Sanriku Sushi
Sukhumvit 19 Alley, Lane 2, Khlong Toei Nuea, Watthana, Bangkok 10110
Sanriku does something rare: it commits to a single Japanese region rather than serving the usual greatest-hits izakaya menu. The Akashari red-vinegar sushi rice is the clearest signal that this kitchen has a point of view. For expats who have burned out on generic Japanese in the Asok corridor, this is the room that rewards repeat visits.
Most izakayas in Bangkok draw from the same Osaka or Tokyo playbook. Sanriku anchors instead to Tohoku, the northeastern stretch of Japan that rarely gets its own dedicated restaurant outside the country. That regional commitment shapes everything from the rice upward.\n\nThe sushi here is made with Akashari, a rice seasoned with Akazu red vinegar fermented from sake lees. The result carries a sharper, more complex acidity than standard white shari and changes how the fish sits on the palate. Ingredients arrive weekly from Japan, so the sashimi selection tracks actual Japanese seasons rather than Bangkok sourcing convenience. The menu runs past 300 items: grilled skewers, oden, hotpots, and Tohoku-specific dishes like Kiritampo Nabe and Hittsumi Nabe that do not show up elsewhere in the city.\n\nSake is organized by Tohoku prefecture. All six prefectures are represented, which gives the list a pedagogical quality, a way to move through regional styles rather than choosing blind. Shochu and cocktails round out the drinks.\n\nBudget around 1,000 baht per person for a full evening with drinks. Tatami seating is available alongside standard tables. The kitchen runs until 4AM Monday through Saturday and until 2AM on Sundays, so this functions as a genuine late-night dining option rather than a bar with token food.\n\nParking is on-site, which matters on a soi that fills up after dark. Payment by Visa, MasterCard, JCB, or PromptPay. Takeaway is available for those who want the food without committing to a full sit-down.