Searching for an exceptional Bangkok Omakase experience? Sushi Yorokobu Bkk seamlessly blends traditional Edomae sushi techniques with Japan’s freshest seasonal ingredients, creating a culinary journey like no other. Whether you’re new to Omakase or a seasoned connoisseur, this is where luxury meets authenticity.
Why Sushi Yorokobu Bkk Stands Out in Bangkok’s Omakase Scene
At Sushi Yorokobu Bkk, our Bangkok Omakase experience is led by a Japanese chef with 20 years of mastery. From seafood air-flown from Tsukiji Market to locally sourced organic produce, each dish tells a seasonal story. Our intimate 12-seat counter ensures personalized attention for every guest.
Our Signature Bangkok Omakase Menu
Sushi Yorokobu Bkk’s menu changes with the seasons, featuring 12 and 18 courses such as:
Starter: Luxury Mushroom Chawanmushi Trio
A testament to artisanal patience, this 30-hour crafted appetizer unites three iconic fungi: morels (Morchella, revered for their honeycomb texture and woodsy depth), porcini (Boletus edulis, prized for their bold, nutty richness), and shiitake (Lentinula edodes, offering a smoky-sweet umami).
Encased in velvety savory egg custard (chawanmushi), each spoonful layers earthy elegance with silky refinement. The dish’s meticulous preparation—from slow-simmered dashi to precise steaming—showcases culinary craftsmanship, transforming humble ingredients into an opulent harmony.
Chef's Selection Sushi: Daily Fresh Nigiri with Hand-Grated Wasabi, Each menu evolves daily, shaped by the freshest market-driven ingredients and inspired by the chef’s creative intuition. From spring’s delicate blossoms to winter’s robust flavors, every dish reflects nature’s rhythm and the kitchen’s relentless pursuit of perfection.
Dessert: The omakase journey culminates in a poetic contrast: house-churned artisanal ice cream - - paired with a sweet-savory tamagoyaki (Japanese rolled omelette), delicately caramelized with aged mirin.
The ice cream’s velvety chill dances with the tamagoyaki’s warm, layered silkiness, embodying the essence of "wagashi meets modernity." Each bite is a farewell kiss - simultaneously nostalgic and audacious, honoring Japan’s culinary soul while redefining its boundaries.
How to Book Your Bangkok Omakase Experience
To reserve your Bangkok Omakase experience at Sushi Yorokobu Bkk:
Visit www.sushi-yorokobu-bkk.com to select your date and time.
DM us on
LINE @sushiyorokobu.bkk /
WHATSAPP +66988998740 for instant assistance.
Omakase Menu Price of Sushi Yorokobu Bkk
Omakase 12-Course: 2,900++ THB
Seasonal 18-Course: 6,900++ THB
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Join us at Sushi Yorokobu Bkk to experience one of the best Omakase in Bangkok, featuring a carefully curated menu that celebrates the essence of Japanese winter flavors.
Our chefs are dedicated to providing an authentic and unforgettable culinary journey.
Book your reservation today.
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About Master Chef Tango Lai
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Master Chef Tango Lai of Sushi Yorokobu BKk got
Gold Award of Hong Kong
The Best of the Best Master Chef
Recommendation Restaurant 2022 and 2023
Exceptional Cuisine and Service
Sushi Yorokobu 鮨㐂
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Trust the chef ( Omakase )
Sushi Yorokobu Bkk - Omakase in Bangkok Thonglor
Chefs Combines their strong tendency in Edomae tradition together with their innovative aptitude to compose an unique dining menu for you .
Every elements of the dining journey is unique , exclusive and prepared
with finest ingredients of the day . Now , it's time for our chef to flex
their culinary talents and leave you satisfied .
Edomae - Red Vinegar is the important ingredient
Edomae sushi restaurants however, use a kind of rice vinegar called Akasu (赤酢/Akazu). This vinegar has it’s historical beginnings in the 1800s, where pure rice could not have been fermented due as it was luxurious an ingredient to be used. Instead, left over sake lees from the sake making process would be stored in wooden boxes and aged over time.
Through years and years of the gentle Mallard reaction, these solids turned from white to black and developed a sweet and earthy aroma. The same ageing reaction here would be the same reaction that is undergone by aged wine, cheese and whiskeys.
The variety of flavour compounds produced from the chemical breakdown inside the sake lees produced a variety of complex flavours. After ageing, the now black sake lees are mixed with water to form a mash known as Moromi (もろみ/醪). Similiar to balsamic vinegar, this mash is constantly turned and compressed.
When fully matured, the mash is strained to form a reddish-black liquid that looks similar to soy sauce. This liquid is inoculated with a vinegar mother and then allowed to undergo acetic acid fermentation. The final product after acetic acid fermentation is a deep concentrated red vinegar, which has the depth of complexity just like a real aged DOP Balsamic vinegar, but with a much lighter and fluid viscosity. When used to make sushi rice, it gives the rice a golden hue.
Japanese Rice with Red Vinegar mixed - Sushi Yorokobu Bkk 鮨㐂 - Omakase Bangkok
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Red Vinegar Rice Sushi is the Sole of restaurant's Head Chef
It is this vinegar that is used by sushi masters . It is this mixture (known as awasezu/合わせ酢) that gives each sushi master’s rice it’s very own signature taste. From what I know, the only vinegar brewery that still makes this vinegar is based in Tokyo. This is because the demand for this kind of vinegar is small, plus the entire production process takes a very long time due to the long ageing requirements .
They do however, seem to sell their red vinegar to America under the name “Premium Akasu”. If interested, a quick google search will show you where you can find some. Instead, they have decided to produce a pre-made blend of their red rice vinegar .
Idea from Master Chef Tango Lai - Sushi Yorokobu Bkk
Master Chef Tango Lai - Sushi Yorokobu 鮨㐂 - Over 20 Years experience of Japanese food , who make the Unique's taste of sushi with Seasonal and fresh fish .
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