The story
At Meruto Sushi, Bangkok’s Sathorn Garden building hosts an omakase that one reviewer, BANKII, calls “the most expensive omakase of my life”—a 16-course, 15,900-baht experience he insists is a must. Chef Arm leads the kitchen, weaving premium ingredients from around the world into a menu that deftly fuses Japanese tradition with international accents. The result is a lineup that includes dishes like Lobster Chawanmushi, Smoked Otoro, and a Gambero Rosso Masala Sushi, each praised for their meticulous preparation and rare quality.
The high price tag feels justified, according to BANKII, by the sheer rarity and caliber of what arrives at the counter. Beyond the signature Unibrad and Sous Vide Abalone with Liver Sauce, the meal closes with a gentle Yuzu Ice Cream with Grapes—proof that even the final course is considered with the same care as the first. For those seeking an intimate, upscale sushi experience in Bangkok, Meruto Sushi delivers on its promise of culinary precision.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 18 dish mentions say about the food
Reviewers rave that the delicate, melt-in-your-mouth Tumsai is the standout star, capturing the essence of the sea. The overall vibe is one of quiet, masterful precision, making every bite feel like a serene, artful experience.
“This is a Japanese lotus leaf sprout soup made with fish bone broth. It's very refreshing and wakes up my taste buds. The Japanese love it before work — it's like an energy drink. The fish soup smells great and really refreshes me.”
What creators say
1 creator has covered Meruto Sushi. Most active: BANKII
Meruto Sushi is an upscale omakase restaurant in Bangkok's Sathorn Garden building, offering an exceptional 16-course experience with premium ingredients from around the world. Chef Arm's meticulous preparation and creative fusion of Japanese and international flavors make every dish memorable. The high price is justified by the quality and rarity of the ingredients.
Dishes mentioned
Tumsai
This is a Japanese lotus leaf sprout soup made with fish bone broth. It's very refreshing and wakes up my taste buds. The Japanese love it before work — it's like an energy drink. The fish soup smells great and really refreshes me.
Ensui Uni
This is fresh sea urchin that has been put back into the sea from its origin. It tastes like you're shucking it straight from the shell. It's rare — this is the final lot of the season. I don't want to swallow it. The uni is sweet with a little saltiness from the sea. If I close my eyes, I feel like I'm sitting in the middle of the ocean, swimming with seawater in my mouth. Superb!
Lobster Chawanmushi
This is a steamed egg with lobster from the USA. The chef used the whole lobster to extract the soup and make the steamed egg. It's very bouncy. The soup smells so good — well-balanced. The steamed egg gives me the feeling of eating lobster jelly because it melts in my mouth. The scrambled egg is really smooth. As I eat more, it gets better.
Lobster with Caviar and Gold Leaf
This is the lobster meat from the biggest and tightest part — the body. It's seared on the red side to increase the sweet scent. The sauce is simmered from the lobster's head, thicker and smellier than mantis shrimp from Ayutthaya. Then caviar and gold leaf on top. The lobster is large with firm texture. I sweep up as much sauce as I can and eat it in one bite. Crispy, oily, sweet — it's lobster's sweetness. If I were at home, I'd lick the dish. The texture is very soft.
Fried Lobster Claw
This is a lobster claw as big as a chicken drumstick. The lobster is only battered. The chef suggests eating it plain first. It's incredibly juicy — probably really fresh lobster. The texture is firm like chicken drumstick but softer. Then I squeeze some lemon on it. Delicious. The inside meat is amazing.
