Sushi Kuuya 鮨くうや

Concept & Setting

An intimate eight-seat sushi counter designed around direct chef interaction. The L-shaped layout enables guests to observe Chef Goji Kobayashi's precise preparation techniques while fostering dialogue.

Technical Excellence

• Utilizes three distinct premium rice varieties sourced from Hokkaido and Miyagi
• Traditional Japanese Hagama rice cooker for optimal grain preparation
• Proprietary red vinegar rice seasoning technique
• Seasonal ingredient selection following Japanese culinary calendar

Expertise

Chef Kobayashi brings 15+ years of experience, including tenure at Michelin-starred Wako in San Francisco. His technical approach combines reverence for Edo-style tradition with contemporary precision.

Notable Features

• Custom sake pairing program featuring six distinctive varieties
• Signature dishes include Anago (grilled eel), Awabi (steamed abalone), and Kaizen Maki
• Name derives from Hakata dialect meaning "let's eat"

Recognition

• 2024 Young Rising Star Chef Award at TOP25 Restaurants Awards Bangkok
• Featured in Thailand's Best Restaurants 2025 by Koktail Magazine