A sister branch of Takashi Saito's renowned Tokyo restaurant, this riverside spot in Bangkok serves Edomae-style sushi, with Edo-period techniques meticulously executed by head chefs Sugawara and Machigashira. At a pale hinoki counter facing the open kitchen, guests enjoy seafood flown in from Japan several times a week. The Akita rice is cooked with exacting care for temperature and moisture, and sent out in small batches to keep it at its best.