Hasegawa Omakase A high-end omakase restaurant at Erawan Bangkok in the Chidlom area, the heart of the restaurant is the use of only wild-caught fish, which must not be frozen to preserve the texture and authentic flavor that differ from farmed fish. Additionally, the chef pays great attention to the temperature of the sushi rice, which must be close to body temperature, using an ohitsu. (Ohitsu), a wooden container, and Warabitsu, a woven straw container, are used to control moisture and temperature. This ensures that the rice remains soft and enhances the sweet and sour flavors of the vinegar when paired with fish.
Chef Hasegawa combines his experience training in kaiseki cuisine in Japan with his studies of Italian cuisine on luxury cruise ships to create a unique style. The menu here offers more than just sushi, including tempura. Unagi, or Japanese eel, and premium Wagyu beef, skillfully infused with Western techniques, especially in the 22-course Hasegawa Omakase course, which brings together all the chef's highlights into one meal.
With expertise as a sommelier, Chef Hasegawa meticulously pairs beverages with food (Food Pairing), earning the highest award from Tabelog, the most influential restaurant review website in Japan. Guests will experience perfect flavor combinations through wine and sake recommendations that enhance the flavors of ingredients in every course, making each meal extraordinary✨
