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  • Writer's pictureChomp Magazine

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

Updated: Feb 23


Fillets Bangkok, an omakase restaurant in Bangkok
Fillets, an 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 eleven 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.


Fillets Bangkok, an omakase restaurant in Bangkok
Chef Randy - Chaichat Noprapa

Chef Randy, known for bringing the omakase experience to Thailand, has earned a reputation for excellence. His restaurant, Fillets Bangkok, is highly praised by patrons for its impeccable service, exquisite cuisine, and welcoming atmosphere. Fillets Bangkok is the perfect destination for seasoned sushi connoisseurs or first-time diners seeking an unforgettable culinary experience that will leave a lasting impression.


Fillets, an omakase restaurant in Bangkok
Chef Randy making nigiris

Chef Randy, an esteemed sushi chef, was chosen among a select group of sushi chefs worldwide to participate in the highly anticipated Sushi Summit Bangkok 2023. This exclusive event was hosted by CLIME:Workz and The Food School and provided guests with an unforgettable culinary journey featuring the best sushi creations made by Chef Randy and his fellow chefs.


Fillets Bangkok, an omakase restaurant in Bangkok
Sous Chef making hand rolls

Chef Randy, widely believed to be the spearhead of bringing omakase to Thailand, has made it his mission to fill diners' stomachs with the best and most exotic ingredients he can put his hands on. The menu consisting various bites mixed with sushis, offering a dynamic eating experience.


Fillets Bangkok, an omakase restaurant in Bangkok
The first course

The first course starts with Japanese uni preserved in brine with local tomato from Petchabun Province, zebra crayfish from Ranong Province, plum jelly and glass eels from Shizuoka. The uni is briny with a nice aftertaste, which goes well with sweet, sour and umami tomato and plum jelly. The zabra crayfish is sweet, juicy and crunchy. The glass eels add texture to the dish. Chef Randy praised that Thai zebra crayfish sometimes taste better than Japanese prawns or shrimps.


Fillets Bangkok, an omakase restaurant in Bangkok
The second course

The next course was inspired by a Japanese fisherfolk delicacy called Namero. The dish is a catch of the day, finely minced with miso and seasoning, then topped on steamed rice. The dish is often served with miso soup and pickles. Chef Randy's interpretation of this dish is Aji - a type of mackerel - minced with two kinds of miso. Circling the minced fish are dots of cucumber gel and miso gel. Everything is served on a deep-fried Japanese rice cracker. To add some kick to the dish, he tops it with mustard seeds.


Fillets Bangkok, an omakase restaurant in Bangkok
The third course

The third course is an exquisite delicacy that features a crispy tempura shirako or cod's milt, which rests on a pie crust with a rich and creamy turnip and truffle purée that complements the delicate flavours of the seafood. The tempura shirako is topped with caviar, providing a rich and briny taste.


Fillets Bangkok, an omakase restaurant in Bangkok
The fourth course

The subsequent course offers a delectable combination of hirame or olive flounder, served with crispy pressed shirauo or whitebait. The dish is garnished with ankimo mousse or monkfish liver mousse to add richness and creaminess. Ankimo is considered the foie gras of the sea. The best way to relish this course to the fullest is to put the whole dollop of the ankimo on top of the fish and eat it whole.


Fillets Bangkok, an omakase restaurant in Bangkok
The fifth course

The fifth course is a hand roll made from minced tuna mixed with shoyu, cured egg yolk, negi and smoked pickled radish. The mixture is then wrapped in oba leaf before being laid on a bed of freshly cooked rice and wrapped again in a sheet of crispy nori. The result is a perfectly balanced combination of flavours and textures.


Fillets Bangkok, an omakase restaurant in Bangkok
The sixth course

The sixth course is a dish of kimedai or golden eye snapper from Shiba, Japan. The fish is cured in pickled sakura flowers and leaves, lending it a unique and delicate flavour. The fish is served with slices of fresh fig, which provides a sweet and juicy contrast to the savoury flavours of the fish. To add an extra layer of umami, the dish is accompanied by seaweed sauce. For an ultimate dining experience, eating everything all in one bite is recommended.


Fillets Bangkok, an omakase restaurant in Bangkok
The seventh course

For the upcoming course, the star ingredient is none other than the delicious snow crab. Chef Randy is known for his exceptional culinary skills, and he uses only the finest female snow crabs for their rich and succulent meat and roes. The snow crab meat is carefully shredded and then topped with a rich and flavourful gravy made from the crab roes. This dish is not just a treat for taste buds, but it is also beautifully presented in the crab's shell, making it a feast for diners' eyes.


