A Journey Through Six Pillars of Edomae Sushi at ThongLor Bangkok
- 4 days ago
- 6 min read
Updated: 4 days ago
At Sushi Yorokobu, our Omakase is more than a meal; it's a narrative woven from the finest seasonal ingredients the ocean offers. Each piece of sushi is a chapter, telling a story of origin, flavor, and tradition. Today, we pull back the curtain on six star ingredients that frequently grace our counter, explaining why they are so revered in the world of Edomae sushi.
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Shima-Aji (Striped Jack/縞鯵)
The Epitome of Elegance
Often called Striped Jack, Shima-Aji is a premium fish beloved for its perfect balance. Its flesh is firm yet tender, with a clean, subtly sweet flavor and a remarkably smooth, buttery texture.
Shima-Aji boasts a beautiful fat content that is rich without being overwhelming, making it a quintessential summer delicacy. We often serve it as nigiri with only a touch of soy sauce to honor its delicate nature.
Hokkaido Shirako (Cod Milt / 白子)
Winter's Unlikely Treasure
Shirako, or cod milt, is one of the most anticipated winter delicacies in Japanese cuisine. While the concept may be unfamiliar to some, connoisseurs cherish it for its exquisite texture and flavor. The best Shirako comes from the cold waters of Hokkaido.
It has a delicate, creamy consistency often compared to silken tofu or custard, with a mild, sweet, and oceanic taste. At Sushi Yorokobu, we prepare it in Two Ways to showcase its versatility: lightly poached and served chilled with citrusy ponzu, or as a delicate, warm tempura.
Bafun Uni (Sea Urchin / 馬糞雲丹)
The Pinnacle of Umami
Not all Uni is created equal. Bafun Uni, distinguished by its spiky, dark brown shell, is considered by many to be the king of sea urchins. Sourced from Hokkaido, its lobes are smaller, thicker, and possess an intensely concentrated flavor.
It is creamier, richer, and has a more profound umami character compared to other varieties, with a distinct briny sweetness that lingers beautifully on the palate. A small mound of Bafun Uni on warm sushi rice is a truly transcendent experience.
Bluefin Tuna (Hon Maguro / 本鮪)
The Crown Jewel of Sushi
No ingredient is more iconic in sushi than the Bluefin Tuna (Hon Maguro). We explore its magnificent spectrum:
Akami (赤身): The lean, deep red meat from the back. It has a clean, robust flavor and is often aged to intensify its umami.
Chutoro (中とろ): The prized medium-fatty cut from the belly. It strikes a perfect balance between lean meat and rich fat, melting on the tongue with a luxurious, creamy texture.
Otoro (大とろ): The ultimate delicacy, from the fattiest part of the belly. It is intensely rich, buttery, and delivers an unparalleled sensation of decadence.
Madai (Japanese Sea Bream / 真鯛)
The King of White Fish
Madai, or Red Sea Bream, is a cornerstone of Japanese cuisine, symbolinating celebration. This white fish is prized for its delicate, slightly sweet flavor and firm, succulent texture. Its flesh is pristine and clean-tasting, often with a satisfying chew.
We serve Madai to highlight its purity, sometimes with a garnish of yuzu kosho or a drop of soy sauce to enhance its natural sweetness without overpowering it.
Kuruma Ebi (Japanese Tiger Prawn / 車海老)
The Sweetness of the Sea
Kuruma Ebi is the quintessential prawn for premium sushi. Unlike smaller shrimp, it has a robust size, a striking red and white striped pattern when cooked, and a uniquely firm, snappy texture. Its flavor is profoundly sweet and clean.
In our Omakase, we typically serve it lightly boiled (yude-ebi) to achieve the perfect tender-yet-firm bite, showcasing its natural, candy-like sweetness that pairs exquisitely with our seasoned rice.
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Ready to Taste the Difference?
Reading about these ingredients is just the beginning. The true magic happens when you experience them firsthand at our chef's counter, where our itamae will guide you through a seasonal journey tailored to the day's finest catch.
Explore our Omakase menus and secure your reservation today.
Seasonal Stars: The Menu That Never Stands Still
A true Edomae menu is a living document, a direct reflection of the current season. This seasonal menu change is not a gimmick; it is a core principle. Nature dictates what is at its peak of flavor and fat content. Chef Tango's expertise lies in selecting these peak-season ingredients and applying the appropriate Edomae technique to elevate them.
Spring (Spring): Sayori (Halfbeak), Hokkigai (Surf Clam), new-season Bamboo Shoots.
Summer (Summer): Aji (Horse Mackerel), Kohada (Gizzard Shad), Unagi (Freshwater Eel).
Autumn/Fall (Autumn): Sanma (Pacific Saury), Sujiko (Fresh Salmon Roe) returning fatty Tuna.
Winter (Winter): Buri (Adult Yellowtail), Crab (Zuwai-gani), and warming, rich preparations.
The Omakase Menu: A Seasonal Symphony
Our Omakase is a multi-act performance, typically ranging from 12 to 20 courses, designed to take your palate on a journey. It begins with lighter, delicate flavors, progresses through rich, fatty pieces, and concludes with comforting, classic endings.
12-Course Journey: The Essential Edomae
Our introductory menu is a perfect harmony of classic techniques and prime ingredients. Priced at 2,900 THB, it features the essential tastes of Edomae, including several preparations of seasonal fish, a signature tuna trio, and a hand roll.
16-Course Exploration: The Chef's Selection
For a deeper dive, the 16-course menu (3,900 THB) allows Chef Tango more creative freedom. This is where you'll encounter more premium offerings like Hokkaido Uni, a wider variety of aged fish, and perhaps a seasonal delicacy like Ishigakigai (Stone Mantle Clam).
20-Course Masterpiece: The Pinnacle Experience
Our most extensive offering (6,900 THB) is designed for the connoisseur. It showcases the absolute best ingredients available that day, including the highest-grade Otoro, rare finds from the market, and an extended progression that allows you to appreciate the subtle nuances of Chef Tango's craft.
Beyond the Fish: The Art of Shari (Vinegar Rice)
An often overlooked but critically important element of Edomae sushi is the Shari (シャリ), or vinegared rice. It is not merely a base; it is the soulful counterpoint to the neta. Chef Tango's shari is a masterpiece in itself. He uses a blend of premium Japanese short-grain rice, seasoned with a custom blend of red vinegar (akazu), which lends a complex, slightly woody and umami-rich depth, salt, and a touch of sugar.
The temperature of the rice is meticulously controlled, and each grain is perfectly distinct yet cohesive. The balance of acidity and sweetness is designed to cleanse the palate and enhance, never overpower, the flavor of the fish.
Visit Sushi Yorokobu BKK Today
📍 Restaurant Address: Thonglor Soi 10, Bangkok
Lunch 12:00 - 14:00 (Last Entry 12:30)
Dinner 17:30 - 22:00 (Last Entry 20:30)
👤 จำกัด 12 ท่านต่อรอบเท่านั้น
12-Course: 1,900 (Lunch) / 2,900 ++ THB
16-Course: 3,900 ++ THB
20-Course: 6,900 ++ THB
Bluefin Tuna Lover Course: 6,900 ++ THB
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