks are simmered for hours to get the ‘umami’ taste without the help of MSG, so there’s no worries.
The owner, Chef Kenji’s experiments with dishes in his restaurant. Parsley is cooperated with sanma to create the perfect harmony with either grilled simply or turn them into a pasta dish. He also likes to compliment his dishes with drinks to help enhance the flavour. Therefore, it is highly recommended to let him choose the drink for you!
Wagyu steak is a star on the menu here at Zuma. Imported from Nagasaki, the A4 beef is prepared and grilled by Chef Satoshi, the head chef who’s cooked in Zuma’s kitchen in Hong Kong and London. Feel free to exercise your tastebuds with spicy ponzu, freshly grated wasabi along with three flavoured salts that are served with a juicy steak. However, it is recommended to experience the natural taste of Wagyu before anything else.
Imported fresh from Tsukiji Fish Market, marbled Otoro, the most desired part of tuna is served here at Yamazato along with Chutoro, Akami and the other fresh seafood. Authentic Japanese dishes are also available as alternatives that are as enjoyable and appealing just like the melt-in-your-mouth sashimi.
Premium sushi doesn’t have to be overly expensive. Imported most of the ingredients, Kabocha made their sushi affordable at reasonable price. You can start with unagi and foie gras salad that’s paired well together, follow by the mouth-watering sushi parades of akami, chutoro, otoro, foie gras salmon wrap, and crispy nori uni. You can also enjoy their rice bowl topped with variety of seafood called ‘don’
A Japanese-style wooden house located in Thonglor is home to Sumi Tei Yakiniku, a restaurant that serves imperial Wagyu A5. This Wagyu beef is imported directly from Japan and is of the same quality as the one served in Japan’s Imperial Palace (so you know it is the finest). Enjoy this premium fare in a luxurious and relaxing atmosphere – you couldn’t ask for anything more.
One of the two Michelin-affiliated sushi restaurants in Thailand, dining at Ginza Sushi Ichi comes with a hefty price tag. Under the tutelage of the much-revered Head Chef Masakazu Ishibashi, the sushi chefs at this outpost have paid their due at the One-Michelin starred mother branch in Tokyo. Paying up to 10,000 Baht for an Omakase course may seem ridiculous at first, but take into consideration: they flew in freshly-caught ingredients on a daily basis and keeps constantly in touch with chef Ishibashi (who comes over to Bangkok once every quarter). Indeed, you are paying for a michelin-starred meal without having to fly all the way to Tokyo.
Located at Central Embassy, Nabezo Premium is a shabu-shabu and sukiyaki restaurant serving premium quality Wagyu. Sets come with your choice of beef or pork and unlimited fresh veggies. Any shabu-shabu fan would love this place.