Where to get your fill of fresh fish and other Japanese delicacies. 

Akira Back

Akira Back’s eponymous restaurant on the 37th-floor of Marriott Marquis Queen’s Park is only the latest in the celebrity chef’s globetrotting conquest, with his brand represented in 10 cities around the world. The flavors of Back’s dishes, however, are more localized, layering Korean and Japanese cuisines with influences from his American upbringing. Share the AB tacos (crispy taco shells stuffed with Wagyu bulgogi marinated in sweet soy sauce) and tuna pizza (tuna sashimi on chips-like crust drizzled lightly with white truffle oil) to keep room for the grilled octopus in smoked jalapeno sauce and the absolutely necessary and wonderfully decadent chocolate souffle.

Click here to read the BK Restaurant Week menu and make your reservation

 

Fillets

Local omakase chef Randy Noprapa shuns the usually hushed atmosphere of top-tier sushi dens in favor of a loungey vibe that draws a big, well-heeled crowd. The fish still comes five times a week from Tokyo’s most esteemed sellers, but you’ll also find creative touches like cherry blossom marinades and caviar making their way into the elegant pieces of sashimi and sushi. He takes wagyu beef as seriously as the fish, too.

Click here to read the BK Restaurant Week menu and make your reservation

 

Mugendai Honten

Founded by a group of moneyed Japanophile friends, Mugendai was one of the first restaurants to claim it flies its fish in from Tsukiji Market, in Tokyo, five times a week, back when twice a week was still the norm. Its signature sushi dish, the Aburi 7, is an assortment of seven blow-torched slabs of fatty bluefin tuna, snapper, halibut fin and Matsuzaka beef (among others) topped by dabs of shredded garlic, crab eggs, ponzu or miso. Or go for the sashimi, the slices are gargantuan and bursting with flavor. 

Click here to read the BK Restaurant Week menu and make your reservation

 

Up & Above

Bangkok’s most high-end Japanese hotel, The Okura Prestige, does a great line in both Japanese wine and whiskey. Check out their list of premium bottles like Suntory Hakushu 12 Years Old and Taketsuru Pure Malt. On the menu you might find everything from marinated hamachi sashimi to braised pork belly in a sweet soy and miso glaze. The 24th-floor views of Sukhumvit only add to the appeal.  

Click here to read the BK Restaurant Week menu and make your reservation


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