鮨三笠 Sushi Mikasa Bangkok

Sushi Mikasa occupies a dining room inside The Sukhothai Bangkok, a hotel-set sushi counter led by chef Morishima Kensuke. Born in Kyoto in 1982, Morishima trained in Tokyo at Daikanyama Sushi Takeuchi, a Tabelog Hyakumeiten listee, and at Ginza Onodera, before moving through Bangkok and Phnom Penh kitchens including the Michelin-starred Ginza Sushi Ichi BKK, Sushi Zo Phnom Penh, and Sushi Kishin.

The kitchen uses akazu, a red vinegar aged over three years from sake lees, prepared using an Edo-period method, and shari cooked without sugar. Soy sauce is sourced from a honoke-jikomi producer whose output is distributed only within Japan, and wasabi comes from named Japanese growing regions, graded by season.

The omakase course is priced at 6,000 THB, with a Kiwami course at 8,000 THB; both carry an additional 10% service charge and 7% VAT. Lunch service is offered alongside dinner. The restaurant is open Monday, Tuesday, Wednesday, Friday, Saturday and Sunday for lunch (12:00–15:00) and dinner (17:00–22:00), and closed on Thursdays as well as certain alcohol-restricted days in Thailand's calendar.

Reservations can be made by phone or online through TableCheck. A deposit of 2,000 THB per person is required to hold a booking, and American Express is accepted for this purpose. Cancellations incur a 500 THB handling fee, and no refund is given for cancellations made within 48 hours of the reservation (Mondays and public holidays excluded) or for no-shows. Arriving more than 30 minutes late is treated as a no-show, with the full course charge applied.