Chef Masato Shimizu's traditional Edomae omakase, hidden off Sukhumvit 31, with fish flown in daily from Tokyo's Toyosu Market. He earned Michelin stars in New York before opening here.
Chef Masato Shimizu's traditional Edomae omakase, hidden off Sukhumvit 31, with fish flown in daily from Tokyo's Toyosu Market. He earned Michelin stars in New York before opening here.
Special nightSolo diningSushi purists
K’s take
K's notes coming.
Recommended by K, Michelin
What to order
Omakase Must฿4,000++. The chef chooses; no fixed menu or course count (official FAQ)
Premium Omakase Must฿6,000++. Adds premium items such as Ensui uni, abalone and seasonal crab, depending on the chef (official FAQ)
Toyosu seasonal fishShellfish in spring, rich fatty fish in winter (MICHELIN)
AreaSukhumvit 31 · Soi Sawasdee 1 · Watthana
PriceOmakase ฿4,000++ or Premium Omakase ฿6,000++ (official FAQ)
More practical detailsChef, Seatings, Counters, How to book, Tip, Parking
ChefMasato Shimizu; formerly head chef at Jewel Bako and at 15 East in New York, both Michelin-starred (official site)
SeatingsLunch 12:00 Tue–Sun; dinner 17:00 and 19:30 Tue–Sat, 17:00 Sun (official site). MICHELIN lists Thu–Sat only, so check when booking VERIFY
Counters1F Edomae counter (Chef Masato and Chef Kanno), 3F Raw Bar counter (Chef Kurokawa); same ingredients at both (official FAQ). Around 10 seats at the counter (Restaurants for Kings)
How to bookBookings open three months ahead, on the 15th of each month at 00:00 Bangkok time. Waitlist: waitinglist@sushimasato.com. Phone +66 97 234 1370, LINE @sushimasato (official site)
TipYou can ask for Chef Masato himself when you book (MICHELIN)
