June Delights: New Additions to the Menu - Kuro Matsu and Kawahagi | Omakase Bangkok
Dear Food Enthusiasts,
We are thrilled to announce the latest additions to our menu at Sushi Yorokobu BKK! This June, we are excited to introduce two exquisite delicacies: Kuro Matsu and Kawahagi.
Kuro Matsu
Kuro Matsu is a rare fish known for its unique texture and rich flavor. Packed with healthy fatty acids, each bite delivers a burst of oceanic freshness. Whether served as sashimi or nigiri, Kuro Matsu offers an unparalleled taste experience that is sure to delight your palate.
Kawahagi
Kawahagi, also known as filefish, is celebrated for its delicate meat and subtle sweetness. The skin of Kawahagi can also be turned into a delightful snack, offering a unique crunch and savory flavor. This fish is versatile and can be enjoyed raw, in soups, or grilled to perfection.
At Sushi Yorokobu BKK, we are committed to bringing you the finest ingredients and the most exquisite dining experiences. We hope these new additions will provide immense satisfaction to your taste buds.
Come and experience our new menu at Sushi Yorokobu BKK! Please make a reservation in advance to ensure the best dining experience.
We look forward to welcoming you!
Sincerely, The Sushi Yorokobu BKK Team
A Culinary Awakening: As the seasons transition from the chilly winter to the vibrant spring, our menu does too. This March Omakase Menu, we invite you on a culinary journey that promises not just a meal, but an experience that will awaken your senses. Our chefs have meticulously curated a selection of dishes that highlight the season's bounty, ensuring every bite is a celebration of freshness and innovation.
What's New?
Seasonal Specialties: Discover our seasonal specialties featuring the finest fish and seafood of spring.
Vegetable Highlights: March also brings a variety of crisp and refreshing vegetables to the forefront of our menu. Each adding a unique dimension to your dining experience.
Exclusive Creations: Our chefs have unleashed their creativity to bring you exclusive creations that can only be found at Sushi Yorokobu Bkk. Be among the first to savor these innovative dishes that blend traditional techniques with modern flair.
Sushi Yorokobu Bkk 鮨㐂曼谷通羅
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The Best of the Best Master Chef Award in Hong Kong |
Sushi Yorokobu Bkk 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
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Sushi Yorokobu Bkk 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 Bkk 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 .