As the Chef Likes It: Fillets Bangkok, a Prominent Omakase Restaurant in Bangkok

Fillets Bangkok, a leading omakase restaurant in Thailand, is widely regarded as the preeminent omakase restaurant in Bangkok, offering an exceptional dining experience that is unparalleled in the region. With Chef-Owner Randy-Chaichat Noprapa's commitment to quality, innovation and excellence for twelve years, Fillets Bangkok has established itself as a leader in the culinary arts, drawing in patrons from around the world seeking a gastronomic adventure like no other.

Chef Randy has gained recognition for introducing the omakase experience to Thailand, earning a stellar reputation in the culinary world. His restaurant, Fillets Bangkok, receives rave reviews from diners for its outstanding service, exquisite dishes, and inviting ambience. Whether it's an experienced sushi lover or a first-time guest, Fillets Bangkok offers a remarkable dining experience that's sure to leave a lasting impression.

Widely regarded as a pioneer in bringing omakase to Thailand, Chef Randy is dedicated to delighting diners with the finest and most unique ingredients available. To enhance the experience at his restaurant, Chef Randy has added a kappo dining style into the mix. This approach creates a more relaxed and approachable atmosphere, resulting in a dynamic culinary adventure that keeps guests coming back for more.

Fillets has moved to an exciting new location on the third floor of One Bangkok, nestled within The Storeys Zone, after previously being situated on the second floor of 100 Mahaseth Restaurant. The new larger space has undergone a stylish transformation, showcasing a contemporary design emphasising a sleek white palette. This fresh look is thoughtfully accented with greyish-blue napkins and rich brown leather chairs, creating a warm and inviting atmosphere for guests to enjoy their meals in comfort and style. The overall ambience is designed to enhance the dining experience, making it the perfect spot for both casual outings and special occasions.

The menu has undergone a transformation in response to the restaurant's evolution and growth. While embracing this change, it remains committed to maintaining the quality and distinctiveness of its ingredients. The culinary techniques have been refined, and the presentation of each dish has been thoughtfully enhanced to elevate the dining experience. This balanced approach ensures that, despite the new offerings, the foundational values of quality and creativity continue to shine through in every plate Chef Randy and his team serve.

Upon arrival and after settling in, guests will be greeted with a warm and inviting bowl of Dashi, a traditional Japanese broth that embodies umami. This exquisite preparation begins with high-quality kombu, known for its rich flavour. To enhance the depth of the broth, three distinct varieties of dried fishes are incorporated: the smoky and savoury notes of katsuo, the rich and hearty flavour of saba, and the distinct aroma of niboshi. This harmonious blend creates a complex, fragrant soup that not only welcomes guests but also sets the stage for a memorable culinary experience.

Following the Dashi is Amuse Bouche, consisting of three bites. The first bite is a tart made from potato and soba leaf and filled with smoked pickled radish, leek, and chive. It is topped with honmaguro and tomato. The second bite is another tart filled with stewed ankimo, pickled kohada and oscietra caviar. The third bite is a namero ball made from Buri, also known as yellow tail, miso and myoga. The ball is topped with mustard seeds. These three bites serve as the prologue of the experience.

The first course features an exquisite dish of Sashimi, showcasing three distinctive dry-aged fishes that have undergone a unique maturation process using kombu, a special type of edible kelp known for its umami properties. The trio consists of hirame, or flounder, prized for its delicate, buttery flavour and texture that melts in the mouth; teman madai, a variety of sea bream celebrated for its sweetness and firm flesh; and ishigakidai, also known as spotted knifejaw, which offers a subtle hint of sweetness and a robust texture. Alongside the sashimi, a beautifully crafted roll combines these three fishes with refreshing pickled radish, a touch of fruity plum sauce, aromatic shiso leaf, and additional kombu. The roll is topped with transparent gel made from a special vinegar called komezu. This course is a harmonious blend of flavours and textures that elevate the dining experience. To enjoy this course to the fullest, freshly grated wasabi, hamaboku, and kombu are paired with the fishes.

