The story
Nikaku brings the spirit of a two-Michelin-star Edomae sushi restaurant from Kitakyushu, Japan, to the heart of Bangkok. The restaurant is the third-generation venture of Executive Chef Setsuo Funahashi, who was born in 1970 and trained in traditional Edomae sushi in Tokyo in 1990. In 2002, he took over his family’s sushi restaurant and renamed it Edomae Sushi Nikaku. That same year, his wife, Pastry Chef Kazumi Funahashi, helped establish the restaurant, drawing on a childhood steeped in Japanese aesthetics—her mother was a master of ikebana—and later earning a license in traditional wagashi (Japanese confectionery). Her refined, additive-free desserts have earned praise from the Michelin Guide.
At Nikaku, the pursuit of exceptional Edomae sushi begins with sourcing. Chef Funahashi selects the freshest fish from the Kanmon Straits and the waters of Kyushu, then ships it directly from Fukuoka to Bangkok on the same day. The rice is prepared with careful attention to Anbai—the balance of salt and vinegar—and each piece of nigiri is shaped using the Honte-gaeshi technique, a method refined by sushi chefs in Edo (Tokyo) some two hundred years ago. This is Edomae sushi as it was meant to be.
The menu is omakase, offered in three formats: a 21-course dinner at 8,000 THB, a 17-course dinner at 6,500 THB, and a 12-course lunch at 4,000 THB (all exclusive of service charge and tax). Guests can also opt for the Kyushu Tea Experience, a journey through seven premium teas from each prefecture of Kyushu, brewed with mineral water from Japan. The sake list, featuring a curated selection of bottles from Kyushu, complements the meal.
Nikaku earned two stars in the Michelin Guide Fukuoka in 2014 and 2019, and was recognized by Gault & Millau as a pioneer of traditional Edomae sushi in the Kyushu region. Now, in Bangkok, the restaurant continues that tradition in a refined setting with counter dining, offering a taste of the same dedication to craft.
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