Jikasei B

“If you’re looking for an omakase experience with authentic Edomae style, this is exactly where you should go. I had the 16–18 course menu, and it was absolutely worth the price. From the very beginning, I was already enjoying myself, the appetizers were unmatched and felt very different from other omakase places I’ve tried. Thumbs up to Noresore dish, baby eel served like a ramen really got me😻 What really stood out to me was the variety of fish. This is the first place where I got to try such a wide range, including my first time having hamaguri (giant clam), which was surprisingly sweet and delicate. The nodoguro was insanely good, definitely one of my favorite bites of the night. The entire experience was smooth, thoughtful, and just genuinely enjoyable. The chef really delivered in every aspect. No wonder this place is so popular and highly recommended. It’s easily one of the best omakase spots in town😻⭐️”

“As someone who’s tried 20+ omakase spots in Bangkok, this one easily ranks in my top 3. The quality of the food was excellent—especially the rice, which was spot-on in both taste and temperature. My only small critique would be the portion size. I did leave feeling a bit less full than expected, so an extra dish or slightly larger portions would make the experience even better. Overall, it’s a solid omakase spot that I’d definitely come back to! Their Ankimo is the best!!!!!!!!!”

“A small, homely-style restaurant with a unique touch — the chef is Spanish, which makes it feel quite distinctive. Occasionally, the chef offers an omakase experience, even though it’s not a Japanese chef, which is interesting. Parking can be inconvenient and requires a bit of a walk, and the restroom is located on the second floor. As for the food, it really depends on personal taste. After trying many places, I’d say it’s just okay — not bad, but not particularly memorable or “wow.” Prices are reasonable and sit somewhere in the mid-range.”

“A new omakase restaurant just opened in Bangkok, run by a foreign chef. Even though he’s not Japanese, the sushi he makes is really interesting and tastes amazing. Sitting at the counter watching the chef work is a whole experience—you get to take in the sights, smells, flavors, and even the sounds. The ingredients are top-notch. I was impressed from the very first bite. Each piece is crafted with care and comes with a good variety of flavors. The sushi leans toward bold, well-seasoned tastes. Personally, I loved the strong flavors at the beginning, but by the end, it started to feel a bit salty. And the dessert made with sake lees didn’t really hit the spot for me—just not quite to my taste. The small course is just the right amount for me—not too much, not too little. Service was great—attentive and friendly.”

“Exceptional omakase experience with well paced courses, each accompanied by Chef Tiago's commentary on ingredient origins, seasonal availability, and preparation techniques. The menu showcased highly seasonal and quality sourced ingredients. The staff was attentive, smoothly clearing plates and refilling drinks, and their attention to detail complemented the intimate, relaxed atmosphere. Every aspect of the space had a story, from the selection of fish to the type of wasabi sourced, the use of raw sanded wood for the counterspace, and the wabi-sabi style plating. The chef really showed how much he cares about his craft which led to an enjoyable experience. (He really knows a LOT about the dishes, history, techniques, which is really great for people that appreciate this aspect as well as the dining experience)”