Omakase Ten — Restaurant in Si Lom Subdistrict

An exceptional omakase experience with Chef Tin — a true showcase of craftsmanship, balance, and flavor. Our 20-course journey was thoughtfully paced, with each dish personally introduced and explained by the chef, offering insights into ingredients, technique, and inspiration.

By the fifth course I was already nearing full, yet each subsequent plate was too beautiful to resist. Every bite was a study in freshness — clean, precise flavors that let the ingredients shine without unnecessary embellishment. From the first sashimi to the final dessert, the progression felt harmonious and deeply satisfying.

The ambiance was intimate and serene, allowing the focus to remain on the food and conversation. Service was warm and unobtrusive, complementing the overall experience perfectly.

Reservations are essential as they only seat pre-booked guests — plan ahead to secure a spot. A must-visit for anyone who appreciates authentic omakase prepared with heart, precision, and respect for...

One of the best price to taste ratio for an Omakase you’ll find anywhere. It can even give the omakase in the 10,000 yen range in Tokyo a run for their money

Omakase Ten use a pretty generous ingredients for the 2000 THB set. If you’re a local you can usually find a deal for 1999 in local app like Wongnai

However you can contact the restaurant directly to inquire about promotion. Now to the food

Why do I rate it so highly? It’s their sushi chef ability to marinate and age their fish. This is what elevates the skill and the result when it comes to omakase

While the chef is Thai, he’s trained in Japan. However being a Thai, he’s more willing to experiment with modern ingredients like truffles and the result is scrumptious

For 1999 set or even 3700 set, there’re only couple place in town that’s equaled in the highly competitive Bangkok...

Omakase Ten is a great option for anyone looking for high-quality omakase at an affordable price.

The highly skilled chef expertly utilized premium ingredients, incorporating each one thoughtfully and with purpose, and meticulously took great care in the presentation of each dish.

The sea urchin's delicate texture melted in my mouth, leaving me wanting more of its buttery flavor. The wagyu beef, cooked to perfection, was a symphony of tenderness and flavor, making it the best I've ever tried. And the abalone, with its bouncy yet succulent consistency, was a rich and savory delight, perfectly complemented by the pop of the salmon roe.

Each dish was a symphony of taste and texture, a culinary masterpiece that left me...