Sushi Masato

Sushi Masato sits in a townhouse on Soi Sawasdee 1, off Sukhumvit 31, and has been one of the hardest sushi bookings in Bangkok since it opened. Chef Masato Shimizu developed his style in Japan and New York before settling here, and today the house runs two counters: the first-floor Edomae counter with Shimizu and Kenichi Kanno, and a third-floor raw bar led by Satohiro Kurokawa. It is listed in the 2026 Michelin Guide Thailand.

Both counters serve the same daily fish, flown in from Toyosu Market in Tokyo, and the chef sets the number of courses each day. The standard omakase is 4,000 baht and the premium omakase 6,000 baht, adding items such as crab, abalone and Ensui uni; both are subject to 10% service and 7% tax. Guests may bring wine or sake not on the list, with corkage from 750 baht.

Good for diners who want a long, traditional nigiri sequence at a price below the hotel counters. Reservations open three months ahead on the 15th of each month at midnight, Bangkok time, via TableCheck, with a 2,000-baht deposit and a waiting list by email.