Even if you regularly pass through Soi Sukhumvit 49, chances are you probably never noticed this hidden gem nestled within 49 Terrace (that posh complex with Starbucks at the front). Kimi Omakase is one of those dining secrets that regular patrons want to keep to themselves, mainly because it’s just really chill. Plus, the food—sushi made with only the freshest fish and seafood—is pretty good, too.
This outdoor spot is perfect for when you just want to unwind at the end of the day or after a long week, and treat yourself to a fuss-free omakase experience. The Japanese-style wooden decor, mid-century-inspired steel stools and benches, and beach umbrellas offer an ideal relaxed setting for enjoying small seafood bites with friends or even for a delicious meal for one.
Kimi Omakase is also recommended for those who are exploring an omakase experience outside of luxury sushi restaurants. And they won’t be disappointed. The restaurant serves a 14-course meal (considerably affordable at B2,499) that includes four otsumami (snacks usually taken with alcohol) and eight sushi selections. Kimi serves edomae (Edo-style) sushi, a traditional style where the sushi chef carefully uses various preparation techniques (vinegared, salted, boiled, simmered, seared, etc) to bring out the best possible flavors of an ingredient, which vary depending on the season.
On our visit, we were treated to the “Spring to Autumn” menu. Here’s a rundown of what we had.
Otsumami
To tickle our palates, the chef gave us four otsumami to try:
- Nama Kaki Ponzu (a perfect palate opener of Hokkaido oyster and angel hair seaweed in ponzu sauce, served with tomato from Petchabun)
- Katsuo Sashimi Nori Sauce (Japanese tuna in seaweed sauce)
- Ankimo Nizuke (monkfish liver served in seasoned dashi soup)
- Tachiuo Tempura (a dish of crispy Hokkaido beltfish that’s fried to perfection)
Nigiri
Kimi’s chef uses a mix of white and red fish throughout the meal—and we loved this effort! These are the sushi dishes that were served:
- Ma Aji (Japanese horse mckarel)
- Hirame & Engawa (halibut served with the fish’s fin, vinegared and salted)
- Hotate (scallop cut in the shape of a flower)
- Kinmedai (deep-sea alfonsino, its skin burnt for an aromatic touch)
- Akami Zuke (Japanese lates soaked in shoyu)
- Chutoro Zuke (fatty bluefin tuna soaked in shoyu)
- Uni (sea urchin)
- Futomaki (giant roll composed of different types of fish)
- Tamago Yaki (sweet omelette)
The meals at Kimi Omakase may feature different offerings based on the catch of the day, but the narrative of the experience is likely to remain the same. The culinary journey ends with your choice of ice cream, and you can enhance your omakase experience by pairing it with a bottle of wine.
Kimi Omakase is open for three rounds daily at 13:00, 18:00, and 19:45. Book your seat at kimisushibar.com.