Moments after being seated, I looked up at our chef and knew I was in this familiar situation before. After a short conversation we deduced that Chef Satoshi Tsuru had served me 3 years before but at Sushi Zo Bangkok. An Omakase restaurant which owns its name to an uber famous chef, but now Chef Satoshi stands, clearly in charge, behind the counter and behind this new Omakase restaurant to which he owns himself.
This made me pleased, along with the fact that this Omakase wasn't another pokey room with service staff in stiff kimonos breathing down our necks but rather an open plan room with a windowed-wall which allowed for warm sundown light and later, the twinkling lights of the city street to stream in.
The Omakase was not as expected, unlike the dynamic and playfulness of other "modern" Omakases we've been through, this more or less falls in line with what you'd expect of traditional.
The product was always King and the technique its Queen. Although I missed a bit more seasoning, the Omakase journey and selection made me realise how dependent we are on the "extras". Whilst appreciating the freshness, the Chef's techniques will actually show for themselves.
Keep an open mind and palate, the flavours may seem gentle and mild but the level of sophistication in skill and delicateness of fresh produce stands out most. The notable bites were the Hotaruka (glow in dark octopus), the Amadai (Red Tile Fish), the Cuttlefish Sperm! A first for me, and the Barracuda.
At this soft opening phase they are only accepting 6 pax per day maximum. FULL COURSE: 3 Apperizers + 13 sushi + 1 dessert = 6,500 thb p/p. The SHORT COURSE: 1 Apperizer + 13 sushi + 1 Dessert = 4,500 thb p/p. @omakasekishin #omakasekishin #BangkokFoodies #FoodiesOfficialAsia @ Omakase Ki Shin - 寄新 おまかせ
