Restaurant in Bangkok, Thailand
12-seat Korean omakase, marble counter, Michelin-noted.
A 12-seat Korean omakase counter in Vadhana, Bangkok, holding Michelin Plate recognition in 2024 and 2025 and a Star Wine List award for 2026. Chef Henry Lee's menu reimagines traditional Korean flavours through precise, visually composed dishes at ฿฿฿ pricing — one tier below Bangkok's most expensive tasting menus and easier to book than most counters at this level.
Juksunchae relocated to Vadhana in 2025, and the move matters. The new space addresses the most common complaint about counter dining in Bangkok: cramped seating and unflattering light. The marble counter here is generous, the kitchen immaculate, and the room composed enough to make a two-hour omakase feel like an occasion rather than an endurance test. If your first visit was at the previous address, the current setting is a material upgrade worth experiencing again.
The short version: Juksunchae holds a Michelin Plate (2024 and 2025) and a Star Wine List recognition for 2026. At ฿฿฿ pricing, it sits a tier below Bangkok's most expensive omakase counters, which makes it one of the more direct value decisions in the city's fine-dining category. The 12-seat counter means the room never loses focus, and the format — Chef Henry Lee's Korean omakase built around reimagined traditional flavours — is specific enough that you should know going in whether that's your register.
The visual anchor here is the counter itself: Italian marble, generous in width, wrapping around a kitchen that reads as a working stage rather than a backdrop. At 12 seats, the sightlines are unobstructed from every position. You will see every element of service and preparation. For guests who find open-kitchen theatre distracting, that is worth knowing. For guests who value it, this is one of Bangkok's better-executed versions of the format.
Lighting and spacing issues that characterise many counter rooms in the city are absent here. Whether you are coming for a celebration or a quiet dinner for two, the room handles both without feeling forced in either direction. It is not a private dining room, but the scale means it functions closer to one than most 12-seat counters do.
Chef Henry Lee's omakase is framed around traditional Korean flavours interpreted through a contemporary, precise lens. The menu draws on his grandmother's instinctive approach to cooking as a reference point, which in practice means the dishes carry legible Korean identity without defaulting to nostalgia. The awards record , Michelin Plate in consecutive years alongside Star Wine List recognition , confirms that the program has consistency behind it, not just a strong opening run.
Dishes noted in the awards citation include Octopus Tubu Jigae, truffle mandu, and bibimbap with crab. These are visually composed and technically detailed. The format is omakase, so the menu evolves and your experience will not be identical across visits, which is part of the case for returning. If Korean cuisine is already familiar to you, the point of difference here is the omakase structure and the precision of execution rather than the ingredients themselves.
The Star Wine List recognition for 2026 signals that the beverage program has been built to match the food in seriousness. For guests who pair wine with Korean food deliberately, that credential is worth factoring in. Most ฿฿฿ Korean restaurants in Bangkok do not carry wine programs at this level.
The 12-seat counter means the full room can, in theory, be taken as a group. For a private group dinner, this is a meaningful option: the counter wraps the kitchen, which creates shared focus without the disconnection of a private room. The format works leading for groups who want a participatory experience rather than a formal seated dinner. Parties of two or four will sit comfortably; the marble counter gives enough personal space that the room does not feel crowded even when full.
This is not a venue for large corporate events or parties above 12. For Bangkok private dining at scale, [Sorn (Southern Thai)](https://www.joinpearl.co/restaurants/sorn-bangkok-restaurant) or [Baan Tepa (Thai contemporary)](https://www.joinpearl.co/restaurants/baan-tepa-bangkok-restaurant) offer private rooms that accommodate larger groups in a more traditional format. Juksunchae's strength as a group venue is intimacy and shared spectacle, not capacity.
Location: Sukhumvit 49, Khlong Tan Nuea, Watthana, Bangkok 10110 (relocated to Vadhana in 2025). Price tier: ฿฿฿ , one tier below the city's most expensive omakase counters. Seats: 12 at the counter. Booking difficulty: Easy relative to Bangkok's leading omakase rooms. Awards: Michelin Plate 2024 and 2025; Star Wine List 2026. Cuisine format: Korean omakase. Google rating: 4.8 from 120 reviews. Leading for: Couples, small groups up to 12, special occasions, guests with an existing interest in Korean cuisine. Not ideal for: Groups larger than 12, diners who prefer à la carte flexibility, or those unfamiliar with omakase pacing.
Bangkok's omakase scene has grown quickly, but Korean omakase at this level of technical finish is still a narrow category in the city. For direct Korean fine-dining comparisons, [Mingles in Seoul](https://www.joinpearl.co/restaurants/mingles-seoul-restaurant) and [Kwonsooksoo in Seoul](https://www.joinpearl.co/restaurants/kwonsooksoo-seoul-restaurant) represent the benchmark for the format at its most ambitious, but for Bangkok residents or visitors who want a serious Korean omakase without a flight, Juksunchae is the clearest current option at ฿฿฿ pricing.
