Walking into Fillets Bangkok’s private dining room for Omakase transports diners from the Thai capital to one of Tokyo’s intimate and traditional Edomae style sushi establishments. Interiors and furnishings of wood has been specially tailored for Fillets Bangkok to bring the art of Japanese dining atmosphere to every guest.

From using authentic Katana sushi and sashimi knives to classic techniques of aburi with heated charcoal and even the gorgeous Japanese stone ware for serving, no expenses has been spared to bring only the best to diners. With frequent importing of produce from Japan ensuring only the freshest seafood and other seasonal ingredients are made available for consumption and enjoyment. 

Omakase is available during lunch and dinner, price varies depending on the number of dishes. For lunch Byakko features 12 courses and Suzaku 15 courses while dinner Genbu 16 courses and highly recommended Omakase With Chef Randy that showcases a staggering 18 courses.

Starting your meal with a hot course such as Shiro Ebi, Ice Lettuce, Cured Dried Mullet Roe. The ice lettuce has a delightful bite with flavourful seaweed paste while the shiro ebi (white prawns) oozes a natural sweetness both complimented well with generous amounts of grated cured dried mullet roe adding a touch of saltiness from the sea.

Tempura Shark Fin, Osetra Caviar is a highlight of the omakase for many. Premum shark fin is braised Chinese style then battered and finally deep fried to a golden brown. Topped with decadent Osetra caviar and edible gold foil before serving. A course fit for royalty and the likes.

Chef Randy makes it a point to check the temperature and taste of the rice and seafood on a regular basis throughout the omakase to ensure there is not too much contrast in temperature between both central elements in sushi that will affect the dining experience. As testament to uber fresh seafood one can savour the extremely plump and juicy scallops from Hokkaido in northern Japan known for its cold and mineral rich waters produces some of the most popular seafood known the world over.

Uni or Sea Urchin is a delicacy from Japan, it has a briny taste of the ocean with a creamy, smooth and custard-like texture. Delicate in nature, the uni has to be expertly placed layer after layer onto the rice wrapped in seaweed (nori).

The Awabi is served with sauce made from the abalone liver with rice mix with Thai sesame seeds. Three different parts of the awabi is used to give a variation in textures. The dark greenish abalone liver sauce is bold with a slight bitterness in the after taste.

For desserts, red tomatoes cut in half are caramelised served with soyu (soya sauce) ice cream on ice.  The sweet and savoury taste balances well bringing a zen-like ending to your gastronomic adventure to Japan and back without having to leave the comforts of Bangkok. Chef Randy stays true to the heritage of Japanese cooking while adding his innovative finesse to keep both locals and tourist intrigued no matter how many visits you have made to Fillets Bangkok.

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