Bangkok, Thailand, February 6, 2025 / TRAVELINDEX / At Nikaku, a two-Michelin-starred restaurant from Kitakyushu, Japan, we source the freshest fish from the Kanmon Strait and the surrounding waters of Kyushu and prepare it for nigiri using traditional methods. Enjoy edomae sushi that perfectly reflects the flavors of our Kitakyushu heritage. We are bringing authentic edomae sushi to Nikaku Bangkok, the only Kyushu restaurant in Bangkok to be recognized as a Selected Restaurant by the MICHELIN Guide Thailand 2025.

We are convinced that the freshness of the fish forms the foundation of the Edomae sushi tradition. Therefore, Chef Funahashi carefully selects the freshest fish from the Kanmon Strait and the surrounding waters of Kyushu. He has it delivered directly from Fukuoka to Bangkok on the same day, where it is prepared into nigiri using traditional methods.

Special 21-course winter omakase menu, 7,900 THB++ per person, dinner at 5:30 PM / 8:00 PM. Limited seating available, only on 3 days from February 13th to 15th, 2025 for dinner!

Enjoy a meticulously crafted 21-course menu featuring the finest winter fish and produce from Kyushu. Indulge in seasonal specialties such as karasumi (mullet roe), hamaguri (mussels), buri (yellowtail), shiroamadai (white tilefish), octopus, and much more. Chef Funahashi's pursuit of excellence is evident in every Edomae-style nigiri, prepared with fresh fish from the Kanmon Strait and the pristine waters of Kyushu, and served with kiokejikomi shouyu—a soy sauce aged in traditional Japanese wooden barrels, which intensifies its umami flavor.

Omakase menu Thursday to Tuesday (closed Wednesday) Lunch 12:00 Dinner 17:30 / 20:00

Lunch and dinner: 21 courses 8,000 THB++ / per person; 17 courses 6,500 THB++ / per person

Lunch only (12 courses) 4,000 THB++ per person

About Nikaku Bangkok: Nikaku Bangkok, a MICHELIN Guide Thailand 2025 Selected Restaurant and evolving from Nikaku Japan, a two-Michelin-starred Omakase restaurant in Kitakyushu, believes that the freshness of the fish is the foundation of the Edomae sushi tradition. Therefore, Chef Funahashi carefully selects the freshest fish from the Kanmon Strait and the surrounding waters of Kyushu. He has it delivered directly from Fukuoka to Bangkok on the same day, where it is prepared into nigiri using traditional methods.

Two hundred years ago, the city center of Edo was bustling with activity, as the Nihonbashi fish market offered freshly caught fish. To fully appreciate the taste of this fish, the Edomae nigirizushi technique was developed.

Today we continue this tradition with “Anbai” and “Honte-gaeshi” in Kitakyushu in the Nikaku region.

What does Nikaku mean? “Nikaku” means pair of cranes. Cranes are considered lucky birds in Japan, and two cranes symbolize lasting prosperity.

Honte-gaeshi: Around 200 years ago, sushi chefs in Edo (present-day Tokyo) strove to perfect sushi, developing a special technique in the process. Today, we continue this authentic tradition and shape our nigiri using the Honte-gaeshi method.

Anbai is a culinary term referring to the perfect ratio of salt and vinegar. A dish prepared with this perfect ratio is called anbai – meaning well-prepared. At Nikaku, we prepare the rice with a balanced anbai to bring out the full flavor of the ingredients.

Kyushu Tea Experience: We invite you on a journey through the island of Kyushu with the finest teas, all prepared with Japanese mineral water. Enjoy seven unique teas from each prefecture during your omakase meal.

Chef Setsuo Funahashi, born in 1970, is the third generation to run the 60-year-old family restaurant. In 1990, he learned traditional Edomae sushi cuisine in Tokyo, where he also completed his training. In 2002, he took over his family's restaurant and renamed it Edomae Sushi Nikaku. Nikaku was awarded two Michelin stars in the Fukuoka Michelin Guide in 2014 and 2019. In 2021, Gault & Millau recognized Nikaku as a pioneer of traditional Edomae sushi in the Kyushu region.

Pastry chef Kazumi Funahashi was born and raised in an environment where she was exposed to traditional Japanese culture from a young age. Her mother, a master of Ikebana (Japanese flower arranging), played a key role in this. This upbringing naturally fostered her deep appreciation for the beauty of nature and the elegance of Japanese aesthetics, honing her refined sense of aesthetics.

When Nikaku opened its doors in 2002, she was actively involved in its founding. While immersing herself in the culture and techniques of a sushi restaurant, it became her mission to offer guests an unparalleled culinary experience.

After acquiring a license for Japanese confectionery production (wagashi), she became fascinated by the unique desserts that could perfectly complement the sushi experience. She focused on traditional wagashi production methods and used only the finest ingredients without any additives. In this way, she dedicated herself to creating desserts that would delight and amaze her guests.

Her dedication and talent have not gone unnoticed, as she has been recognized by the prestigious Michelin Guide. Her exquisite dessert creations have received the highest praise and delight even the most discerning gourmets.

Nikaku Bangkok W Bangkok, Ground Floor, 106 North Sathorn Road, Silom, Bangrak, Bangkok 10500, Thailand, Tel: +66 (0)80-732-2338, Email: [email protected]