Next on the menu is Meji Maguro Sashimi, commonly referred to as baby bluefin tuna. This exquisite dish features three parts of the fish: akami, shutoro and otoro: akami, the lean red meat; chutoro, the medium-fat section that sits between the two; and otoro, the prized fatty belly. The fish is carefully treated by searing the skin, which imparts a subtle smokiness, followed by a gentle smoking process using hay, adding an aromatic depth to the overall experience. The sashimi is elegantly paired with a distinctive sauce crafted from a blend of the fish's marinated intestines and kanzuri, a flavorful Japanese chilli that introduces a delicate heat. To elevate the dish further, it is garnished with tender baby watercress, which provides a refreshing crunch alongside pickled shallots that add a tangy brightness, perfectly balancing the savoury elements of the tuna. This combination creates a harmonious and unforgettable culinary experience.

The following course, Kegani, showcases the delicate flavours of Hokkaido's prized kegani meat, also known as Japanese hairy crab. This dish is thoughtfully complemented by a unique gel crafted from a blend of sake and shochu residue vinegar, which adds a nuanced depth of flavour. To elevate the dish further, we incorporate refreshing cucumber gel, providing a crisp contrast to the richness of the crab. The ensemble is crowned with a touch of caviar, introducing a sophisticated brininess that enhances the overall experience.

Mehikari is the next course, boasting expertly grilled whole mehikari, Japanese green-eyed fish known for their tender texture and subtle flavour. This dish is complemented by a rich goma miso sauce, crafted from a blend of sesame and fermented soybean paste that adds depth and umami. To elevate the experience, a small drop of vibrant yuzu gel is included, offering a refreshing citrus note that perfectly balances the dish's savoury elements. Each bite promises a delightful symphony of flavours that showcases the artistry of Japanese cuisine.

The fifth course is Awabi. The dish consists of 45-minute steamed awabi, also known as abalone. This culinary delight undergoes a meticulous 45-minute steaming process to ensure a tender texture that truly enhances its natural flavours. Accompanying the awabi are two distinct sauces that elevate the dish: one is a rich and umami-packed sauce crafted from the abalone's liver combined with the distinctive, sweet notes of Aomori black garlic, while the other is a delicate sauce made from vibrant nori, adding a hint of oceanic freshness. At the heart of the presentation lies a charming miso-stuffed baby turnip, which not only contributes a subtle sweetness but also offers a beautiful contrast in texture. To complement the dish, a small uni onigiri is served on the side, providing a creamy, briny taste that rounds out this refined culinary experience.

Chawanmushi is served as the sixth course, boasting a delightful contrast of flavours and textures. At the base of the dish lies a layer of sweet, caramelised onions, their rich, deep flavour enhancing the creamy custard of the chawanmushi that rests delicately on top. This elegant, savoury custard is imbued with umami notes, making each bite a treat for the palate. To elevate the dish further, a generous amount of freshly grated comté cheese is artfully sprinkled over the top, adding a nutty richness. Finally, the finishing touch comes from slivers of luxurious French black truffle, which impart an earthy aroma and intensity, making this course a truly indulgent experience.

Following the sixth course, the culinary journey transitions into the realm of sushi, where the art of precision and flavour takes centre stage. The experience begins with the exquisite Five-Day Dry-Aged Chutoro Nigiri. This particular course features Chutoro, the medium fatty tuna from the belly of the fish. The ageing process enhances the fish's flavour and tenderness, resulting in a melt-in-your-mouth texture that is both savoury and subtly rich. Each piece of sushi is crafted with care, showcasing the chef's skill and respect for the ingredients, and is served atop perfectly seasoned sushi rice for a harmonious balance of taste and presentation.

The next sushi is Engawa Nigiri, presenting the delicate and flavourful slices of halibut fin, known for their rich texture. Between the perfectly seasoned rice and the tender fish lies a vibrant shiso leaf, adding a refreshing herbal note that beautifully complements the savoury elements of the sushi. The combination of flavours and textures creates a unique culinary experience that highlights the artistry of sushi-making.

