Jikasei B: Edomae Sushi, Reframed by Chef Tiago Cardoso

Words: Pasuta Phongam Photos : Pasuta Phongam and Jikasei B

Behind a soft cotton noren and timber panels, Jikasei B reveals itself as a discreet omakase address in Sukhumvit, where Chef Tiago Cardoso leads a considered progression of seasonal sushi. The space is shaped with measured intent—from shikkui clay-plastered walls to bespoke wooden seating—creating an atmosphere that feels both intimate and composed.

At its centre, a pristine hinoki counter and matching boards introduce a gentle, aromatic warmth, grounding the experience in materiality and craft. The result is an environment both elemental and quietly resolved, reflecting a vision honed through years of disciplined refinement.

At Sushidokoro Jikasei B, Bangkok, Chef Tiago Cardoso brings a quietly distinctive perspective to Edomae sushi. Trained across Europe and Japan, the Portuguese chef works with a sense of clarity and restraint, guided by sozai wo mamoru—a philosophy centred on preserving the integrity of each ingredient. The result is a progression that feels both precise and deeply attuned to seasonality.

Seafood arrives from Tokyo and Kanazawa, selected through long-standing relationships with Japan’s leading fishmongers. Each piece is shaped around rice seasoned with a blend of three vinegars, achieving a delicate equilibrium between depth and brightness.

Signature moments arrive through subtle, precisely judged details: ankimo set against crisp rice-flour wafers, bafun uni selected with decades of market expertise, and shima ebi at its seasonal peak, velvety and naturally sweet. Within the intimacy of an eight-seat counter, the omakase unfolds in a measured rhythm between chef and guest—beginning with composed tsumami, progressing through seasonal nigiri, and closing with miso soup, tamago and a quietly restrained dessert.

Ebi — sweet and translucent, with a gentle, oceanic clarity, lifted by citrus and delicate garnishes that add freshness, colour and a fleeting floral note.

Meji Maguro — young tuna, delicate and softly expressive, paired with Chef Tiago’s secret sauce, whose subtle sweetness and acidity gently draw out the fish’s clean richness.

Tako — tender octopus, subtly firm with a clean finish.

Kegani — Hokkaido crab, rich and gently sweet, paired with a savoury egg emulsion that brings umami depth and a subtle saline lift.

Shirako — silken cod milt, gently warmed and set in a delicate broth, remaining creamy, soft and pristine with a deeply comforting finish.

Ankimo — monkfish liver, unctuous and delicately briny, paired with a crisp wafer that lends contrast and depth—one of the evening’s defining highlights.

Aji — horse mackerel, bright and lightly oily, lifted by pickled vegetables that sharpen and define its flavour.

Sumi Ika — cuttlefish, translucent and pristine, with a quiet, natural sweetness.

Kasugodai — young sea bream, refined and gently savoury.

Iwashi — sardine, bold yet balanced, lifted by clean acidity and finished with dried yuzu for a fragrant, citrus edge.

Nodoguro — blackthroat seaperch, rich and lingering, its skin lightly torched for a crisp bite and a deep, aromatic finish.

Chu-toro — medium fatty tuna, supple and layered, wild-caught and expressive of its natural origin.

Kohada — gizzard shad, delicately cured, bright and clean; supple in texture, pristine in flavour, its silvery sheen reflecting its freshness.

Hamaguri — a plump clam, softly sweet with a gentle brine, its pristine freshness evoking the clarity of the sea.

Uni — sea urchin, lush, creamy and unmistakably of the sea.

Anago — sea eel, lightly glazed, tender and warm.

Tamago — a sweet, custard-like omelette, softly set within and edged with a delicate crisp, offering contrast and quiet depth.

Founded in Barcelona as a members-only sushi speakeasy, Jikasei has evolved through a series of global collaborations before finding a natural home in Bangkok. At Jikasei B, Chef Tiago distils years of experience into a singular expression—one that bridges continents while remaining firmly rooted in the traditions of Edomae sushi. Jikasei B Hours: Lunch 12:00 - 15:00 PM (Wednesday - Saturday)

        Dinner 17:00 - 22:00 PM (Wednesday - Saturday) Contact: (66) 80 243 2143 Reserve:  via Line @jikaseib  Location: 3/4 Soi Sukhumvit 43, Khlong Tan Nuea, Wattana, Bangkok Socials: https://www.instagram.com/jikaseib/ https://www.facebook.com/JikaseiB/ https://www.jikaseib.com/