Premium Omakase in Bangkok: A Journey Through Autumn's Finest Ingredients
Updated: Sep 28
As the seasons shift, so does the Omakase counter at Sushi Yorokobu BKK. Located in the heart of Thonglor Soi 10, this intimate 12-seat restaurant has become a destination for discerning diners seeking an authentic Edomae sushi experience in Bangkok.
Under the guidance of Chef Tango Lai and his team—whose combined experience spans over two decades in Japanese culinary arts—each course is a testament to tradition, precision, and the pursuit of seasonal perfection.
This autumn, we invite you to explore three signature ingredients that define our seasonal menu.
Click to See our Update Menu
Nagasaki Bluefin Tuna — The Trilogy of Taste
One Fish, Three Expressions
Bluefin Tuna (Hon Maguro) is the cornerstone of Edomae sushi. At Sushi Yorokobu BKK, we source our tuna from the cold, nutrient-rich waters off Nagasaki, a region renowned for producing fish with exceptional fat distribution and depth of flavor.
Chef Tango Lai presents the tuna in a three-part progression, allowing guests to appreciate the full spectrum of this magnificent fish:
Akami (赤身): The lean, deep-red meat from the back. Clean, robust, and subtly metallic—often aged for several days to intensify its umami.
Chutoro (中とろ): The medium-fatty belly. A perfect balance of lean meat and rich fat, melting on the tongue with a creamy texture.
Otoro (大とろ): The fattiest cut from the belly. Intensely rich, buttery, and decadent—the ultimate indulgence.
Why it matters: Understanding the progression from Akami to Otoro is essential to appreciating Edomae sushi. It is a journey from purity to luxury, and at Sushi Yorokobu, it is presented with reverence.
Hokkaido Murasaki Uni — The Ocean's Creamy Treasure
The Pinnacle of Sea Urchin
Not all sea urchin is created equal. Murasaki Uni (紫海胆) from Hokkaido is widely regarded as the pinnacle of this prized ingredient. Its large, plump lobes and vibrant golden-orange hue are visual indicators of its superior quality.
At Sushi Yorokobu BKK, we serve Murasaki Uni at its peak of freshness, flown directly from Hokkaido's cold waters. The flavor is a perfect balance:
Sweetness: A natural, almost caramel-like sweetness.
Brininess: A gentle oceanic salinity that lingers on the palate.
Texture: Creamy, smooth, and utterly luxurious.
Why it matters: Hokkaido Murasaki Uni is a seasonal delicacy that requires careful sourcing and handling. Its presence on our menu reflects our commitment to offering only the finest ingredients available.
Seiko-Gani — The Complete Winter Treasure
Female Snow Crab, Served Whole
Seiko-Gani (香箱蟹) is the mature female Snow Crab, a winter-exclusive delicacy that is highly regulated and exceptionally rare. Unlike the male crab, which is prized for its leg meat, the female offers a complete trifecta of flavors:
Meat: Sweet, concentrated, and tender.
Roe (内子): Vibrant orange-red eggs with a rich, umami-packed flavor.
Kani Miso (蟹味噌): The hepatopancreas, a deeply savory paste that is intensely complex.
At Sushi Yorokobu BKK, we serve Seiko-Gani in its entirety, presented in its own shell. A special crab vinegar is drizzled tableside, enhancing the natural sweetness and aromatics.
Why it matters: Seiko-Gani represents the fleeting nature of seasonal dining. It is available only for a short window each year, making it one of the most anticipated offerings on our autumn and winter menus.
The Omakase Experience at Sushi Yorokobu BKK
Intimate, Educational, and Unforgettable
Our Omakase is not merely a meal; it is an experience designed to educate and delight.
12-Seat Counter: Every guest enjoys an unobstructed view of Chef Tango Lai and his team at work.
Seasonal Menus: The menu changes with the seasons, reflecting the finest ingredients available at any given time.
Personalized Service: Our team speaks English, Thai, and Chinese, ensuring every guest feels welcome and informed.
Course Options
12-Course Omakase: 2,900++ THB
14-Course Omakase: 3,900++ THB
20-Course Autumn Edomae: 6,900++ THB
Nagasaki Bluefin Tuna Course: 6,900++ THB
Operating Hours:
Lunch: 12:00 - 14:00 (Last seating 12:30)
Dinner: 17:00 - 22:00 (Last seating 20:30)
Step-by-Step: How to Secure Your Reservation at Sushi Yorokobu
Due to limited seating at our counter, booking well in advance is essential.
Follow these steps to secure your perfect date and time:
1. Check Availability and Preferred Tier
Visit our official booking platform by
Table Check : https://www.tablecheck.com/en/sushi-yorokobu-bangkok/reserve/message
Select your desired date and time slot (12:00 / 17:00 / 19:00 / 20:30).
Choose the Omakase Tier (12, 14, 20 or Tuna Course) you wish to experience.
2. Confirmation and Deposit
Just Confirm all the details, and submit. There are NO deposit required.
3. Dietary Requirements
Please notify us of any allergies or serious dietary restrictions at the time of booking.
While Omakase is a chef-led experience, we will make every effort to accommodate your needs if notified in advance.
Reservation & Dining Tips
Location Details:
Restaurant Name: Sushi Yorokobu BKK
Address: 139 Room 111 Floor 1 The Blue Chips Building
Thonglor 10 ,Sukhumvit Road , Klongtan NUA , Wattana, Bangkok 10110
Nearest BTS/MRT Station: Thonglo Station
Contact Information:
Phone: +66 988998740
LINE ID: @sushiyorokobu.bkk
WHATSAPP: +66 988998740
Email: info@sushi-yorokobu-bkk.com
Wechat: maxmak0330
Connect with Sushi Yorokobu BKK (Social Media)
Stay connected with us for real-time updates on seasonal specials, chef stories, and reservation announcements! Follow our journey across all platforms to catch the freshest news from Japan delivered to Bangkok.
Tips for Your Omakase Experience
Be Punctual: Please arrive 10-15 minutes before your reservation time, as the Omakase experience begins promptly for all guests.
Chef's Trust: Remember that "Omakase" means "I leave it up to you." Trust the chef’s selections and enjoy the surprise!
Photo Etiquette: Feel free to take photos of your food, but be mindful and respectful of the chef and other guests at the counter.
Book Your Unforgettable Omakase Bangkok Journey Today!
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