The third sushi is Sunazuri Nigiri, featuring the belly part of a yellowtail. This cut is meticulously thinly sliced, enhancing the experience of savouring its soft, delicate meat. This sushi offers a melt-in-your-mouth experience, allowing diners to fully appreciate the rich, buttery flavour that the yellowtail is renowned for. The subtle sweetness of the yellowtail belly complements the vinegared rice, creating a harmonious balance of textures and tastes. Diners are encouraged to appreciate the artistry involved in its preparation, as the careful slicing allows the natural oils of the fish to shine while providing a truly memorable sushi experience.

The following sushi is Kasugodai Nigiri. This edible piece of art is prepared by first rinsing kasugodai, known as baby sea bream, in boiling water to lightly firm the meat before gently torching the skin to add smokiness and crispiness. After this, the fish is marinated with pickled sakura leaves and flowers to add sweet and tangy flavours and a floral aroma. To finish, the sushi is beautifully complemented with a brush of sake sauce, adding sweet and umami-rich characters.

The next course offers diners a delightful pause from the sushi experience, featuring Shiro Amadai, also known as white horsehead. This exquisite fish undergoes a two-step frying process before it is briefly grilled to perfection. Initially, it is fried at a low-medium heat to ensure that the delicate flavours are preserved while allowing the fish to cook evenly and maintain its moisture. Following this, a second frying at high heat results in a crispy exterior, enhancing the texture and flavour. After the frying, the Shiroamadai is grilled just long enough to render out excess fat and oil, achieving a beautifully balanced dish. It is then artfully presented in a fragrant soup made from asari clams and a splash of sake, which contributes a subtle sweetness and depth of flavour. This combination creates a harmonious interplay between the tender fish and the savoury broth, elevating the dining experience to new heights.

As the dinner progresses, the attention shifts to the next exquisite sushi: Kuruma Ebi Nigiri. This delicacy features a whole prawn meticulously slow-cooked for a full 45 minutes, allowing their natural flavours to intensify and become exceptionally tender. The chefs skillfully transform the rich prawn fat into a velvety sauce, which is cleverly concealed between the layers of fragrant sushi rice and the succulent prawn. This thoughtful layering not only enhances the dish's overall taste but also creates a delightful surprise, showcasing the artistry and precision of sushi craftsmanship.

Next is Seki Saba Nigiri, boasting the rich and flavourful saba sourced from the coastal waters of Saganoseki. This particular mackerel is known for its firm texture and buttery fat content. This piece of sushi is adorned with a layer of thin, translucent battera, a type of sea kelp infused with a hint of vinegar, enhancing the overall taste experience. The combination of the savoury saba and the tangy batera creates a harmonious balance that is sure to delight sushi enthusiasts.

Following the renowned Seki Saba Nigiri is Akami Suke Nigiri, which highlights the exquisite taste of Akami Suke—a prime cut of tuna. This particular cut is carefully marinated in a rich sushi sauce, allowing the flavours to meld beautifully before being transformed into sushi. For this preparation, a section of Akami Suke known as Akami Tenmi is utilised, which refers to the tenderloin of the tuna. This sub-cut is prized for its delicate texture and robust flavour, making it an ideal choice for sushi enthusiasts seeking a refined culinary experience.

Jabara Toro Nigiri is the next exquisite course in this culinary experience, showcasing the rich and buttery flavours of jabara toro, which is the coveted tuna belly. Revered for its exceptional tenderness and melt-in-your-mouth texture, jabara toro offers a luxurious taste that is both delicate and profound. This exquisite cut undergoes a meticulous dry-ageing process for 12 days, allowing the natural flavours to deepen while enhancing its rich, savoury profile. This course not only accentuates the quality of the tuna but also emphasises the skilful craftsmanship of the chef, who meticulously prepares each piece to enhance its natural richness. Paired with a hint of wasabi and a drizzle of soy sauce, the jabara toro sushi promises to tantalise taste buds and leave a lasting impression.

Uni Gunkan highlights the exquisite, creamy uni sourced from the pristine waters of Hokkaido, known for its rich flavour and delicate texture. Accompanied by the first harvest nori, this dish elegantly combines the umami of the sea with the subtle crispness of high-quality seaweed, offering a remarkable taste experience that celebrates both the freshness of the ingredients and the artistry of traditional sushi preparation.

