Hotaru 119 Omakase & Izakaya - Sanampao — Restaurant in Phaya Thai Subdistrict

Tucked discreetly in the vibrant dining scene of Bangkok, Hotaru Omakase delivers an experience that transcends traditional sushi craftsmanship. With its harmonious interplay of precision, seasonality, and restrained elegance, the meal showcases the chef’s ability to guide guests through a meticulously curated progression of textures, temperatures, and umami-laden layers. The following is a course-by-course appreciation of select dishes from a recent omakase experience:

🦑 Hotaru Ika with Miso Egg Yolk Sauce

Delicately presented, the firefly squid (hotaru ika) sets the tone with its natural brininess and tender bite. Paired with a silky yolk-based sauce flecked with pink peppercorn, the dish captures the ephemeral magic of springtime in Toyama Bay. The accompanying greens add a grounding vegetal contrast.

🧇 Crispy Rice with Monkfish Liver and Caviar

A bold and luxurious interplay—ankimo (monkfish liver), often referred to as the foie gras of the sea, is whipped to a mousse-like texture and perched atop a crisped rice cracker. The crowning touch of caviar offers salinity and visual opulence, complemented by a creamy root-like dressing cradled in the center. Artfully presented on a bed of scarlet kidney beans for contrast.

🧊 Mozuku Vinegar Jelly with Granny Smith Apple Ice

A refreshing intermezzo that suspends mozuku seaweed in a bracing vinegar aspic, crowned with a quenelle of apple ice. The dish walks the tightrope between marine minerality and tart-fruited lift—a brilliant palate cleanser echoing Ryukyu traditions.

🍣 Nigiri Progression:

Seared Nodoguro (Blackthroat Seaperch): Rich and fatty, kissed by the torch to amplify its umami-laden oils, resting atop precisely formed shari. The interplay of crisp skin and supple flesh is remarkable.

Kawahagi (Filefish) with Liver Sauce: Elegantly scored and adorned with a dab of its own liver, this morsel is a rare indulgence—delivering sweetness, creaminess, and oceanic depth in a single bite.

Botan Ebi (Sweet Shrimp): Translucent and plump, this nigiri exudes sweetness and supple texture. Its freshness is beyond reproach.

Shime Saba (Cured Mackerel): A traditional touchpoint done with restraint—subtle curing allows the natural richness of the fish to shine, with a touch of grated herb for aromatic lift.

Uni Gunkan with Caviar: A hedonistic finish—the Hokkaido sea urchin is fresh, cold, and briny-sweet, balanced against the bracing pop of caviar atop crisp nori and lightly vinegared rice.

🦀 Kanizame Somen with Ankimo Sauce and Ikura

An innovative hot dish featuring chilled somen noodles adorned with shredded snow crab, salmon roe (ikura), and a generous ladling of thick ankimo-based sauce. The combination bridges creamy, saline, and umami-rich textures with finesse, making this course a compelling centerpiece of the meal.

🐚 Awabi (Abalone) Skewer with Foam

A modernist interlude, the tender abalone is presented with a light foam—perhaps evoking the ocean spray. Its natural sweetness and chew resonate with deep savoriness, likely from slow steaming or...

I recently had the pleasure of dining at Hotaru 119 Omakase & Izakaya in Sanampao, and it was nothing short of spectacular! From the moment I walked in, the warm ambiance and attentive staff made me feel right at home.

Choosing the omakase experience was the highlight of my visit. Each course was a delightful surprise, showcasing the chef's incredible talent and creativity. The freshness of the sushi and sashimi was remarkable—every bite was like a taste of the ocean! The presentation was stunning, making each dish a feast for both the eyes and the palate. The flavors were bold and authentic, and I could tell that every ingredient was carefully selected and prepared with care. The combination of textures and tastes created a memorable dining experience.

The service was impeccable. The staff was friendly, knowledgeable, and passionate about the food they were serving. They took the time to explain each dish and made excellent recommendations based on my preferences.

Overall, Hotaru 119 Omakase & Izakaya is a must-visit for anyone who appreciates fine Japanese cuisine. The quality of the food, the inviting atmosphere, and the exceptional service make it a truly unforgettable experience. I can't wait to return and explore more of their delicious offerings! Highly...

This was my second visit after my first visit late last year. I really enjoyed the omakase the first time, but while the food was good, I was a bit disappointed for a few reasons this time. I was expecting some dishes to be the same, but I wasn’t expecting the omakase to be almost exactly the same as last year. I think the only thing different was the drink and I could’ve known had I researched it more but I just expected omakases to generally rotate menus at least for different seasons. And because someone also assigned the same chef was late, it affected the pacing of our courses, so they started ours early and later on, made us wait for the other person catch up to us which resulted in a pretty long gap between a few courses. And my Thai friend said that one of the other chefs had said our chef was new and fairly introverted which I don’t necessarily mind, but when I saw how much more engaged and fun the other chefs were to the other customers, it made me disappointed with my service. I still think that the value of the omakase is great because there are some really great courses, but I don’t think I would come back unless I knew that the courses wouldn’t be the exactly the same as before. The pictures are of the menu and Nov 2024...