MITSUMORI
47 1 Soi Sukhumvit 23, Khlong Toei Nuea, Watthana, Bangkok 10110
MITSUMORI is a Bangkok outpost with real Tokyo-restaurant DNA: named after the chairman of OOTOYA Holdings and built on three pillars of yakitori, handmade soba, and charcoal-cooked rice. The kitchen makes soba twice daily from Hokkaido Nagawa flour, cooks Akitakomachi rice over charcoal, and uses antibiotic-free Benja Chicken. No MSG, no artificial colouring, and no ready-made food are house rules. Lead with the yakitori skewer sets and a cold soba for the full trifecta.
MITSUMORI occupies a traditional Japanese dining room deep inside Sukhumvit Soi 23 in Watthana, recognisable by its elegant black walls and autumn-toned interior. Jazz plays through a Paragon speaker system. The address is far enough from the main road to feel removed from the Sukhumvit commercial strip, which is part of the appeal for a restaurant aiming at quiet, authentic Japanese hospitality.
The restaurant carries the name of Hisami Mitsumori, chairman of the board of directors of OOTOYA Holdings, and shares the parent group's commitment to cooking everything on premises from quality ingredients with no ready-made shortcuts. Three elements define the menu: Yakitori, Soba, and Gohan.
Yakitori skewers use Benja Chicken, a trusted supplier confirmed to be antibiotic-free and free of growth promotants. The dinner menu extends through salads, appetisers, charcoal-grilled meats, deep-fried dishes, hot pots, and rice dishes, building a full izakaya-adjacent range around the skewer core.
Soba is made by hand twice daily, morning and afternoon, visible to guests. The flour is Nagawa soba, a newly harvested variety from Hokkaido, Japan. Skilled professionals adjust water quantity by feel, knead firmly, roll the dough with a Noshi-Bou rolling pin, and cut with precision, as the sharpness of the cut edge is considered directly relevant to taste. The lunch set menu includes cold soba with duck broth and spring onion as one of its options.
Gohan, the rice course, uses Akitakomachi rice grown in Chiang Mai, delivered immediately after polishing, and cooked with charcoal. Charcoal cooking is cited by the kitchen for its mineral richness, which produces rice that is shiny, plump, and full-flavoured.
The kitchen operates an additive-free, no-MSG, and no-artificial-colouring policy across all dishes, positioning the restaurant for health-conscious diners who want authentic Japanese technique without compromises. Lunch runs from 11:30 to 14:30, with last orders at 14:00; dinner runs from 17:00 to 22:00 with last orders at 21:00, seven days a week including public holidays. BTS Asok and Phrom Phong are the nearest stations.