The final sushi offering is Anago Nigiri, which features sweet sea eel carefully prepared to enhance its natural flavours. The anago is first boiled in a fragrant mixture of sake and shoyu, allowing it to absorb the rich umami notes of these traditional Japanese ingredients. To elevate the dish further, it is topped with a delicate sauce crafted from a savoury stock made by simmering awabi (abalone), octopus tentacles, and the bones of the anago itself. This rich topping not only adds depth to the flavour profile but also showcases the skill involved in creating a harmonious balance of ingredients and the chef's excellent craftsmanship.

As the evening draws to a close, the dinner is nearly finished, and anticipation builds for the next course: Castella. This traditional Japanese sponge cake, known for its airy texture and subtle sweetness, is about to take centre stage. The fluffy confection is beautifully paired with a warm, comforting akadashi miso soup, a rich and savoury blend of deep umami flavours. The soup's delicate flavours harmonise perfectly with the cake, offering a comforting contrast.

Gooseberry Sorbet is a refreshing palate cleanser designed to invigorate the senses between courses. This delightful sorbet is complemented by ama sake sauce, which adds a subtle sweetness and complexity to the dish. The tangy notes of the gooseberries harmonise beautifully with the rich, umami flavours of the sake, creating a perfect balance that prepares the palate for the last culinary experience.

To conclude this exquisite dining experience, a remarkable dessert showcases a delightful combination of flavours and textures. At its base is a luscious black sticky rice cake, perfectly complemented by the delicate chewiness of warabi mochi. The dish is elevated by a matcha white bean purée, introducing a subtle earthiness and sweetness that balances the rich components. Accompanying these elements is a crispy cashew sablé cookie, adding a satisfying crunch alongside a drizzle of rich brown sugar sauce that enhances the overall indulgence. The pièce de résistance of this dessert course is undoubtedly the innovative beefsteak seed ice cream, served with ethereal edible paper made from beefsteak seeds. This unique twist not only offers a surprising flavour profile but also an intriguing visual element, making it a memorable finish to the meal. Each bite invites the diner to explore the harmonious blend of traditional and contemporary culinary techniques, leaving a lasting impression.

The restaurant bid farewell to its guests with an exquisite selection of Petit Four, featuring three delightful bite-sized confections that showcase a blend of unique flavours and textures. First is the warabi yaki kirobi, a delectable treat made from a delicate rice cream nestled between two light, crisp cookies, offering a satisfying crunch with each bite. Next, the financier captivates with its rich almond flavour, expertly topped with glossy macadamia, adding a nutty richness that complements the cake's moist interior. Rounding out the trio is an artfully layered gel-based dessert, beautifully constructed with a vibrant top layer of strawberry and peach that balances sweetness with a subtle tartness, while the bottom layer of apple and shiso introduces an intriguing freshness, finished with a sprinkling of fragrant shiso sugar that enhances its unique flavour profile. To complement this exquisite dessert trio, guests are offered a fine kao doi tea from Chiang Mai, known for its soothing qualities and fragrant notes, creating a perfect harmony of taste and aroma to conclude their dining experience.

One aspect that often goes unnoticed in Japanese cuisine is the Tsukimono, a category of pickled side dishes that enhances the overall dining experience. Fillets stands out among traditional Japanese restaurants by offering pickled rose apple in addition to the classic pickled ginger. This delightful combination not only adds a unique flavour profile but also brings a refreshing sweetness and tanginess between each sushi course.

The new Fillets may feature a modern design, but the restaurant stays firmly rooted in its dedication to authentic flavour and culinary tradition. The expanded dining space not only allows for a more comfortable atmosphere but also facilitates innovative enhancements to the menu. Guests can expect carefully crafted dishes that showcase quality ingredients and creative techniques, all aimed at delivering an unforgettable experience that truly impresses both diners and loyal patrons alike.

Fillets

Hours: Daily, 12:00 -22:30 Hours

Tel: +669 2879 6882

Facebook: https://www.facebook.com/filletsbangkok/

Instagram: https://www.instagram.com/filletsbangkok/?hl=en

Location: 3rd Floor, Zone The Storeys, One Bangkok, Witthayu Rd, Lumphini, Pathum Wan, Bangkok 10330