Edomae Sushi in Bangkok: A Journey into Authentic Tokyo - Sushi Yorokobu Bkk
- Aug 31
- 6 min read
Updated: Nov 3
In the bustling, diverse culinary landscape of Bangkok, a quiet revolution is taking place. Beyond the fiery curries and vibrant street food stalls, a dedication to the ancient, refined art of Japanese sushi is flourishing. This is not just sushi; this is Edomae Sushi (江戸前寿司), a style born in the 19th century in Tokyo (then Edo) that defines what many purists consider the pinnacle of the sushi craft.
At Sushi Yorokobu, we are not merely serving sushi; we are curating an immersive journey into this tradition. Led by Chef Tango Lai with over two decades of mastery, our Omakase experience is a heartfelt homage to Edomae techniques, featuring unparalleled highlights like exquisite tuna, decadent Hokkaido uni, and a menu that transforms in harmony with nature's rhythm, offering a completely new experience with every season change.
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Omakase Gallery at Sushi Yorokobu Bkk：https://www.sushi-yorokobu-bkk.com/gallery
What is Edomae Sushi? The Soul of Tokyo's Culinary Heritage
Many diners use the term "sushi" broadly, but Edomae sushi refers to a very specific historical and technical approach. Literally translating to "in front of Edo," the methods were developed by pioneering sushi chefs in old Tokyo to preserve the fish caught in the bay.
Without modern refrigeration, they employed techniques like aging (熟成, jukusei), curing, marinating, and vinegar-pickling. This wasn't just for preservation; it was a revelation in flavor development, transforming and concentrating the umami essence of the seafood.
Today, authentic Edomae is characterized by this deep respect for the ingredient's natural state, enhanced by the chef's skill to unlock its fullest potential. It's a philosophy where the chef's expertise is as crucial as the freshness of the fish itself.
The Edomae Experience at Sushi Yorokobu, Bangkok
Stepping into our intimate dining space in Thonglor is to step out of Bangkok and into a serene, focused environment where the ceremony of food takes center stage. Our counter, crafted from a single piece of centuries-old Hinoki cypress, seats only eight guests. This is by design, ensuring each guest receives Chef Tango Lai's undivided attention. The Omakase (お任せ) – meaning "I leave it up to you" – is the only way to truly experience Edomae.
It is a tasting menu orchestrated by the chef, a narrative of textures, flavors, and seasons. Each course is presented directly onto your plate immediately after it's crafted, demanding to be eaten within seconds to appreciate the perfect temperature of the rice and the delicate texture of the neta (topping).
Our Fish Highlights: A Testament to Quality
The cornerstone of our Edomae philosophy is sourcing the absolute finest seafood from the world's premier markets. We prioritize quality over everything, building direct relationships with trusted suppliers at Tokyo's Toyosu Market (formerly Tsukiji) and specialized fisheries in Hokkaido.
This allows us to secure rare, auction-level ingredients that are flown directly to our kitchen in Bangkok, often within hours of being caught. Our commitment is to "ice-fresh" shipment, not frozen, for species where peak flavor is achieved without deep-freezing.
Maguro (Tuna): The King of Sushi
No fish is more iconic in sushi than Maguro (鮪). We treat this majestic fish with the reverence it deserves. Our tuna is sourced from the cold, rich waters off Oma or Sri Lanka, known for producing specimens with unparalleled fat content and flavor. Chef Tango showcases the entire spectrum of the tuna:
Akami (赤身): The lean, deep red cut from the back. It has a clean, robust, and slightly metallic taste, often aged for several days to intensify its umami.
Chutoro (中とろ): The prized medium-fatty belly, a perfect marbling of lean and fat. It melts on the tongue with a luxurious, creamy texture.
Otoro (大とろ): The ultimate delicacy, from the fattiest part of the belly. It is intensely rich, buttery, and leaves a long, satisfying finish.
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Uni (Sea Urchin): Hokkaido's Ocean Jewel
The crown jewel of many an Omakase, Uni (雲丹) is the edible part of the sea urchin's gonads. Not all uni is created equal. We exclusively source Murasaki Uni (紫雲丹) from the frigid, pristine waters of Hokkaido, Japan. Hokkaido uni is renowned for its large lobes, firm texture, and a sweet, briny flavor that is often compared to the ocean's caramel.
It is never muddy or bitter. Served chilled in its own wooden box, a piece of our uni atop warm, seasoned shari is a moment of pure, unadulterated luxury that defines the high-end Omakase experience.
Seasonal Stars: The Menu That Never Stands Still
A true Edomae menu is a living document, a direct reflection of the current season. This seasonal menu change is not a gimmick; it is a core principle. Nature dictates what is at its peak of flavor and fat content. Chef Tango's expertise lies in selecting these peak-season ingredients and applying the appropriate Edomae technique to elevate them.
Spring (Spring): Sayori (Halfbeak), Hokkigai (Surf Clam), new-season Bamboo Shoots.
Summer (Summer): Aji (Horse Mackerel), Kohada (Gizzard Shad), Unagi (Freshwater Eel).
Autumn/Fall (Autumn): Sanma (Pacific Saury), Sujiko (Fresh Salmon Roe) returning fatty Tuna.
Winter (Winter): Buri (Adult Yellowtail), Crab (Zuwai-gani), and warming, rich preparations.
The Omakase Menu: A Seasonal Symphony
Our Omakase is a multi-act performance, typically ranging from 12 to 20 courses, designed to take your palate on a journey. It begins with lighter, delicate flavors, progresses through rich, fatty pieces, and concludes with comforting, classic endings.
12-Course Journey: The Essential Edomae
Our introductory menu is a perfect harmony of classic techniques and prime ingredients. Priced at 2,900 THB, it features the essential tastes of Edomae, including several preparations of seasonal fish, a signature tuna trio, and a hand roll.
16-Course Exploration: The Chef's Selection
For a deeper dive, the 16-course menu (3,900 THB) allows Chef Tango more creative freedom. This is where you'll encounter more premium offerings like Hokkaido Uni, a wider variety of aged fish, and perhaps a seasonal delicacy like Ishigakigai (Stone Mantle Clam).
20-Course Masterpiece: The Pinnacle Experience
Our most extensive offering (6,900 THB) is designed for the connoisseur. It showcases the absolute best ingredients available that day, including the highest-grade Otoro, rare finds from the market, and an extended progression that allows you to appreciate the subtle nuances of Chef Tango's craft.
Beyond the Fish: The Art of Shari (Vinegar Rice)
An often overlooked but critically important element of Edomae sushi is the Shari (シャリ), or vinegared rice. It is not merely a base; it is the soulful counterpoint to the neta. Chef Tango's shari is a masterpiece in itself. He uses a blend of premium Japanese short-grain rice, seasoned with a custom blend of red vinegar (akazu), which lends a complex, slightly woody and umami-rich depth, salt, and a touch of sugar.
The temperature of the rice is meticulously controlled, and each grain is perfectly distinct yet cohesive. The balance of acidity and sweetness is designed to cleanse the palate and enhance, never overpower, the flavor of the fish.
Visit Sushi Yorokobu BKK Today
📍 Restaurant Address: Thonglor Soi 10, Bangkok
Lunch 12:00 - 14:00 (Last Entry 12:30)
Dinner 17:30 - 22:00 (Last Entry 20:30)
👤 จำกัด 12 ท่านต่อรอบเท่านั้น
12-Course: 1,900 / 2,900 ++ THB
16-Course: 3,900 ++ THB
20-Course: 6,900 ++ THB
Bluefin Tuna Lover Course: 6,900 ++ THB
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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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