Sushi Saryu

Concept

An intimate six-seat counter offering traditional Edo-style omakase, named 'Saryu' after the sand in an hourglass - reflecting the chef's decade of dedicated learning. Chef Seiji Sudo, who trained at Tokyo's Ginza Onodera, presents a precise 15-course progression in a single nightly seating.

Technical Details

• Counter configuration allows direct interaction with chef
• Single seating format ensures focused attention on each preparation
• Ingredients sourced directly from Japan based on seasonal availability
• Custom accommodations available for dietary restrictions

Notable Elements

• Chef's background in family-run Kyushu ramen restaurant informs traditional technique
• Training progression through Ginza Onodera and Ginza Sushi Ichi
• Experience spans Tokyo, Malaysia, and Singapore before Bangkok
• Specialized preparation of signature items including otoro, uni, and nodoguro

Space

• Ground floor location in Kronos Sathorn Building
• Intimate counter arrangement with 6-8 seats
• Clean architectural lines emphasizing preparation area
• Individual staff attention for each dining group

Format

• Advance reservation required
• One seating per evening
• Each course individually explained
• Traditional sake pairings available