Fillets

Stepping into October, a month with two long weekends ahead.
Fillets is open as usual, ready to welcome you to our modern omakase and a new set of seasonal ingredients arriving at the counter.
Chef Randy and the team are here through every holiday. Bookings are open.
See you at Fillets.

éks SUSHI Edition No.1.
A sake designed to elevate every piece of sushi it meets.
The Concept
Sushi carries a wealth of flavors across white fish, red fish, blue fish, shellfish, and crustaceans. éks SUSHI was created to harmonise them all, drawing out umami, acidity, and the quiet aroma of the sea, without ever overpowering.
The signature is a subtle, fruit-like bitterness that resets the palate between bites, allowing every piece of sushi to shine on its own.
How to Enjoy
Serve well chilled (5°C) or chilled (10°C).
Beautiful with sashimi, raw shellfish, salt-grilled fish, and lean nigiri — and an ideal counterbalance to richer, fatty pieces like otoro, buri, and aburi kinmedai.

Wakame — 若布.
One of Japan's oldest and most beloved sea vegetables. Wakame has been part of the Japanese diet for over a thousand years, valued as much for its clean, briny flavor as for the delicate silky texture it brings to soups, salads, and rice bowls.
Harvested from the cold coastal waters of Japan, it carries the taste of the sea in its purest form. Subtle, refreshing, and quietly nourishing.
A simple ingredient, deeply rooted in Japanese cuisine.
✦ Fillets | Kappo Omakase | One Bangkok

Before the season changes, there is one sweet ending we don't want you to miss.

SHINANO

Our dessert centers on the Shinano Gold apple from Nagano. Golden, crisp and juicy, with a honeyed sweetness and a light floral aroma.

Layered with burnt butter, lemon and buckwheat biscuits, apple chutney and lemon cream cheese. The apple is finished with a fruit glaze and served with smoked vanilla ice cream and a pinch of salt.

Available only until the menu changes.

Fillets | Kappo Omakase at One Bangkok

From 19 to 23 September, Japan is on holiday for Silver Week, and the markets are resting.

At Fillets, we made sure our counter stays open.

Our ingredients are ordered and arrived just before the break began and have been kept in perfect condition. Chef Randy and the team are cooking right through the week.

Bookings are open. See you at Fillets.

Before Chef Randy changes over to the next seasonal menu, we want to give a little attention to a dish that often goes unnoticed.

Sunomono
“Palate cleanser”

A small pause in the meal, meant to reset the palate before what comes next.

Goose barnacles gently cooked in salted water, served with Iwa Mozuku seaweed from Aomori. Alongside them, Shine Muscat grapes pickled in w**e, and Asian pear compressed with yuzu, all brought together with a delicate Tosa zu aspic.

Bright, clean and quietly briny.

Catch it before the menu changes.

Fillets | Kappo Omakase at One Bangkok

Ika — 烏賊 — Squid in Japanese Cuisine.
Few ingredients showcase the range of Japanese cooking quite like squid. From sashimi and nigiri to tempura, grilled skewers, and simmered dishes, ika has been woven into the culinary tradition for centuries.
Different varieties are prized for different purposes. Aori Ika (障泥烏賊) for its sweetness and body. Sumi Ika (墨烏賊) for its silky texture. Yari Ika (槍烏賊) for its tender bite. Each one handled with its own approach, its own knife work, its own moment on the plate.
Whether raw or cooked, ika is a quiet reminder that in Japanese cuisine, respect for the ingredient always comes first.
✦ Fillets | Kappo Omakase | One Bangkok