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Discover the Finest Omakase in Bangkok - New Year 2025, New Omakase Sushi Menu at Sushi Yorokobu BKK - Eng Version

Updated: Jan 30

Welcome to 2025 ! At Sushi Yorokobu Bkk, we’re starting the year with exciting updates to elevate your Omakase Dining Experience in Bangkok. From a brand-new seasonal menu to an updated premium beverage selection, we’re ready to delight your palate with the freshest ingredients and perfect pairings.


New Year 2025, New Omakase Menu

As we welcome the New Year, our chefs have curated a new omakase menu that celebrates the finest seasonal ingredients flown directly from Japan. With every dish crafted to perfection, you can look forward to a memorable dining journey that captures the essence of Japanese cuisine.


Menu Highlights:

  • 🦀 Kegani (Horsehair Crab): Sweet and tender crab meat, perfect for seafood lovers.

  • 🐚 Awabi (Abalone): Luxuriously tender with abalone liver sauce for added richness.

  • 🐟 Aka Mutsu (Blackthroat Seaperch): Delicately grilled to enhance its rich flavors.

  • 🦪 Hamaguri (Clams): A light and savory dish showcasing the natural sweetness of clams.

  • 🍶 Ankimo (Monkfish Liver): Often referred to as the "foie gras of the sea," served with a citrusy ponzu sauce.

  • 🐟 Akami (Lean Tuna): A classic choice with its clean, bold flavor.

  • 🐟 Chu Toro (Medium-Fatty Tuna): The perfect balance of rich, buttery texture and umami flavor.


Premium Beverage Menu to Pair with Omakase Dining Experience

No omakase experience is complete without the perfect beverage to complement your meal. We’ve introduced new selections of premium sake and white wine to elevate your dining experience.


Beverage Highlights:

  • Sake:

    • Eikofuji – Smooth and refined

    • Bijofu – Crisp with a refreshing finish

    • Takasago – Elegant and aromatic

    • Dassai – Luxurious and balanced

    • Tatenokawa – Floral and delicate

  • White Wine:

    • Louis Jadot – A classic, elegant white wine

    • Chablis – Crisp and vibrant, perfect for seafood pairings

  • Champagne:

    • Nicolas Feuillatte: A refined champagne that pairs wonderfully with delicate dishes like uni.

    • Dom Perignon: A luxurious champagne for celebrating special moments, complementing rich, flavorful seafood.


    Whether you choose sake or wine, each drink is carefully curated to bring out the flavors of our seasonal menu.


Why Choose Sushi Yorokobu BKK for Omakase in Bangkok?

  1. Seasonal Ingredients: Our menu changes every month to showcase the freshest ingredients directly flown in from Japan.

  2. Expert Chefs: Our talented culinary team creates dishes that blend tradition with innovation, ensuring a unique dining experience.

  3. Beverage Pairings: Our new premium beverage menu is designed to complement the flavors of each dish.

  4. Exclusive Dining: With only 12 seats at our sushi counter, we provide an intimate and personalized experience.


Plan Your Visit

Make this New Year memorable by indulging in the omakase Bangkok at Sushi Yorokobu Bkk.


Menu Price | Omakase Bangkok - Sushi Yorokobu Bkk

Omakase 12-Course: 2,900++ THB

Seasonal 18-Course: 6,900++ THB


📅 ᴅɪɴɪɴɢ ᴛɪᴍᴇꜱ:

Lunch: 𝟣𝟤:𝟢𝟢

Dinner: 𝟣𝟩:𝟥𝟢 | 𝟤𝟢:𝟢𝟢


See Menu of Sushi Yorokobu Bkk | Best Omakase in Bangkok


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Signature Omakase Dishes and Our Unique Techniques


Kegani, or horsehair crab

is a highly sought-after delicacy in Japanese cuisine, known for its tender, succulent meat and rich crab innards. Found in the frigid waters surrounding Hokkaido, this winter specialty is cherished for its naturally sweet flavor and luxurious texture, making it a highlight of seasonal dining.

