Restaurant in Bangkok, Thailand
Tokyo supply chain, ten seats, book ahead.
A ten-seat omakase counter in Gaysorn Centre sourcing fish daily from Tokyo's markets and rice from Yamagata. Ginza Sushi Ichi is Bangkok's most supply-chain-serious Japanese counter at the ฿฿฿฿ tier, with Michelin Plate recognition and consistent Opinionated About Dining Asia rankings. Book lunch for your first visit; return in a different season to track the imported catch.
Ginza Sushi Ichi operates on a constraint that clarifies the decision immediately: ten seats circle a marble counter, omakase is the format, and the kitchen sources its fish daily from Tokyo's markets. If that proposition appeals to you, this is one of the more disciplined Japanese operations in Bangkok. If you want à la carte flexibility or a larger group setting, look elsewhere first.
The Bangkok branch replicates the supply chain of its Tokyo flagship with unusual fidelity. Fish arrives from Tokyo's markets. The sushi rice is imported from Yamagata, prepared with the same rice-vinegar formula used across the group's restaurants in Tokyo, Jakarta, and Singapore. The pine-walled interior keeps the focus on the counter and the chef. Chef Shuki Yoshiaki oversees a nigiri-forward omakase that prizes sourcing consistency over theatrical variation. For the food-focused traveller who has eaten through Tokyo's omakase circuit, the reference points here will be immediately legible. For a useful counterpart in the region, Sushi Shikon in Hong Kong operates at a similar pitch of Japanese formalism transplanted to an Asian city.
The multi-visit case here is genuinely worth making. Because omakase menus at a counter like this are built around what the market sends — and the market in Tokyo shifts seasonally — the experience in March (when bream and clam dominate the cold-water catch) reads differently from a September visit (when Pacific saury and sea urchin from Hokkaido peak). Booking twice across a trip is not excessive if you have the schedule for it; booking once in summer and once in winter is the sharper strategy for anyone treating Bangkok as a repeat destination.
A practical first-visit framework: the lunch service (Tuesday through Sunday, 12pm to 2:30pm) is the lower-friction entry point. Seats are easier to secure at midday, the pace tends to be steadier, and the core nigiri sequence is unabbreviated. Reserve dinner (6pm to 11pm, with Sunday service closing at 10pm) for a second visit when you want to extend into sake pairings and take your time at the counter. Note that Monday is a full closure, so factor that into any short Bangkok itinerary.
For a third visit , or for the guest who has already eaten through the lunch counter once , the private room option shifts the dynamic. Ginza Sushi Ichi has private dining available, which makes it viable for small celebratory groups without losing the omakase structure. The counter seats ten; the private room extends the headcount. If you are planning around a group, contact the restaurant directly to confirm configuration and availability.
The awards record here is consistent rather than stratospheric. Ginza Sushi Ichi holds a Michelin Plate in 2024 and 2025 , recognition for cooking quality without the full star designation. On Opinionated About Dining's Asia rankings, the Bangkok branch has moved between #138 (2023) and #188 (2025), with a high-water mark of #138 that indicates genuine peer respect in a competitive field. A Google rating of 4.5 across 301 reviews adds a broader signal that the experience translates consistently.
For Bangkok's Japanese omakase niche specifically, the competition is tighter than many visitors expect. Sushi Masato and Sushi Ichizu are the most direct comparisons in the city. Nikaku, Fillets, and In the Mood for Love cover different registers of the same category. Ginza Sushi Ichi's differentiation is the supply chain: Tokyo fish, Yamagata rice, a group infrastructure that maintains sourcing standards across four cities. If provenance consistency matters to your decision, that is a real point of distinction. If you are primarily optimising for booking ease or price-to-quality ratio at the ฿฿฿฿ tier, compare carefully before committing.
For context on Tokyo-level omakase as a benchmark, Harutaka in Tokyo represents the reference standard that operations like this branch are implicitly measured against.
Ginza Sushi Ichi is on the third floor of Gaysorn Centre in Lumphini, Pathum Wan , a central Bangkok location that puts it within reach of most of the city's business and hotel districts. The address (Room 3F-08) sits inside a luxury mall, which means arrival logistics are direct regardless of weather. Booking is rated easy: this is not a counter you need to chase months in advance, but given only ten seats, securing a reservation at least one to two weeks out is prudent for dinner, less so for weekday lunch. Tuesday through Friday lunches offer the most flexibility if your schedule allows.
For visitors building a broader Bangkok food itinerary, our full Bangkok restaurants guide covers the complete category. If you are extending beyond the city, PRU in Phuket and Aquila in Chiang Mai represent the quality ceiling in their respective destinations. Within Bangkok, AKKEE in Pak Kret and Ayutthayarom in Phra Nakhon Si Ayutthaya offer contrasting experiences for the explorer willing to travel further. Our Bangkok hotels guide, bars guide, wineries guide, and experiences guide round out the broader trip picture. For a regional comparison point in a different format, Anuwat in Phang Nga and The Spa in Lamai Beach are worth noting for trips that extend to the south.
