Dining at Sushi Kuuya feels like watching a culinary performance each movement precise, each flavor intentional.

OVERVIEW

Sushi Kuuya is a traditional omakase restaurant in Bangkok’s Langsuan district, offering an intimate 8-seat sushi counter led by Chef Goji Kobayashi. With over 18 years of experience in Japan, the U.S., and Thailand including time at a Michelin-starred sushi restaurant in San Francisco. Chef Goji brings precision, humility, and warmth to every course he serves.

Our omakase experience reflects the balance of craftsmanship (Kodawari) and hospitality (Omotenashi), showcasing seasonal ingredients flown directly from Japan several times each week. Each piece of sushi is carefully prepared using a custom rice blend, 10-year aged red vinegar, and time-honored techniques passed down through generations.

Designed to feel like a calm retreat in the city, Sushi Kuuya blends Japanese simplicity with Bangkok’s contemporary elegance, a place where guests can unwind, enjoy genuine conversation with the chef, and discover the true essence of Japanese dining.

AMBIENCE

Sushi Kuuya offers an intimate 8-seat counter in Bangkok’s Langsuan, blending Japanese minimalism with a warm, welcoming, and cozy atmosphere. Soft lighting, handcrafted ceramics, and natural wood create a serene setting where guests can unwind and enjoy a personal omakase experience prepared with care and sincerity.

MUST TRY

At Sushi Kuuya, the essence of every omakase begins with the rice, a carefully crafted blend of varieties, seasoned with red aged vinegar and freshly cooked in a custom rice cooker for each round. This precise control of temperature and texture defines the balance between shari (rice) and neta (topping), showcasing Chef Goji Kobayashi’s dedication to craftsmanship and detail.

Signature sushi includes Anago (sea eel), Awabi (abalone), and Zuke Maguro (marinated tuna), each prepared with traditional techniques to highlight natural umami and depth of flavor. Seasonal ingredients are sourced from Kyushu and Fukuoka, Chef Goji’s hometown, as well as select local produce, reflecting both authenticity and a personal connection to the land.

FOOD

At Sushi Kuuya, each menu reflects the best of Japan’s seasons, with ingredients flown in several times a week from Tokyo’s Toyosu Fish Market and local suppliers in Fukuoka, Chef Goji’s hometown.

We offer two dinner courses: the Nigiri Course, focusing on sushi crafted with our signature rice blend and aged red vinegar; and the Premium Course, featuring both seasonal otsumami and nigiri sushi that highlight rare ingredients at their peak.

SERVICE

Friendly staff are attentive and more than willing to explain dishes and assist with the sake pairing.

PRICING

THB 4,500++ and THB 6,500++, with a choice of sake pairings - the Premium Craft Sake Pairing and the Sake Sommelier’s Selection Pairing

ABOUT CHEF

Chef Goji Kobayashi, the owner and head chef of Sushi Kuuya, brings over 18 years of experience from Japan, the United States, and Thailand. Originally from Fukuoka, Japan, Chef Goji began his culinary journey at a young age, training in traditional sushi techniques that emphasize balance, simplicity, and respect for ingredients.

Before opening Sushi Kuuya, he worked at several renowned restaurants, including a Michelin-starred sushi restaurant in San Francisco, where he refined his skills and developed his own quiet, precise approach to omakase dining.

After moving to Thailand, Chef Goji found inspiration in Bangkok’s diverse dining scene. His vision for Sushi Kuuya is to create an authentic yet approachable omakase experience - a place where guests can relax, enjoy conversation, and experience the craftsmanship behind each piece of sushi.