Kegani | Omakase Bangkok
Menu Highlights - Kegani (Horsehair Crab)

Awabi, or Abalone

is a treasured delicacy with a firm, chewy texture and a subtle oceanic sweetness. Prized in both traditional and modern Japanese cuisine, it is enjoyed grilled, steamed, or as sashimi. Abalone symbolizes good fortune and longevity, often appearing in celebratory feasts. Harvested sustainably along Japan's rocky coasts, this shellfish embodies the harmony of nature and culinary artistry, making it a timeless representation of Japanese seasonal dining.



Awabi | Omakase Bangkok
Menu Highlights - Awabi (Abalone)

Akamutsu: A Rare Delicacy from the Sea of Japan

Akamutsu, also known as blackthroat seaperch, is a highly prized fish from the waters of Japan, celebrated for its tender texture and rich, buttery flavor. Often referred to as the "king of white fish," its delicate meat melts in your mouth, offering an unparalleled dining experience.


At our restaurant, we select the finest Akamutsu and marinate it with our house-made soy sauce to enhance its natural sweetness and aroma. The fish is then lightly seared, allowing the skin to release a delightful smoky fragrance and adding layers of complexity to the flavor, creating an exquisite dish for you to savor.


Aka Mutsu | Omakase Bangkok
Menu Highlights - Aka Mutsu (blackthroat seaperch)

Hamaguri: The Seasonal Treasure of Japan

Hamaguri, or common orient clam, is a beloved shellfish in Japanese cuisine, celebrated for its delicate flavor and symbolic significance. Harvested primarily in spring, hamaguri is prized for its fresh sweetness, tender texture, and versatility. Traditionally enjoyed in soups like hamaguri ushio-jiru, the clam's subtle taste enhances its umami-rich broth.


Symbolically, hamaguri holds cultural importance in Japan. Its perfectly matched shells represent unity and fidelity, making it a popular dish at weddings and celebrations. Sustainability is key, with careful fishing practices to ensure populations remain abundant for generations to come. Whether savored grilled, steamed, or in hot pots, hamaguri embodies the fleeting beauty of seasonal dining.

Hamaguri | Omakase Bangkok
Menu Highlights - Hamaguri (orient clam)

Ankimo: The Foie Gras of the Sea

Ankimo, or monkfish liver, is a luxurious delicacy in Japanese cuisine, often referred to as "the foie gras of the sea." Prepared by steaming and marinating, it boasts a creamy, rich texture and a delicate umami flavor. Typically enjoyed in winter, ankimo is served with ponzu sauce, grated daikon, and scallions, balancing its richness with refreshing acidity. Revered for its rarity and depth of taste, ankimo highlights the sophistication of Japanese seasonal dining.

Ankimo | Omakase Bangkok
Menu Highlights - Ankimo (monkfish liver)

Experience the Omakase Bangkok at Sushi Yorokobu BKK

Our new menu at Sushi Yorokobu BKK promises an extraordinary culinary journey. Each dish is a celebration of Japanese tradition, carefully enhanced with modern techniques to bring out the best flavors. From the freshest ingredients to innovative preparation methods, we’re dedicated to offering the best Omakase in Bangkok.


If you’re looking for an authentic and unforgettable Omakase experience, we invite you to visit us and try our latest creations. Don’t forget to check out our gallery to see the artistry and craftsmanship that go into each dish.


See Menu (Updated) :


Make a Reservation and Join Us for a Unique Omakase Experience


Ready to experience our seasonal menu?


Book your seat now through our Reservation Page. You can also check out our full Omakase Menu for more details on our offerings.


Follow Us on Social Media

Stay updated with our latest menu offerings and events by following us on Social Media as following. We regularly post exclusive behind-the-scenes looks and updates about Sushi Yorokobu Bkk.



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.


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About Master Chef Tango Lai

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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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