Winner: Sushi Masato

Simple, wabi-sabi, and elegant—Sushi Masato resonates with the spirit of sushi restaurants in Japan, led by chef Masato who has been working the traditional omakase sushi game for more than 20 years across various restaurants. Upstairs, Raw Bar Masato is available for traditional Japanese seafood prepared by Sushi Masato’s team specializing in sea urchin and seasonal Japanese oysters, as well as a wide range of sushi made
of the best products from Toyosu market in Tokyo. In case you wish for more affordable options, find his roll offerings, like the smaller version of his usual fish delicacy medley, manao roll, at much cheaper prices at his latest collaboration with Iberry Group, Maison Roru.

Sushi Saryu

Found in the Kronos Building in Sathorn, Sushi Saryu is Chef Seiji Sudo’s latest counter—after leading roles at Singapore’s Ginza Sushi Ichi and Thonglor’s six-seat Tama—where he zeroes in on classic and inventive Edomae sushi. Past the plain office-building exterior, a small wooden sign leads into a cave-like entrance and a minimalist, zen space with an intimate counter (and Sudo’s handpicked, colorful sake glasses). With just six seats per sitting, he serves a 15-course omakase built around seafood sourced from Tokyo, unfolding from clean, premium bites like chutoro and uni to richer, more adventurous highlights, right down to his baked yakisushi mixed with ingredients like hairy crab, uni, and shirako, before finishing with a maki packed with the day’s best.

Sushi Saito

Chef Takashi Saito is in the kitchen here, found right on the Chao Phraya river, serving up authentic Edomae sushi at the Chao Phraya Estate. Here, it’s all about the seasonal seafood from Toyosu Market in Tokyo and a delicate dining experience. They’re open for lunch, but for the real treat, try out Chef Takashi Saito’s omakase with five apps, 11 nigiri, miso soup, sushi rolls, and two desserts.