Sushi Yorokobu Bkk Holiday on 1-5 Jan 2024
Reopen on 6 January 2024
We would like to inform you that Sushi Yorokobu Bkk will be closed for the New Year holiday from January 1 to January 5, 2024. We will resume our regular business hours on January 6, 2024.
We extend our heartfelt thanks for your support and patronage over the past year. We look forward to welcoming you back with our fresh, innovative sushi and Japanese cuisine after the holiday season.
Wishing you and your family a joyful and prosperous New Year! We are excited to continue serving you in the coming year.
Warm regards, The Sushi Yorokobu BKK Team
Reserve your table now and be one of the first to experience our latest culinary creation!
親愛なるお客様へ、
新年の休暇を迎えるにあたり、「Sushi Yorokobu BKK」は2024年1月1日から1月5日まで休業いたします。2024年1月6日より通常営業を再開いたします。
過去一年間のご愛顧に心より感謝申し上げます。休暇明けに、新鮮で革新的な寿司と日本料理で皆様をお迎えすることを楽しみにしております。
皆様とご家族の新年が喜びと繁栄で満たされますように。来年も引き続きのご愛顧を心よりお待ちしております。
敬具、 Sushi Yorokobu BKK チーム
亲爱的顾客，
我们在此通知您，Sushi Yorokobu BKK 将于 2024 年 1 月 1 日至 1 月 5 日期间暂停营业，以庆祝新年假期。我们将在 1 月 6 日恢复正常营业。
感谢您过去一年对 Sushi Yorokobu BKK 的支持与喜爱。我们期待在假期结束后，再次以新鲜、创意的寿司和日式料理欢迎您的光临。
祝您和家人新年快乐，期待在新的一年继续为您服务。
敬上， Sushi Yorokobu BKK 团队
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 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 .