季節板前Omakase | Sushi Yorokobu Thonglor | 在曼谷不容錯過的日本料理體驗
- Aug 3
- 7 min read
Updated: 5 days ago
在 Sushi Yorokobu Bkk，我們堅信真正的 Omakase 體驗，來自對季節食材的尊重與料理技術的專注。我們每一道菜餚皆以季節當造食材為核心，結合板前職人的手藝，呈現純粹、精緻、極致的和食藝術。
一年四季，春夏秋冬，Sushi Yorokobu Bkk 全年為您帶來與別不同的季節Omakase菜單，嚴選時令海鮮，呈現極致和食藝術。我們致力於提供於 曼谷頂級季節食材 體驗，讓饕客在細膩精緻的料理中感受日本四季更迭的風味。
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季節Omakase | Sushi Yorokobu Bkk 精緻日本料理體驗：
季節優選Omakase菜單與價格｜性價比之選
Menu：
𝟏𝟐-𝘾𝙤𝙪𝙧𝙨𝙚: 𝟏,𝟗𝟎𝟎 / 𝟐,𝟗𝟎𝟎 ++ 𝙏𝙃𝘽
𝟏𝟔-𝘾𝙤𝙪𝙧𝙨𝙚: 𝟑,𝟗𝟎𝟎 ++ 𝙏𝙃𝘽
𝟐𝟎-𝘾𝙤𝙪𝙧𝙨𝙚: 𝟔,𝟗𝟎𝟎 ++ 𝙏𝙃𝘽
𝐓𝐮𝐧𝐚 𝐋𝐨𝐯𝐞𝐫 𝐂𝐨𝐮𝐫𝐬𝐞: 𝟔,𝟗𝟎𝟎 ++ 𝐓𝐇𝐁
曼谷季節廚師發辦 | 最新菜單詳情請瀏覽
網上訂座，即時確認，無須訂金，即時查看所需席位
Sushi Yorokobu Bkk 於曼谷的餐廳地址，Google Map 谷歌地圖
📅 Omakase時間 ，每天3個時段 :
午餐 12:00 - 14:00 (最後入座 12:30)
晚餐 17:30 - 22:00 (最後入座 20:30) *如需其他時段請聯絡我們
四季截然不同的限定菜單
每年，因為全球的海水溫度變化而令到魚類的棲息環境和繁殖頻率有所變化，
我們會根據當季的漁獲來選擇食材。
海膽（Uni / Sea Urchin）
嚴選北海道新鮮海膽（馬糞/白/赤/紫），
濃郁甘甜，入口即化，與我們自家的醋飯的結合堪稱極致和諧。
石垣貝（Ishigakigai / Stone Clam）
是日本料理中備受推崇的高級貝類，以其大型三角形的貝殼和甜美細膩的貝肉而聞名。其貝柱形狀類似大型干貝，肉質緊實中帶柔嫩，口感純淨雅緻。
香箱蟹（Seiko Kani / Female Snow Crab）
即雌性松葉蟹，是日本冬季備受珍視的時令美食。以其鮮嫩的蟹肉與飽滿的蟹黃而聞名，雖體型嬌小，但風味濃郁，是冬季餐桌上一顆耀眼的珍寶。它短暫的上市時間展現了日本飲食文化中珍視季節性食材的理念。
筋子（Sujiko / Fresh Salmon Roe）
筋子是指尚包覆在天然卵巢膜中的鮭魚卵，與分離後再醃製的「いくら（Ikura）」不同，筋子通常在未分離的狀態下以鹽漬或輕度調味處理。其口感較為緊實，風味更加細膩，帶有自然的鹹香與濃郁的鮮味，是日本傳統料理中深受喜愛的高級食材之一。
白子（Shirako / Cod Milt）
白子是日本料理中獨特的珍饈，以其柔滑的口感和細膩的風味聞名。多取自鱈魚的精巢，冬季是其最為盛產的時節。白子常以蒸煮、炭烤或加入火鍋的方式呈現，其入口即化的奶油般滋味令人難忘。白子因其稀有性而倍受珍視，展現了日本飲食文化對季節性與獨特食材的追求。
精選季節性海鮮，帶來獨特的口感與風味
不同季節的食材選擇，料理方法都是我們的廚師團隊精心挑選，確保您在餐桌上享受到處理恰當的食材。
讓您能體驗到食材還原的原本美味。
不容錯過的曼谷頂級日本料理 | 廚師發辦 盡在 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。
Facebook文章：https://www.facebook.com/share/p/174LUetBgK/
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。
曼谷季節日本料理 | 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 曼谷高端日料 | Omakase推介的最新食材動向
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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.
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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
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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 .
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