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November 2026 Early Winter Omakase Highlights | Sushi Yorokobu BKK

7 minutes ago
3 min read

As November arrives, Japan’s northern waters transition into early winter. The plummeting sea temperatures force ocean catches to store dense fat reserves and concentrated umami. At Sushi Yorokobu BKK, we celebrate this seasonal shift with quiet focus and uncompromising discipline: Pure flavor. Zero fluff.


Tucked inside Thonglor Soi 10, our intimate 12-seat Hinoki counter strips away unnecessary embellishments to focus purely on mathematical precision in shari acidity, meticulous temperature control, and authentic Edomae craftsmanship.



Preview of Sushi Yorokobu BKK 20-course autumn Omakase featuring Tara Shirako smoked Sawara Seiko Gani Hokkaido Bafun Uni Hon Maguro and Kinmedai with house-made pumpkin soup
20-Course Autumn Omakase Preview | Sushi Yorokobu BKK A seasonal showcase featuring Tara Shirako, straw-smoked Sawara, Seiko Gani, Hokkaido Bafun Uni, wild Hon-Maguro, and seared Kinmedai over house-made pumpkin soup.


5 Early Winter Delicacies for November 2026

  • Tara Shirako (Cod Milt): The undisputed star of early winter. Gently poach-blanched or lightly seared, its skin yields to a warm, velvety center with rich, custard-like sweetness.




Creamy early winter Tara Shirako cod milt delicacy at Sushi Yorokobu BKK Thonglor Hinoki counter
Tara Shirako (Cod Milt) A prized early-winter delicacy featuring a delicate skin that opens into a warm, creamy, custard-like center.



  • Kinmedai with House-Made Pumpkin Soup: Seared golden eye snapper boasting rich subcutaneous fats, served over a velvety, slow-simmered Japanese pumpkin reduction that pairs natural sweetness with savory ocean oils.


Seared Kinmedai golden eye snapper served over velvety house made Japanese pumpkin soup at Sushi Yorokobu BKK
Kinmedai with House-Made Pumpkin Soup Lightly seared golden eye snapper paired with a comforting, slow-simmered Japanese pumpkin reduction.

  • Hokkaido Bafun Uni: Deeper in color and rich in ocean minerals compared to summer catches. Its compact orange tongues melt seamlessly over warm vinegar-seasoned rice, releasing a burst of deep umami.

Deep orange Hokkaido Bafun Uni sea urchin nigiri sushi served at Sushi Yorokobu BKK Omakase counter
Hokkaido Bafun Uni Premium Hokkaido sea urchin delivering dense ocean umami and a lasting, creamy sweetness.

  • Smoked Sawara (Japanese Spanish Mackerel): At its peak lipid density, the mackerel is smoked using traditional rice straw flames. The process imparts a delicate charred aroma to the skin while maintaining a supple, juicy texture within.

Straw smoked Sawara Spanish mackerel nigiri sushi at Sushi Yorokobu BKK Bangkok
Smoked Sawara (Japanese Spanish Mackerel) Straw-smoked to infuse subtle charred notes while preserving the fish's natural oils and tender texture.

  • Seiko Gani (Female Snow Crab): Available for an extremely brief window in November. Delicate, sweet crab meat is combined with rich inner coral (Uchiko) and crunchy outer eggs (Sotoko), elevated by a splash of light house-blended crab vinegar.


November limited female snow crab Seiko Gani with inner coral outer eggs at Sushi Yorokobu BKK
Seiko Gani (Female Snow Crab) A rare November delicacy combining sweet crab meat, creamy inner coral, and crunchy outer eggs with light crab vinegar.


Early Winter Omakase Tier Options & Pricing

  • 12-Course Tasting Menu: 2,900 THB++

  • 14-Course Signature Menu: 3,900 THB++

  • 20-Course Early Winter Edomae Flagship: 6,900 THB++

  • Nagasaki Hon-Maguro Specialty Experience: 6,900 THB++


Reservation & Dining Essentials

To ensure an unhurried and attentive experience, counter capacity is strictly limited to 12 seats per session.

  • Location: 1st Floor, Blue Chips Building (Thonglor Soi 10, Bangkok)

  • Access: Conveniently located near BTS Thong Lo Station (Advance reservations are required due to limited counter space)

  • Lunch Hours: 12:00 PM – 2:00 PM (Last entry at 12:30 PM)

  • Dinner Hours: 5:00 PM – 10:00 PM (Last entry at 8:30 PM)



  • 12-Course Tasting Menu: 2,900 THB++

  • 14-Course Signature Menu: 3,900 THB++

  • 20-Course Autumn Edomae Flagship: 6,900 THB++

  • Nagasaki Hon-Maguro Specialty Experience: 6,900 THB++


Step-by-Step: How to Secure Your Reservation at Sushi Yorokobu

Due to limited seating at our counter, booking well in advance is essential.

Follow these steps to secure your perfect date and time:


1. Check Availability and Preferred Tier


2. Confirmation and Deposit

Just Confirm all the details, and submit. There are NO deposit required.


3. Dietary Requirements

Please notify us of any allergies or serious dietary restrictions at the time of booking.

While Omakase is a chef-led experience, we will make every effort to accommodate your needs if notified in advance.


Reservation & Dining Tips

Location Details:

Restaurant Name: Sushi Yorokobu BKK

Address: 139 Room 111 Floor 1 The Blue Chips Building

Thonglor 10 ,Sukhumvit Road , Klongtan NUA , Wattana, Bangkok 10110

 Nearest BTS/MRT Station: Thonglo Station



Contact Information:


Connect with Sushi Yorokobu BKK (Social Media)

Stay connected with us for real-time updates on seasonal specials, chef stories, and reservation announcements! Follow our journey across all platforms to catch the freshest news from Japan delivered to Bangkok.



Tips for Your Omakase Experience

  • Be Punctual: Please arrive 10-15 minutes before your reservation time, as the Omakase experience begins promptly for all guests.

  • Chef's Trust: Remember that "Omakase" means "I leave it up to you." Trust the chef’s selections and enjoy the surprise!

  • Photo Etiquette: Feel free to take photos of your food, but be mindful and respectful of the chef and other guests at the counter.


Book Your Unforgettable Omakase Bangkok Journey Today!



 
 
 

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