Best Sushi in Bangkok
5 restaurants compared
Price range: THB4000.00 – THB6000.00
Avg recommendation: 86%
Top 5 Sushi in Bangkok (Quick Answer)
Our editors' picks across 5 restaurants:
- Sushi Masato — score 92/100, THB4000.00 (Asoke)
- Sushi Masato — score 88/100, THB6000.00 (Asoke)
- Sushi Masato — score 85/100, THB4000.00 (Asoke)
- Sushi Masato — score 83/100, THB4000.00 (Asoke)
- Sushi Masato — score 80/100, THB4000.00 (Asoke)
Scroll down for detailed comparisons, prices, and diner tips for each restaurant.
All 5 Restaurants Compared
#1Score 92/100
Sushi Masato
Asoke·$$$
Standard Omakase (Chef's Selection)
THB4000.00
16-18 pieces of nigiri sushi selected by Chef Masato from daily Tokyo market offerings.
Tip: Sit at the counter. The experience is designed around chef interaction—you see fish being sliced, hear explanations, and can ask questions. Missing the counter changes the whole dynamic.
#2Score 88/100
Sushi Masato
Asoke·$$$
Premium Omakase (Chef's Selection Plus)
THB6000.00
Standard omakase plus seasonal extras: crab, abalone, sea urchin, and additional premium items.
Tip: The premium is worth it for the seasonal components—crab or abalone can't be found in the standard menu. If visiting during crab season (winter), upgrade.
#3Score 85/100
Sushi Masato
Asoke·$$$
Chu-toro (Medium Fatty Tuna Belly)
THB4000.00
Richly marbled tuna belly with buttery texture and umami depth.
Tip: This is where sushi starts to feel rich. Pair it with a small sip of gari (pickled ginger) beforehand to cleanse your palate, then fully appreciate the depth.
#4Score 83/100
Sushi Masato
Asoke·$$$
Uni (Sea Urchin) Nigiri
THB4000.00
Sweet sea urchin roe draped over rice, often served as a finishing piece.
Tip: If you haven't had uni before, this is the place to try it. Fresh uni from Chef Masato's sourcing is far superior to supermarket versions. Don't let fear stop you—it's likely better than you expect.
#5Score 80/100
Sushi Masato
Asoke·$$$
Hirame (Flounder Nigiri)
THB4000.00
Delicate white fish with subtle brine and silky texture.
Tip: Don't add wasabi—let the subtle brine of the fish speak. Chef Masato has already applied the right amount. Adding wasabi masks the delicacy.