Saryu means sand flowing in an hourglass and represents a precious moment in time where guests can relax and indulge in a traditional and exquisite omakase dinner, Chef Seiji Sudo’s tribute to Japanese cuisine. 

OVERVIEW

Sushi Saryu offers diners an exceptionally private experience, with an exclusive sitting for only 6 guests per day. Diners will enjoy a unique and utterly memorable omakase journey, with every dish prepared and cooked right in front of them solely by Chef Seiji Sudo.

AMBIENCE

An exclusive sitting for only 6 guests per day. Our minimalist and cosy cave-inspired dining space features a traditional omakase counter made of Hinoki wood, one of the most elegant and durable woods in the world. It is renowned for having an absolutely gorgeous aromatic scent and beautiful texture and gives the interior of Sushi Saryu an unpretentious elegance.

Come and experience this simple interior with its magnificent intricate details together with a breathtaking seasonal omakase dinner, meticulously crafted by Chef Seiji Sudo. It’s the perfect combination of location and taste.

MUST TRY

Yaki Gohan, Maki Sushi, Maze Gohan, Sushi Soup

FOOD

Quality and fresh ingredients are the soul of Japanese cuisine. Our seafood is delivered from Toyosu market in Tokyo from trusted partners who specialize in each type of seafood and who Chef Sudo has a long-standing relationship with. Our selected produce constantly changes, as every dish is influenced by seasonal availability. When the produce arrives at the restaurant, each piece is aged and prepared by Chef Sudo himself to ensure the best umami taste is achieved before being served to his diners.

PRICING

THB 8,000++

ABOUT CHEF

Growing up in a family running a traditional ramen restaurant in Kyushu, Chef Seiji Sudo has had a keen interest in cooking since a very young age. After his high school graduation, he started working in a sushi restaurant in Tokyo, where he was captivated by the variety and complexity of Japanese sushi ingredients.

After honing his culinary skills in Japan for 10 years in some renowned sushi restaurants such as Ginza Onodera and Ginza Sushi Ichi, Chef Sudo decided to pursue his dream of introducing traditional Japanese sushi culture to the world. He therefore left Japan to work as the Sushi Chef at Kampani, Equatorial Hotel, Malaysia, the 1-star Michelin restaurant Ginza Sushi Ichi, Singapore and also the Michelin Plate listed Tama Shushi, Thailand. During this time, Chef Sudo became well-known as a sushi chef for how he respectfully prepares and beautifully presents the authentic taste of the fresh premium ingredients he selects for his dishes.