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Sushi Yorokobu Bkk 鮨㐂曼谷 | Christmas Menu | Edomae-Style and Modern Innovation

Updated: Nov 7

Special Omakase Course | Christmas Menu


We are thrilled to announce an exciting addition to our Christmas menu at Sushi Yorokobu Bangkok ThongLor Branch. Our culinary team has been passionately working to bring a slice of Tokyo to your table with our brand-new Edomae-Style Special Omakase Course.


Edomae, which literally means 'in front of Edo', refers to the traditional sushi-making style that originated during the Edo period in Tokyo. This style is renowned for its emphasis on the purity of ingredients, simple yet elegant presentation, and a deep respect for the art of sushi-making.


Our new menu is a homage to this storied tradition. It features a range of meticulously crafted dishes that encapsulate the essence of Edomae sushi – from the classic nigiri to more contemporary interpretations. Each ingredient is hand-selected for its freshness and quality, ensuring every bite transports you to the bustling streets of Tokyo.


Join us for this special culinary experience and immerse yourself in the flavors and artistry of Japan. Whether you’re a sushi connoisseur or a curious foodie, our Edomae-style Special Omakase Course is sure to delight and surprise.


Reserve your table now and be one of the first to experience our latest culinary creation!


Normally Need to Book 3 Days in Advance .


Customer can book at Today also ,

Please Contact us to Confirm enough fish to Serve .

Have any Question , Please Contact us .


Iwashi Seasonal Start in July
Special Omakase Course | Christmas Menu

Christmas Menu


Sushi Yorokobu Bangkok 鮨㐂曼谷通羅

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Stay updated with our latest menu offerings and events by following us on Instagram and YouTube. 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.


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Branch THONGLOR 10 Blue Chips Builiding ( Parking free 2 Hours )

☎️:Call 098-8998740 ( Answer Daily at 11:00 - 21:30 )


Address:Blue Chips Building ,139, 10 Thong Lo Rd, Khlong Tan Nuea, Watthana, Bangkok 10110, Thailand ( Google Map Click )


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The Best of the Best Master Chef Award in Hong Kong |

Sushi Yorokobu Bangkok 鮨㐂曼谷 | Master Chef Tango Lai


Sushi Yorokobu 鮨㐂

Gold Award of Hong Kong

The Best of the Best Master Chef

Recommendation Restaurant 2022 & 2023

Exceptional Cuisine and Service

Sushi Yorokobu 鮨㐂

the best of the best master chef


 


What Customers Said about Sushi Yorokobu Bangkok 鮨㐂曼谷






Trust the chef ( Omakase )


Sushi Yorokobu Bangkok 鮨㐂曼谷 - 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

red vinegar rice
Edomae Red Vinegar Rice



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 Bangkok 鮨㐂曼谷


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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