Japan's renowned Tsujihan sushi bowl chain opened its first Thailand location at Central Park mall in mid-July, drawing massive crowds eager to try its signature volcano-shaped sashimi rice bowls featuring premium ingredients from Japanese
Amazing queues have burst through the doors since the new Tsujihan restaurant opened. The restaurant marked its Thailand debut by opening its first branch at Central Park mall, fifth floor near the Roof Park exit, in mid-July 2025, and customers have been non-stop ever since.
While the restaurant may be new to Thailand, it ranks among Japan's top establishments, famous for its signature "Setagu Don"—premium sashimi rice bowls sourced directly from Japanese fish markets. The menu features salmon roe, bluefin tuna cuts, chopped tuna, sweet fresh shrimp, squid, surf clams, giant clams, herring roe, and more.
These ingredients are carefully mixed and artfully arranged into a volcano shape atop hot Japanese rice, topped with roasted sesame, seaweed, shiso leaf, and fresh wasabi. The highlight of eating here is the two-part experience: first enjoying the sashimi rice bowl with soy sauce, then pouring hot soup over the remaining rice in what's called "ochazuke"—creating the sensation of enjoying rice soup.
The main menu is straightforward, with variety added through premium ingredient upgrades like snow crab, uni, and others that increase the price accordingly. This simple formula has captivated customers, who endure waits of 2–3 hours. Global superstar Lisa even traveled to Tokyo to dine here, with fans following in her footsteps and creating even longer queues.
Another highlight of Tsujihan is its course-style service, where dishes are served sequentially rather than all at once like a set menu. It begins with "seasonal sashimi—four pieces," with a recommendation to eat two pieces first and save two for later in the soup.
The next course is "Setagu Don"—the iconic volcano-shaped sashimi bowl. You mix it in the bowl with soy sauce, eat the sashimi over rice, and when you reach the bottom, the staff pours hot soup and grates fresh yuzu peel over it. You then add the two reserved sashimi pieces on top of the bowl, creating an exquisite rice soup called "ochazuke."
It's the same bowl but with entirely different umami profiles—both dry and liquid—this is the Japanese way of eating.
Pricing starts at the "Ume course" for 390 baht, while the premium "Tokujo (Supreme)" course with snow crab, uni, and ikura costs 1,190 baht, not including VAT and service charge.
The restaurant also offers side dishes such as toro tuna marinated in Japanese soy sauce, Japanese egg rolls, and desserts and beverages. If you've won the lottery, treat yourself at this restaurant—don't miss it.
—Madame Cuisine
