Sushi Kuuya offers an intimate omakase shaped by seasonality and restraint. Led by Chef Goji Kobayashi, the experience draws on traditional Japanese craft, where each detail—from carefully sourced ingredients to precisely prepared shari—is considered. Quietly refined, it is a study in balance, subtlety, and the art of understated dining in Bangkok.

An intimate omakase counter dedicated to the craft of Edomae sushi, Kohaku presents a refined journey through seasonal seafood and meticulous technique, capturing the understated elegance of traditional Japanese sushi culture.

ROUCOU is an intimate omakase restaurant designed for those who appreciate understated elegance rather than bold announcements. This chef-led dining experience invites guests to discover the cuisine organically, guided by Chef Evrard’s quiet confidence. Each omakase course represents a chapter of his culinary journey, thoughtfully composed to reflect technique, philosophy, and personal evolution.