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Home/Bangkok/Food/Sushi Masato: Michelin-star quality Omakase experience in Bangkok

Sushi Masato: Michelin-star quality Omakase experience in Bangkok

By Eddie Yii

In case you didn’t know, Bangkok is Japanese food heaven, and I am not talking about Fuji or Zen. Because of the influx of Japanese manufacturing plants (thus tens of thousands of Japanese expats) since decades ago, Thailand in general has accepted Japanese food as part of its sub-culture. Outside the mainstream restaurants, hidden in the small alleyways all over Thailand are little Japanese restaurants, many opened by Japanese, for the the Japanese. Also,  its close proximity to the Tsukiji market in Tokyo (only a 6.5 hour flight away) means that premium seafood can be flown into Bangkok conveniently every day.

This brings us to Sushi Masato, an exclusive Omakase restaurant serving only tiny handfuls of privileged customers every day. Chef Masato Shimizu comes with a big reputation despite his young age, with One-Star Michelin accolades earned in 2 separate restaurants in New York City.

Before overwhelming you with pictures of virtually every course on this excellent Omakase experience, let me also tell you that this is the only restaurant in Bangkok I know thus far with waitinglist@sushimasato.com as their main enquiry email address, so hold your hands up and celebrate if you manage to win a seat in Chef Masato’s little sanctuary.

sushimasato-ChefPrep

Chef Masato showing off his skills.

sushimasato-FreshWasabi

A less aggressive, freshly-grated wasabi served throughout the night

sushimasato-Ankimo Starter of Ankimo, lightly-steamed pate of monkfish liver in Sake, really built up expectations for the rest of the night.

sushimasato-BuriandHokkaidoIkura Buri and Hokkaido Ikura, Wild Yellow Tail with Salmon Roe from Hokkaido.

sushimasato-ShirakowithMatsutakeMushroom Shirako, Cod Fish Milt with the King of mushrooms in Japan, the Matsutake.

sushimasato-PalateCleanser Grape as a palate cleanser before the sushi courses begin.

sushimasato-ShimaAji Shima Aji, Wild Stripejack. The light brown Shari (flavoured rice) immediately caught my attention as it was delicately-flavoured and served warm.

sushimasato-SumiIka Sumi Ika, squid in season. Look at the rice, you can literally count every grain.

sushimasato-Aji Aji, Japanese Horse Mackerel.

sushimasato-Kinmedai Kinmedai, Golden Eye Snapper, lightly toasted on top with some burning charcoal.

sushimasato-Chutoro Chutoro, served after the fatty delicious Maguro, which was gobbled up before a picture was taken.

sushimasato-Wakame Wakame palate cleanser, which proved light and crunchy, unlike any wakame I had ever eaten before.

sushimasato-Akagai Akagai, Surf Clam, sweet!

sushimasato-ShiroEbi And the unexpected explosion of flavour in my mouth, Shiro Ebi (White Shrimp).

sushimasato-GrilledSquid Grilled Squid Head.

sushimasato-Saba Saba Mackerel.

sushimasato-Akamutsu

Akamutsu, Rosy Sea Bass.

sushimasato-TypesofUni

One of the absolute highlights of the night, 2 exquisite types of Uni (Sea Urchin) served.

sushimasato-EnsuiUni

The lighter-tasting Ensui Uni, which is simply preserved in seawater and will disintegrate within a few hours, is eaten on its own.

sushimasto-UniRoll

The heavier-tasting Uni is served in a sushi roll.

sushimasato-Anago

Anago, Sea Eel is served next after the Uni-inspired ecstasy.

sushimasato-Meatballsoup

Meat ball soup served as some sort of a palate cleanser.

sushimasato-NegitoroTemaki

Negitoro (Minced Tuna) Temaki is served after a display of showmanship by Chef Masato.

sushimasato-Tamago

The sweet Tamago, which to me, tasted like a light butter cake.

sushimasato-YuzuGranita

Yuzu Granita as dessert.

sushimasato-ColdTofuAnd just when you thought everything was over, one of my favourite dishes of the night was presented, home-made cold tofu.

At 4000THB per head before drinks and taxes (as of November 2016), Sushi Masato not only proved to be a genuine and fantastic Omakase experience, it is also definitely one of the most value-for-money around.

The challenge, then, is to get yourself the chance to warm Chef Masato’s seats (you might need to reserve a couple of months in advance). That, you will have to figure out yourselves but maybe their unique email address is a good place to start.

[Bangkok] Sushi Masato

AroiMakMak.com paid for food review unless otherwise stated.

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Eddie Yii

Eddie Yii

Eddie is a Sarawakian who grew up in Singapore and has worked in Thailand since 2010. Even though he has a couple of full-time jobs, he considers himself first and foremost, a husband and father. When he is not busy clearing his children’s poop, he also jots down some of his random thoughts on surviving and thriving in this awesome city of Bangkok at Stranger in Bangkok. Eddie reveals peeks into his everyday life (mostly made up of yummy food and cute kids) on his IG account @strangerinbangkok.

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