Khai Wan Ban Sushi, Liap Thangduan Ekkamai-Ramintra Branch

A rice bowl topped with fresh, thick slices of raw salmon. The salmon is tender and fatty. Best enjoyed with soy sauce and wasabi.

Grilled freshwater eel (unagi) glazed with sweet soy sauce served over rice. The eel is savory, sweet, and soft in texture.

Japanese-style stir-fried pork with a savory sauce served over steamed rice. Savory and slightly sweet.

Grilled mackerel fillet glazed with teriyaki sauce over rice. The fish has a rich flavor balanced by the sweet and salty sauce.

Rice bowl topped with tender Wagyu beef slices. Rich and beefy flavor, often served with a savory sauce.

Rice bowl topped with lightly torched (aburi) salmon. The searing enhances the fatty aroma of the fish.

Rice bowl topped with a colorful assortment of diced sashimi such as salmon, tuna, and sweet egg. Offers a variety of textures and flavors in one bowl.

Classic crab stick (imitation crab) sushi. Mild and sweet flavor.

Sushi topped with crab stick salad dressed in mayonnaise. Creamy and sweet.

A small ball-shaped sushi, often fried or topped with sauce. Savory snack size.

Small piece of sweet Japanese omelet (Tamago) on rice. Sweet and fluffy.

Sushi ship (gunkan) topped with seasoned seaweed salad. Sweet, savory, and slightly crunchy.

Sushi topped with cooked tuna salad mixed with mayonnaise. Creamy and savory.

Sushi topped with black capelin roe (ebiko). Crunchy texture with a mild salty taste.

Sushi topped with shrimp and a sweet sauce.

Sushi topped with raw glass shrimp. Translucent appearance with a sweet, fresh taste.

Sushi topped with orange capelin roe (ebiko). Crunchy and savory.

Sushi topped with jellyfish seasoned with kimchi sauce. Crunchy texture with a spicy kick.

Sushi topped with clams seasoned in kimchi sauce. Chewy and spicy.

Standard size sweet Japanese omelet sushi. Sweet and custardy.

Sweet egg omelet arranged like a sandwich with rice and toppings. Sweet and filling.

Sushi topped with grilled unagi (eel) and sweet soy sauce. Rich and savory.

Sushi topped with raw octopus seasoned with wasabi. Chewy, slimy texture with a sharp wasabi spice.

Sushi topped with shrimp and cheese, then torched. Smoky and creamy.

Sushi topped with pickled mackerel (shime saba). Sour and savory fish flavor.

Fresh raw salmon sushi. Soft, fatty, and mild.

Sushi topped with salmon that has been lightly torched (aburi). Smoky aroma with a semi-cooked texture.

Torched salmon sushi topped with a spicy creamy sauce.

Salmon sushi topped with a Thai-style spicy and sour dressing.

Grilled salmon belly sushi. Very fatty, rich, and juicy.

Sushi topped with Wagyu beef, usually lightly torched. Rich beef flavor.

Sweet shrimp (Amaebi) sushi. Raw shrimp with a naturally sweet taste and creamy texture.

Scallop (Hotate) sushi. Soft and sweet shellfish.

Salmon sushi topped with cheese and torched until melted. Rich and savory.

Fatty salmon belly (Toro) sushi. Extra soft and rich in omega-3 oils.

Gunkan sushi topped with salmon roe (Ikura). The large eggs burst with salty, oceanic flavor.

A plate of crab stick sashimi. Served chilled.

Spicy salmon salad. Raw salmon chunks tossed with Thai herbs, chili, and lime juice. Zesty and spicy.

Seasoned green seaweed salad. A popular sweet and savory side dish.

A portion of shrimp eggs (capelin roe). Crunchy texture.

Pickled ginger, typically served as a palate cleanser between sushi bites.

Spicy fermented cabbage. A Korean side dish.

Pickled radish garnish.

Traditional Japanese soybean paste soup. Warm and savory.

Slices of fresh raw salmon. Served with daikon radish and wasabi. Available in small or large portions.