Sushi Shimamoto Bangkok is a branch of Sushi Shimamoto Kobe, a renowned omakase restaurant in Kobe. The restaurant is owned by Chef Tetsuya Shimamoto, who honed his Edomae sushi skills from famous sushi restaurants. One of the restaurants he worked with was Sushi Hamaisao at Hotel Okura Kobe. He wishes to preserve traditional Edomae sushi and offer authentic Edomae sushi to his customers.
This Bangkok's omakase restaurant, situated on the second floor of the One City Centre Building along the bustling Phloenchit Road, embodies the same culinary philosophy as its counterpart in Kobe. At the helm is Chef Takatoshi Oyama, a talented 32-year-old with 13 years of culinary experience, who Chef Shimamoto personally chose to lead this location.
Patrons can enjoy a dining experience during both lunch and dinner hours. At lunchtime, the restaurant delights guests with a meticulously crafted 13-course menu, showcasing seasonal ingredients and artistically presented dishes. In the evening, diners can indulge in a 19 to 20-course menu that takes them on an unforgettable gastronomic journey. The ingredients are thoughtfully selected based on the season and the freshest catch, ensuring a unique experience with each visit.
To relish Sushi Shimamoto Bangkok to the fullest, visiting the restaurant at dinner time is recommended due to the greater variety of fish.
As customers are seated, they find three condiments arranged in front of them—from left to right—shoyu (soy sauce), salt, and ponzu. These condiments are intended for the first course, a plate of sashimi. Tai or sea bream is in the season until April and is available at the restaurant. Each guest gets three thin slices with a wedge of a small Japanese lime. The meat is firm yet tender, with a sweet aroma and refreshing mineral taste. The best way to relish this course is to squeeze the lime over the fish before dipping it into the salt and taking a bite.
Akagai, also known as blood clam, is available from autumn to the end of spring and is best in the winter. The ingredient is truly a classic Edomae sushi topping. Chef Takatoshi prepares this course as a mini akagaidon. The blood clam is blanched before being layered on top of the rice. To elevate the sweet, briny, and slightly iron-like taste, it is brushed with sweet shoyu and served with freshly grated wasabi and Japanese lime wedge for an additional kick and zesty flavour.
The third course features an umami kombu soup crafted from high-quality kombu seaweed, rich anago (sea eel), and fragrant matsutake mushroom. This aromatic soup is presented in a traditional clay teapot, allowing the rich flavours to meld beautifully. To enhance the experience, a wedge of Japanese lime is included, offering a zesty kick for those who enjoy a bit of tang in their dish. After savouring the warm, soothing broth, guests are invited to relish the tender anago, the umami-packed kombu, and the earthy matsutake.
Unagi (Japanese freshwater eel) is the main ingredient of the following course. It is grilled over traditional Japanese charcoal, which imbues it with a delightful smokiness and creates a crispy exterior. The eel is then carefully wrapped in fluffy rice and delicate nori seaweed. Each bite offers a perfect balance of textures and flavours.
The next course showcases kegani (horsehair crab). The cooked crab meat is shredded and artfully arranged on a bite-sized mound of seasoned rice. This dish is enhanced by a refreshing, vibrant yuzu ponzu jelly, which provides a burst of citrus flavour, beautifully balancing the rich sweetness of the crab's tender meat.
The following course is the first nigiri in the lineup made with kuruma ebi (Japanese tiger prawn). This seafood is known for its rich sweetness and deep umami flavour, creating a harmonious delight for the palate. The prawn's flesh has a unique texture reminiscent of a firm jelly, contrasting perfectly with the vinegared rice beneath it.
The upcoming course presents a well-crafted maki, showcasing vibrant green onions that add a crisp texture, along with fragrant oba leaves that enhance the flavour profile. This roll is filled with Chef Takatoshi's house-made pickled iwashi (sardine), offering a subtle tanginess, all artfully wrapped in a bed of perfectly seasoned sushi rice and encased in delicate nori. This course is a combination of ingredients that dance harmoniously on the palate.
The eighth course is another dish, showcasing the sea bream, served as nigiri. With its tender, buttery texture, the fish glides effortlessly on the palate, creating an almost ethereal sensation. It harmonises beautifully with the subtly tangy vinegared rice below, which adds a gentle brightness to each bite. The grated ginger and spring onion on top add a pungent note and a delightful kick.
Kawahagi (filefish) is in season from summer to autumn. This fish boasts a subtle and delicate flavour profile, along with a tender texture. It is artfully presented as nigiri, where its natural qualities shine. Rather than using the fish's liver for added creaminess, Chef Takatoshi enhances the nigiri by brushing it with rich shoyu and finishing it off with a refreshing squeeze of zesty yuzu, creating a perfect balance of savoury and citrus notes.
