In the heart of Bangkok, amid the fashion-forward streets and vibrant nightlife of Siam Square, an elevated culinary ritual takes place every day. At Yuzu Omakase, guests don’t just enjoy a meal—they embark on a journey through the true essence of Japanese omakase, brought to life by chefs whose training and instinct are as sharp as the knives they wield.

Omakase in Thailand has evolved, but few destinations maintain the level of artistry, tradition, and technical mastery that Yuzu Omakase Thailand embodies. This isn’t just sushi. This is a philosophy on a plate—crafted with the finest Japanese ingredients, shaped with purpose, and served with reverence.

🍣 What Defines True Omakase in Thailand?

The word omakase (お任せ) means “I leave it up to you.” It’s not just a menu format—it’s a culinary contract. The guest places full trust in the chef, who responds with precision, intuition, and a composition of courses that reflect the very best of what’s in season.

At Yuzu Omakase, this tradition is not just respected—it is refined. While many restaurants across Bangkok adopt the omakase format, Yuzu elevates it into an immersive, intimate performance, where every piece of sushi, every garnish, every brushstroke of soy is done for a reason.

🔪 Crafted by Masters: Inside the Chef’s Technique

Behind every course at Yuzu Omakase is a lineage of Japanese culinary heritage. Our chefs are trained in Japan’s elite kitchens and bring decades of combined experience to the sushi counter. Their technique is precise, their timing instinctual.

✦ Key Techniques Practiced Daily:

Edomae Aging & Marination: Akami-zuke (marinated lean tuna), shime saba (vinegar-cured mackerel), and aged engawa offer deep, developed umami.

Ikejime Fish Preparation: Used to preserve the integrity of flavor and texture from sea to plate.

Hand-Grated Wasabi: Real wasabi root, never powdered, is grated fresh per guest to match the fat content of each nigiri.

Binchotan Charcoal Torching: Dishes like Nodoguro Aburi and Kinmedai are gently kissed by flame to coax out aroma and fat.

These skills are performed in full view of guests—live at the counter, where focus and flow guide every move.

🥢 Where Philosophy Meets Plate: The Omakase Course Flow

Yuzu Omakase offers a range of omakase courses that align with our sourcing philosophy and Japan’s seasonal rhythm. Each course unfolds with a sense of build-up—like a well-composed symphony.

✨ Our Course Lineup:

Omakase Course 3500

An elegant entry into traditional omakase, featuring shari rice mastery and staple cuts like Akami, Engawa, and Kinmedai.

Omakase Course 5500

A deeper experience with richer cuts, such as Chutoro, seasonal shellfish, and a classic Nodoguro finish.

Omakase Course 7500

Elevates to Bafun Uni, A5 Wagyu, and delicate seasonal specialties like Shiro Ebi or Kuruma Ebi.

Omakase Course 9500

Luxury begins here: Oscietra Caviar, live shellfish, and premium pairings like Otoro with truffle soy air.

The Experience (15,000)

A chef-curated performance with 12+ courses, rare items like Abalone with liver sauce, and special seasonal creations.

The Symphony (20,000)

The most exclusive expression of omakase in Thailand. Caviar, wagyu, uni, fugu (seasonal), and custom creations define this masterpiece.

🌊 Sourcing: Ingredients from the Source of Excellence

Yuzu Omakase sources ingredients directly from Japan’s most prestigious markets and regions:

Toyosu Market (Tokyo) – Bluefin tuna, kinmedai, nodoguro

Hokkaido – Bafun uni, scallops, ikura, shiro ebi

Kagoshima – A5 Wagyu beef

Miyazaki & Shizuoka – Japanese peaches, melon, and seasonal fruit

Kyushu – Kampachi, hamaguri clam

Our suppliers ship several times per week to ensure freshness and preserve shun—the moment of peak seasonality.

🍣 Signature Creations You’ll Find Behind the Counter

While courses rotate based on the season, some dishes have become Yuzu icons for their beauty, balance, and bold simplicity.

✦ Dishes that Define Our Craft:

Otoro Nigiri with Oscietra Caviar & Gold Leaf

Shiro Ebi with Uni & Caviar

Nodoguro Aburi Nigiri

A5 Wagyu Nigiri with Truffle Soy Foam

Kinmedai Nigiri with Yuzu Zest

Uni & Ikura Donburi

White Peach Sorbet with Umeshu Reduction

Every dish reflects a moment—a texture, temperature, and taste chosen to honor the ingredient.

🎎 Omotenashi: Service Beyond the Plate

At the heart of the Yuzu Omakase experience is omotenashi—the Japanese spirit of heartfelt hospitality.

Guests are observed in real time, with courses subtly adapted to pace and preference.

Service is unobtrusive—allowing each diner to remain fully immersed in the meal.

Presentation is purposeful, from custom ceramic plating to the gentle handoff of each course by the chef.

This is not just dining—it’s a cultural encounter shaped by discipline and intention.

🧘‍♂️ The Environment: Minimalism That Elevates

The sushi counter at Yuzu Omakase is crafted from Hinoki wood, its clean grain and warm scent echoing the principles of Zen. Lighting is soft and focused. The silence is deliberate. The space is designed to sharpen your senses—to let you taste more deeply and remember more vividly.

From the first bow to the final course, the atmosphere encourages stillness and presence—a fitting canvas for food that demands focus.

🎟️ Reserve Your Omakase Journey in Bangkok

At Yuzu Omakase, we invite you to sit at the counter—not just to eat, but to witness the artistry, understand the precision, and feel the passion behind every cut and course.

📍 Address: 258/9-10 Siam Square Soi 3, 2F Pathumwan, Bangkok

📞 Phone: 063-898-8989

🌐 Website: www.yuzuomakase.com