Sushi Itto Bangkok, an Omakase Restaurant in Bangkok with a Mixture of Excellent Ingredients and Tradition

Chomp Magazine
6 days ago
5 min read

Updated: 4 days ago

Sushi Itto Bangkok, an Omakase Restaurant in Bangkok

Tucked away within the serene ambience of The Salil Hotel Riverside, Sushi Itto Bangkok offers an exceptional omakase experience that pays homage to the time-honoured tradition of Edomae sushi (eh-doh-mah-eh). With the talented Head Chef Hiroyuki Murakami at the helm since April 2025, diners are treated to an extraordinary array of meticulously selected seafood and masterful culinary techniques that continually entice them to return for more.

To locate this hidden gem, guests should first seek out the charming Kamakamet shop. Turning right and navigating through a narrow, atmospheric corridor, they will soon be greeted by the sight of exquisite ikebana arrangements—an elegant sign that they have arrived. Although Sushi Itto Bangkok is relatively intimate in size, its thoughtfully chosen colour palette and large windows create an illusion of spaciousness, enhancing the overall dining experience and inviting patrons to savour every moment in this delightful setting.

A standout feature of this omakase restaurant in Bangkok is its impressive sixteen-course menu, which showcases a diverse array of ingredients imported from Japan. This culinary experience reflects the traditional techniques that Chef Hiroyuki has honed since he was just fifteen years old.

The first course unfolds with Ebi Shokushu Zuke, highlighting the exquisite kuruma ebi, which has been expertly marinated in fragrant Shaoxing wine. This process transforms the shrimp, giving it a stunning brown colour and firm, succulent flesh. Chef Hiroyuki skillfully slices the prawn in half, presenting it beautifully in a delicate ceramic cup, where he artfully drizzles a luscious, creamy raw egg yolk over the top, adding a rich and velvety finish to the dish.

The next course is Sawara Yuan Yaki, boasting Yuan grilling style that elevates its flavour profile. A succulent piece of Spanish mackerel is first marinated in a harmonious blend of sake, soy sauce, mirin, and a touch of zesty citrus, allowing the fish to absorb the rich, umami notes. This carefully prepared fillet is then grilled over charcoal, where the heat works its magic, cooking the meat to tender perfection while simultaneously creating a beautifully crispy skin that adds a delightful contrast in texture.

The third course presents the exquisite Chutoro nigiri, showcasing a succulent cut of medium-fat tuna. This luxurious piece of fish, with its rich marbling and melting tenderness, is delicately spiced with a touch of freshly grated wasabi, adding a gentle kick to its flavour profile. It rests atop a perfectly formed ball of vinegared rice, which is seasoned just right, balancing the tuna's richness with its subtle acidity.

The next nigiri is Akami Zuke, featuring lean cuts of vibrant red tuna that have been carefully dropped in the jar of soy sauce and marinated until the meat achieves an intensifying flesh and the soy sauce infuses its flavour in the meat. To elevate the experience further, Chef Hiroyuki artfully garnishes it with a touch of zesty Japanese mustard, adding a delightful contrast that awakens the palate with each bite.

The following course is Aji, a third nigiri that showcases the delicate flavours of fresh horse mackerel. This fish brings a delightful briny brightness paired with a subtle, luxurious oiliness that melts in your mouth. The addition of a fragrant mix of chives and ginger on top of the fish elevates this dish, infusing it with vibrant aromas and a gentle kick that perfectly complements the mackerel's natural taste.

For the sixth course, diners are treated to a delightful intermission from nigiri with Ankimo Chawanmushi, a sumptuous steamed egg custard infused with the rich, buttery essence of monkfish liver. This dish serves as a luxurious homage to traditional flavours, offering a creamy, velvety texture that envelops the palate in its delicate warmth and intricate depth. Each spoonful invites a moment of indulgence, celebrating both the artistry of Japanese cuisine and the exquisite balance of taste. The dish is elevated with chives and yuzu peel, adding a refreshing aroma.

The dinner then progresses to a delicately crafted nigiri, Uni, showcasing the exquisite flavours of murasaki uni. This course offers a delightful symphony of sweetness, umami richness, and an indulgently creamy texture, all served at the pinnacle of freshness to tantalise the palate.

The next nigiri on the menu is Shimaaji, highlighting a striped jack renowned for its delicate, refined texture and a subtly sweet finish that lingers on the palate. Chef Hiroyuki artfully enhances the natural flavours of the fish with a vibrant yuzugosho instead of the traditional chive and ginger mixture, adding a zesty complexity that perfectly complements the dish. Each bite offers a harmonious balance of taste and sensation, making this nigiri a truly memorable experience.

Hokki Gai Uni Sauce features a surf clam nigiri, elegantly topped with a rich uni sauce made by two types of uni: murasaki and bafun. This dish tantalises the palate with the briny, ocean-fresh flavour of the surf clam, torched to firm the meat and add a smoky aroma, perfectly complemented by the creamy, umami-packed notes of the uni sauce. Each bite is a harmonious blend of textures, where the tender clam melds beautifully with the luxurious topping, creating an exquisite taste experience that evokes the essence of the sea.

Engawa Sansho Zuke boasts delicate flounder fin, expertly marinated in a house-blend sansho sauce that tantalises the palate with its signature spicy and numbing sensation. Each bite reveals a texture that is wonderfully gelatinous, creating a harmonious contrast with the vibrant flavours of the marinade. To heighten the flavour and texture, the nigiri is torched before serving. This exquisite nigiri offers a unique taste experience that lingers delightfully on the tongue.

This is the final nigiri, Kuruma Ebi. It highlights a perfectly cooked Japanese tiger prawn, renowned for its delicate sweetness and firm texture. The succulent and firm prawn, lovingly placed atop a small bed of vinegared rice with a brush of sauce. The prawn glistens under a light sheen, showcasing its vibrant pink hue as it beckons to be savoured.

The next course is Ni Awabi Kimo Sauce, featuring tender abalone gently simmered to perfection in a decadent soy sauce. The abalone is then cut and drenched in the rich and flavourful sauce made from its liver. This dish offers a delightful harmony of earthy undertones, intricate layers of flavour, and a deeply savoury, rich and creamy profile that envelops the palate in a luxurious experience. An extra point for this dish is that, unlike most abalone liver dishes from other places, which often have a bitter taste, at Sushi Itto, the abalone liver doesn't have a bitter taste.

The following course is Toro Taku Temaki, an exquisite hand roll boasting rich, buttery fatty tuna intricately chopped and paired with tangy pickled daikon. This delightful combination offers a smoky depth that beautifully complements the tuna's lush texture, creating a satisfying and harmonious explosion of flavours in every bite.

When the next course, Miso Soup, is served, it's a sign that the dinner is nearly finished. This comforting dish is crafted from rich akamiso, a deep red miso fermented to perfection, and delicately flavoured seaweed that brings a taste of the ocean to the bowl. The aroma wafts warmly as it's served, inviting guests to savour its umami goodness while reflecting on the delightful meal they've shared.

Kasutera Tamago, the delightful interpretation of castella-style cake from Sushi Itto, presents a harmonious fusion of sweetness and umami. This unique treat is enriched by a delicate dashi infused with the flavours of fish and shrimp, masterfully crafted by Chef Hiroyuki. Each bite reveals a soft, moist texture that perfectly balances the subtle savoury notes with a gentle sweetness, making it an exquisite culinary experience.

To conclude the evening's dining experience, a refreshing Yuzu Sorbet is elegantly presented. This delightful dessert offers a harmonious balance of sweet, tangy, and zesty flavours that dance on the palate, leaving a bright and uplifting finish to the meal.