Elsewhere in Thailand, [PRU in Phuket](https://www.joinpearl.co/restaurants/pru-phuket-restaurant) and [Aquila in Chiang Mai](https://www.joinpearl.co/restaurants/aquila-chiang-mai-restaurant) offer comparable precision-driven tasting menus in different regional contexts. For Bangkok exploration beyond Juksunchae, see [our full Bangkok restaurants guide](https://www.joinpearl.co/restaurants/bangkok), [Bangkok bars guide](https://www.joinpearl.co/bars/bangkok), and [Bangkok hotels guide](https://www.joinpearl.co/hotels/bangkok).
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Juksunchae | Korean | Star Wine List (2026); Counter dining can too often mean no elbow room and harsh lighting; there are no such worries at this stylish Korean restaurant, which relocated to Vadhana in 2025. Seating just 12, the exquisite and sizeable counter, made from Italian marble, surrounds the immaculately kept kitchen. It provides the perfect stage for Chef Henry Lee’s reimagining of traditional Korean flavours. Inspired by his grandmother’s instinctive approach to cooking, Henry’s balanced and intriguing omakase menu is made up of delicate, sophisticated and visually striking dishes, like Octopus Tubu Jigae, truffle mandu and bibimbap with crab.; Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| Sorn | Southern Thai | Michelin 3 Star, World's 50 Best | Unknown | — |
| Baan Tepa | Thai contemporary | Michelin 2 Star, World's 50 Best | Unknown | — |
| Gaa | Modern Indian, Indian | Michelin 2 Star, World's 50 Best | Unknown | — |
| Côte by Mauro Colagreco | Mediterranean, Modern Cuisine | Michelin 2 Star, World's 50 Best | Unknown | — |
| Sühring | German | Michelin 2 Star, World's 50 Best | Unknown | — |
How Juksunchae stacks up against the competition.
Book the counter format in advance — the room seats only 12, and it fills. Juksunchae relocated to Vadhana in 2025, so older directions will send you to the wrong address; use Sukhumvit 49, Khlong Tan Nuea, Watthana. Chef Henry Lee runs a Korean omakase menu built around traditional flavours reinterpreted through a precise, contemporary lens, so this is not a Korean barbecue or à la carte dinner. If that format works for you, it holds a Michelin Plate (2024 and 2025) and a Star Wine List recognition for 2026.
At ฿฿฿, Juksunchae sits one tier below Bangkok's most expensive omakase options, which makes the value case reasonably clear: you get Michelin Plate-level execution and a purpose-built Italian marble counter without paying top-tier prices. Against Japanese omakase at a similar price point in Bangkok, Korean omakase at this level of technical finish is a narrow category, which means less direct competition and a stronger case for booking. If you want à la carte Korean, this is the wrong room — but for the tasting menu format specifically, the price-to-quality ratio holds up.
Yes, with one practical consideration: the room seats exactly 12, so a group large enough to take the full counter can effectively book the space as a private dinner. That makes it a workable option for a small group occasion, but parties larger than 12 cannot be accommodated at one sitting. For groups of 4 to 8, the counter format still works — seating wraps around the kitchen, so the group experience is cohesive rather than split across the room.
Dietary restriction handling is not documented in available venue data, and the omakase format — with a set menu built around specific ingredients including seafood and traditional Korean elements — means restrictions should be communicated directly to the restaurant before booking. At a 12-seat counter, the kitchen has the capacity to accommodate individual adjustments, but this is not a venue to show up to with undisclosed restrictions.
If Korean omakase is your format, yes. Chef Henry Lee's menu draws on his grandmother's approach to traditional Korean cooking and filters it through a technically precise, visually considered presentation — dishes cited in the venue's award citations include octopus tofu jjigae, truffle mandu, and bibimbap with crab. The Michelin Plate in both 2024 and 2025 gives the menu an independent benchmark. For a comparable price in Bangkok you can find Japanese omakase at similar credential levels, but Korean omakase at this finish is a materially different offer.
It is, provided the group is small enough for the 12-seat counter format to feel intimate rather than constraining. The Italian marble counter and immaculately kept open kitchen give the room a considered aesthetic without the formal stiffness of Bangkok's most expensive fine-dining rooms. For a couple or a small group wanting a structured occasion dinner at ฿฿฿ with Michelin recognition behind it, Juksunchae works well — it is meaningfully different from the city's Japanese omakase options, which adds some occasion value in itself.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
