Kokoro Omakase in the heart of Central Eastville

Kokoro Omakase 心おまかせ Boutique Omakase restaurant located in the heart of Central Eastville is a branch of Sushi Ichizu, which has received the OAD Top 100 award for the best restaurant in Asia for 5 consecutive years and the award for the best sushi restaurant in Asia outside of Japan in 2019. The head chef comes from Sushi Ichizu.

'kokoro' means "heart", which reflects the love and dedication that is given to Japanese food and
the art of making sushi, making the taste of every bite impressive to many people.

The course here starts at 1,890 baht, allowing you to eat premium quality omakase at an affordable price. The atmosphere is comfortable, you can eat it again and again. It's worth the price. Starting at 16 pieces. Today, we tried the Big Heart Omakase Course 2,890+, which has 20 pieces, including soup and dessert.

🥚 Shirauo Chawanmushi: Traditional Japanese-style steamed eggs, Shirauo fish, Japanese silver fish
🦐 Katsuo Shoyuzuke & Aka Ebi: This menu includes 2 courses in one serving. It will be sashimi of Katsuo fish marinated in soy sauce and Aka Ebi red shrimp, smoked with apple wood
🍢 Hotate B.B.Q: Scallops from Japan Served on a BBQ skewer
🐚 Kaki TarTar sauce: Fried oysters, tartar sauce
🐙 Aori lka: First bite of Aori Ika squid sushi topped with pink salt
🐟 Shima Aji: Hardtail mackerel sushi, the fish is bouncy and crispy
🐠 Madai: White fish sushi
🦀 Zuwai shinjo Age: Japanese style snow crab meat balls, stuffed with Shirumi white fish and Yamaimo tiger roe, coated with Japanese crispy flour (sembei flour) and fried for a crispy texture, Yuzu tiso sauce
🐟 Chutoro Maguro: Tuna from the Yamayuki brand, Chutoro
Otoro: Tuna from the Yamayuki brand, the chef burns the Otoro to break down the fat and create a fragrant smell
🐚 Awabi Udon & Ankimo Panyaki: **This menu includes 2 courses in one serving Inaniwa abalone with chef's special white sauce and Anko liver, served on Hokkaido bread grilled on a pan
🍣 Akagai: Japanese clam sushi
🍣 Kinmedai: Red snapper sushi
🧆 Uni Temaki: Bara Bafun Uni, served in Temaki style on top with Orchesta Caviar
🍛 Unagi Don: Mini eel don, eaten 2 ways, start with rice and eel, then the chef pours dashi soup into the bowl for the other half, Nagoya style
🍲 Soup: Red miso dashi soup, eaten to adjust the palette before moving on to the dessert menu
🥧 Tamago yaki: Japanese sweet egg cake, not sweet, the chef uses a rice cooker to make
🍮 Pudding: Hokkaido milk pudding, topped with corn sauce and popcorn kernels

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