As we bid farewell to the old and welcome the new, Sushi Yorokobu BKK extends the warmest New Year greetings to all our esteemed patrons.
The arrival of a new year symbolizes fresh beginnings, and what better way to celebrate this than by embracing the new season's bounty?
Embracing the New Year with Seasonal Specialties
The turn of the year brings not just new hopes and aspirations but also ushers in a different culinary season. At Sushi Yorokobu BKK, we believe in mirroring the change of seasons in our menu. As we step into the New Year, we are excited to introduce an array of new dishes, crafted from the freshest seasonal fish and ingredients.
What's New on the Menu?
Our chefs have been working tirelessly to source the best seasonal produce and fish that the new season offers. From the delicate textures of winter sashimi selections to the vibrant flavors of springtime harvests, our menu is set to be a reflection of nature's best. Each dish is not just a meal; it's a celebration of the season's diversity and abundance.
A Commitment to Freshness and Quality
At Sushi Yorokobu BKK, our commitment to freshness and quality remains unwavering. With the changing seasons, our menu will continue to evolve, bringing new tastes and experiences to your table. We invite you to join us in this ever-changing culinary journey, where each visit is an opportunity to explore new flavors and creations.
Celebrate the New Year with Us
As we step into the New Year, we look forward to continuing our tradition of bringing you exceptional culinary experiences. Join us in celebrating the start of a new season and the endless possibilities it brings.
Thank you for your continued support and love for Sushi Yorokobu BKK. We can't wait to serve you the best of this season's offerings. Happy New Year, and here's to a year of good health, happiness, and exquisite dining experiences!
Reserve your table now and be the first to experience our new seasonal menu!
新しい季節の幕開け、Sushi Yorokobu BKK で新鮮な味わいを
新年を迎えるにあたり、Sushi Yorokobu BKKからすべてのお客様へ暖かい新年の挨拶を申し上げます。新年は新しい始まりを象徴し、新しい季節の恵みを受け入れることでこれを祝うより良い方法はありません。
新年を季節の特別料理で迎える
年の変わり目は新しい希望と願いだけでなく、異なる料理の季節をもたらします。Sushi Yorokobu BKKでは、メニューに季節の変化を反映させることを大切にしています。新年を迎えて、新鮮な季節の魚と食材を使った新しい料理の数々を紹介することにわくわくしています。
メニューの新着情報
当店のシェフたちは、新しい季節がもたらす最高の季節の産物と魚を探し出すために、疲れを知らずに働いています。冬の刺身の繊細な食感から春の収穫の鮮やかなフレーバーまで、当店のメニューは自然の恵みの最良を反映したものになります。各料理は単なる食事ではなく、季節の多様性と豊かさのお祝いです。
新鮮さと品質への取り組み
Sushi Yorokobu BKKでは、新鮮さと品質への取り組みは変わりません。季節が変わるにつれて、当店のメニューは進化を続け、テーブルに新しい味わいと体験をもたらします。常に変わるこの料理の旅にご参加いただき、新しいフレーバーと創作を探究する機会としてご利用ください。
新年を一緒に祝いましょう
新年に踏み出すにあたり、引き続き卓越した料理体験を提供する伝統を守ることを楽しみにしています。新しい季節の始まりとそれがもたらす無限の可能性を祝ってください。
Sushi Yorokobu BKKへの継続的なサポートと愛に感謝します。この季節の最良のものを提供することを楽しみにしています。新年あけましておめでとうございます。健康と幸福、そして素晴らしい食事体験の年となりますように！
今すぐテーブルを予約し、新しい季節のメニューを最初に体験しましょう！
迎接新季节，Sushi Yorokobu BKK 鮨㐂曼谷 呈现新鲜滋味"
在辞旧迎新之际，Sushi Yorokobu BKK 鮨㐂曼谷 向所有尊贵的客人致以最温暖的新年问候。新年象征着新的开始，没有比接受新季节的馈赠更好的庆祝方式了。
用季节特色菜肴迎接新年
年的转变不仅带来新的希望和期望，也带来了不同的美食季节。在Sushi Yorokobu BKK，我们相信应该在我们的菜单中反映季节的变化。步入新年，我们兴奋地推出一系列新菜肴，这些菜肴由最新鲜的季节性鱼类和食材精心制作而成。
菜单新品
我们的厨师们一直在努力寻找新季节提供的最佳季节性产品和鱼类。从冬季刺身的细腻口感到春天收获的鲜明风味，我们的菜单将反映自然界的最佳赠予。每一道菜不仅是一顿饭，更是一次庆祝季节多样性和丰富性的盛宴。
新鲜和质量的承诺
在Sushi Yorokobu BKK 鮨㐂曼谷，我们对新鲜和质量的承诺始终如一。随着季节的变化，我们的菜单将继续演变，为您的餐桌带来新的味道和体验。我们诚邀您加入这个不断变化的美食之旅，每次光临都是探索新口味和创造的机会。
与我们一起庆祝新年
踏入新年，我们期待继续为您带来卓越的美食体验。加入我们一起庆祝新季节的开始和它带来的无限可能性。
感谢您对Sushi Yorokobu BKK的持续支持和爱戴。我们迫不及待地为您提供本季最佳美食。祝新年快乐，愿您有一个健康、幸福和美食丰富的新年！
立即预订您的餐桌，成为第一个体验我们新季节菜单的人！
Sushi Yorokobu Bkk 鮨㐂曼谷通羅
Sushi Yorokobu Bkk Wireless 鮨㐂曼谷無線路
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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 .