Shichi Japanese Restaurant has a branch on the Public Lane at Central Chidlom, the first floor walkway that links the mall to Central Embassy. I went with two work colleagues for one of their birthdays on Monday 13 July 2026. This post covers what we ordered, what it costs and why I would pick other Japanese places around Chidlom first.

Finding Shichi Japanese Restaurant At Central Chidlom

Shichi is a Bangkok chain rather than an import. It started about nine years ago as a family restaurant in the suburbs at Ratchaphruek and Bang Na. It now has five branches: those two, Central Chidlom, ICONSIAM and Supalai Icon Sathorn. The company says about 80 per cent of its seafood is flown in from Japan three times a week. The Chidlom branch opens at 10.30am most days and closes at 9pm. From BTS Chidlom walk into Central Chidlom and follow the signs for the Public Lane.

The room is open to the walkway behind a low white wall of planters, with a long wooden bench outside for anyone waiting. On a Monday at a quarter past twelve there was no wait and the tables were about half full.

What We Ordered

Setting from above: a white speckled plate with the restaurant logo, a small dish, chopsticks in a paper sleeve and a bowl of salad with fried silver fish and orange roe on lettuce.
A colleague's setting and the silver fish salad that came first.

A small salad of crisp fried silver fish and tobiko on lettuce came to the table first. I had the Tempura Zaru Inaniwa Cold at ฿400 before VAT and service: a block of cold inaniwa udon on crushed ice with spring onion, a cup of dipping sauce with a raw quail egg, wasabi and fish roe to stir in and a single prawn tempura on the side. Inaniwa udon is the thin, flat udon from Akita and on ice it is the right lunch for July in Bangkok. One colleague had the Ebi Tempura at ฿420, three prawns in a lacy batter with a shiso leaf, with a bowl of rice.

A small bowl of salad with crisp fried silver fish, orange tobiko, shredded carrot and mayonnaise on green and red lettuce.
The silver fish salad.
Cold inaniwa udon on crushed ice with spring onion and parsley, a red cup holding a quail egg, wasabi and tobiko, a dish of dipping sauce and a plate of prawn tempura with a shiso leaf.
My Tempura Zaru Inaniwa Cold, ฿400 before VAT and service.

We shared a salmon roll, six pieces of prawn, cucumber and egg wrapped in rice under slices of salmon, salmon roe, spring onion and a spicy sauce. The menu lists it as the Salmon Spicy Roll at ฿420.

Six pieces of salmon-topped sushi roll on a long speckled plate, each topped with salmon roe and spring onion, with drizzles of spicy and dark sauce.
The Salmon Spicy Roll, ฿420 for six pieces.
Three prawn tempura in a lacy golden batter with a tempura shiso leaf on a round speckled plate lined with paper.
A colleague's Ebi Tempura, ฿420.

I did not pay, so the figures above come from the menu. Prices exclude 7 per cent VAT and 10 per cent service.

The Verdict

The quality was fine. The udon was properly cold, the prawn was sweet and the roll was neat. Nothing was wrong with any of it and nothing made me want to order it again. This is a regular Japanese restaurant with premium prices. At those prices I expect a dish that surprises me.

Where I Would Eat Instead

For the same money I would go to Katsu Midori at CentralWorld, where the sushi is better value, while for a weekday lunch the Central Chidlom food court on the 6th floor is quicker and cheaper. I would come back to Shichi if everywhere else was full, which is not a complaint, just an honest ranking. For more places to eat in Bangkok, start with our Bangkok guide.