Kaito

Name: Kaito
Address: Bangkok

Welcome to Kaito Unlimited Omakase. The gentle harmony of sweet & sour Kansai style rice. Experience the taste of Kaito Shari.

★ 4.6 (118)

Sushi

Akami (Premium)

Lean red tuna meat. It has a deep red color, firm texture, and a rich, savory iron flavor typical of bluefin tuna.

Akami Zuke (Premium)

Marinated lean tuna. Soy sauce marination enhances the umami and gives the fish a smoother, slightly glistening texture.

Chutoro

Medium fatty tuna belly. A perfect balance between lean meat and fat, offering a texture that is both meaty and melting.

Chutoro Binchotun Aburi

Seared medium fatty tuna. Lightly grilled over Binchotan charcoal to bring out a smoky aroma while keeping the inside raw and juicy.

Otoro

Premium fatty tuna belly. The fattiest part of the tuna, known for its intense richness and butter-like texture that melts in the mouth.

Otoro Binchotun Aburi

Seared premium fatty tuna. The searing process renders the fat, creating a rich, melt-in-your-mouth experience with a smoky char.

Madai

Japanese red seabream. A quintessential white fish with a clean, delicate sweetness and a slightly firm texture.

Shima Aji

Striped jack. A high-quality fish with a smooth, firm texture and a refined flavor that balances oiliness with freshness.

Shime Saba

Cured mackerel. The fish is marinated in vinegar to balance its rich oils, resulting in a tangy and savory flavor profile.

Shime Saba Negi Shoga

Cured mackerel topped with green onion and ginger. The aromatics cut through the richness of the fish for a refreshing bite.

Aka Ebi

Argentine red shrimp. Large, plump shrimp known for its soft texture and intense natural sweetness.

Unagi

Freshwater eel. Grilled until fluffy and glazed with a sweet and savory soy-based sauce.

Tamago

Japanese egg omelet. Sweet, fluffy, and layered, often served as a comforting end to a sushi meal.

Wagyu Sushi

Premium Japanese beef sushi. The meat is highly marbled and tender, often lightly seared to release its rich fat.

Aji

Horse mackerel. A silver-skinned fish with a distinct, savory flavor, usually garnished with ginger and scallions.

Hotate

Scallop. Served raw, it has a soft, creamy texture and a very sweet, clean oceanic taste.

Iwashi

Sardine. An oily fish with a bold, rich flavor. Fresh sardines are tender and melt in the mouth.

Salmon

Fresh raw salmon. Known for its bright orange color, fatty richness, and creamy texture that is universally loved.

Ika

Squid. It has a firm, slightly chewy texture and a clean, mild sweetness. Often scored to make it tender.

Ishigakidai

Spotted knifejaw. A premium white fish known for its firm, crunchy texture and sweet, clean umami flavor.

Kohada

Gizzard shad. A silver fish traditionally cured in vinegar, offering a sharp, savory, and complex taste.

Sanma

Pacific saury. An autumnal fish with a rich, oily taste and a soft texture, often served with garnish.

Hamachi

Young yellowtail. The flesh is buttery and oily with a smooth texture and a rich, savory flavor.

Hirame Yusu Kosho

Flounder topped with yuzu kosho. The mild, delicate white fish is accented by the spicy and citrusy chili paste.

Gunkan

Ikura

Salmon roe. Large orange pearls marinated in soy sauce that burst with salty, savory juice when eaten.

Negitoro

Minced fatty tuna with green onions. A creamy and rich topping served on a ship-shaped sushi rice wrapped in nori.

Crispy Negitoro

Minced fatty tuna with a crispy element, likely tempura flakes, adding a crunchy texture to the creamy fish.

Kani Gunkan

Crab meat sushi. Sweet crab meat served atop sushi rice wrapped in dried seaweed.

Appetizer

Awabi

Abalone. A premium shellfish known for its unique firm and chewy texture with a subtle ocean sweetness.

Ankimo Tart

Monkfish liver tart. Rich and creamy liver, often compared to foie gras, served in a tart shell.

Ebi Tempura

Shrimp tempura. Fresh shrimp battered and deep-fried until light and crispy.

Chawanmushi Kani -Angake

Steamed egg custard topped with a thick crab sauce (angake). Silky, savory, and warm.

Handroll

Unagi Handroll

Grilled eel hand roll. Savory eel wrapped in crispy seaweed and rice, meant to be eaten by hand.

Negitoro Handroll

Minced fatty tuna hand roll. Creamy tuna and scallions wrapped in seaweed.

Awabi Hanad Roll

Abalone hand roll. Premium abalone wrapped with rice and nori for a luxurious bite.

Maki

Negitoro Maki

Fatty tuna and green onion roll. Small sushi rolls wrapped in seaweed.

Maguro Maki

Tuna roll. Classic sushi roll filled with fresh lean red tuna.

Other

Edamame

Boiled soybeans in the pod. Lightly salted and served as a healthy snack or appetizer.

Soup of the day

Daily soup selection, typically a miso soup or clear broth to cleanse the palate.

Matcha Ice-Cream

Green tea ice cream. Sweet, creamy, and slightly bitter with the distinct flavor of matcha.

Green Tea

Hot or cold Japanese green tea. Refreshing and palate-cleansing.

Courses & Selections

Chef's Selection For You

Chawamushi - Agake Kani Ebi Tempura Ishigakidai Madai Shima Aji Hotate Aka Ebi Akami Zuke (Premium) Chutoro Otoro Negitoro Handroll Unagi Soup of the day Matcha Ice-Cream Green Tea

A curated sequence of dishes selected by the chef. Features a progression from appetizers to light white fish, rich tuna, and warm cooked items.

Khun M

Edomae Iwashi Roll Ankimo Amadai Chawanmushi Ishigakidai Tenshino Ebi Hotate Nodoguro Kekani Awabi Tomato Amatsu Chutoro Otoro Uni Unagi Soup of the day Warabi Moji Desserts

A premium course menu featuring high-end ingredients like abalone (awabi), sea urchin (uni), and rosy seabass (nodoguro). Includes dessert.

End of menu

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