🌸 April Menu Omakase Highlights at Sushi Yorokobu BKK! 🌸
This April, dive into the depths of spring with Sushi Yorokobu BKK’s April menu Omakase additions! We're excited to introduce our new signature dish - the exquisite Ankimo (monkfish liver), known for its rich and creamy texture.
Alongside Ankimo, our menu now features other seasonal delights such as Tachiuo (beltfish) and Kuri Kani (chestnut crab), each selected for their peak freshness and unique flavors. Experience the essence of spring with these seasonal catches, masterfully prepared to enhance their natural tastes.
Don’t miss out on these limited-time offerings! Come savor the season at Sushi Yorokobu BKK and discover why these dishes are the talk of the town.
Reserve your table today!
Experience the best of spring's bounty with our carefully curated April menu. See you soon!
Sushi Yorokobu Bkk 鮨㐂曼谷通羅
Sushi Yorokobu Bkk Wireless 鮨㐂曼谷無線路
Best Omakase at ThongLor Bangkok
Best Omakase at Wireless Bangkok
Premium Omakase in Bangkok | Omakase Journey
Branch THONGLOR 10 Blue Chips Builiding ( Parking free 2 Hours )
☎️：Call 098-8998740 ( Answer Daily at 11:00 - 21:30 )
Address:Blue Chips Building ,139, 10 Thong Lo Rd, Khlong Tan Nuea, Watthana, Bangkok 10110, Thailand ( Google Map Click )
LINE@sushiyorokobu.bkk
Booking via CHOPE System , Real Time Booking , Confirm immediately
Branch WIRELESS BDMS Wellness Clinic ( Parking Free 2 Hours )
☎️：Call 093-3353777 ( Answer Daily at 11:00 - 21:30 )
Address: BDMS Wellness Clinic, 2/4 Witthayu Rd, Lumphini, Pathum Wan, Bangkok 10330, Thailand ( Google Map Click )
LINE@sushiyorokobu.wl
Booking via CHOPE System , Real Time Booking , Confirm immediately
The Best of the Best Master Chef Award in Hong Kong |
Sushi Yorokobu Bangkok 鮨㐂曼谷 | Master Chef Tango Lai
Sushi Yorokobu 鮨㐂
Gold Award of Hong Kong
The Best of the Best Master Chef
Recommendation Restaurant 2022 & 2023
Exceptional Cuisine and Service
Sushi Yorokobu 鮨㐂
What Customers Said about Sushi Yorokobu Bangkok 鮨㐂曼谷
Trust the chef ( Omakase )
Sushi Yorokobu Bangkok 鮨㐂曼谷 - 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
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 Bangkok 鮨㐂曼谷
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 .