top of page

品嚐曼谷日本料理 | 季節限定的廚師發辦 - Sushi Yorokobu BKK 鮨㐂曼谷 - 中文版

Updated: 6 days ago

曼谷日本料理 | 廚師發辦 的極致體驗,時令食材呈獻最佳風味


在曼谷尋找正宗日料體驗?Sushi Yorokobu BKK 廚師發辦以精心挑選的季節性食材,為您呈現日本傳統與創意融合的板前料理。我們致力於根據不同季節,選用最新鮮的海鮮,讓每道菜品都能展現出食材的極致風味。


探索我們用來提升每道菜的獨特方法,並通過圖集欣賞我們最新的招牌曼谷日料 | 廚師發辦 的作品集。


廚師發辦 價錢 | 曼谷日本料理 推介 - Sushi Yorokobu Bkk 鮨㐂曼谷

曼谷日本料理 | 廚師發辦 價格:

Omakase 12-Course: 2,900++ 株

Seasonal 18-Course: 6,900++ 株


曼谷日料 | 廚師發辦 板前料理 - 菜單 餐單詳情


網上訂座,即時確認


Sushi Yorokobu Bkk 餐廳地址,Google Map


📅 用餐時間 ,每天3個時段 :

午餐: 𝟣𝟤:𝟢𝟢

晚餐: 𝟣𝟩:𝟥𝟢 | 𝟤𝟢:𝟢𝟢


精選季節性海鮮,帶來獨特的口感與風味

每季,我們 曼谷日本料理 | 廚師法辦 的廚師團隊精心挑選各式海鮮,確保您在餐桌上享受到當季最佳的食材。以下是我們餐廳常用的幾類食材,透過不同的料理手法,讓您體驗到食材原本的美味。

季節性海鮮食材 - 曼谷日料 廚師發辦
季節性海鮮食材 - 曼谷日料 廚師發辦

貝類 – 鮑魚 / 黑梅貝 / 白梅貝

季節性貝類如鮑魚(Awabi)和花螺,經過精心處理,保留了其自然的鮮甜與Q彈口感。我們的鮑魚搭配鮑魚肝醬,增加其獨特的風味,讓您在品嚐時感受到海洋的滋味。

鮑魚配鮑魚肝醬 - 曼谷日料 廚師發辦
鮑魚配鮑魚肝醬 - 曼谷日料 廚師發辦

光物魚 – 醋漬提升鮮味

光物魚如 Kohada(小肌),是日料中常見的食材之一。經過特製醋漬處理,光物魚的風味更加濃郁,鮮味提升的同時,帶出其天然的魚油香。

小肌 - 曼谷日料 廚師發辦
小肌 - 曼谷日料 廚師發辦

– 甜美的天然滋味

Sushi Yorokobu Bkk 的牡丹蝦 (Botan Ebi) / 花竹蝦 (Kuruma Ebi),擁有天然的甜味,並帶有獨特的嫩滑口感。搭配特製的蘸醬,將其鮮味完全釋放,是 曼谷日料 | 廚師發辦 中的亮點之一。

牡丹蝦 - 曼谷日料 | 廚師發辦
牡丹蝦 - 曼谷日料 | 廚師發辦

吞拿魚 / 金槍魚 – 低溫熟成,油脂豐富

我們的 吞拿魚 / 金槍魚( Maguro )採用低溫熟成數天的工藝,使其天然的油脂更豐富,帶來綿滑的口感。這種準備方法釋放了Maguro的濃郁風味,提供了極致的享受。

吞拿魚 / 金槍魚 - 曼谷日料 | 廚師發辦
吞拿魚 / 金槍魚 - 曼谷日料 | 廚師發辦

– 冬季的奢華美味

冬季特供的 香箱蟹(Seiko Kani),肉質嫩滑,蟹黃濃郁。這款季節限定的食材,讓您在曼谷也能享受到日本冬季的奢華滋味。

蟹 - 曼谷日料 | 廚師發辦
蟹 - 曼谷日料 | 廚師發辦

海膽 – 鮮美濃郁的頂級食材

我們特別醃製的 鮭魚子/三文魚籽 更加突出鮮味,與海膽完美搭配。這一組合因其不同的口感和互補的風味而備受板前料理愛好者的青睞。

三文魚籽海膽杯 - 曼谷日料 | 廚師發辦
三文魚籽海膽杯 - 曼谷日料 | 廚師發辦

曼谷日本料理 | 廚師發辦 – Sushi Yorokobu BKK 的獨特 板前料理 體驗

剝皮魚 - 曼谷日料 | 廚師發辦
剝皮魚 - 曼谷日料 | 廚師發辦

不容錯過的 曼谷日本料理 | 廚師發辦 - Sushi Yorokobu BKK 鮨㐂曼谷

Sushi Yorokobu BKK的新菜單為您帶來一場非凡的美食之旅。每一道菜品都融合了日本傳統與現代料理手法,呈現出最佳的風味。從新鮮的食材到創新的料理方法,我們致力於為您提供曼谷最佳的Omakase體驗。


在曼谷體驗正宗的日本料理,Sushi Yorokobu BKK 鮨㐂曼谷 將為您帶來一場與眾不同的美食之旅。預訂您的座位,來品嚐我們的季節性Omakase,讓您的味蕾探索海洋的奧秘。


如果您正在尋找正宗而難忘的曼谷omakase體驗,我們誠邀您來品嚐我們的最新作品。

歡迎訪問我們的預訂頁面 並提前預訂。


曼谷日本料理 | 廚師發辦 板前料理 - 菜單 餐單


網上訂座,即時確認


餐廳地址,Google Map


免費訂閱我們的多種媒體頻道 了解最新 曼谷日本料理 | 廚師發辦 的最新食材動向

Follow Us on Social Media

Stay updated with our latest menu offerings and events by following us on Social Media as following. We regularly post exclusive behind-the-scenes looks and updates about Sushi Yorokobu Bkk.



Join us at Sushi Yorokobu Bkk to experience the best Omakase in Bangkok, featuring a carefully curated menu that celebrates the essence of Japanese winter flavors.

Our chefs are dedicated to providing an authentic and unforgettable culinary journey.


Book your reservation today.


 

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.


Home Page - Sushi Yorokobu Bkk


Menu & Reservation - Sushi Yorokobu Bkk


Awards - Sushi Yorokobu Bkk


Review - Sushi Yorokobu Bkk


About Master Chef Tango Lai

Contact Us:

Line @sushiyorokobu.bkk


Whatsapp :


Follow Us on Media:

Instagram:


Facebook:


Youtube:


Threads:



Master Chef Tango Lai of Sushi Yorokobu BKk got

Gold Award of Hong Kong

The Best of the Best Master Chef

Recommendation Restaurant 2022 and 2023

Exceptional Cuisine and Service

Sushi Yorokobu 鮨㐂

The Best of the Best Master Chef  Recommendation Restaurant 2022 and 2023 - Tango Lai - Master Chef of Sushi Yorokobu
Award of Sushi Yorokobu - Master Chef Tango

Fast Link:


 
What Customers Said about Sushi Yorokobu Bkk - Customers Review us on Google




Fast Link:


 

Trust the chef ( Omakase )


Sushi Yorokobu Bkk - 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


Fast Link:


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 Bkk


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 .


Fast Link:



Logo - Sushi Yorokobu Bkk- Best Omakase in Bangkok

bottom of page