鮨三笠

Walking the untrodden path

The name "Mikasa" originates from Mikasa Mountain (御蓋山), a sacred mountain historically revered as Kasuga Mountain, an untouchable, pristine, and divine space. Known as Mikasa Mountain in ancient times, it has long been a place of profound respect, embodying tradition, culture, and the preservation of nature. Only those who devoted themselves to discipline, daily dedication, and spiritual purity were allowed to approach its sacred grounds.

At Sushi Mikasa, we strive to emulate this philosophy. With unwavering commitment to honing our craft and refining our skills every day, we aim to deliver moments of wonder and joy to our guests. Just as one would walk the uncharted paths of Mikasa Mountain, we dedicate ourselves to treading the path of sushi with determination and humility.

Red Vinegar: The Oldest Seasoning

We use specially aged red vinegar, matured for over three years from carefully selected sake lees. This traditional red vinegar is rich in amino acids and organic acids and is crafted using techniques passed down from the Edo period, exclusively for Sushi MIKASA, enhances the exquisite umami flavor of the rice to perfection.

Our Commitment to Sushi Rice

Unlike typical sushi rice, which uses sugar for sweetness, Sushi Mikasa's rice is prepared without sugar. Cooked slightly firm, the rice releases its natural sweetness as you chew, blending perfectly with the flavors of the topping.
Seasonal seafood such as tuna and sea urchin further elevate the taste, creating a rich, luxurious flavor experience. At Sushi Mikasa, our sushi rice is an unforgettable delight.

We procure premium seafood and ingredients, often served at the finest sushi establishments, directly from trusted Japanese fishermen and production regions, ensuring exceptional quality.

Kensuke Morishima

Master Chef

Kensuke Morishima

Career Highlights

2016 - 2022

Worked as a chef at renowned establishments in Tokyo, including:

Sushi Takeuchi, Daikanyama (Tabelog Top 100)

Sushi Ginza Onodera

2022 - 2024

Worked as a chef and participated in new restaurant openings in Bangkok and Phnom Penh, including:

Ginza Sushi Ichi BKK (Michelin 1 star)

Sushi Zo Phnom Penh

Sushi Kishin

Born in Kyoto in 1982, Kensuke Morishima had frequent opportunities to travel abroad from a young age, which inspired him to pursue a career that promotes Japanese culture. After working at a sushi restaurant in Australia under a Working Holiday program, he decided to fully dedicate himself to the culinary arts.

Since then, he has worked as a sushi chef at Michelin-starred restaurants and Tabelog Top 100 establishments in Tokyo, Thailand, and Cambodia. His delicate sushi craftsmanship and meticulous service have earned him high praise among Thai customers, leading to numerous catering and sushi event opportunities.

Cuisine

Carefully selected ingredients crafted with skill and soul

Experience the ultimate OMAKASE course, thoughtfully crafted by our master chef.
Each dish and piece of sushi is prepared with exceptional skill and passion, using the finest seafood, seasonings, and carefully selected ingredients directly sourced from Japan.

Soy Sauce Exclusively
from Japan

醤油は日本にしか流通してないものを使⽤

We use limited-distribution soy sauce, brewed in traditional wooden barrels, crafted in regions with a warm climate ideal for koji fermentation. This carefully selected soy sauce complements the rice and toppings, enhancing the umami and aroma in every bite.

Wasabi from Japan's
Famous Production Regions

使⽤するわさびは日本の名産地のものを使⽤

Our wasabi is sourced from Japan's renowned wasabi regions, carefully selected based on annual weather conditions and growth quality. Only the freshest, most flavorful wasabi with the perfect balance of heat is used.

We also use the finest grating boards to maximize the wasabi's sharpness and aroma, creating a creamy texture with a vibrant flavor. It’s the perfect supporting star for the finest sushi.

Course

OMAKASE Course

6,000THB

OMAKASE Course "KIWAMI"

8,000THB

*Service charge (10%) and VAT (7%) not included.

An OMAKASE course featuring carefully curated dishes and sushi, crafted with the finest ingredients selected by our master chef. Enjoy the authentic OMAKASE dishes and sushi prepared by our Japanese master chef.

Reservation

Guests arriving more than 30 minutes late will be viewed as a no-show and a 100% charge will be applied.

Information

Location

The Sukhothai Bangkok, 13/3 South Sathorn Road, Thungmahamek, Sathorn, Bangkok, 10120 Thailand

Phone Number
+66 2-125-7051
Business Hours
Lunch
12pm - 15pm
Dinner
17pm - 22pm
Regular Holidays

Closed on Thursday and No Alcohol Day

Special Regular Dates (Subject to change depending on the year):

  • Every year in April (5 consecutive days)

    From April 16th to April 20th

  • Every year in July, No Alcohol Day

    No Alcohol day and the following day

Cancellation Policy

There is a transaction fee of 500THB for every cancellation.

No refund will be given if no-show or reservation is cancelled less than 48 hours of the reservation date (excluding Monday and holidays).

The restaurant requires a deposit 2,000 Baht per person in order to secure the reservation. (AMEX is accepted)

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