Omakase Ten

Must Do Experiences

• Savor the 17-course progression starting with delicate white fish and building to richer, more complex flavors

• Taste the ankimo (monkfish liver), the prized 'foie gras of the sea' that defines premium omakase

• Experience the olive-fed Hamachi from Kagawa, a rare specialty that delivers an exceptionally sweet and buttery profile

• Watch the itamae (sushi chef) hand-craft each piece with precision right before your eyes

Hidden Gems

• The restaurant's prime location next to Tenyuu Grand makes it easily accessible yet feels like a well-kept secret among Bangkok's omakase enthusiasts

• Each course is paired strategically by the chef based on the day's finest ingredients, meaning no two visits are identical

• The intimate counter seating creates direct interaction with the chef, allowing you to learn about each ingredient's provenance and preparation

What Makes it Special

• Authentic 17-course omakase format that rivals Tokyo's finest establishments, with ingredients sourced directly from Japan

• Specialized in rare delicacies like ankimo and olive-fed Hamachi that most Bangkok restaurants cannot source

• Mastercrafted by skilled itamae who combine traditional Japanese techniques with creative innovation at every course

Perfect Timing

When to visit for the best experience

Visit during Bangkok's cooler season from November to February when the weather is most comfortable for dining and Japanese seafood quality peaks. Late afternoon or early evening seatings (around 6 PM) offer the best balance of avoiding crowds while allowing time to fully appreciate the chef's work. Weekday visits tend to be slightly less crowded than weekends, though reservations are essential any day of the week.

Photography Guide

Capture the perfect shots

• Capture the plating artistry by shooting from a slight angle to showcase both the nigiri's composition and the chef's hands in action

• Best lighting occurs during early evening hours when natural light is warm and soft, avoiding harsh overhead shadows

• Be respectful with flash photography; check with the restaurant beforehand as some chefs prefer a no-flash or limited-photography policy to maintain the intimate atmosphere

Cultural Etiquette

Respect local customs and traditions

In Japanese dining culture, it's customary to eat each piece of nigiri in one or two bites immediately after it's placed in front of you, allowing you to experience the chef's intended temperature and flavor profile. Respectful silence and appreciation for the chef's work is valued; avoid loud conversations that might disrupt the meditative dining experience. Tipping practices vary in Thailand; inquire with the restaurant about their preferred gratuity customs.

Special Events & Experiences

Enhanced experiences and seasonal highlights

• Peak omakase seasons align with Japanese fishing seasons, particularly autumn and winter months when rare fish like Kinmedai are at their finest

• Occasionally, the restaurant may feature special limited-ingredient menus when exclusive catches arrive from Japan, often announced through their reservation channels

• New Year and Japanese holiday periods often see themed menu variations celebrating traditional Japanese culinary customs

Important Guidelines & Safety

Essential safety information and guidelines

• Inform the restaurant of any seafood allergies or raw fish aversions before your seating begins, as the chef can accommodate with cooked alternatives

• If you have concerns about raw fish consumption, note that several courses can be adjusted to grilled, seared, or lightly cooked preparations without compromising the experience