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探索曼谷Omakase - 日料最佳之一 - Sushi Yorokobu BKK 廚師發辦 - 新菜單亮點 - 中文版

Updated: 6 days ago

曼谷Omakase體驗 日料最佳之一 – Sushi Yorokobu BKK 廚師發辦 - 全新菜單上線


在 Sushi Yorokobu BKK 的曼谷廚師發辦,我們不斷創新,以為顧客帶來無與倫比的 曼谷Omakase 體驗。我們的新菜單是我們對新鮮度、風味和創意的極致追求。每一道菜品都經過精心製作,使用我們獨特的料理手法,提升每種食材的天然風味,確保您在曼谷體驗到最優質的 日料 Omakase - 曼谷廚師發辦。


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日料廚師發辦 Omakase 作品。


Omakase價錢 | 曼谷Omakase 日料最佳之一 - Sushi Yorokobu Bkk - 廚師法辦

曼谷omakase 廚師發辦 價格:

Omakase 12-Course: 2,900++ 株

Seasonal 18-Course: 6,900++ 株


曼谷日料 Omakase餐單:


📅 用餐時間 ,每天3個時段 :

午餐: 𝟣𝟤:𝟢𝟢

晚餐: 𝟣𝟩:𝟥𝟢 | 𝟤𝟢:𝟢𝟢


招牌Omakase菜品及其獨特料理手法


Kohada 小肌 – 特製醋漬風味更佳

Kohada 小肌 ,是一款經典的Omakase食材,經過特別的醋漬方法醃製,以加強其風味和新鮮感。此手法將Kohada 小肌肉的鮮味提升到了一個新的高度,使其成為我們菜單上的亮點之一。

小肌 | 曼谷Omkaase - 日料
菜單亮點 - 小肌

Anago – 海鰻,不是河鰻

很多人誤以為Anago是河鰻,但實際上它是一種生活在海洋中的海鰻。在 Sushi Yorokobu BKK - 曼谷日料omakase帶來多種烹飪技巧,我們採用慢煮、焗烤,最後輕微炙燒的方法來製作,保留了Anago的柔軟口感,帶來豐富的風味體驗。


海鰻 | 曼谷Omakase - 日料
菜單亮點 - 海鰻

Katsuo – 日本稻草煙燻鰹魚

我們的Katsuo(鰹魚)使用日本傳統的稻草煙燻方法,賦予其獨特的香氣和深度。搭配我們自製的微酸醬汁,展現出日本傳統烹飪的複雜和豐富風味。


鰹魚 | 曼谷Omakase - 日料
菜單亮點 - 煙燻鰹魚

Awabi – Q彈滑嫩的鮑魚配鮑魚肝醬

Awabi(鮑魚)因其Q彈的口感而廣受喜愛。在Sushi Yorokobu BKK - 曼谷omakase,我們將其與鮑魚肝醬搭配,為Awabi增添了濃郁的鮮味,讓其天然風味更加突出。

鮑魚 | 曼谷Omakase - 日料
菜單亮點 - 鮑魚配鮑魚肝醬

Maguro 吞拿魚 – 低溫熟成,油脂豐富

我們的Maguro(金槍魚)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Omakase - 日料
菜單亮點 - 吞拿魚 (金槍魚)

Seiko Kani – 冬季珍饈美味的香箱蟹

Seiko Kani(香箱蟹),亦稱為母雪蟹,是冬季特有的珍饈。其肉質鮮美,帶有獨特的蟹黃口感,完美匹配 日料 廚師發辦的體驗。

香箱蟹 | 曼谷Omakase - 日料
菜單亮點 - 香箱蟹

Kawahagi – 剝皮魚搭配魚肝

Kawahagi(剝皮魚)以其瘦肉和獨特風味而聞名。在Sushi Yorokobu BKK - 曼谷Omakase,我們使用 剝皮魚肝 來搭配這道菜,為其增添了豐富的口感,與其細膩的魚肉形成完美平衡。

剝皮魚 | 曼谷Omakase - 日料
菜單亮點 - 剝皮魚

Ikura & Uni 鮭魚子/三文魚籽海膽杯 – 完美的搭配

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Omakase愛好者的青睞。

三文魚籽海膽杯 | 曼谷Omakase - 日料
菜單亮點 - 三文魚籽海膽杯

Shirako – 白子 二食

白子 在Sushi Yorokobu BKK有兩種獨特的烹飪方式。顧客可以選擇搭配清爽的柚子醋醬,或品嚐配有特製醬料的天婦羅白子。每種烹飪方式都展現了白子的奶油般質感和細膩風味。

白子 | 曼谷Omakase - 日料
菜單亮點 - 白子 二食

在 Sushi Yorokobu BKK 體驗曼谷Omakase - 日料最佳之一

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。


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omakase - 日料 板前料理 廚師發辦 - 菜單 餐單



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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.


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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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About Master Chef Tango Lai

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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

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

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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


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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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