Food Review 2024 – Sushi Ichizu Bangkok

Sushi Ichizu is a sushi-ya that is truly authentic in culture and taste-one that even Japanese people themselves fly from Japan to have a taste of!!!

The restaurant is very discreet and pretty much like a hidden restaurant… and it was really sparse and elegant …

Thanks to khun Pajaree / Porsche, I was lucky to get try Sushi Ichizu’s Nigiri Course (4,000++ THB) which consisted of 14 courses..

The experience in this simple but elegant sushi-ya was really an amazing one… we began with some Hotaru Ika Tosazu Jelly (Firefly squid from Toyama served with refreshing vinegar-based jelly)

Typically just two or three inches long, Hotaru Ika are often eaten raw, taste delicious too when marinated and grilled. Their taste is bold and briney

Then we had some Kamo Soba (Japanese duck from Nagoya cooked sous vide & served with Japanese buckwheat noodles)

Then we had some Hotate (Scallop from Hokkaido),

Hirame Kobujime (Japanese flounder from Hokkaido)

…followed by Sakuramasu (Cherry trout from Yamanashi) the experience was really an incredible one not to be forgotten because everything tasted so fresh and sublime…

The Akami Yushimo Zuke was, of course, a rare treat as it is prepared from a Bluefin tuna sourced by Yamayuki the Tuna King

Yamayuki bought and sold a 525-pound Bluefin tuna earlier this year for a whopping $788,440 or RM 3,745, 364 !!! Damn I could have bought a nice bungalow or condo with that amount of money!!!!

The Negitoro Gunkan was super good too, as to be expected… made from minced Bluefin tuna… The bluefin tuna is one of the most highly prized fish used in Japanese raw fish dishes, cos when it’s aged properly, it has a particular balance of flavors

The Spring Seasonal Menu list continued with the Isaki (Chicken grunt from Nagasaki),

Ama Ebi … Harvested at the peak of their life cycle, Ama Ebi delivers a taste that is truly unparalleled. Flown in from Hokkaido, these sweet shrimps are celebrated for flesh that is sweet, plump, and firm.

Uni (sea urchin from Hokkaido)

Uni is the Japanese name for the edible part of the sea urchin. It is a rare treat for those who acquire a taste and is light, sweet, and somewhat briny flavor… and sea urchin from Hokkaido is considered to be the most delicious because these sea urchins feed on kelp, which is also a delicacy in its own right….

… then we had some fresh Futomaki (Dish that is rolled together by sushi rice, seaweed (nori), and various fillings) washed down with some refreshing Asari Soup (Manila clam from Kanagawa)

Manila clams, native to Kanagawa are exquisitely easy to cook, very delicious, and are packed with protein, iron, B12, and omega-3 fatty acids. Long story short: eating a healthy meal has never been easier or tastier… and the Asari Soup is just so fresh and pleasant on the palate….

The amazing experience ended with some Tamagoyaki & Hachimitsu (Fried egg Japanese style with premium honey from hidden organic farm in Chiang Rai ) which tasted really great without being too sweet and irresistible Warabi Mochi (Kansai-specialty dessert made from edible wild plant or warabi, grown riverside)

Sushi Ichizu, is ranked as the number 1 best-rated sushi restaurant outside of Japan and has been in the top 50 OAD (Opinionated About Dining’s Ranking of 100+ Top Asian Restaurants) for four years straight!!! And yea, I would so highly recommend this to Japanese Sushi enthusiasts heading to Bangkok!!!! You can’t possibly get much fresher, more premium and delicious sushi then here!!!