2026.04.06 2026.04.08

Waka Yuto | Exquisite Japanese-Chinese Fusion Dining at Sukhumvit 51, Thonglor

KondoKaori

Chef Yuto Honoki expertly searing premium Iberico pork over high-quality charcoal at Waka Yuto Sukhumvit 51, infusing the dish with a delicate smoky aroma.

A large, thick piece of top-grade Kesennuma shark fin, braised to a golden luster in a rich, umami-packed superior stock at Waka Yuto Sukhumvit 51.

A beautifully plated creative dish at Waka Yuto, showcasing the masterful fusion of Japanese aesthetics and Chinese culinary techniques in Sukhumvit 51.

A premium Silkie (black) chicken soup presentation at Waka Yuto Bangkok. The image shows a black ceramic pot with Silkie chicken, elegant red and gold lidded cups on black saucers, and a wooden tray displaying raw ingredients like monk fruit (Luohan Guo), Jinhua ham, and abalone.

A close-up of Waka Yuto’s vibrant red, homemade Mala sauce drizzled over succulent Nagasaki grouper and creamy monkfish liver, highlighting the infusion of premium Sichuan peppercorns at Sukhumvit 51.

Owner-Chef Yuto Honoki, a specialist in Japanese-Chinese fusion with over 15 years of experience, including 10 years at Tokyo's Michelin-starred 'Itsuka,' at Waka Yuto Sukhumvit 51.

Exquisite Japanese-Chinese Fusion Dining infused with Seasonal Ingredients and Japanese Aesthetics.
Reservation-Only Omakase Style Restaurant Chef: Yuto Honoki
Thonglor Area, Sukhumvit 51

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Waka Yuto

A red door glows in Sukhumvit 51, behind which lies the fusion of Chinese and Japanese cuisine, Waka Yuto.

The chef is a Japanese owner-chef with over 15 years of experience, including 10 years at the Michelin one-star restaurant, Itsuka in Aoyama, Tokyo.

Knowing the depth of Chinese and Japanese ingredients, the chef crafts seasonal dishes through Japanese aesthetics.

At Waka Yuto, you can enjoy an exclusive reservation-only Omakase course.

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Name

Waka Yuto

Address(Post code)

63/1 Sukhumvit 51 Alley, Khlong Tan Nuea, Watthana, Bangkok
10110

MAP

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Business hours

5:30 PM – 11:00 PM
Closed on Sundays

CALL

Coming Soon
Official LINE: https://lin.ee/Os7X5Oo8

PRICE RANGE

2,000B～

PARKING

Delivery & Take Away

REVIEW

Food writer Kaori Kondo enjoying a private 8-seat counter experience at Waka Yuto Sukhumvit 51, featuring innovative dishes like Monkfish Liver with Mala Sauce.

Authentic charcoal-grilled Spanish Iberico pork char siu, glistening with honey-glaze and smoky aroma, prepared by Chef Yuto Honoki at Waka Yuto Bangkok.

A succulent piece of Nagasaki Grouper topped with creamy Monkfish Liver (Ankimo) and a vibrant red Mala sauce, artistically plated at Waka Yuto Sukhumvit 51.

Succulent Kagoshima Wagyu beef steak grilled over Shichirin charcoal, seasoned with fresh thyme and sea salt at Waka Yuto Sukhumvit 51.

A four-panel food collage set on a dark stone counter. Top left: Toyama firefly squid pickled in Shaoxing wine in a blue ceramic bowl with gold flakes and a sprig of sansho pepper. Top right: Grilled and sliced bamboo shoot with black caviar, gold leaf, and a small red chili on a white plate. Bottom left: Hokkaido sea urchin spring roll cut in half to show melting uni, on a green plate with soy sauce and shiso leaf. Bottom right: Refreshing palate cleanser of mozuku seaweed mixed with vibrant pink plum sherbet and small water droplets in a clear glass bowl.

A rich and spicy Mapo Tofu dish enriched with sweet crab meat and savory Chinese sausage bits, served over a steaming bowl of white rice at Waka Yuto Sukhumvit 51.

A delicate bowl of velvety white almond tofu (Annin Tofu) drizzled with a vibrant berry liqueur, served as the final dessert at Waka Yuto Sukhumvit 51.

It’s an exciting experience right from the entrance of this meticulously crafted restaurant.
Fusion restaurants that combine Chinese and Japanese cuisines are rare, making it a recommended choice for special occasions.

The chef, who knows well the depths of Chinese and Japanese ingredients, offers a special course.
The recommended course is 5,500++, which includes shark fin dishes, but I believe you can also be completely satisfied with the 3,800++ course, which has plenty to see.

The restaurant also offers recommendations for pairing drinks with meals, which are excellent!

If there are recommendations for wine and Shaoxing rice wine, please try them!
The chef seems to particularly favor pairing with whiskey.
The course I enjoyed this time is as follows.

Hotaru Ika:
Toyama Hotaru Ika marinated in Shaoxing wine
Spring Roll: Hokkaido Uni
Chashu: Spanish Iberico Pork
Black Chicken Soup:
Jinhua ham, Dried scallops,Luohanguo, and Abalone
Bamboo Shoot Caviar: served with Chili
Nagasaki Grouper: With monkfish liver mala sauce
Palate Cleanser: Mozuku seaweed and plum sherbet
Beef: Kagoshima Wagyu beef with thyme
Mapo Tofu: With Crab and Chinese sausage rice
Shark Fin: 500g premium shark fin from Kesennuma
Xingren Doufu: (Choice of Alcohol or Non-alcohol)

The Monkfish Liver with Mala Sauce was outstanding. I would love to get a second serving of that sauce if possible!
It was so unforgettable that I believe this alone could make for an enjoyable drink pairing.

The black chicken, Jinhua ham, dried scallops, monk fruit, and abalone soup was said to be seasoned only with salt, yet it produced a soup full of deliciousness concentrated from the ingredients.

The final dessert, the Almond Tofu, has the option to add berry liqueur, and at the final spoonful, the liqueur pools at the bottom, creating the perfect harmony with the creamy pudding. It was spectacular!

A spacious private area with eight counter seats, where the chef’s friendly explanations of the dishes further enhances the enjoyment of the meal!
This restaurant, which is not only delicious but also has a shining personality, will surely satisfy even the most discerning foodies.

Reviewer: Kaori Kondo

Other Reviews (Excerpt)

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Average Rating 5.0 (3 or more)

Official Links & Social Media

Official LINE: https://lin.ee/Os7X5Oo8

Last Updated: 2026/04/06

#WakaYuto

Waka Yuto | Exquisite Japanese-Chinese Fusion Dining at Sukhumvit 51, Thonglor

Exquisite Japanese-Chinese Fusion Dining infused with Seasonal Ingredients and Japanese Aesthetics.
Reservation-Only Omakase Style Restaurant Chef: Yuto Honoki
Thonglor Area, Sukhumvit 51

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Waka Yuto

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