Autumn Omakase in Bangkok: A Premium Sushi Journey with Sujiko, Uni & Maguro
- Aug 27
- 9 min read
Updated: Sep 6
The Allure of Autumn: Seasonal Seafood Elevated in Bangkok
As autumn drapes its golden hues over Bangkok, Sushi Yorokobu Bkk invites guests on a culinary voyage—the **Autumn Omakase Experience in Bangkok**. This premium sushi journey, led by Chef Tango Lai, showcases seasonal standouts: succulent Sanma, sashimi-grade Maguro, creamy Uni, and the richly textured Sujiko. In the intimate setting of a 12-seat sushi counter, each bite harmonizes Japanese tradition with bold, seasonal innovation.
Instagram Post: https://www.instagram.com/p/DOARFa8kVEb/?img_index=1
Facebook Post: https://www.facebook.com/share/p/1BACts8NBD/
Sanma — Autumn's Signature Delicacy
What Makes Sanma So Special?
Sanma, or Pacific saury, is a hallmark of Japanese autumn dining. Known for oily, rich flesh and a naturally smoky sweetness, it's a staple on autumn menus across Japan. Chef Tango Lai amplifies this seasonal classic with a delicate ginger-green onion topping - adding brightness while preserving Sanma’s deep umami.
Preparing Sanma with Respect
At Sushi Yorokobu Bkk, Sanma is sliced with finesse. A gentle sear enhances smoky notes, while a whisper of citrus yuzu and kinome leaves accentuate its flavor profile—balancing richness and subtle freshness.
Sujiko, Uni & Maguro — A Trio of Luxury
Sujiko — Rich Salmon Roe within the Sac
Unlike Ikura (individual salmon roe grains), Sujiko remains encased in its sac, offering a creamy, concentrated burst of flavor. The roe’s intense reddish hue and firmer texture distinguish it notably from Ikura. In autumn, Sujiko shines as a luxurious seasonal highlight.
Uni — The Velvet Sea Urchin
Uni’s golden, creamy interior embodies pure indulgence. Its lusciously briny sweetness is balanced with a touch of shiso leaf and freshly grated wasabi - producing a melt-in-your-mouth harmony that defines fine dining Omakase.
Maguro — Tuna in Its Many Forms
Maguro, or tuna, offers a spectrum of flavors - from lean Akami to buttery Chūtoro and Otoro. Each portion is expertly selected for optimal marbling and texture, delivering a progression of refined tastes across the Omakase sequence.
Chef Tango Lai — Mastery & Seasonal Passion
Chef Tango Lai, with over two decades of Japanese culinary expertise, leads Sushi Yorokobu Bkk with a steadfast devotion to seasonal perfection and precision. Recognized internationally, he earned Hong Kong’s “Best of the Best Master Chef” awards in both 2022 and 2023. His menus reflect a deep respect for ingredients, balancing bold flavors with subtle touches that elevate the dining experience.
The Intimate Sushi Counter Experience
The 12-seat counter at Sushi Yorokobu Bkk embodies the essence of exclusive dining. Guests watch as Chef Tango crafts each dish, fostering engagement and anticipation. The softly lit minimalist interior provides a meditative backdrop, inviting focus on sensory detail and seasonal storytelling.
Pairing Recommendations & Dining Tips
Sanma Pairings
Enjoy Sanma nigiri with a drop of yuzu-infused soy sauce, followed by sips of light Junmai sake - the refreshing acidity balances the fish’s fattiness.
Sujiko & Uni
Savor Sujiko with clear ginger broth to cut through the salt-heavy texture. Uni pairs beautifully with rich, nutty Aged Junmai or a delicate Champagne.
Maguro Selection
Progress from lean Akami to rich Otoro, cleansing the palate between bites with yuzu sorbet or pickled daikon for balance.
Why Autumn Omakase Stands Out in Bangkok
Autumn Omakase reflects Thailand’s growing love for seasonally driven Japanese cuisine. Sushi Yorokobu Bkk’s dedication to authentic sourcing—from Japan's coastal regions to Bangkok—is a rare and celebrated approach in Thonglor’s dining scene :contentReference[oaicite:4]{index=4}.
Conclusion & Call to Action
This Autumn Omakase in Bangkok is not just a meal—it is a refined journey of taste, texture, and tradition. From the enduring essence of Sanma to the decadent burst of Sujiko, the creamy Uni, and opulent Maguro, each course resonates with narrative and nuance.
For an unforgettable premium sushi experience at Sushi Yorokobu Bkk.Welcome to 2025 ! At Sushi Yorokobu Bkk, we’re starting the year with exciting updates to elevate your Omakase Dining Experience in Bangkok. From a brand-new seasonal menu to an updated premium beverage selection, we’re ready to delight your palate with the freshest ingredients and perfect pairings.
