Let's shift our gaze to the East, to a place that excites food enthusiasts, where a unique culinary art form unfolds – Thai Omakase | Sushi Yorokobu Bkk
New Summer Omakase Menu | Sushi Yorokobu Bkk | ThongLor | Wireless Road
Sushi Yorokobu Bkk ThongLor Menu
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Now, this extraordinary gastronomic experience is brought to life under the guidance of a master from Hong Kong, the head chef from Sushi Yorokobu "Tango Lai", instructing our Thai chefs on every creation. | OmakaseBkk
First, you might ask: what's so special about Thai Omakase?
Thai Omakase not only encompasses the rich and diverse ingredients of the Japanese region but also embodies the innovative spirit and distinctive cooking skills of the chefs. The most appealing aspect is the element of surprise in each experience, with each dish unfolding its story and meaning. | OmakaseBkk
This time, our new menu is prepared under the direction of our Hong Kong head chef
"Tango Lai" and crafted by the hands of our Thai chefs. This new Omakase menu features ten breathtaking dishes, each of which encapsulates the essence of Thai cuisine and the innovative spirit of our head chef. | OmakaseBkk
The head chef of Sushi Yorokobu not only brought his culinary expertise here but also transmitted his passion for food to our chefs. From fresh sashimi to sumptuous grilled dishes, to unique desserts, each one is a labor of love from our head chef and his team.
Premium Omakase in Bangkok | Omakase Journey
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ThongLor 10 ☎️：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
Wireless BDMS ☎️：Call 093-3353777 ( Answer Daily at 11:00 - 21:30 )
Address: BDMS Wellness Clinic, 2/4 Witthayu Rd, Lumphini, Pathum Wan, Bangkok 10330, Thailand
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The Best of the Best Master Chef Award in Hong Kong |
Sushi Yorokobu Bkk
Sushi Yorokobu 鮨㐂
Gold Award of Hong Kong
The Best of the Best Master Chef
Recommendation Restaurant 2022
Exceptional Cuisine and Service
Sushi Yorokobu 鮨㐂
What Customers Said about Sushi Yorokobu Bkk 鮨㐂
Trust the chef ( Omakase )
Sushi Yorokobu Bkk 鮨㐂 - 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 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 .