Sushi Itto A premium sushi restaurant by the Chao Phraya River, led by Chef Hiroyuki Murakami, a sushi expert with over 25 years of experience, who began honing his skills intensively for 17 years. He gained experience at renowned establishments such as Umai Sushikan and Sushimasa before advancing to the international stage as a head sushi chef at several high-end sushi restaurants in Malaysia. In 2025, he became the head chef at a restaurant. Sushi Ittou in Bangkok, where Chef Murakami's strength lies in his expertise in comprehensive restaurant management, from organizational structure and cost control to managing a diverse team with special abilities in creating menus that perfectly meet customer needs, while maintaining strict adherence to Japanese quality standards.
Sushi Itto stands out from the rest with its unique use of red vinegar (Akazu), made from sake lees that have been aged for over three years. This ancient technique, dating back to the Edo period, results in a vinegar rich in amino acids and a deep, umami flavor. When combined with carefully selected sushi rice that has been precisely controlled for moisture according to the restaurant's unique recipe, it creates sushi rice (Shari) with a deep, distinctive flavor that greatly enhances the taste of premium ingredients like Maguro (tuna) or Uni (sea urchin), making them stand out with an even more luxurious quality.
At Sushi Itto, we carefully select seafood sourced directly from Japanese fishermen and local producers, bypassing intermediaries, to ensure the freshest seasonal ingredients. This dedication extends to our simple yet complex seasonings, such as our traditional soy sauce, which is produced in limited quantities and aged in wooden barrels in climates ideal for fermentation. We also meticulously select other ingredients to maintain the highest quality. Fresh wasabi, carefully evaluated based on climate conditions and growth in each cultivation area throughout Japan, to achieve a refreshing texture and perfectly complement the flavor of sushi.
The restaurant thoughtfully designs its food courses to cater to a wide range of preferences. For lunch, there is an exclusive option priced at 2,000++ baht, featuring seven specially selected sushi pieces with a complete set of side dishes. Alternatively, guests can choose the Miyabi course for 3,499++ baht or the Takumi course for 4,999++ baht, both crafted by skilled Thai chefs. For those seeking an authentic taste of the original flavors, the restaurant also offers... The Kiwami course is priced at 3,999++ THB, and the Gokujo course is priced at 5,999++ THB. Both courses, crafted by Japanese chefs, offer an exceptional sushi experience through a menu of appetizers and a generous selection of ten large sushi pieces.
Sushi Itto places great importance not only on ingredients and flavors but also on conveying the sincerity and passion of the chef through an open kitchen where guests can watch the meticulous sushi-making process at every step. The chef has applied Michelin-level ingredient management techniques to ensure that every piece of sushi is a perfect balance between traditional Japanese culture and international sophistication. This is a space where you can trust the restaurant to take care of the flavors and savor the meticulously crafted meals.
Food menu