Book Ginza Sushi Ichi if: you want a Tokyo-supply-chain omakase in Bangkok, you are eating in a pair or small group, and you can align your visit with a season where the imported catch is at its peak. The counter format, the sourcing consistency, and the multi-visit seasonal logic make this one of the more considered Japanese investments in the city at the ฿฿฿฿ price point. It is not the flashiest room in Bangkok's dining scene, and the Michelin Plate rather than a star signals where it sits in the global hierarchy , but for what it sets out to do, it does it with discipline.
The menu is omakase , you do not order individual dishes. The sequence is nigiri-forward, meaning the progression is built around hand-pressed sushi rather than cooked courses. The kitchen's reference point is the Tokyo flagship, with fish sourced daily from Tokyo's markets. If sake is relevant to your visit, the restaurant carries a range worth exploring alongside the nigiri sequence.
The counter seats ten, which makes it workable for small groups who are comfortable with omakase pacing. For parties larger than the counter can absorb, or for groups wanting more privacy, private rooms are available. Contact the restaurant directly to confirm current private dining capacity and availability before booking a larger party.
Format is omakase only , there is no à la carte option. The price point is ฿฿฿฿, placing it at the top tier of Bangkok dining. You are eating at a ten-seat marble counter where the focus is entirely on nigiri. The restaurant closes on Mondays. Lunch (12pm to 2:30pm) is the easier entry point for a first visit; booking one to two weeks out is sufficient for most slots, more for weekend dinner.
Yes, with the right group size. The counter format works well for two to four people marking a celebration where the food is the event. Private room availability extends this to slightly larger parties. The Michelin Plate recognition and Opinionated About Dining Asia ranking (as high as #138 in 2023) give it the credentials to hold up as a destination meal. For a larger group celebration at the same price tier, Sühring or Baan Tepa may offer more flexible room configurations.
For Japanese omakase in Bangkok, Sushi Masato and Sushi Ichizu are the most direct comparisons. Nikaku and Fillets cover different registers of the category. If you are open to ฿฿฿฿ dining outside the Japanese format, Sorn (Southern Thai) and Gaa (Modern Indian) are the strongest alternatives at the same price point.
Lunch is the better first visit. Seats are easier to secure, the pace is less pressured, and the nigiri sequence is complete. Tuesday through Friday lunches (12pm to 2:30pm) are the most direct to book. Reserve dinner for a second visit when you want to extend the experience with sake pairings and take more time at the counter. Sunday dinner closes an hour earlier at 10pm rather than 11pm, which is worth noting if you are building an evening around it.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Ginza Sushi Ichi | Sushi | ฿฿฿฿ | Easy |
| Sorn | Southern Thai | ฿฿฿฿ | Unknown |
| Baan Tepa | Thai contemporary | ฿฿฿฿ | Unknown |
| Gaa | Modern Indian, Indian | ฿฿฿฿ | Unknown |
| Côte by Mauro Colagreco | Mediterranean, Modern Cuisine | ฿฿฿฿ | Unknown |
| Sühring | German | ฿฿฿฿ | Unknown |
Key differences to consider before you reserve.
There is no ordering in the conventional sense: the counter runs omakase only, so the menu is determined by what arrives from Tokyo's markets that day. The kitchen imports its daily catch directly from Japan and uses sushi rice sourced from Yamagata with the same rice-vinegar formula as the Tokyo flagship. Trust the format and let the counter do its job.
The main counter seats ten, which makes it workable for pairs and small groups of up to four or five, but tight for larger parties. Private rooms are available for groups that need more space or want a more contained setting. If you are planning a group of six or more, check the venue's official channels about private room availability before assuming the counter can absorb you.
This is an omakase-only counter on the third floor of Gaysorn Centre in Lumphini — not a drop-in sushi restaurant. Lunch runs 12–2:30 pm and dinner 6–11 pm (10 pm Sundays), with Mondays closed. At the ฿฿฿฿ price point, the format asks you to commit to the full experience rather than a quick meal, and the ten-seat counter means availability is limited. Book ahead.
Yes, with the right group size. The marble counter format, Tokyo-sourced fish, and consistent Michelin Plate recognition (2024 and 2025) make it a credible choice for a celebration dinner for two or a small group. Private rooms give larger parties a more enclosed setting. It holds up against Bangkok's fine-dining competition, though if the occasion calls for something more theatrical, Sühring's tasting menu format may suit better.
For Thai fine dining at a comparable spend, Sorn (focusing on southern Thai cuisine) and Baan Tepa are the serious options. Gaa offers a more globally-influenced tasting menu if the format appeals. Sühring delivers a precise German-heritage tasting menu that competes on occasion-dining terms. Côte by Mauro Colagreco is the pick if you want a European bistro register rather than an omakase counter. None of these replicate the Tokyo-import sushi counter format that Ginza Sushi Ichi runs.
Lunch (12–2:30 pm) is often the more accessible entry point at omakase counters of this type, and it can represent better value if a shorter or lighter menu is offered at midday — though the specific lunch pricing and menu structure are not publicly documented for this venue. Dinner (6–11 pm, 6–10 pm Sundays) gives the full evening-counter experience. If the date and availability allow it, dinner at a ten-seat counter with a sake list tends to be the more complete version of what a room like this is built for.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
