Bangkok kaiseki specialist Kitaohji has opened a second location, bringing the same meticulous presentation and high-end ingredients to a new form: omakase.
Chef Shimuta Kunihiko, who has been with Kitaohji for over five years, masterfully helms the kitchen at Sushi Kappou Kitaohji where he serves an amazing chef’s selection that goes well beyond sushi and sashimi (starting at B4,500 for 10 courses).
Prep your palate with a long-simmered and enriching katsuo soup, followed by steamed sliced abalone and flavorful abalone liver sauce, and a bite of live kuruma shrimp nigiri.
The buri (yellowtail) shabu comes with fresh, crisp vegetables from Nigata to wrap in daikon and dip in a tart and tangy yuzu ponzu sauce.
Bookings are a must.
