Named after Japan’s Mikasa Mountain (御蓋山)—a hallowed peak so sacred that only the spiritually pure dared tread its paths—Sushi Mikasa carries this devotion into every grain of rice, every slice of fish, every silent bow from the chef. It’s not just a meal. It’s a ceremony of restraint, reverence, and razor-sharp precision.

The Master Behind the Counter

At the helm: Chef Kensuke Morishima, a Kyoto-born culinary artisan whose résumé reads like a Michelin constellation. Trained in Tokyo’s most elite kitchens and celebrated across Thailand and Cambodia, Chef Morishima doesn’t just make sushi—he sculpts it with the grace of a calligrapher and the soul of a poet.

From his first wasabi grind to his last brush of nikiri, every movement whispers decades of discipline. You don’t “watch” him work—you witness it.

Ingredients So Exclusive, They Border on Myth

Sushi Mikasa doesn’t just import ingredients from Japan—it summons them:

Soy Sauce? Aged in traditional wooden barrels, brewed in climate-perfected villages, and used exclusively in the highest echelons of Japanese cuisine.

Wasabi? Hand-selected from Japan’s premier farms, adjusted seasonally to perfection, and grated on sharkskin boards until it blooms like wasabi silk.

Red Vinegar? Fermented over three years from sake lees, in a tradition dating back to the Edo period—adding depth, complexity, and history to every bite.

Sushi Rice? No sugar. Just firmness, fermentation, and time. It releases its own sweetness as it melds with ocean treasures like buttery uni and aged tuna.

The result? A mouthfeel that borders on the mystical.

The Experience

Two menus are offered, each a journey unto itself:

OMAKASE Course (THB 6,000) – A masterfully balanced introduction

KIWAMI Course (THB 8,000) – The chef’s full expression, worthy of pilgrimage

This isn’t dinner. It’s haiku on a plate, served in the hushed elegance of The Sukhothai’s sanctuary of calm.

More Than a Meal—A Moment

In an age of overexposure and culinary TikToks, Sushi Mikasa offers something radical: silence, depth, intention. No distractions. No gimmicks. Just the art of sushi, practiced at the highest level, grounded in ancient philosophy, and served with modern grace.

For connoisseurs, collectors of experience, and seekers of the sacred—this is your temple.

Sushi Mikasa at The Sukhothai Bangkok
Lunch: 12:00 – 15:00 | Dinner: 17:00 – 22:00
Closed Thursdays & Public Holidays
Reservations: 02-125-7051

by Scott Michael Smith

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