Sushi Itto

"Carry a single lantern as
you walk through the dark night.
Do not worry about the darkness;
just rely on that one lantern."

This phrase means, "In the long journey of life, there will be times when you walk down dark paths. However, if you carry a single lantern, no matter how dark it may be, there is no need to worry. Trust in that one light and keep moving forward."

At SUSHI ITTO, we walk the path of sushi with unwavering belief in this guiding light.

AKAZU: The Oldest Seasoning

Made from carefully selected sake lees and aged for over three years, Akazu is rich in umami from amino acids and organic acids.

Using traditional techniques that have been passed down since the “Edo” period, Sushi ITTO's exclusive Akazu enhances the exquisite flavor of our Sushi rice.

SHARI(Sushi Rice)

The blend of rice varieties and moisture content is uniquely crafted by SUSHI ITTO.
Tailored to complement seasonal seafood, the texture and umami of the rice, blended with Akazu, harmonize with the flavors of ingredients like tuna and sea urchin, transforming into a rich and luxurious taste experience. The Akazu-infused Shari at SUSHI ITTO is irresistibly delicious.

At our premium Sushi restaurant, we source our seafood and other ingredients directly from Japanese fishermen and local producers, using our expert judgment to select only the finest ingredients.

Using Rare Soy Sauce

We use traditionally brewed Soy Sauce, produced in limited quantities, and aged in wooden barrels. This Soy Sauce is crafted in regions with a warm climate ideal for koji fermentation and is carefully selected to complement our Shari and ingredients.
The umami and aroma of this exquisite Soy Sauce enhance the flavors of both the toppings and the Shari.

The Wasabi we use comes from Japan's renowned production areas.

We carefully assess the annual weather conditions and growth of wasabi from famous regions across Japan, ensuring we procure only the freshest and most flavorful Wasabi. It is an essential and perfect complement to our delicious sushi.

柿崎隆⼆（Ronnie Kakizaki）

Ronnie Kakizaki

Date of Birth: November 19th, 1960 Born in: Shibamata, Katsushika, Tokyo
Graduated from Nagoya International School

1978-
Trained at “ Okei Sushi” in Nagoya
Subsequently worked as a sushi chef in hotels in Australia, Bali, Singapore, and Shanghai. Later, worked independently as a chef in restaurants for over 20 years in Italy, Monaco, and France.

Working Experience

2004-2007: Sushi Sen |
Vero Ristorante Giapponese | Roma

Rome, Italy

Worked as a Chef at the Michelin-starred Sushi Restaurant.

2007-2016

MAYA BAY | MONACO |
MAYABAY (mayabayrestaurant.com)

Monaco

Worked as a Chef

Awarded Best Japanese Restaurant in Monaco
Featured by British Airways

Michelin Bib Gourmand

Awarded Best Japanese Restaurant three times by the Hotel Awards
Received the Golden Apple from the French Health Bureau

2019-2021: La Maison de Bacon

Antibes, France

Worked as a Sushi Chef

Michelin 2-star Restaurant

In 2021, due to the influence of COVID-19,
he returned to Japan and opened RYU KANAZAWA by himself.

Course

Service charge of 10% and VAT of 7% are excluded

OMAKASE Course

6,000THB

Special OMAKASE Course

8,000THB

Reservation

Reservations by phone

+66-2077-6604

We kindly accept calls for reservation between 12:00 and 17:00.

*To ensure availability, we kindly request that you make your reservations at least 24 hours in advance.

Reservations via the Internet

TableCheck

make a reservation

Information

Location: The Salil Hotel Riverside Bangkok,2052, 7-9 Charoen Krung 72/-1 Alley, Wat Phraya Krai,Bang Kho Laem, Bangkok 10120 Thailand

Phone number: +66-2077-6604

Opening times

Brunch:

600THB and up

10:00 - 16:00 (Last order at 3:30 PM)

Dinner:

OMAKASE Course: 4,000THB
Premium OMAKASE Course: 6,000THB

17:00 - 22:00 (Last order at 20:30 PM)

Closed Day: Thursday

Payment Method: Payment by cash or credit card only (VISA, Master, Union Pay, AMEX, JCB, Diners)

Cancellation Policy

7 days prior to the event 30%

2 days prior to the event 50%

Same day cancellation 100%