Mono Sei

Fresh ingredients in the hands of highly experienced chefs, amazing innovative menu is ready for you at Mono Sei Omakase.

วัตถุดิบสดใหม่ และเชฟมากประสบการณ์พร้อมที่จะรังสรรค์เมนูใหม่ๆให้คุณได้ลิ้มล...

Wagyu A5 is the beef from cattle that were meticulously raised by the Japanese traditional way to produce excellent wagyu. The heavily fat-marbled beef is extremely tender that it melts in your mout...

HAPPY SONGKRAN FESTIVAL 2024 
We are open during Songkran holidays 12-14 April 2024.

Omakase Course 12,000++ 18.00-20.00 hrs. (at your convenience)
Omakase Course 8,000++ 18.00 hrs. and 20.30 hrs.
...

Sakura Masu, or cherry salmon, is a kind of salmon that lives in the sea, and when it’s summer time in Japan, the fish will swim back to spawn in fresh water. As this fish can be seen during the che...

Madai or Tai is a white meat fish in one of the many fish species in sea bream family found across Japan. Being regarded as the best quality of all Japanese fish, it symbolizes as a celebration fish...

Uni in seaweed wrap coated with tempura batter fried in hot oil at a moderate temperature. Then add a touch of luxury to this menu with a topping of caviar and gold leaf.

Tempura Uni, เตรียมน้ำมันใ...

Akagai, or ark shell, tastes best from the end of winter to spring. Its big reddish-yellow body has a sweet crunchy meat that is great for making sushi and sashimi.

Akagai หรือ หอยแครงญี่ปุ่น จะมีร...

Kanpyo is a Japanese dried vegetable made from gourd. Generally, it is cut into strips, then dried in the sun. This is the natural method of preserving food that has been passed down since the Edo p...

Sake is a Japanese liquor produced through the same fermentation process as beer and wine. As the main ingredient of Sake is rice, a staple of the Japanese people, it has become an important part of...

Seasonal Spring!!
It's spring time! We’ve selected delectable ingredients available only at this time of the year for our customers to satisfy their taste buds. Reserve seats today at Mono Sei.

Sea...

The chef meticulously prepares this valuable ingredient with a lot of care in every cooking step.

ทุกขั้นตอนในการปรุง ประกอบไปด้วยความพิถีพิถัน และความใส่ใจของเชฟเสมอ

Omakase Course 12,000++ 18.00...

Piece of nigiri that has been served to all the customers can express how passion the chef have toward their career.

เพราะซูชิทุก ๆ คำที่เชฟเสิร์ฟ จะเป็นตัวสื่อถึงความทุ่มเทและความรักในอาชีพออกมาให...

Botan Ebi, the Japanese deep-sea shrimp with large and red body, it’s fatty meat with outstanding sweet taste is enjoyable to eat both the fresh shrimp and the sushi.

กุ้งโบตั๋น เป็นกุ้งทะเลน้ำลึกส...

Omakase is one of the oldest Japanese culture that perfectly combines knowledge and art of cooking together. Confronting cooking style of Omakase creates unforgetable moment between chef and custome...

Natural Tennen Maguro or Bluefin Tuna normally has a color intensity similar to wagyu beef. Tennen Maguro Tuna Fat is marbled in the fish fillet, so It has a better gentle taste than other types of ...

Omakase is an art of dining experience where guests receive an up-close interaction with the chef who prepares the meal right in front of them. Dining course is unpredictable as the chef will serve ...

Kimmedai has a unique appearance of large eyes and bright red skin. As a deep seas fish, they need those extraordinary size eyes to capture the limit light in deep water. The season that Kimmedai ta...

Uni or sea urchin eggs, the Japanese praise uni as “THE SCENT OF THE SEA” with the soft texture that tenderly melt in your mouth. The taste of uni is hard to describe, but only try it yourself.

อูน...

Uni, or sea urchin’s gonads, has been known as the Queen of the Sea. Any food critic tastes it for the first time would surely desire for more. The soft texture of Uni that almost melt in your mouth...

Owan is a Japanese word which means “soup bowl” or “soup in a bowl”. Commonly included in Japanese meal, owan is a soup with seasonal varieties that is often served before the main dish.

Owan คือคำ...

THIS VALENTINE…
SPECIAL DAY, SPECIAL PERSON, SPECIAL GIFT…AT MONO SEI OMAKASE.

วาเลนไทน์ปีนี้
วันพิเศษ คนพิเศษ ของขวัญพิเศษ  ที่ร้านโมโนเซอิ โอมากาเสะ

Omakase Course 12,000++ 18.00-20.00 hrs. (at ...

Omakase means “trust in chef” the most well-known style of eating sushi for the high class people in the past. That the chef will be the one who choose the best ingredient of the day to create the m...

The best ingredient is the heart of cooking, and the very pleasant taste doubles when the cooking is done by wealth of expertise chef.

เพราะการคัดสรรวัตถุดิบที่ดีที่สุด เป็นหัวใจสำคัญในการปรุงแต่งอ...

Every menu is created by experienced chefs who pass on the Omakase tradition to customers with volition and great care.

ทุก ๆ เมนูที่ถูกรังสรรค์ขึ้นมาจากเชฟผู้มากประสบการณ์ จะเป็นสิ่งที่ถ่ายทอดวัฒน...

Kuruma Ebi or Tiger Prawn is a very popular shrimp in Japan. this shrimp is known for its firm and bouncy texture with the unique taste. Late spring to the end of winter is when the shrimp are delic...

Happy Chinese New Year!!
Get a chance to join the red envelope lucky draw and win many prizes simply by making reservation from February 7-13, 2024.

ตรุษจีนนี้ร่วมสนุกจับอั่งเปา ลุ้นรับรางวัลมากมาย...

Akami is literally translated as red meat, which refers to the part of a fish with less white fat, so the meat is red, firm, and meaty. What’s more is that it has high protein with the least calorie...

Sanma is a kind of fish with silver long body and a pointed nose, and since it can be caught in autumn, it has a Japanese name which means “Autumn Sword Fish”. In September and October, supermarkets...

‘Seko Gani’ or a female winter snow crab are producing lots of eggs and having sweet crab meat especially in winter or until the end of January. There will be very less chance to find this type of c...

Amaou – Big strawberry from Fukuoka prefecture. There are many types of strawberries in Japan, but the most famous of all is “Amaou”. Apart from the large size that can weigh up to 40 grams, Amaou i...