As we welcome the vibrant month of February, 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.
A Feast of Seasonal Delights
This February, our menu is graced by the sublime Sawara (Japanese Spanish Mackerel), a winter favorite known for its rich, oily texture and subtle flavors. Perfectly seared to enhance its natural goodness, our Sawara dishes promise a melt-in-the-mouth experience that seafood enthusiasts will cherish.
The Star of the Season: Komochi Yari Ika
We are also excited to feature the Komochi Yari Ika (Gravid Spear Squid), 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.
More Seasonal Wonders
Alongside these stars, Sushi Yorokobu BKK Menu includes a range of other seasonal specialties. Each dish, from appetizers to mains, is crafted with care, ensuring that every bite tells a story of freshness and quality.
At Sushi Yorokobu BKK 鮨㐂曼谷 , we're passionate about bringing you an unparalleled dining experience with each visit. Our February menu is just the beginning of this year's culinary journey. We invite you to join us in celebrating the flavors of the season.
Reserve your table now and be among the first to savor the unique tastes of our new February menu. Experience the art of Japanese cuisine at its finest at Sushi Yorokobu BKK 鮨㐂曼谷.
2月の美食シンフォニー：Sushi Yorokobu BKKの新メニュー
活気に満ちた2月を迎え、Sushi Yorokobu BKKは、季節のエッセンスを捉えたエキサイティングな新メニューを発表することにわくわくしています。私たちの最新メニューは、新鮮さ、革新、そして海が提供する最高の食材の祝福です。
季節のお祝い
2月のメニューは、豊かでオイリーな質感と微妙な風味で知られる冬のお気に入り、サワラ（日本のサワラ）によって特別なものになります。自然の良さを引き出すために完璧に焼き上げられたサワラの料理は、シーフード愛好家にとって忘れられない味わいとなるでしょう。
季節のスター：コモチヤリイカ
また、珍しくも美味なコモチヤリイカ（妊娠中のヤリイカ）を特集することにも興奮しています。その柔らかい肉質と卵のユニークなテクスチャーが、革新的かつ伝統的な日本の味を根付かせる料理の傑作を作り出します。
その他の季節の驚き
これらのスターの他にも、様々な季節の特別料理をメニューに含めています。前菜からメインまで、それぞれの料理は丁寧に作られ、新鮮さと品質の物語を伝えます。
Sushi Yorokobu BKKでは、毎回の訪問で比類のない食体験を提供することに情熱を注いでいます。2月のメニューは今年の美食の旅の始まりに過ぎません。季節のフレーバーを祝うために、ぜひご参加ください。
今すぐご予約いただき、新しい2月のメニューのユニークな味を最初に体験しましょう。Sushi Yorokobu BKKで最高の日本料理の芸術を体験してください。
2月美食交响曲：Sushi Yorokobu BKK 鮨㐂曼谷的新菜单
迎接充满活力的二月，Sushi Yorokobu BKK 鮨㐂曼谷 兴奋地推出了捕捉季节精华的令人兴奋的新菜单。我们的最新菜单是对新鲜、创新和海洋提供的最佳食材的庆祝。
庆祝季节
2月的菜单由冬季的最爱——富含丰富油脂质地和微妙风味的鲈鱼（日本鲈鱼）——点缀，为您带来不可忘怀的口感体验，定会赢得海鲜爱好者的青睐。
季节之星：带籽枪乌贼
我们也兴奋地推出带籽枪乌贼（怀孕的枪乌贼），这是一道难得且令人愉悦的美味。其柔嫩的肉质加上鱼籽的独特质地，创造出既创新又深植于传统日本风味的佳肴。
更多季节惊喜
除了这些明星菜肴，我们的菜单还包括一系列其他季节特色菜肴。从开胃菜到主菜，每道菜都精心制作，确保每一口都传达出新鲜和质量的故事。
在Sushi Yorokobu BKK 鮨㐂曼谷，我们热衷于每次造访时都为您带来无与伦比的餐饮体验。2月的菜单仅是今年美食之旅的开始。我们诚邀您加入我们，共同庆祝季节的风味。
立即预订您的餐桌，成为第一个体验我们二月新菜单的独特风味的人。在Sushi Yorokobu BKK 鮨㐂曼谷 体验最精湛的日本料理艺术。
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Address:Blue Chips Building ,139, 10 Thong Lo Rd, Khlong Tan Nuea, Watthana, Bangkok 10110, Thailand ( Google Map Click )
LINE@sushiyorokobu.bkk
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Address: BDMS Wellness Clinic, 2/4 Witthayu Rd, Lumphini, Pathum Wan, Bangkok 10330, Thailand ( Google Map Click )
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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
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Recommendation Restaurant 2022 & 2023
Exceptional Cuisine and Service
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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 .