Seasonal Omakase Bangkok - Sushi Yorokobu Bkk 鮨㐂曼谷 ｜Menu of Welcome Winter Coming
Sushi Yorokobu Bkk 鮨㐂曼谷 - Seasonal Omakase Bangkok
Welcome to Sushi Yorokobu BKK ! This season, we are excited to introduce our new Seasonal Omakase Bangkok delicacies: Sujiko (Salmon Roe), Shirako, Murasaki Uni (Purple Sea Urchin), and premium Maguro (Tuna). Each ingredient is carefully selected and air-shipped directly from Japan to ensure you enjoy the freshest flavors.
Our Seasonal Omakase in Bangkok's experience is not just about food—it's a complete sensory journey. We carefully adjust our menu every month to reflect the best of the season, ensuring each guest enjoys the finest ingredients and unique Japanese culinary craftsmanship.
Whether you're a Japanese cuisine lover or trying Omakase for the first time, Sushi Yorokobu BKK offers an unforgettable dining experience. Book your table now and enjoy this season’s special flavors!
𝓶𝓮𝓷𝓾:
𝙊𝙢𝙖𝙠𝙖𝙨𝙚 12-𝘾𝙤𝙪𝙧𝙨𝙚: 2,900++ 𝙏𝙃𝘽
𝙎𝙚𝙖𝙨𝙤𝙣𝙖𝙡 16-𝘾𝙤𝙪𝙧𝙨𝙚: 5,900++ 𝙏𝙃𝘽
𝙎𝙥𝙚𝙘𝙞𝙖𝙡 20-𝘾𝙤𝙪𝙧𝙨𝙚: 8,000++ 𝙏𝙃𝘽
📅 ᴅɪɴɪɴɢ ᴛɪᴍᴇꜱ:
Lunch: 𝟣𝟤:𝟢𝟢
Dinner: 𝟣𝟩:𝟥𝟢 | 𝟤𝟢:𝟢𝟢
📍 Location:
🔗 Reserve Now!
Call : 098-899-8740
Seasonal Omakase New Menu in Oct & Nov 2024 ,
Sushi Yorokobu Bkk 鮨㐂曼谷
using new Ingredients to Customers ,
Not Only the Edomae Style and Fusion , especially the Seasonal Ingredients .
Edomae - Red Vinegar is the important ingredient | Seasonal Omakase Bangkok
Edomae Seasonal Omakase 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 鮨㐂曼谷
Seasonal 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 .
Sushi Yorokobu Bkk - Seasonal Omakase Bangkok - Unique style use 3 different type of Edomae Red Vinegar to mix with Rice - Edomae Sushi
Idea from Head Chef Tango Lai - Sushi Yorokobu Bkk 鮨㐂曼谷
Head Chef Tango Lai - Seasonal Omakase in Bangkok Sushi Yorokobu 鮨㐂曼谷
Over 20 Years experience of Japanese food , who make the Unique's taste of sushi with Seasonal fresh fish .
To Make Reservation below :
Call : 098-899-8740