Kohaku: An Authentic Edomae Omakase Sushi Experience

Word: Pasuta Phongam Photos: Pasuta Phongam

Kohaku is an authentic Japanese restaurant devoted to the quiet elegance of Edomae sushi, where precision, seasonality, and restraint shape the dining experience. Positioned as an intimate omakase restaurant, Kohaku invites guests to explore the refined traditions of Japanese fine dining through a carefully curated tasting journey.

Conceived as a counter-style sushi destination, the restaurant presents both an Edomae omakase experience and an à la carte menu, allowing diners to discover the craftsmanship of traditional Tokyo sushi culture in a contemporary setting.

At Kohaku, the philosophy follows the classic principles of Edomae sushi – a style that originated in Edo-period Tokyo and is defined by meticulous preparation techniques that highlight the natural character of each ingredient.

Fish is cured, marinated, aged, or lightly grilled to enhance its depth of flavour, while the rice is seasoned with delicately balanced vinegar, creating harmony between shari and neta in every bite. The omakase experience unfolds as a carefully choreographed progression, beginning with a selection of tsumami – small seasonal dishes designed to awaken the palate.

  'Kani and tozasu'

'Medai' Delicate starters such as sunomono with kani and tozasu offer a refreshing introduction, while sashimono of medai lightly seared over straw reveals subtle smokiness.

'Shirako' Richer expressions follow, including shirako tempura with its creamy interior, tender abalone prepared in sake steam, and ankimo simmered to achieve a velvety texture reminiscent of foie gras.

'Grilled Buri' Grilled buri collar brings a satisfying depth before the transition toward sushi.

The sushi sequence celebrates pristine seafood sourced according to seasonal availability.

"Ankimo' Monkfish liver, often described as the foie gras of the sea, is gently simmered in a classic nitsuke broth of soy sauce, sake, and mirin. The result is a delicate balance of richness and subtle sweetness, highlighting the deep umami character of this prized ingredient.

'Ankimo'

'Kohada'

'Kinmedai'

'Kawahagi'

'Akagai' Silvery kohada offers a bright, vinegared note, while kinmedai introduces gentle sweetness and kawahagi arrives paired with its delicate liver for added richness. Akagai contributes a crisp, mineral character, followed by the natural sweetness of ama ebi.

"Akami"

'Ama Ebi'

'Bafun uni'

The progression deepens with hon maguro – first as akami marinated in shoyu zuke, then as luxuriously fatty otoro – before culminating in bafun uni, prized for its creamy texture and oceanic intensity.

'Kasutera' A bowl of asari clam soup provides a moment of calm, its light briny broth cleansing the palate before dessert. The meal concludes with soft slices of kasutera sponge cake and a delicate homemade warabi mochi, offering a subtle sweetness that mirrors the understated elegance of the meal.

In this refined setting, each course arrives as a small expression of craft, inviting guests to slow down and appreciate the layered nuances of Edomae tradition.

Kohaku’s atmosphere reflects the same philosophy that defines its cuisine: quiet, precise, and attentive to detail. The minimalist interior draws focus to the sushi counter, where the chef’s movements become part of the dining ritual. Kohaku Bangkok Open: 12.00 / 14.00 / 18.00 / 20.00 Reserve: +66 62 925 2829 Email: kohaku.bangkok@gmail.com Location: Hotel Nikko, 3F, Ginza Thonglor, 27 Thong Lo, Klong Tan Nuea, Bangkok Social: https://www.instagram.com/kohaku.th/             https://www.facebook.com/kohaku.th/