Omakase at Thonglor Bangkok – Discover Kinki (Channel Rockfish) at Sushi Yorokobu Bkk
- Jul 10
- 5 min read
Updated: Aug 18
Kinki - also known as channel rockfish - is a prized deep-sea fish celebrated for its rich, buttery flavor, tender, flaky texture, and intense sweetness. At Sushi Yorokobu Bkk, we feature this rare delicacy in our seasonal Omakase menu, bringing the taste of premium Japanese seafood to Thonglor’s chef’s counter.
キンキ（喜知次）は、日本で「海中の赤い宝石」と称される高級深海魚。濃厚な脂と甘み、ふんわりとした食感で知られています。Sushi Yorokobu Bkkの板前発表スタイルで味わえる、贅沢な逸品です。
喜知次（Channel Rockfish）是深海中的珍稀魚類，身體鮮紅、脂肪豐富，肉質滑嫩、甘甜多汁，是日本高級魚品之一。我們在 Sushi Yorokobu 曼谷板前料理中精心呈現這道季節限定的頂級食材。
Why We Love Kinki キンキ（喜知次）at Omakase in Bangkok
Kinki - 喜之次（キンキ）
Rich and buttery: Kinki has high fat content and natural sweetness, melting in your mouth instantly.
Rare & seasonal: Sourced from long-line catches near Hokkaido, with limited availability—only a few appear on menus in Bangkok.
Versatile techniques: Enjoyed as sashimi, grilled gently, or simmered in traditional preparations that highlight its texture.
Chef's Selection & Serving Style
At the chef’s counter, Kinki is prepared to showcase its natural strengths:
Sashimi with a touch of citrus and soy.
Lightly grilled, just enough to crisp the skin and enhance its buttery flavor.
Simmered or steamed in dashi or sake broth, balancing sweetness and tenderness.
This contributes to an immersive “Omakase in Bangkok” experience that celebrates both Japanese tradition and seasonal quality.
🕛 Dining Hours
Lunch 12:00 - 14:00 (Last Entry 12:30)
Dinner 17:30 - 22:00 (Last Entry 20:30)
👤 จำกัด 12 ท่านต่อรอบเท่านั้น
Only 12 counter seats per session
🍣 Omakase Prices
12-Course: 1,900 / 2,900++ THB
16-Course: 3,900++ THB
20-Course: 6,900++ THB
Special Tuna Course: 6,900++ THB
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One of the Best Omakase at ThongLor Bangkok
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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.
Premier Omakase in Bangkok | Omakase Journey
Branch THONGLOR 10 Blue Chips Builiding ( 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 TALBE CHECK System, Confirm Immediately.
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Sushi Yorokobu Bangkok 鮨㐂曼谷 | Master Chef Tango Lai
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Gold Award of Hong Kong
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Exceptional Cuisine and Service
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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 .
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