Restaurant Sushi Juban Takumi

A creative omakase bar where shrimp are flambéed beneath clouds of melting candy floss, monkfish liver pâté is served as ice cream in waffle cones, and sushi arrives enveloped in aromatic smoke. Despite the theatrics, the approach to ingredients is uncompromising: all fish and seafood, including kohada, bluefin chutoro and sea urchin, are flown in from Japan. Set menus are adjusted seasonally, depending on the best offerings from suppliers and brokers. The restaurant occupies an intimate tiled-roof house in the busy Watthana district.