Omakase in Bangkok - Winter Seasonal Menu
As we welcome the vibrant month of Winter, Sushi Yorokobu BKK is thrilled to unveil an exciting array of new dishes that capture the essence of the season. Our latest menu is a celebration of freshness, innovation, and the finest ingredients the ocean has to offer.
Seasonal Ingredients of Omakase in Bangkok : Sushi Yorokobu Bkk
Omakase in Bangkok Located at Blue Chips ThongLor
As winter approaches, Sushi Yorokobu Bkk offers an exquisite Omakase in Bangkok
that captures the season's freshness and innovation.
✨Fresh Ingredients:
Fresh Fish Delivery Every 2 Day ✈️
✨Seasonal Menu:
Monthly changes bring you the best
of each season. 🐟🦐🦀🐚
See Menu:
Seasonal Ingredients
1. Seiko Kani (香箱蟹): A prized female snow crab known for its delicate roe and rich flavor, usually available in winter. It’s a seasonal delicacy that offers a unique texture and deep umami.
2. Kuro Mutsu (黑陆鱼): Known as black sea perch, it has a rich, fatty flavor with a delicate, buttery texture, often grilled or used in sashimi.
3. Kohada (小肌): Gizzard shad with a distinctive flavor, popular for sushi. It has a firm texture and is often marinated to balance its natural taste.
4. Ankimo (安康魚肝): Monkfish liver, also known as “foie gras of the sea.” It’s creamy, rich, and typically served with a tangy ponzu sauce.
5. Botan Ebi (牡丹虾): Sweet-tasting spot prawn, often served raw as sushi. Its tender and juicy texture makes it a luxurious choice for Omakase.
Each of these ingredients brings unique flavors and textures, making them perfect for seasonal Omakase in Bangkok’s experiences.
The Star of the Winter Season: Seiko Kani 香箱蟹 Omakase in Bangkok
A delicacy that is as delightful to the palate as it is rare. Its tender flesh, combined with the unique texture of the roe, creates a culinary masterpiece that is both innovative and deeply rooted in traditional Japanese flavors at Sushi Yorokobu Bkk : Omakase Restaurant in Bangkok .
A Symphony of Seasonal Flavors Sushi Yorokobu Bkk's Menu : Omakase in Bangkok
Omakase Restaurant in Bangkok : Sushi Yorokobu Bkk lastest Menu offering is a curated journey through the best of what the current season has to offer. Sourcing premium ingredients is an art, and we've dedicated ourselves to finding the most exquisite seasonal produce and seafood available. From the depths of the ocean to the heart of the forest, our ingredients speak volumes of their origins, bringing with them stories of flavor, tradition, and the pinnacle of gastronomic excellence.
Elevating Omakase to New Heights
Omakase at Sushi Yorokobu Bkk has always been about more than just dining; it's an experience. With our new menu, we aim to elevate this experience to new heights. Our chefs have intricately woven together flavors and textures that surprise and delight, ensuring each course surpasses the last in a crescendo of culinary mastery.
What's New on the Menu?
While we wish to keep some surprises for your visit, anticipate an array of dishes that highlight the versatility and richness of our select, seasonal ingredients. From the delicate umami of our specially sourced fish to the vibrant accents of freshly picked produce, each dish is a celebration of the season's bounty.
Reserve now to experience the best Omakase in Bangkok this winter:
Location:
Sushi Yorokobu Bkk 鮨㐂曼谷
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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The Best of the Best Master Chef Award in Hong Kong |
Sushi Yorokobu Bkk 鮨㐂曼谷 | Master Chef Tango Lai
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Gold Award of Hong Kong
The Best of the Best Master Chef
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Exceptional Cuisine and Service
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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 .