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  • Writer's pictureChomp Magazine

Sushi Summit Bangkok 2023, an Event Showcasing Modern-day Japanese Culinary and Culture

Updated: Aug 21, 2023


Sushi Summit Bangkok 2023 cover
Sushi Summit Bangkok 2023

CLIME:Workz, a leading event organiser specialising in luxury living experiences, joined forces with The Food School hosting Sushi Summit Bangkok: A Fusion of Culinary Mastery and Cultural Revelry.


Chef Makoto Saito Sam preparing some sushi for media session
Chef Makoto Saito Sam preparing some sushi for media session

For six days, eight legendary sushi masters from Japan, Malaysia, Israel, Australia and Thailand converge at the first-of-its-kind event in Thailand from 20-25 June 2023 at The Food School, delivering the six-day pinnacle of Japanese culinary excellence, including:

  • 20th June - "Sip & Savor" and "Sushi Masterclass" workshops

  • 21st & 22nd June - Sushi Summit: An Omakase Date with Elite Chefs

  • 23rd June - Endless Isaan Izakaya & Sake Revelry

  • 24th June - "Tea, Flowers and Tranquility" workshop and Oceanic Fusion: Bluefin Tuna & Oysters

  • 25th June – Sunday Brunch Sensations

Sushi Summit Bangkok 2023's Oceanic Fusion: Bluefin Tuna & Oysters Session
Sushi Summit Bangkok 2023's Oceanic Fusion: Bluefin Tuna & Oysters Session

Chomp participated in Oceanic Fusion: Bluefin Tuna & Oysters on the 24th of June. Although, the Oceanic Fusion culinary journey paid tribute to using fresh and authentic ingredients combined with the expertise of renowned sushi masters. We were surprised by how fun and contemporary the event was. It wasn't a formal and traditional event one would expect.

Chef Shimpei Hatanaka preparing food
Chef Shimpei Hatanaka preparing food

The event was led by Chef Shimpei Hatanaka, the talented culinary artist behind the renowned Saké Restaurant & Bar in Australia, and an Israel-based Chef Rio Suehiro, a private chef for Japanese Ambassadors worldwide for the past 15 years. It was an immersive and unforgettable experience. That night's highlight ingredients included fresh Bluefin Tuna from Wakayama and oysters from Hokkaido.


Assorted Sashimi Platter
Assorted Sashimi Platter

The dinner experience consisted of more than ten delectable courses. Started with the first course, a colourful pinto set consisting of Tuna Tartare on a Tarlet seasoned with yuzu and topped with caviar, Fired Oyster with Wasabi Tartare Sauce, Fresh Oyster with Chilled Tomato and Onion Shido Salsa, and Assorted Sashimi Platter.


Nama Kaki Yuzu with Rose Granita and Shiso Toum
Nama Kaki Yuzu with Rose Granita and Shiso Toum

Following the first pinto set was another colourful pinto set of Nama Kaki Yuzu with Rose Granita and Shiso Toum, and Hon Makuro Topped with Uni, Black Truffle and served with Mushroom Puff Ball, prepared by Chef Joe Sang from Kaijin Bangkok, also joined this event.


Shirataki Rice Topped with Mentaiko Mayo and Yuzu Peel
Shirataki Rice Topped with Mentaiko Mayo and Yuzu Peel

More dishes prepared by Chef Shimpei and Chef Rio were served, including the Steamed Seabass in Salt with Truffle, Olive Oil and Yuzu Juice, followed by Prawn Tempura, Sou-vide Chicken Breast, Roasted Scallops and Shirataki Rice Topped with Mentaiko Mayo and Yuzu Peel, Sumibayaki Pork Belly Topped with Teriyaki Spicy Miso and Steamed Oyster Aioli, and Assorted Nigiri and Maki Platter.


Kei Sawada, Thailand-based Japanese misologist
Kei Sawada, Thailand-based Japanese misologist

The exquisite dinner came with unlimited handcrafted tipples prepared by Kei Sawada, the creative Bangkok-based Japanese mixologist who prepared 2 cocktails and a mocktale.


Selection of sake at the Oceanic Fusion: Bluefin Tuna & Oyster
Selection of sake at the Oceanic Fusion: Bluefin Tuna & Oyster

Also a free-flow of handpicked wine from Fin Wine Thailand and sake from Bacchus Global were available for guests to choose from an abundance of beverage choices to pair with each dish.


Chomp is looking forward to the next year's Sushi Summit.

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