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Head Chef Tango Lai at Sushi Yorokobu Bkk | 21-27 July 2024 Thonglor Soi 10 鮨㐂曼谷


🌟 Exciting News for Sushi Lovers! 🌟


We are thrilled to announce that our renowned Head Chef, Tango Lai, will be personally serving at Sushi Yorokobu BKK's Bangkok branch from 21st to 27th July 2024. Chef Tango Lai, with over 20 years of experience in Japanese cuisine, is known for his exquisite Omakase creations that highlight the freshest and finest ingredients.


During this exclusive week, guests will have the unique opportunity to experience Chef Tango Lai's culinary masterpieces.

Each dish is crafted with precision and passion, ensuring an unforgettable dining experience that celebrates the art of Japanese cuisine.


Don't miss this chance to savor the best of Sushi Yorokobu BKK under the expert

Head Chef Tango Lai

hands of Chef Tango Lai. Whether you're a long-time fan or new to Omakase, this is an event you won't want to miss. Make your reservations now to secure your spot and enjoy a memorable gastronomic journey.

📅 Dates: 21-27 July 2024 📍 Location: Sushi Yorokobu BKK, Thonglor Soi 10, Bangkok

Reserve your table today and join us for an extraordinary dining experience!


Menu Price:


  • 🌟Special 20 Course 8,000++ (Head Chef Tango Serve)

  • 🧑‍🍳16 Course Seasonal 5,900++(Head Chef Tango Serve)

  • 🍣12 Course 2,900++

  • 🐟Lunch Set 1,599++ Time⏰

  • 17:30 / 20:00


Unforgettable Experience: Whether it's a special occasion or a casual meal, Omakase at Sushi Yorokobu Bkk offers an unparalleled dining experience that celebrates the true art of sushi.


🔗 Reserve Your Table: Book your spot now to enjoy an exclusive Omakase experience. If you wish to reserve a different dinner time, please note your preferred time when booking.


Visit Us: Sushi Yorokobu Bkk, Thonglor Soi 10, Bangkok





Iwashi Seasonal Start in July
Sushi Yorokobu Head Chef Tango Lai from HongKong

Sushi Yorokobu Bkk 鮨㐂曼谷通羅



Best Seasonal Omakase at ThongLor Bangkok

 


Premium Omakase in Bangkok | Omakase Journey


Branch THONGLOR 10 Blue Chips ThongLor ( 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 )


LINE@sushiyorokobu.bkk







Booking via CHOPE System , Real Time Booking , Confirm immediately




 

 


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

Sushi Yorokobu Bkk 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 Bkk 鮨㐂曼谷






Trust the chef ( Omakase )


Sushi Yorokobu Bkk 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 Bkk 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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