Seifu

The story

Seifu Omakase by Gion Matayoshi Bangkok – Michelin-Recommended Kaiseki

A Kyoto-Bangkok Collaboration

On the fourth floor of Kissuisen, inside the Bangkok Marriott Hotel The Surawongse, Seifu Omakase by Gion Matayoshi represents a formal partnership between two chefs: Yuichi Mitsui, the Japanese Head Chef of Kissuisen, and Kazutomo Matayoshi, owner-chef of the two-Michelin-starred Gion Matayoshi in Kyoto. The result is a kaiseki omakase that bridges the precision of Kyoto’s culinary tradition with the vibrancy of Bangkok.

The Wind Element

Seifu is the “wind” component of Kissuisen’s Godai-inspired concept. The restaurant’s design—intricate wall patterns evoking a gentle, year-round breeze—mirrors the lightness and flow of the meal itself. Counter dining places guests in direct view of the chefs, who work with calm, deliberate movements.

Seasonal Kaiseki Omakase

The menu changes with the seasons. Premium ingredients sourced from Japan—such as mountain vegetables, fish from Tokyo’s markets, and Matsusaka beef—are combined with outstanding local Thai produce. Course options include a 14-course sushi omakase, a 16-course kaiseki, and an 18-course kaiseki featuring dishes like charcoal-grilled char, wagyu shabu, and hand-rolled uni. Each course is a study in balance: texture, temperature, and flavor aligned.

Michelin Recognition

Seifu earned a place in the MICHELIN Guide 2026, a nod to the meticulous craftsmanship and the rare collaboration behind it. For those seeking an intimate, unhurried Japanese dining experience in Bangkok, this is a address worth knowing.