Latest Blogs
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Engawa: The Cut Most Diners Never Notice
Engawa (縁側) is the thin band of muscle that moves the dorsal and ventral fins of a flatfish, and the classic engawa comes from hirame, the olive flounder. Engawa tastes richer than the white body meat of the same fish, with more fat, a clean sweetness, and a crunchy chew that comes from its high… Continue reading Engawa: The Cut Most Diners Never Notice
Local Story ● 2026 Sep 25
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What Is Truffle (トリュフ), and How Much Belongs on Sushi?
Truffle, written toryufu (トリュフ) on a Japanese menu, is the underground fruiting body of a fungus in the genus Tuber, which lives in partnership with the roots of trees such as oak, hazel and beech. The white truffle, Tuber magnatum from Piedmont in northern Italy, is shaved raw because its aroma fades with heat, while… Continue reading What Is Truffle (トリュフ), and How Much Belongs on Sushi?
Local Story ● 2026 Sep 25
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Why Does Omakase Need to Be Creative?
Omakase (お任せ) comes from the Japanese verb makaseru (任せる), to entrust, and means “I’ll leave it up to you,” so an omakase meal is one the diner hands to the chef instead of ordering from a menu. Omakase needs to be creative because the chef is expected to build the meal around the day’s seasonal… Continue reading Why Does Omakase Need to Be Creative?
Our Creations ● 2026 Sep 23
Our Creations
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Why Does Omakase Need to Be Creative?
Omakase (お任せ) comes from the Japanese verb makaseru (任せる), to entrust, and means “I’ll leave it up to you,” so an omakase meal is one the diner hands to the chef instead of ordering from a menu. Omakase needs to be creative because the chef is expected to build the meal around the day’s seasonal… Continue reading Why Does Omakase Need to Be Creative?
Our Creations ● 2026 Sep 23
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What Is Whisky Jelly?
Whisky jelly is a set dessert in which whisky is the flavouring rather than the drink, served in the same form Japan has used for coffee jelly and fruit jelly for roughly a century. Japan’s jelly dessert tradition is not ancient. It arrived in the Taisho period, from 1912 to 1926, as a domestic answer… Continue reading What Is Whisky Jelly?
Our Creations ● 2026 Aug 30
Well-Being
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Stress Reduction Techniques Through Culinary Ritual: Dining as Meditation
When the outside world feels overwhelming, we search for stillness. For many, that stillness is found not in silence—but in sushi. At Yuzu Omakase Thailand, each course is a quiet ritual, and each bite is a breath in mindfulness.
Well-Being ● 2025 Sep 29
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How Yuzu Omakase Thailand Promotes Longevity Through Clean Cuisine
In the pursuit of longevity, diet is more than nutrition—it is culture, ritual, and philosophy. At Yuzu Omakase Thailand, every course reflects the time-honored practices of Japanese culinary wisdom, designed to support vitality, balance, and a long, healthy life.
Well-Being ● 2025 Sep 12
Leisure
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Networking Event Venues in Bangkok: Yuzu Omakase for Intimate Business Gatherings
For professionals and executives seeking more than just a table—Yuzu Omakase Thailand offers an elevated networking experience where luxury, intimacy, and Japanese culinary mastery come together to leave a lasting impression.
Leisure ● 2025 Sep 8
The World
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Why Bangkok Is One of the Best Cities Outside Japan for Omakase (2026)
Bangkok has earned its place among the world’s finest omakase destinations. With a concentration of Tokyo-trained chefs, a culture that has embraced Japanese cuisine at every level, and a hospitality tradition that elevates every counter experience, the city offers something that goes far beyond imitation. For those who love omakase, Bangkok is not an alternative… Continue reading Why Bangkok Is One of the Best Cities Outside Japan for Omakase (2026)
The World ● 2026 Mar 27
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Why Omakase Is Expensive: Sourcing, Craftsmanship, and Premium Ingredients
Omakase is expensive because it combines premium-grade ingredients sourced from elite markets, years of chef training (often 10+ years), specialized techniques like fish aging, limited seating, and a personalized multi-course dining experience that cannot be replicated. Why Omakase Premium Prices all around the world Cost Factor Details Ingredient Sourcing Fish imported from Toyosu Market, flown… Continue reading Why Omakase Is Expensive: Sourcing, Craftsmanship, and Premium Ingredients
The World ● 2026 Jan 22
Local Story
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Engawa: The Cut Most Diners Never Notice
Engawa (縁側) is the thin band of muscle that moves the dorsal and ventral fins of a flatfish, and the classic engawa comes from hirame, the olive flounder. Engawa tastes richer than the white body meat of the same fish, with more fat, a clean sweetness, and a crunchy chew that comes from its high… Continue reading Engawa: The Cut Most Diners Never Notice
Local Story ● 2026 Sep 25
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What Is Truffle (トリュフ), and How Much Belongs on Sushi?
Truffle, written toryufu (トリュフ) on a Japanese menu, is the underground fruiting body of a fungus in the genus Tuber, which lives in partnership with the roots of trees such as oak, hazel and beech. The white truffle, Tuber magnatum from Piedmont in northern Italy, is shaved raw because its aroma fades with heat, while… Continue reading What Is Truffle (トリュフ), and How Much Belongs on Sushi?
Local Story ● 2026 Sep 25