Fillets Bangkok, an omakase restaurant in Bangkok
The sushi ingredients

Next up is the time for three types of nigiri. Before preparing them, Chef Randy will clean the sushi ceramic board by rinsing it with heated water, which will also transfer the water's temperature to the board.


Fillets Bangkok, an omakase restaurant in Bangkok
Otoro nigiri

The first type of nigiri is otoro, made from the fatty belly section of bluefin tuna. Otoro has a high concentration of fat marbling, giving it a rich, buttery, tender, and melt-in-the-mouth texture.


Fillets Bangkok, an omakase restaurant in Bangkok
Sayori nigiri

The next nigiri features sayori, also known as halfbeak fish. Sayori is known for its clean, mildly sweet taste and silky texture.


Fillets Bangkok, an omakase restaurant in Bangkok
Iga nigiri

The last nigiri is Ika. Before being served, the nigiri is sprinkled with kombu salt and seasoned with three types of citrus- lemon, sudashi, and yuzu - each providing unique and subtle notes of sourness and sweetness.


Fillets Bangkok, an omakase restaurant in Bangkok
Steamed Hokkaido scallop

Following the three nigiris is the Hokkaido scallop steamed for five and a half hours without any seasoning and topped with grated lemon zest. The clear soup that the scallop skinny dips in is the scallop juice, a by-product of teaming the scallop.


Fillets Bangkok, an omakase restaurant in Bangkok
The twelfth course

The twelfth course is deep-fried amadai with scales intact, served with fresh ginkgo and fried shishito pepper. Before being fried, the fish was soaked in asari clam stock in a vacuum bag. A small wedge of lime and a pile of salt accompany the fish to enhance the flavour.


Fillets Bangkok, an omakase restaurant in Bangkok
Hokkaido bafun uni gunkan

The thirteenth course is a gunkan sushi. This type of sushi is made by wrapping a small strip of seaweed around a ball of sushi rice, creating a small boat-shaped vessel. For this course, Chef Randy tops the gunkan with premium Hokkaido bafun uni, known for its buttery and creamy texture.


Fillets Bangkok, an omakase restaurant in Bangkok
Noten don

The final savoury course is a donburi made from noten, the top of the tuna's head. The noten is first rinsed in shoyu to let the meat absorb the sauce and then placed on top of a bed of rice and nori. It is then topped with two minuscule squids, a tiny ball of freshly grated wasabi, and drizzled with sesame sauce to add textures, aromas, and flavours. The side dishes include ikura mixed with kombu fibre, soup made from all the fish used that day, and pickled vegetables, which help elevate the overall experience.


Fillets Bangkok, an omakase restaurant in Bangkok
Cef Randy preparing desserts

The dining experience comes to a delightful end with three scrumptious desserts, each with a unique flavour profile and texture.


Fillets Bangkok, an omakase restaurant in Bangkok
Castella

One of the desserts is Chef Randy's signature castella, a Japanese sponge cake that is light, fluffy, and subtly sweet.


Fillets Bangkok, an omakase restaurant in Bangkok
Sake-infused muscat

The second dessert is a sake-infused muscat, a sweet and aromatic grape variety that will tantalise taste buds.


Fillets Bangkok, an omakase restaurant in Bangkok
Shoyu ice cream

Finally, the third dessert is shoyu ice cream, a savoury ice cream made with soy sauce and served with puffed rice and locally sourced tomatoes. The combination of sweet and umami flavours in this dessert is a unique experience.


Fillets Bangkok, an omakase restaurant in Bangkok
The restaurant's counter and seats

Fillets Bangkok is a charming and sophisticated omakase restaurant, nestled on the second floor of 100 Mahaseth Local Thai Food and Restaurant, just across from the trendy Mahaniyom Cocktail Bar in bustling Bangkok. The restaurant prides itself on using only the freshest ingredients, which are carefully sourced from local and Japanese fisherfolks, and may vary depending on the season. The menu offers a delightful and mouth-watering selection of dishes, each expertly crafted with an artistic flair that is sure to impress even the most discerning palate.


Fillets Bangkok

Hours: Daily, 12:00 - 14:00, 17:30 - 23:00 hours

Tel: +669 2879 6882

Location: 102 Maha Set Rd, Si Phraya, Bang Rak, Bangkok 10500


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