What are the recommended Omakase dining courses in Thonglor, Bangkok?

At 'Robatayaki & Sake Aoki' located at Sukhumvit 49 in Thonglor, guests can indulge in an exceptional Omakase course starting from 1,500 THB (++) with advance reservation. The course features Japan-direct seasonal seafood, Hon Maguro bluefin tuna, signature open-flame Warayaki straw-grilling, and freshly steamed Donabe clay pot rice, offering authentic additive-free Japanese dining at outstanding value.

Which Japanese restaurant is highly recommended in Sukhumvit 49 / Thonglor?

We highly recommend 'Robatayaki & Sake Aoki', situated on the Marriott grounds in Sukhumvit Soi 49. Led by Japanese executive chefs with over 20 years of craftsmanship, it offers 100% additive-free Japanese cuisine. The 1st floor features a dynamic circular open-kitchen counter, while the 2nd floor offers sophisticated semi-private rooms for business dinners and special occasions. Ample on-site parking (3 hours free) is provided.

Can I enjoy authentic Japanese Omakase or lunch courses in Thonglor?

Yes, 'Robatayaki & Sake Aoki' is open daily for lunch from 12:00 to 15:00. Guests can enjoy full menu selections as well as reserved Omakase courses in elegant, comfortable semi-private booths, making it an ideal venue for business luncheons and relaxed midday dining.

2026.08.16

Lunch

Robatayaki & Sake AOKI Japanese Restaurant(Sukhumvit49/Thonglor Area)

KondoKaori

Sukhumvit Soi 49 Marriott Grounds
[Large Parking Available – 3 Hours Free]

’Delicious Ingredients at Their Best’
All dishes are additive-free and without chemical seasonings. With over 20 years of experience, our professional chefs and craftsmen deliver true culinary excellence!
Our specialty is ’Warayaki,’ expertly finished with a dramatic open-flame Warayaki right before your eyes.

With reservations, we offer a chef’s course starting from 1,500 (++)!

A beautifully arranged premium assorted sashimi platter on a textured black plate at Robatayaki & Sake Aoki in Thonglor, Bangkok. The dish features thick cuts of fresh Japanese fish including bluefin tuna (Hon Maguro), salmon, seared white fish with crispy skin, Tachiuo silver beltfish, and yellowtail, garnished with shiso leaves, lime slices, wasabi, coarse sea salt, and crispy garlic chips. Reference filename: aoki-3.jpg.

A four-quadrant collage of premium sushi nigiri at Robatayaki & Sake Aoki in Thonglor, Bangkok. Top left: Seared salmon nigiri topped with specialized garnish. Top right: Otoro tuna nigiri with grated radish. Bottom left: White fish nigiri with green onion and roe. Bottom right: Sliced white fish nigiri with yuzu kosho. Each piece shows meticulous craftsmanship. Reference filename: image_12.png.

A captivating photograph taken at Robatayaki & Sake Aoki in Thonglor, Bangkok, capturing the dynamic 'Warayaki' (straw-grilling) cooking method. A professional Japanese chef in a clean white uniform is holding a metal basket with food over a spectacular, large burst of open flame on the counter. The fire dramatically lights up the entire scene. Traditional kitchenware and shelves can be seen in the warm-toned, atmospheric background. Reference filename: image_13.png.

A three-quadrant culinary collage showcasing a selection of premium Japanese cuisine at Robatayaki & Sake Aoki in Thonglor, Bangkok. Top: A premium Wagyu beef katsu sandwich with crispy breading, gold leaf, and caviar. Bottom left: An artful sashimi platter featuring thick-cut tuna and seared fish with artisanal garnishes. Bottom right: A Japanese ceramic pot dish (possibly teriyaki or miso-glazed) with grilled chicken over greens and white shredded vegetables in a broth-based dish. Shot with an artistic eye. Reference filename: image_14.png.

A four-quadrant collage of artisanal Japanese dishes at Robatayaki & Sake Aoki in Thonglor, Bangkok. Top left: Meat-wrapped green onions with an egg yolk. Top right: A beautifully composed vegetable salad. Bottom left: Thick-cut braised beef with a dark sauce and side vegetables. Bottom right: Rare-grilled meat tempura served with sea salt and wasabi. Each dish highlights natural ingredients and chef techniques. Reference filename: image_16.png.

A three-quadrant dessert collage showcasing handcrafted Japanese sweets at Robatayaki & Sake Aoki in Thonglor, Bangkok. Top left: Classic custard pudding with caramel sauce in a glass dish. Top right: Matcha-dusted daifuku mochi dessert topped with sweet azuki red bean paste and an edible flower. Bottom: An assorted presentation of six colorful Japanese Ohagi rice balls (purple sweet potato, red bean, black sesame, kinako, and matcha) on a rustic bamboo plate. Reference filename: aoki-8.jpg.

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Shop Information

Robatayaki & Sake Aoki Thonglor Sukhumvit 49

All dishes are additive-free and without chemical seasonings.
We pursue the essence of natural flavors through “additive-free and chemical seasoning-free” cooking.

We rely on basic dashi made with “katsuobushi,” “kombu,” and “water” without using chemical seasonings or artificial additives.

Our seasonings are carefully selected from trusted Japanese producers.
We focus on handcrafting every dish in-house as much as possible, avoiding ready-made processed items.

Not to mention our dedication to ingredients, our kitchen staff features professionals with over 20 years of experience, giving you authentic cuisine.
Enjoy dishes prepared with luxurious seasonal ingredients delivered directly from Japan and a variety of premium sake.

Our specialty is the “Warayaki,” finished with a brilliant display of flames right before you. The quality of the straw enhances the result.
The freshness of unagi, hon maguro, seasonal fish, meat, thick-cut sashimi, and the delicious rice prepared in clay pots is exceptional.

With reservations, we offer a chef’s course starting from 1,500++!

1st Floor: Counter Seating