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What is Wagyu Kappo? The Counter-Style Wagyu Course Explained (2026)
Wagyu Kappo is a Japanese counter-style dining format built around premium wagyu beef. The chef cooks in front of the guest, course by course, using grilling, searing, simmering and lightly raw preparations to show different sides of the same animal. Kappo (割烹) literally means “to cut and to cook with heat”, and a wagyu kappo… Continue reading What is Wagyu Kappo? The Counter-Style Wagyu Course Explained (2026)
Uncategorized ● 2026 Apr 29
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Yuzu Omakase × Central Cee: Inside the Bangkok Afterparty (2026)
On 20 March 2026, Yuzu Omakase brought its kitchen to The Yang’s Club 94 in Bangkok for the Central Cee afterparty, part of the British artist’s Asia tour. The collaboration was the first time the omakase counter known for its 19-seat Siam Square dining room stepped out of its dining room and into a club.… Continue reading Yuzu Omakase × Central Cee: Inside the Bangkok Afterparty (2026)
Uncategorized ● 2026 Apr 29
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Why Truffle Is the King of Mushrooms and Flavours
Truffle is the most expensive ingredient on earth by weight — and it earns the title. No other fungus, no other flavour, comes close to the depth, complexity, and sheer rarity of a fresh truffle. One bite and you understand why chefs across Bangkok compete to source it, and why a single white truffle can… Continue reading Why Truffle Is the King of Mushrooms and Flavours
Uncategorized ● 2026 Mar 11
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AGING FISH: WHY IT MATTERS AND HOW IT MAKES OMAKASE TASTE BETTER
Fresh does not always mean better. In the world of omakase, one of the most important skills a chef has is knowing when NOT to serve fish immediately after it arrives. Aging fish — resting it under controlled temperature and humidity for days, sometimes weeks — produces deeper umami, a silkier texture, and flavour complexity… Continue reading AGING FISH: WHY IT MATTERS AND HOW IT MAKES OMAKASE TASTE BETTER
Uncategorized ● 2026 Mar 11
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What is Uni Sushi?
Uni sushi is a bite of vinegared rice topped with uni—the creamy, sweet-briny edible gonads of a sea urchin—most often served as gunkan (a nori-wrapped “battleship”) or as delicate nigiri. Fresh uni tastes custardy and ocean-clean; poor-quality uni can taste bitter or ammoniacal. What is uni (and why it’s not “roe”)? Many people think uni… Continue reading What is Uni Sushi?
Uncategorized ● 2025 Sep 11
