Review

The trend for omakase is proliferating in Bangkok at the rate of a speeding shinkansen. So much so that something extra special is required to mark a venue out from the increasingly crowded field. At Roku Omakase, there are plenty of distinguishing successful quirks. The intimate dining space at the crown of the venue is indeed attractive, with a somewhat memorable soundtrack. Indeed, this Sathorn located venture has nailed it in all the important departments including, especially, the food. With the unassuming, chef Golf at the helm, this young maestro clearly prefers to let his food do the talking, judging by the flawless plates he presents diners. Highlights of his 18-course Grand Roku signature extravaganza fused exquisite ingredients, almost all, imported from Japan, with some seriously deft touches. Other options include a 12 and 15 course menu. Sushi interludes including chutoro topped with pickled wasabi and lightly smoked white salmon from Shizuoka sing with freshness. The chef's Thai heritage, meanwhile, feeds into outstanding creations like yellow tail and halibut in a light rad na gravy, tempura oyster with a punchy curry and meltingly tender slices of Japanese wagyu marinated nam tok style and grilled. The drinks list includes, premium sake, wine, shochu, beer and classic Japanese tea.