Chef Randy Noprapa, who refined his craft working with Chef Masaharu Morimoto (of Iron Chef fame), treats his creations like works of art, presenting chef’s table meals that journey through his passion for well-balanced flavors. Serving Edo-mae sushi with creative twists, he moves between delicate toppings like black roe and dainty flowers to chunky rolls stuffed with a fusion of ingredients, all the while assuring that every fish and seafood is precisely sliced and then plated on exquisite Japanese porcelain.

It's a true one-man omakase spectacle at Sushi Saryu, led by Chef Seiji Sudo. He personally takes care of every detail from start to finish, serving just 6-8 lucky diners in a single, exclusive round each day. You can place your full trust in Chef Seiji, whose impressive resume includes acclaimed stints at renowned Japanese establishments like Ginza Onodera and Ginza Sushi Ichi, plus the one-Michelin-starred Ginza Sushi Ichi in Singapore.

Sushi Ichizu is a direct descendant of Tokyo’s critically acclaimed Sushi Sugita whose reputation lies in the elusive Edomae sushi, which often involves aging and marinating fish to enhance its umami and texture. Now, you can savor this authentic old Tokyo omakase experience right in Bangkok's Bang Kapi district. Don’t call yourself an avid foodie until you get to try what this restaurant has to offer.

A dinner at this temple to raw fish may cost nearly as much as a one-way ticket to Tokyo, where the original Ginza Sushi Ichi revels in Michelin-star glory. If you’d rather not deal with visa issues and flight protocols, then might as well put down your money here. The chefs at the Bangkok restaurant have trained under Tokyo head chef Masakazu Ishibashi anyway, and are experts in their own right at putting together Edomae sushi omakase that feature some of the best cuts in town. This is premier league dining, with the best otoro tuna belly, the silkiest uni, and the freshest seafood, all flown in the same day from Japan.

Two-Michelin-starred Nikaku from Kitakyushu has arrived in the Thai capital, taking residence at the W Bangkok. Chef Koya Mukoo, specifically nominated to lead this new outpost, will be at the sushi counter, ensuring that the esteemed tradition of Edo-style omakase and his hand-picked, fresh ingredients from Kyushu are impeccably prepared for diners.

As the first international venture of two-Michelin-starred Chef Kazutomo Matayoshi from Kyoto's renowned Gion Matayoshi, this exclusive restaurant within the Bangkok Marriott Hotel The Surawongse promises an unparalleled dining experience. Here, traditional Kyoto kaiseki principles blend seamlessly with Chef Matayoshi's Okinawan heritage, presenting a multi-course omakase menu that artfully combines premium, flown-in Japanese ingredients with exceptional local produce, all meticulously prepared and presented with breathtaking artistry.

Alongside the grand opening of Aman in Bangkok, the hotel also revealed its omakase dining room titled Sesui. The head chef of this intimate restaurant is Satoshi Tsuru who used to work with Sushi Zo and Ki Shin.

Here at Sushi Zo, prepare to explore the profound meaning of Ittaikuan within Japan's expansive culinary world. To put it simply before you experience it firsthand, Ittaikuan refers to the perfect balance and harmony achieved between the fish and the sushi rice. With Chef Toshi Onishi at the helm of the Bangkok branch, we wouldn't be surprised to see it earn two Michelin stars, mirroring the acclaim of its highly successful international predecessors in Los Angeles and New York.

MASA - Otaru Masazushi marks its first international outpost outside Hokkaido, now welcoming sushi lovers to Bangkok. Here, you can experience the eight-decade legacy of omakase, meticulously crafted from the freshest, most exceptional produce sourced directly from Japan's renowned foodie island.

A favorite of both critics (it does have a Michelin star) and superlative sushi fans, Sushi Masato is where you’ll be willing to part with some serious cash on rounds of glistening raw fish. With just 20 covers split between two seating periods a night, getting a reservation is like winning the lottery. Should you be successful, set aside time to relish a perfectly paced march of fresh seafood, some of which were likely flown in from Japan just that morning, and delicate nigiri put together by the expert hands of Chef Masato Shimizu and his Japanese team of sushi specialists. Book the Premium Omakase if you want to feast on top-rate seafood such as Ensui uni or seasonal crab.

The Bangkok branch of the immensely popular, highly exclusive sushi sanctuary in Tokyo is a minimally dressed space that sets the stage for precise knife work that’s a pleasure to watch. Sushi purists would appreciate how Chef Makoto Maruyama’s Edo-period skills assures that each sliver-thin slice, each seared chunk holds just the right balance of velvety richness and melt-in-the-mouth tenderness. Just like the best of sushi purveyors, Sushi Saito is purely an omakase restaurant, and just like the best of sushi masters, Chef Maruyama seems to know exactly what will make your taste buds dance.

Masters of their craft, this popular chain restaurant has become a go-to for great, generously portioned Japanese cuisine that deftly straddles quality and affordability. The sashimi is fresh, the nigiri are rightly vinegared, the maki rolls have the right amount of crunch, and the hot selection, such as the sizzling hotate and tempura, are just as good as the sushi offerings.

This quirky restaurant that loosely references the popular Wong Kar Wai film brings Japanese and Western influences together for a host of fun and unique sushi bites. Creative signature dishes bring on new flavor combinations, like Guilty But Happy, made with shrimp tempura, Ebiko, avocado, cream cheese and a drizzling of scallion oil. But if you’re after more classic sushi and sashimi, the omakase set has a satisfying selection of seasonal imports, including soft hirame (flounder) and hiragame (shelled clams).

Between its casual, no-frills setting and diverse menu, Isao is one of the most visited sushi restaurants in Thonglor, if not the whole city. Neighborhood regulars and hungry visitors come for its signature rolls, many of which boast well-balanced flavors that don’t detract from the freshness of the seafood. For example, Chicago Spicy Crazy with tuna, salmon, cucumber, avocado and spicy sauce has just the right amount of heat, while Caterpillar is perfect for lovers of unagi. The sushi sandwich, where fresh tuna and salmon is stuffed in between layers of ebiko-sprinkled sushi rice, also attracts a crowd.

This centrally located spot at Gaysorn Village is the kind of place where downtown professionals roll in with colleagues or friends for a lunch within budget, or where couples go for a quiet dinner that won’t disappoint. The sashimi and nigiri are fresh and well-crafted, and if you want great ramen and rice bowls, you’ve got that too. Quality is always assured, the cuts are delightful, the choices are plentiful, and the prices are quite reasonable.

There are four of these modern sushi restaurants scattered across Bangkok and each of them is the perfect place to take the family for an indulgent weekend lunch or to introduce the kiddos to their first taste of raw fish. The menu is extensive, covering everything from sashimi platters and sushi sets to donburi bowls and grilled small plates. In addition to the more traditional menu items, Zuru also offers signature rolls with contemporary tweaks, such as Darth Vader Roll where tamago, rice and scallions and cucumber is topped with a “helmet” of kuro ebiko or black shrimp roe.