Sushi Saryu

Sushi Saryu is set behind a discreet wooden door in the Kronos Sathorn Building on North Sathorn Road, through a small lounge and into a minimalist room built around a hinoki counter. Chef Seiji Sudo, who spent more than ten years at Ginza Onodera and Ginza Sushi Ichi in Tokyo and later ran the counter at Ginza Sushi Ichi Singapore and Tama in Bangkok, works the counter on his own. The restaurant is listed in the 2026 Michelin Guide Thailand.

There is one sitting each evening for six guests (eight for private groups), with a single omakase of about 15 courses built on fish from Toyosu Market. Dishes reported by reviewers include an uni and kelp broth, aged otoro wrapped in nori, kawahagi with its liver in winter, ankimo, yaki-sushi and a closing maki, followed by coconut pudding. The omakase has been priced at about 8,000 baht; confirm the current rate when booking.

Best for small groups who want the chef's full attention. Book by phone or LINE (@sushisaryu); with six seats a night, plan several weeks ahead. Closed on Mondays.