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Story

In an era where the power of dining influences the world and people desire for exotic tastes, one of the cuisines dominating the world is Japanese.

This culinary art, hidden by such simple appearance, holds noble essence that is hard understand. Many dedicate their entire lives seeking for the true simplicity of Japanese food.

Omakase, or literally translated as “entrusting the chef”, is an authentic Japanese cuisine which the chef designs and selects only premium ingredients from different parts of the country to create the best dish that surely impresses diners.

Traditionally, an Omakase menu is based on sushi, but we want our Omakase to enhance the dining experience of our customers to a higher level of enjoyment.

Ingredients

All the ingredients used are carefully selected by our executive chef, so only premium quality products from the best sources in every corner of the world can enter our kitchen. Some items could not be purchased from ordinary suppliers, but only via auctions. This attentive process ensures that only the best ingredients will be served to create the best dining experience.

“Mono Sei” is an Omakase-style
restaurant that serves more than just the best sushi.

We have accumulated four expert chefs,
each with their own expertise and obsession for Japanese cuisine,
and innovated a contemporary Omakase course
for a new savoring experience.

Yet, the scent of Japanese originality blends in perfectly with the taste of the luxurious modern world.

The name of the restaurant derives from the words
“Mono” which means “one” and
“Sei”, a Japanese word which means “keeps getting better”.

The two words combine to create a perfect definition of what our restaurant intends to deliver to our customers.

CHEF

Kenji
Hashiura
Akihisa
Watanabe
Tsutomu
Hashimoto

Chef Hashiura was born in the western part of Japan called Tsushima, an island in Nagasaki Prefecture.
Tushima is one of the famous places for fishing as there are lots of Nodoguro (Black Throat Cod), Anago (Sea Eel), and many other kinds of fish.

Two years after finishing high school, he started working at a restaurant which served traditional Japanese cuisine in Fukuoka city. Then he decided to move to one of the famous sushi restaurants in Fukuoka called “Tatsumi Sushi” to work as an apprentice under the master chef “Matsuhata”. He was there for 5 years and after that, he moved to several famous sushi restaurants such as Hyatt Regency.

Chef Hashiura moved to Thailand in 2017 to help with the starting of a new restaurant in Bangkok. When the business was established, he decided to be back to the field of his expertise, a sushi chef, and worked at one of the well-known restaurants in Bangkok.

Now he decides to join Mono Sei team for his new challenge.

Hashiura Watanabe Hashimoto
CHEF
Kenji
Hashiura

Chef Hashiura was born in the western part of Japan called Tsushima, an island in Nagasaki Prefecture. Tushima is one of the famous places for fishing as there are lots of Nodoguro (Black Throat Cod), Anago (Sea Eel), and many other kinds of fish.

Two years after finishing high school, he started working at a restaurant which served traditional Japanese cuisine in Fukuoka city. Then he decided to move to one of the famous sushi restaurants in Fukuoka called “Tatsumi Sushi” to work as an apprentice under the master chef “Matsuhata”. He was there for 5 years and after that, he moved to several famous sushi restaurants such as Hyatt Regency.

Chef Hashiura moved to Thailand in 2017 to help with the starting of a new restaurant in Bangkok. When the business was established, he decided to be back to the field of his expertise, a sushi chef, and worked at one of the well-known restaurants in Bangkok.

Now he decides to join Mono Sei team for his new challenge.

Contact

Seating Hours

Tue - Sun : 18:00 - 22:30
Monday : Closed

Access

Mono Sei
973 G Floor
Intercontinental Hotel
Phloenchit Rd. Lumpini
Pathumwan Bangkok 10330

TEL : 094-654-6326 (Reservation)
E-mail : reservation@monosei.com
FB : Monosei
IG : @monosei
TWITTER : @monosei_sushi

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