Best Omakase in Bangkok – Unveiling Our New Menu at Sushi Yorokobu BKK
At Sushi Yorokobu BKK, we're constantly evolving to bring our guests an unparalleled Omakase experience. Our new menu is a testament to our dedication to freshness, flavor, and creativity. Each dish is meticulously crafted using our special culinary techniques, elevating the natural flavors of each ingredient to ensure that you experience the best Omakase in Bangkok.
Explore the unique methods we've used to enhance each dish, and enjoy a sneak peek into our latest offerings through the gallery of our signature Omakase creations.
Menu Price | Best Omakase in Bangkok - Sushi Yorokobu Bkk
Omakase 12-Course: 2,900++ THB
Seasonal 16-Course: 5,900++ THB
Special 20-Course: 8,000++ THB
See Menu of Sushi Yorokobu Bkk | Best Omakase in Bangkok
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Sushi Yorokobu Bkk Restaurant Address on Google Map
📅 ᴅɪɴɪɴɢ ᴛɪᴍᴇꜱ:
Lunch: 𝟣𝟤:𝟢𝟢
Dinner: 𝟣𝟩:𝟥𝟢 | 𝟤𝟢:𝟢𝟢
Signature Omakase Dishes and Our Unique Techniques
Kohada – Flavor-Enhanced with Special Vinegar (醋漬)
Kohada, a classic ingredient in Omakase, is carefully pickled with a special vinegar method to intensify its flavor and freshness. This technique brings out the umami essence of Kohada, making it a standout piece on our menu.
Anago – Sea Eel, Not River Eel
Many people mistakenly believe Anago is a freshwater eel, but it’s actually a sea eel that lives in the ocean. At Sushi Yorokobu BKK, we use a combination of slow-cooking, baking, and a light torching technique. This cooking method preserves the delicate flavor of Anago, delivering a soft and flavorful bite.
Katsuo – Japanese Straw - Smoked Bonito
Our Katsuo (bonito) is prepared using Japanese straw-smoking techniques, giving it a distinctive aroma and depth of flavor. Paired with a slightly tangy sauce developed in-house, this dish showcases the complexity and richness that comes with traditional Japanese preparation methods.
Awabi – Tender Abalone with Abalone Liver Sauce
The Awabi (abalone) is prized for its chewy and silky texture. At Sushi Yorokobu BKK, we pair it with a sauce made from the abalone liver, adding a rich, umami flavor that enhances the natural taste of the Awabi.
Maguro – Aged for Richness
Our Maguro (tuna) is aged at low temperatures for few days, allowing its natural oils to mature and deliver a rich, buttery texture. This preparation method bring out the full-bodied flavors of the Maguro, offering a truly luxurious dining experience.
Seiko Kani – Seasonal Snow Crab Delight
Seiko Kani, also known as female snow crab, is a delicacy available only during the winter season. With its tender meat and roe, Seiko Kani provides a unique texture and flavor profile that pairs beautifully with the Omakase experience.
Kawahagi – Leatherjacket Fish with Liver
Kawahagi, or leatherjacket fish, is a delicacy known for its lean meat and distinct flavor. At Sushi Yorokobu BKK, we serve it with a sauce made from its liver, which adds a creamy richness that complements the delicate fish.
Ikura & Uni – A Perfect Match
Our Ikura (salmon roe) is specially pickled to enhance its freshness, creating a harmonious balance when paired with Uni (sea urchin). This combination is a favorite among Omakase enthusiasts for its contrasting textures and complementary flavors.
Shirako – Two Ways of Preparation
Shirako, or cod milt, is served in two distinct styles at Sushi Yorokobu BKK. Guests can enjoy it with a refreshing ponzu sauce or as tempura with a specially crafted sauce. Each preparation highlights different aspects of Shirako's creamy texture and delicate taste.
Experience the Best Omakase in Bangkok at Sushi Yorokobu BKK
Our new menu at Sushi Yorokobu BKK promises an extraordinary culinary journey. Each dish is a celebration of Japanese tradition, carefully enhanced with modern techniques to bring out the best flavors. From the freshest ingredients to innovative preparation methods, we’re dedicated to offering the best Omakase in Bangkok.
If you’re looking for an authentic and unforgettable Omakase experience, we invite you to visit us and try our latest creations. Don’t forget to check out our gallery to see the artistry and craftsmanship that go into each dish.
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Make a Reservation and Join Us for a Unique Omakase Experience
Ready to experience our seasonal menu?
omakase menu update - November 2024,
Book your seat now through our Reservation Page. You can also check out our full Omakase Menu for more details on our offerings.
Follow Us on Social Media
Stay updated with our latest menu offerings and events by following us on Social Media as following. We regularly post exclusive behind-the-scenes looks and updates about Sushi Yorokobu Bkk.
Join us at Sushi Yorokobu Bkk to experience 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.
Why Choose Sushi Yorokobu Bkk?
What makes Sushi Yorokobu BKK’s Omakase experience unique?
A: At Sushi Yorokobu BKK, we focus on a seasonal Omakase experience, crafted by award-winning Master Chef Tango Lai. Each dish is designed to reflect the freshest ingredients from Japan, offering a unique culinary journey every month.
Why is Master Chef Tango Lai so renowned?
A: Chef Tango Lai has over 20 years of expertise in Japanese cuisine and has won "The Best of the Best Master Chef" award two years in a row. His skill and dedication to Omakase elevate the dining experience, bringing authentic Japanese artistry to every plate.
What type of ingredients does Sushi Yorokobu BKK use?
A: We source premium, seasonal ingredients directly from Japan, ensuring freshness and quality in every bite. From tuna to sea urchin and snow crab, our menu reflects the best of Japan’s seasonal offerings.
How intimate is the dining experience at Sushi Yorokobu BKK?
A: Our restaurant features an exclusive 12-seat sushi counter, allowing for a more personal and engaging dining experience. Guests have the unique opportunity to watch Chef Tango prepare each dish with precision and artistry.
How often does the menu change at Sushi Yorokobu BKK?
A: Our menu is updated monthly to reflect the finest seasonal ingredients from Japan. This ensures that each visit to Sushi Yorokobu BKK brings a new and exciting Omakase experience, tailored to the season’s best flavors.
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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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