Fillets Modernist Kappo Omakase A casual dining concept featuring modern comfort Japanese cuisine. A la carte menu as well as Omakase courses are available.
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The full service bar offers a exceptional craft cocktails, beer, and a wide range of sake and other premium Japanese spirits.

Ask us what to drink with the crab and this is usually the answer.Kuheiji Ka no Chi, Junmai Daiginjo from Yamada Nishiki...
28/08/2026

Ask us what to drink with the crab and this is usually the answer.

Kuheiji Ka no Chi, Junmai Daiginjo from Yamada Nishiki. Pear, melon, a soft sweetness underneath, and that signature Kuheiji acidity keeping everything in line. It rewards patience too. A year in the cellar and the whole thing deepens.

Come find it at the counter.

Saba (鯖), the Japanese mackerel, carries one of the most distinctive markings in the sea. Silver skin streaked with wave...
26/08/2026

Saba (鯖), the Japanese mackerel, carries one of the most distinctive markings in the sea. Silver skin streaked with waves of deep blue and black, no two ever quite alike.
Rich, oily, and full of character, saba is a fish that rewards precise handling. Lightly cured, seared over flame, or aged just right, it delivers depth and umami that few fish can match.

Zensai “The Signature Course”Ankimo and Kohada. A bite that has been with us since day one, and one we're proud to keep ...
24/08/2026

Zensai “The Signature Course”
Ankimo and Kohada. A bite that has been with us since day one, and one we're proud to keep on the counter.
Monkfish liver, gently braised in soy and sake, then folded with pickled watermelon rind (Narazuke) for a subtle sweetness that balances the richness. On top sits Kohada, cured Edomae-style in salt and vinegar, layered with a spoonful of caviar for depth and elegance. The base is a delicate tartlet shaped from pressed sushi rice, giving structure and a familiar comfort to every bite.

21/08/2026

Talk with chef Randy EP.2

✦ Fillets | Kappo Omakase | One Bangkok

Japanese Leek — Naganegi (長ねぎ).Sweeter, softer, and more delicate than its western cousin. When charred or grilled, it t...
19/08/2026

Japanese Leek — Naganegi (長ねぎ).
Sweeter, softer, and more delicate than its western cousin. When charred or grilled, it transforms, the outside caramelizes while the inside turns silky and almost creamy.

✦ Fillets | Kappo Omakase | One Bangkok

Otsumami  “The Small Dish”Meji Maguro, young bluefin tuna, gently smoked over rice straw sourced from chemical-free padd...
17/08/2026

Otsumami “The Small Dish”
Meji Maguro, young bluefin tuna, gently smoked over rice straw sourced from chemical-free paddies. The smoke is subtle, almost whispered, just enough to lift the fish without overwhelming its natural clarity.
It's served with Shuto, a traditional Japanese sauce made by curing bonito innards in salt for a full year, then blending them with roasted onion. Deep, savoury, and complex in a way only time can create. Finished with a slice of roasted onion on top, adding sweetness and quiet body to every bite.

14/08/2026

Talk with chef Randy EP.1

✦ Fillets | Kappo Omakase | One Bangkok

12 August.In loving remembrance of Her Majesty Queen Sirikit The Queen Mother, whose lifelong dedication to the Thai peo...
12/08/2026

12 August.
In loving remembrance of Her Majesty Queen Sirikit The Queen Mother, whose lifelong dedication to the Thai people continues to inspire generations.
And to every mother, thank you. For the hard work, the sacrifices, and the quiet strength that shapes us all.
Happy Mother's Day.
น้อมรำลึกในพระมหากรุณาธิคุณ
ด้วยความจงรักภักดีจากทีมงาน Fillets
✦ Fillets | One Bangkok

Yakimono  “The Grilled Course”The Fish Nodoguro — Rosy Seabass, also known as Blackthroat Sea Perch. One of Japan's most...
10/08/2026

Yakimono “The Grilled Course”
The Fish
Nodoguro — Rosy Seabass, also known as Blackthroat Sea Perch. One of Japan's most prized fish, celebrated for its rich, buttery flesh. We work only with fish above 800 grams to ensure the depth of flavour it deserves.
The Preparation
Dry-aged for 3 days to concentrate the flavour, then marinated in a delicate stock made from Amaebi (sweet shrimp). Grilled over Binchotan charcoal for a clean, precise char. Finished simply with salt and a squeeze of lemon.
The Sides
Baby broccolini and taro root pickled in wasabi. Fresh, sharp, and the perfect counterpoint to the richness of the fish.

08/08/2026

surprise 8.8 สำรองที่นั่งเพิ่มเติมได้นะคะ สำหรับเสาร์ อาทิตย์นี้

ที่อยู่

3rd Fl, The Storeys At One Bangkok
Bangkok
10330

เวลาทำการ

จันทร์ 11:00 - 22:00
อังคาร 11:00 - 22:00
พุธ 11:00 - 22:00
พฤหัสบดี 11:00 - 22:00
ศุกร์ 11:00 - 22:00
เสาร์ 11:00 - 22:00
อาทิตย์ 11:00 - 22:00

เบอร์โทรศัพท์

+66928796882

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