曼谷冬季頂級無菜單料理：在Sushi Yorokobu BKK品嚐季節限定的四大珍饈
- 2025年12月11日
- 讀畢需時 6 分鐘
曼谷的空氣或許依然溫暖，但在Sushi Yorokobu的餐盤上，日本冬季最精華的珍饈已然到來。對於尋求無與倫比美食之旅的壽司愛好者而言，季節更迭預示著一個稍縱即逝的窗口，讓您能盡情享受最奢華、最令人嚮往的食材。
如果您正在尋覓今年冬季在曼谷的高階無菜單料理體驗，不用再找了。
在Sushi Yorokobu BKK，我們精心策劃了一份特別的季節菜單，以「冬季四大天王」為主角，所有食材均從日本純淨海域直送。請勿錯過這個風味與技藝薈萃的罕見時節。
Omakase 精選相冊：https://www.sushi-yorokobu-bkk.com/gallery
為何冬季是曼谷品嚐壽司的最佳季節
請準備好您的味蕾，迎接這四款代表日本季節料理巔峰的明星食材。
1. 黃金標準：北海道馬糞海膽
海膽有許多種，而北海道馬糞海膽則是其中翹楚。其體型較小、色澤鮮豔呈深橘色，味道極致濃郁，被譽為奢華的定義。
風味特色： 初嚐是清甜的海洋鹹香，隨後融化為濃郁的奶油般餘韻，在舌上留下綿長持久的甘甜。
用餐體驗： 將其完美地置於溫熱的調味醋飯上享用，是任何頂級無菜單料理的核心。它以其絲滑質地，呈現了海洋最純粹的精華。
2. 夢幻漁獲：香箱蟹 — 轉瞬即逝的珍寶
香箱蟹，即雌性雪蟹，因其極短的捕撈期（通常僅在十一月至一月間的數週）而成為真正特別的珍饈。這種稀缺性使其備受追捧。
獨特之處： 與雄性雪蟹不同，香箱蟹不僅因其甜美的蟹肉而珍貴，更因其體內珍貴的「寶藏」：鮮橙色的內子（Uchiko）與飽滿的外子（Sotoko）。
風味： 濃郁集中的蟹膏與鮮美的蟹味噌，與細膩的蟹肉完美融合，帶來一種其他時節無法體驗的、口感與風味交織的複雜樂章。
3. 行家之選：時令白子
常被稱為「白子」的鱈魚精巢，是勇於探索且懂吃的饕客必試之選。雖然聽起來可能不尋常，但其風味與口感深受日本美食愛好者喜愛。
口感與風味： 當經過輕柔處理（或許是微微炙燒或搭配 Ponzu 醋享用），白子擁有細膩、如奶凍般的質地，口感軟嫩得令人難以置信。味道溫和、鮮美且極度新鮮，帶來一種獨特而溫暖的慰藉感，非常適合冬季品嚐。
4. 基石之作：頂級藍鰭金槍魚（本鮪 O-Toro/Chu-Toro）
雖然藍鰭金槍魚（本鮪）全年可得，但其品質在冬季達到巔峰。我們的選材專注於風味的深度與完美的油花分布。
大腹（O-Toro）： 脂肪豐腴的魚腹部位，以其極致分布的油花而聞名，入口即化，留下濃郁純淨的鮮美滋味。
中腹（Chu-Toro）： 油脂適中的魚腹部位，在赤身的緊實口感與大腹的豐腴滋味之間取得了最佳平衡。
預訂專屬無菜單料理體驗席位
正是這種季節性，讓這些食材如此精緻，同時也如此限量。我們從北海道直送的海膽，尤其是香箱蟹，數量有限，全由大自然的時程決定。
為確保您能完整體驗我們冬季菜單的深度，提前預訂至關重要。
如何在 Sushi Yorokobu 預訂您的冬季珍饈體驗
地點： 📍 餐廳地址：曼谷通羅十巷
強烈建議預訂： 請務必提前預訂。
最新菜單連結： https://www.sushi-yorokobu-bkk.com/menu-and-reservation
主廚發辦價目：
12道菜式：2,900++ 泰銖
16道菜式：3,900++ 泰銖
20道菜式：6,900++ 泰銖
藍鰭鮪魚饗宴：6,900++ 泰銖
🕰營業時間（每天3輪）:
午餐 12:00
晚餐 18:00 及 20:00
12座均為板前料理吧台座位
聯絡我們：
電話: +66988998740
LINE ID: @sushiyorokobu.bkk
WHATSAPP: +66988998740
Instagram Post:https://www.instagram.com/p/DSHk9dkFjsy/?img_index=1
Facebook Post:https://www.facebook.com/share/p/1BnfGYnzso/
準備好品嚐真正的差異了嗎？
閱讀這些食材介紹僅僅是個開始。真正的魔法將在您親臨我們的板前座位時發生——在那裡，我們的壽司師傅將以當日最頂級的漁獲，引領您踏上一場量身打造的季節風味之旅。
探索我們的無菜單日本料理菜單，並立即預訂席位。
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
Dinner 18:00 and 20:00
👤12-Seat Omakase Bar Table
12-Course: 2,900 ++ THB
16-Course: 3,900 ++ THB
20-Course: 6,900 ++ THB
Bluefin Tuna Lover Course: 6,900 ++ THB
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