Tensui
33 Soi Sukhumvit 16, Khlong Toei, Bangkok 10110
The kaiseki menu is where the kitchen shows discipline. Book three days ahead for the seasonal courses, settle into one of the private rooms on the upper floors, and let the sake list guide the pacing. The omakase nigiri downstairs works for walk-ins.
You step off Soi Sukhumvit 16 into a two-story structure built in Sukiya-zukuri and Gassho-style residential design. Earth walls, wood beams, bamboo.
The ground floor runs counter seating and spacious tables. Floors two and three are entirely private rooms holding between two and 30 guests, depending on configuration. The upstairs layout follows the slow-living logic: low tables, tatami options, sliding doors that close.
The menu splits lunch sets, bento boxes, and full kaiseki courses. Lunch starts at ฿450 for the Gomoku Seiro (seafood and vegetables on rice) and runs to ฿1,500 for the Hisai Bento, a shokado box with sashimi and broiled fish. Dinner moves into seasonal kaiseki territory at ฿3,500, with ishiyaki hot-stone courses climbing to ฿5,000. The sushi kaiseki tops out at ฿7,000. Nabe hot-pot preparations shift with the calendar: puffer fish, turtle, angler fish, conger pike, crab, oyster, duck.
The omakase nigiri sits at ฿2,800 for 12 pieces. Downstairs or private room, your call.
The sake program lists over 100 varieties. The menu frames this as the pairing backbone, not a side offer. Champagne, white, red, shōchū, and Japanese whisky fill the rest of the beverage slate. The tea selection also registers in the amenity data.
Kaiseki courses require three days' advance reservation. Last kitchen order goes in at 9:30 PM. The restaurant opens seven days, year-round, with lunch service ending at 2 PM and dinner starting at 5:30 PM.