Review

From the moment you enter the Gotham City-esque Kronos office tower in Sathorn, Sushi Saryu promises an adventure. Finding the discreet, cave-like entrance is part of the fun, but once inside, you’re rewarded with an exceptional traditional edomae omakase experience. Named after sand flowing in an hourglass, Sushi Saryu is chef Seiji Sudo’s tribute to Japanese cuisine. With just eight seats around a minimalist hinoki wood counter, diners embark on a 15-course journey featuring premium seafood flown from Tokyo’s Toyosu fish market. Chef Seiji, with over a decade of experience in high-end restaurants, carefully curates each dish. The menu starts with 10-day-aged otoro wrapped in Saga seaweed, followed by a kelp broth with sea urchin and fresh nori, delicately seasoned with salt. Each course reveals complex flavours, perfectly balanced to highlight the ingredients. Chef Seiji also recommends sakes, warm and chilled, to complement the evolving dishes. Highlights include kawahagi (leatherback sea bream) topped with its liver, offering a mix of textures, and ankimo (monkfish liver) in a sweet and spicy sauce, finished with narazuke, a Japanese watermelon pickle. The omakase concludes with a maki sushi finale of uni, ikura, chutoro, and shima ebi, before coconut pudding with green tea sauce and chestnut closes this culinary adventure.