1. Oyster (Hokkaido, Akkeshi town) sakamushi style.
2. Bonito (Chiba).
3. Abalone with its liver sauce, shari.
4. Kegani with crab miso, dried mullet roe.
Its pretty impressive for a sushiya in Bangkok to be booked out 2-3 months in advance. You get 5 appetizers, 12 nigiris and 1 tamagoyaki which is worth it for the price point.
The oyster was definitely the highlight dish among the appetizers; plump, sweet and perfectly cooked. I am a big fan of abalone and kegani but the liver sauce was diluted and lacking in flavor, while the crab miso and karasumi lacked the punchy umami that I was looking forward to.