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Sushi Yorokobu Bangkok 鮨㐂曼谷 | Master Chef Tango Lai Once Again Honored in Hong Kong

Updated: Sep 27, 2023

Hong Kong, 2023 - A titan in the culinary world, Chef Tango Lai, has once again made a mark in the culinary scene of Hong Kong, securing an important award for the year 2023.

This year's award for "The Best of the Best Master Chef Recommendation Restaurant in 2023" was officially bestowed upon Tango Lai. It affirms that he is not just a chef with exceptional skills, but also a trailblazer with profound influence in the Hong Kong dining industry. Behind this honor lies recognition of his dedication, passion, and boundless love for cooking.


This isn't the first time that Tango Lai has received such a prestigious award. Over the past few years, he has repeatedly proven his mettle in various competitions and events. However, this particular recognition undoubtedly adds another bright spot to his illustrious career.

Many food enthusiasts and industry insiders have congratulated Tango Lai on this achievement. His restaurant doesn’t just offer a feast for the taste buds; it is also a tribute to the art of cooking.


We're excited to share this news with our patrons at our Bangkok branch. We believe it's essential for our valued customers in Bangkok to be informed about the accomplishments and standards set by our esteemed chef.


Congratulations to Tango Lai! We look forward to more of his innovations and surprises in the future.



The Best of the Best Master Chef Recommendation Restaurant in 2023

master-chef-tango-lai-2023-hong-kong-award

Iwashi Seasonal Start in July
The Best of the Best Master Chef Recommendation Restaurant in 2023 and 2022


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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






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 Bkk 鮨㐂


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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