Latest Blogs
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Akami, Chutoro, Otoro: The Three Cuts of Bluefin Tuna
Akami, chutoro, and otoro are the three sushi cuts of bluefin tuna, running from the lean loin along the spine, through the fattier belly and back, to the richest belly section nearest the head. The three cuts of bluefin tuna differ mostly in fat: akami carries barely any, chutoro about 15 to 20 percent, and… Continue reading Akami, Chutoro, Otoro: The Three Cuts of Bluefin Tuna
Local Story ● 2026 Jul 27
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What Is Hirame Kombujime?
Hirame kombujime (昆布締め) is Japanese olive flounder cured between sheets of dried kombu kelp, a technique that firms the flesh and deepens its savoury flavour without any heat. Hirame kombujime tastes cleaner and rounder than raw hirame, with a firm, faintly springy bite, a quiet sweetness, and a long savoury finish carried by glutamate from… Continue reading What Is Hirame Kombujime?
Local Story ● 2026 Jul 27
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We Go Unlimited: 8th Anniversary | Yuzu Omakase Bangkok
Eight years ago, Yuzu Omakase seated its first guests in Bangkok. To mark the eighth anniversary, the house is making a simple, generous promise called We Go Unlimited. Your full omakase (お任せ) course is served first, exactly as the chef composed it, from the first bite to the last. Then, once the last course has… Continue reading We Go Unlimited: 8th Anniversary | Yuzu Omakase Bangkok
Our Creations ● 2026 Jul 14
Our Creations
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We Go Unlimited: 8th Anniversary | Yuzu Omakase Bangkok
Eight years ago, Yuzu Omakase seated its first guests in Bangkok. To mark the eighth anniversary, the house is making a simple, generous promise called We Go Unlimited. Your full omakase (お任せ) course is served first, exactly as the chef composed it, from the first bite to the last. Then, once the last course has… Continue reading We Go Unlimited: 8th Anniversary | Yuzu Omakase Bangkok
Our Creations ● 2026 Jul 14
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A New Beverage Pairing, Built Around the Counter
An omakase moves in courses, and so should the drink beside it. Yuzu Omakase has introduced a new beverage pairing at its Siam Square counter in Bangkok, a sequence of pours chosen to follow the meal rather than sit apart from it. The pairing arrives in three forms: a House Pairing that crosses sake, whisky,… Continue reading A New Beverage Pairing, Built Around the Counter
Our Creations ● 2026 May 29
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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Akami, Chutoro, Otoro: The Three Cuts of Bluefin Tuna
Akami, chutoro, and otoro are the three sushi cuts of bluefin tuna, running from the lean loin along the spine, through the fattier belly and back, to the richest belly section nearest the head. The three cuts of bluefin tuna differ mostly in fat: akami carries barely any, chutoro about 15 to 20 percent, and… Continue reading Akami, Chutoro, Otoro: The Three Cuts of Bluefin Tuna
Local Story ● 2026 Jul 27
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What Is Hirame Kombujime?
Hirame kombujime (昆布締め) is Japanese olive flounder cured between sheets of dried kombu kelp, a technique that firms the flesh and deepens its savoury flavour without any heat. Hirame kombujime tastes cleaner and rounder than raw hirame, with a firm, faintly springy bite, a quiet sweetness, and a long savoury finish carried by glutamate from… Continue reading What Is Hirame Kombujime?
Local Story ● 2026 Jul 27
