Bangkok, Thailand, February 6, 2025 / TRAVELINDEX / At Nikaku, a Two MICHELIN Star restaurant from Kitakyushu, Japan, we source the freshest fish from the Kanmon Straits and the surrounding waters of Kyushu, preparing it for nigiri in the traditional manner. Taste the Edomae sushi that rivals the essence of our Kitakyushu origin, bringing authentic Edomae sushi to Nikaku Bangkok, the only Kyushu restaurant in Bangkok, distinguished as a MICHELIN Guide Thailand 2025 Selected Restaurant.
We believe that the freshness of fish is the cornerstone of the Edomae sushi tradition. That’s why chef Funahashi meticulously sources the freshest fish from the Kanmon Straits and the surrounding waters of Kyushu. He then sends it directly from Fukuoka to Bangkok on the same day to be prepared for nigiri in a traditional manner.
Special Winter Omakase
21 courses 7,900 THB++/ Per Person
Dinner 17:30 / 20:00
Limited seats available for only 3 days from 2025 February 13th to 15th at Dinner!
Indulge in a meticulously crafted 21-course menu highlighting the finest winter fish and produce from Kyushu. Delight in seasonal specialties such as Karasumi (mullet roe), Hamaguri (Clams), Buri (Yellowtail), Shiroamadai (White tile fish), Buri (Yellowtail), Octopus, and more. Chef Funahashi’s commitment to excellence shines through in each Edomae-style nigiri, made with the fresh fish from the Kanmon Straits and Kyushu’s pristine waters, and paired with Kiokejikomi shouyu – a soy sauce aged in traditional Japanese wooden barrels to deepen its umami-rich.
Omakase Menu
Thursday to Tuesday (closed on Wednesday) Lunch 12:00
Dinner 17:30 / 20:00
Lunch and Dinner
21 courses 8,000 THB++ / Per Person 17 courses 6,500 THB++ / Per Person
Lunch Only
12 courses 4,000 THB++/ Per Person
About Nikaku Bangkok
At Nikaku Bangkok, distinguished as a MICHELIN Guide Thailand 2025 Selected Restaurant, and originating from the Nikaku Japan, a Two MICHELIN-Starred omakase restaurant in Kitakyushu, we believe that the freshness of fish is the cornerstone of the Edomae sushi tradition. That’s why chef Funahashi meticulously sources the freshest fish from the Kanmon Straits and the surrounding waters of Kyushu. He then sends it directly from Fukuoka to Bangkok on the same day to be prepared for nigiri in a traditional manner.
Two hundred years ago, the downtown area of Edo was bustling with the freshest catch gathered at the Nihonbashi fish market. To fully savor the taste of these fish, the Edomae nigirizushi technique was invented, allowing people to enjoy.
Today, we continue this tradition with “Anbai” and “Honte-gaeshi” in Kitakyushu at Nikaku.
What does Nikaku mean?
“Nikaku” means a pair of cranes. Cranes are considered lucky birds in Japan, and two cranes symbolize lasting prosperity.
Honte-gaeshi
About 200 years ago, sushi chefs in Edo (present-day Tokyo) pursued the creation of delicious sushi. As a result, they developed a technique. Today, we have inherited the authentic tradition and make sushi using the “Honte-gaeshi” method to form our nigiri.
Anbai
“Anbai” is a cooking term that refers to the balance of salt and vinegar. A dish with a perfect balance is said to be Anbai – well done. At Nikaku, we prepare the rice with good Anbai to bring out the best flavor of the ingredients.
Kyushyu Tea Experience
We present for you a journey around the island of Kyushu through the most premium teas available, all brewed with mineral water imported from Japan. Enjoy seven unique teas from each prefecture to savor throughout your omakase experience.
Executive Chef Setsuo Funahashi
The third generation of a 60-year-old sushi restaurant, Setsuo Funahashi was born in 1970. In 1990, he was introduced to traditional Edomae sushi in Tokyo, where he trained.
In 2002, he took over his family’s sushi restaurant and renamed it Edomae Sushi Nikaku. In 2014 and 2019, Nikaku was awarded two stars in the Michelin Guide Fukuoka.
In 2021, Nikaku was recognized by Gault & Millau as a pioneer of traditional Edomae sushi in the Kyushu region.
Pastry Chef Kazumi Funahashi
She was born and raised in an environment where she was exposed to Japan’s traditional culture from a young age, guided by her mother, a master of ikebana (Japanese flower arranging). This upbringing naturally nurtured her deep appreciation for the beauty of nature and the elegance of Japanese aesthetics, nurturing her delicate sensibilities.
In 2002, when Nikaku opened its doors, she actively participated in its establishment. While immersing herself in the culture and techniques of a sushi restaurant, her mission became to provide customers with the ultimate dining experience.
Obtaining a license in the art of Japanese confectionery (wagashi), she became intrigued by the unique desserts that could complement the sushi experience. Focusing on traditional wagashi- making methods and using only the finest ingredients without additives, she dedicated herself to crafting desserts that would inspire delight and awe among the clientele.
Her dedication and talent have not gone unnoticed, as she has earned recognition from the prestigious Michelin Guide. Her delightful desserts she conjures have garnered high praise, captivating even the most discerning of food enthusiasts.
Nikaku Bangkok
W Bangkok G Floor
106 North Sathorn Road, Silom, Bangrak, Bangkok 10500, Thailand Tel: +66 (0)80-732-2338
Email: contact@nikakubangkok.com
