Sushi Yorokobu Bkk Omakase - A Japanese Fine-Dining at the Heart of ThongLor Bangkok Thailand
- Aug 4
- 6 min read
Updated: 4 days ago
Provide Seasonal Fish in Bangkok. Located in the heart of Thonglor Soi 10, we present a chef's table menu designed around the finest ingredients of the season in whole year.
A Premier Omakase Destination in Bangkok
At Sushi Yorokobu Bkk, we believe that Omakase is more than just a meal - it’s a curated journey through Japan’s culinary seasons. Situated in the vibrant Thonglor district of Bangkok, our restaurant offers an intimate 12-counter-seat experience where every dish tells a story, prepared with precision and respect for tradition.
What Sets Our Omakase Apart
We source the finest seasonal ingredients flown directly from Japan, including highlights such as:
Maguro (Tuna) – delicately qualities of maguro by serving three distinct cuts: Akami (lean meat), Chutoro (medium fatty belly), and Otoro (rich, buttery fatty belly).
Kinki (Rockfish) – prized for its luxurious texture and deep flavor.
Uni Bafun/Murasaki (Sea Urchin) – sweet, creamy, and melt-in-your-mouth.
Mehikari (Greeneye Fish) – delicately fried or grilled with crisp skin.
Ankimo (Monkfish Liver) – velvety texture and rich umami flavor, our ankimo is delicately steamed to preserve its natural creaminess
Awabi (Abalone) – We steam the abalone with sake to make it tender, then pair it with a house-made liver sauce crafted from its own liver, enhancing its unique briny and umami-rich flavor.
and many ingredients according to the season we always serve:
Sujiko (Fresh Salmon Roe), Shirako (Cod Milt), Anago (Sea Eel), Aoyagi (Surf Clam), Ishigakigai (Stone Clam), Seiko Kani (Female Snow Crab), Kegani (Horsehair Crab), etc...
Our chefs design the menu to balance flavors and textures across each course, ensuring a complete sensory experience.
Menu Options and Operation Time
12-Course: 1,900 / 2,900++ THB
16-Course: 3,900++ THB
20-Course: 6,900++ THB
Special Tuna Course: 6,900++ THB
🕛 Dining Hours
Lunch: 12:00–14:00 (Last Entry 12:30)
Dinner: 17:30–22:00 (Last Entry 20:30)
Check the Empty Seat online immediately via TABLE CHECK in different language:
English:
Chinese中文简体：即时查看可预约席位
Chinese中文繁體：即時查看可預約席位
Japanese日本語：フレーズ: "オンラインでレストランの空席を確認する"
Korean：문구: "온라인으로 레스토랑 예약 가능한 자리 확인하기
Russian：Фраза: "Проверить свободные места в ресторане онлайн"
📍Visit Sushi Yorokobu – A True Japanese Dining Experience
Experience the Omakase (廚師發辦) in 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.
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.
Read More：
News of Sushi Yorokobu Bkk
Lastest Menu of Sushi Yorokobu Bkk
Online Reservation , Confirm Booking Immediately
Sushi Yorokobu Bkk Restaurant Address on Google Map
Awards - Sushi Yorokobu Bkk
Review - Sushi Yorokobu Bkk
About our Head Chef‘s Team
Contact Us:
Line @sushiyorokobu.bkk
Whatsapp :
Email :
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
What Customers Said about Sushi Yorokobu Bkk - Customers Review us on Google
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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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