The upcoming course features nigiri made with Buri (wild amberjack). This fish has medium-firm, pink meat that is richly marbled with fat, offering an intense flavour along with a hint of sour aroma. The fish is sliced in three stripes to create small cavities in the meat, allowing it to cradle the shoyu. To complement the fish, the bottom of the sushi rice ball is coated with yuzu zest, adding a refreshing citrus note.
The dinner progresses with the next exquisite course, showcasing nigiri crafted from Aji (Japanese horse mackerel). This silver-skinned fish is a culinary gem, famed for its buttery texture, and offers a harmonious blend of sweet and savoury notes with a subtly briny undertone and a hint of sourness. These intricate tastes and fragrant aromas not only tantalise the palate but also create a beautifully seamless continuation of the previous course.
Nodoguro (rosy seabass) is celebrated for its rich, buttery texture and subtly sweet flavour that captivates the palate. This fish has seen a surge in popularity among sushi enthusiasts around the globe, becoming a sought-after delicacy. While it is typically crafted into aburi nigiri, Chef Takatoshi takes this dish to new heights by grilling the fish over Japanese charcoal. This technique imparts a delightful smoky aroma and enhances its natural sweetness.
The next course features kohada (teen gizzard shad), a flavourful fish celebrated for its vibrant umami taste. Its flavour is similar to fresh iwashi, yet with a milder intensity akin to saba (Japanese mackerel). This fish is highly regarded as one of the finest toppings for nigiri, providing a harmonious balance of flavours.
Sawara (Spanish mackerel) takes centre stage in this course. Renowned for its rich, fatty flesh, this fish boasts a tender, almost flaky texture, delivering a delightful umami flavour. To enhance its natural taste, Chef Takatoshi delicately soaks the fish in aromatic dashi, infusing it with added depth before expertly crafting it into a luscious topping for nigiri.
The next course, chawanmushi, is a delicate, steamed egg custard that offers a rich and savoury flavour profile. This silky-smooth delicacy is enhanced by the addition of ume, providing a burst of tanginess that perfectly complements the custard's creamy texture.
The following course showcases the decadent and creamy aka uni (red sea urchin) paired with vibrant ikura (salmon roe). Both are nestled atop a small bowl of warm, perfectly cooked rice, which acts as a comforting base. The luxurious combination creates a delightful balance of flavours, with the sweet oceanic notes of the uni and the briny pop of the ikura mingling seamlessly.
Chutoro nigiri is a delicious delicacy featuring the finest quality marbled tuna. Each slice is tender and gleaming, artfully arranged on a small, perfectly formed mound of vinegared rice that is subtly seasoned to enhance its natural flavours. As dinners take a bite, the rich, buttery essence of the chutoro unfolds, melding beautifully with the delicate tang of the rice. The combination of textures—smooth, melt-in-your-mouth tuna contrasted with the slightly firm yet tender rice—creates an unforgettable experience.
The 18th course showcases hamaguri (common oriental clam), a delicacy that cannot be consumed raw. To prepare it, the clams are first gently cooked to enhance their flavour and texture. After cooking, they are marinated in a flavourful blend of broth, mirin, soy sauce, and just a hint of sugar, allowing the ingredients to infuse their essence into the clam. Finally, the marinated hamaguri is artfully placed atop a delicate sushi rice ball, creating a harmonious balance of taste.
The 19th course marks the final selection of nigiri featuring the rich and savoury flavours of unagi. This delectable dish is meticulously crafted to accentuate the delicate texture of the eel and its irresistible smoky essence, offering a harmonious balance that tantalises the palate.
The final dish is a comforting bowl of aka miso soup, crafted using rich, flavorful aka miso (red miso) and infused with the essence of leftover nodoguro bones. This combination creates a warm, savoury broth that beautifully showcases the unique umami profile of the ingredients, making it a comforting and satisfying ending to the meal.
For those who admire the culinary artistry of Sushi Shimamoto, there is no need to travel all the way to Kobe. Instead, they can experience the exquisite flavours and meticulous cooking philosophy right here at the Bangkok branch and indulge in a delightful array of dishes that capture the essence of traditional Edomae sushi, all crafted with the same passion and precision that has made Sushi Shimamoto famous.
Sushi Shimamoto Bangkok
Hours: TUE-SUN, 12:00 - 14:00 & 17:30 - 22:00 Hours
Tel: +668 8452 4743
Location: One City Centre, 548 2thFloor, Lumphini, Pathum Wan, Bangkok, Thailand, Bangkok
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