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Master Chef Tango Lai Returns to Bangkok – Exclusive Omakase Experience from 6th-10th November 2024

Updated: 6 days ago

Experience Authentic Omakase in Bangkok with Master Chef Tango

From 6th to 10th November 2024, Sushi Yorokobu Bkk will host the renowned Master Chef Tango Lai as he returns to Bangkok to serve an exclusive Omakase experience. Join us at our Thonglor branch to savor the finest seasonal ingredients, flown directly from Japan, and crafted meticulously by the master himself.


master chef tango omakase in bangkok event november - sushi yorokobu bkk

Serve Times and Menu Prices

For this limited 5-day period, Chef Tango will be serving two sessions each evening at:

  • 17:30

  • 20:00


Omakase Menu Prices:

  • Seasonal 16-Course: 5,900++ THB

  • Special 20-Course: 8,000++ THB


Reserve your seat through our Reservation Page for a chance to enjoy this special experience. View our complete Menu for other delicious offerings or check out our latest News and Updates for upcoming events.

Stay connected with us on social media! Follow us on Instagram and subscribe to our YouTube channel for exclusive behind-the-scenes content and event announcements.


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


Instagram Post of Master Chef Tango Event in November:

 


About Master Chef Tango Lai

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

The Best of the Best Master Chef  Recommendation Restaurant 2022 and 2023 - Tango Lai - Master Chef of Sushi Yorokobu
Award of Sushi Yorokobu - Master Chef Tango

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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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