Plan Your Visit
Make this New Year memorable by indulging in the one of the Best Omakase Restaurant in Bangkok at Sushi Yorokobu Bkk.
Menu & Pricing
𝟏𝟐-𝘾𝙤𝙪𝙧𝙨𝙚: 𝟏,𝟗𝟎𝟎 / 𝟐,𝟗𝟎𝟎 ++ 𝙏𝙃𝘽
𝟏𝟔-𝘾𝙤𝙪𝙧𝙨𝙚: 𝟑,𝟗𝟎𝟎 ++ 𝙏𝙃𝘽
𝟐𝟎-𝘾𝙤𝙪𝙧𝙨𝙚: 𝟔,𝟗𝟎𝟎 ++ 𝙏𝙃𝘽
𝐓𝐮𝐧𝐚 𝐋𝐨𝐯𝐞𝐫 𝐂𝐨𝐮𝐫𝐬𝐞: 𝟔,𝟗𝟎𝟎 ++ 𝙏𝙃𝘽
📅 ᴅɪɴɪɴɢ ᴛɪᴍᴇꜱ:
Lunch: 𝟣𝟤:𝟢𝟢-14:00 (Last Entry 12:30)
Dinner: 𝟣𝟩:𝟥𝟢-22:00 (Last Entry 20:30)
See Menu of Sushi Yorokobu Bkk | Best Omakase in Bangkok
Online Reservation , Confirm Booking Immediately
Sushi Yorokobu Bkk Restaurant Address on Google Map
Counter / Ambiance
Limited 12‑seat Chef's Table Counter
Autumn Omakase Dishes and Our Unique Techniques
Kegani, or horsehair crab
is a highly sought-after delicacy in Japanese cuisine, known for its tender, succulent meat and rich crab innards. Found in the frigid waters surrounding Hokkaido, this winter specialty is cherished for its naturally sweet flavor and luxurious texture, making it a highlight of seasonal dining.
Awabi, or Abalone
is a treasured delicacy with a firm, chewy texture and a subtle oceanic sweetness. Prized in both traditional and modern Japanese cuisine, it is enjoyed grilled, steamed, or as sashimi. Abalone symbolizes good fortune and longevity, often appearing in celebratory feasts. Harvested sustainably along Japan's rocky coasts, this shellfish embodies the harmony of nature and culinary artistry, making it a timeless representation of Japanese seasonal dining.
Hamaguri: The Seasonal Treasure of Japan
Hamaguri, or common orient clam, is a beloved shellfish in Japanese cuisine, celebrated for its delicate flavor and symbolic significance. Harvested primarily in spring, hamaguri is prized for its fresh sweetness, tender texture, and versatility. Traditionally enjoyed in soups like hamaguri ushio-jiru, the clam's subtle taste enhances its umami-rich broth.
Symbolically, hamaguri holds cultural importance in Japan. Its perfectly matched shells represent unity and fidelity, making it a popular dish at weddings and celebrations. Sustainability is key, with careful fishing practices to ensure populations remain abundant for generations to come. Whether savored grilled, steamed, or in hot pots, hamaguri embodies the fleeting beauty of seasonal dining.
Ankimo: The Foie Gras of the Sea
Ankimo, or monkfish liver, is a luxurious delicacy in Japanese cuisine, often referred to as "the foie gras of the sea." Prepared by steaming and marinating, it boasts a creamy, rich texture and a delicate umami flavor. Typically enjoyed in winter, ankimo is served with ponzu sauce, grated daikon, and scallions, balancing its richness with refreshing acidity. Revered for its rarity and depth of taste, ankimo highlights the sophistication of Japanese seasonal dining.
Experience the Omakase Bangkok at Sushi Yorokobu BKK
Our new menu at Sushi Yorokobu BKK promises an extraordinary culinary journey. Each dish is a celebration of Japanese tradition, carefully enhanced with modern techniques to bring out the best flavors. From the freshest ingredients to innovative preparation methods, we’re dedicated to offering the best Omakase in Bangkok.
If you’re looking for an authentic and unforgettable Omakase experience, we invite you to visit us and try our latest creations. Don’t forget to check out our gallery to see the artistry and craftsmanship that go into each dish.
See Menu (Updated) :
Make a Reservation and Join Us for a Unique Omakase Experience
Ready to experience our seasonal menu?
Book your seat now through our Reservation Page. You can also check out our full Omakase Menu for more details on our offerings.
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
Fast Link:
What Customers Said about Sushi Yorokobu Bkk - Customers Review us on Google
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 .
Comments