Sushi Yorokobu Bkk 鮨㐂曼谷 | One of the Top 10 Omakase in Bangkok : A Culinary Journey
- Sep 24, 2023
- 3 min read
Updated: Jul 31
Sushi Yorokobu Bangkok 鮨㐂曼谷 : An Edomae-style , Seasonality , The Traditional and Contemporary Omakase
Location ThongLor: Blue Chips Building , ThongLor soi 10
Special Package: One of the Best Seasonal Omakase 12 Course for 2,900 baht up.
Google Review : 4.8 Star over 1600+ Reviews
Omakase Time：
Lunch 12:00 | 12:30
Dinner 17:00 | 19:00 | 20:30
👤 จำกัด 12 ท่านต่อรอบเท่านั้น
MENU：
⭐ 𝑬𝒙𝒑𝒆𝒓𝒊𝒆𝒏𝒄𝒆: 𝟐,𝟗𝟎𝟎 𝑻𝑯𝑩
⭐ 𝑺𝒑𝒆𝒄𝒊𝒂𝒍 𝑭𝒖𝒔𝒊𝒐𝒏: 𝟑,𝟗𝟎𝟎 𝑻𝑯𝑩
⭐ 𝑬𝒅𝒐𝒎𝒂𝒆 𝑻𝒓𝒂𝒅𝒊𝒕𝒊𝒐𝒏: 𝟓,𝟗𝟎𝟎 𝑻𝑯𝑩
⭐ 𝑻𝒖𝒏𝒂 𝑳𝒐𝒗𝒆𝒓: 𝟔,𝟗𝟎𝟎 𝑻𝑯𝑩
One of the Top 10 Omakase in Bangkok | Sushi Yorokobu Bangkok 鮨㐂
Seasonal Edomae Omakase in Bangkok | Sushi Yorokobu Bkk 鮨㐂曼谷
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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.
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The Best of the Best Master Chef Award in Hong Kong |
Sushi Yorokobu Bkk | Master Chef Tango Lai
Sushi Yorokobu 鮨㐂
Gold Award of Hong Kong
The Best of the Best Master Chef
Recommendation Restaurant 2022 & 2023
Exceptional Cuisine and Service
Sushi Yorokobu 鮨㐂
What Customers Said about Sushi Yorokobu Bangkok 鮨㐂曼谷
Trust the chef ( Omakase )
Sushi Yorokobu Bangkok 鮨㐂曼谷 - 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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