"Nikaku" means a pair of cranes. Cranes are considered lucky birds in Japan, and two cranes symbolize lasting prosperity.

OVERVIEW
Nikaku, from Kitakyushu, Japan, believes that the freshness of fish is the cornerstone of the Edomae sushi tradition. That's why Chef Funahashi meticulously sources the freshest fish from the Kanmon Straits and the surrounding waters of Kyushu. He then sends it directly from Fukuoka to Bangkok on the same day to be prepared for nigiri traditionally.

AMBIENCE
Indoor restaurant, with a cozy and elegant dining interior.

MUST-TRY
Omakase Courses Menu

FOOD
Japanese Omakase Courses Menu

PRICING
21 Courses: THB 8,000++; 17 Courses: THB 6,500++ (Lunch and Dinner); 12 Courses: THB 4,000++ (Lunch only)

ABOUT CHEF
EXECUTIVE CHEF SETSUO FUNAHASHI
The third generation of a 60-year-old sushi restaurant, Setsuo Funahashi was born in 1970. In 1990, he was introduced to traditional Edomae sushi in Tokyo, where he trained. In 2002, he took over his family's sushi restaurant and renamed it Edomae Sushi Nikaku. In 2014 and 2019, Nikaku was awarded two stars in the Michelin Guide Fukuoka. In 2021, Nikaku was recognized by Gault & Millau as a pioneer of traditional Edomae sushi in the Kyushu region.