In Japan, the seasons are not simply a measure of time—they are a philosophy of living. From the first blush of spring’s sakura to the quiet richness of winter’s uni, every moment of nature’s cycle offers its own unique beauty, texture, and taste. At Yuzu Omakase, this philosophy is not only honored—it is masterfully translated into a dining experience that’s never static, always alive.

Tucked away in the heart of Siam Square Bangkok, Yuzu Omakase has redefined what it means to dine seasonally. Guests don’t just eat what’s in season—they are immersed in it. With ingredients flown in weekly from Toyosu Market, Hokkaido, and Kyushu, each omakase menu reflects a moment in time, one that may never return quite the same way again.

🌸 The Essence of Seasonality: A Japanese Culinary Principle

In Japanese, there is a word—shun (旬)—that expresses the peak season of an ingredient. At Yuzu Omakase, every dish is crafted to capture this exact moment of perfection.

“We don’t just cook with ingredients,” says one of Yuzu’s chefs.
“We follow their rhythm. We listen.”

Spring brings the delicate sweetness of sakura sea bream and firefly squid. Summer reveals the clean freshness of ayu (sweetfish) and the fragrance of Japanese citrus. Autumn calls for sanma (Pacific saury) and chestnut, while winter indulges in the deepest, creamiest uni and collagen-rich nodoguro.

🥢 Dining in Rhythm: How Seasonal Omakase Elevates the Experience

Unlike fixed tasting menus or à la carte offerings, omakase is fluid by nature. But at Yuzu, it’s more than just adapting—it’s celebrating the impermanence of each season’s gifts.

Imagine this:

• The sharp brightness of Sudachi zest on Kinmedai in early summer
• The melt-in-your-mouth umami of Otoro, caught only days earlier from Oma’s chilly waters
• The earthy whisper of Matsutake mushroom in a clear dashi that tastes like fallen leaves
• A final bite of Shizuoka melon, chilled, clean, and sweeter than memory

Each course is a sensory snapshot—designed to be remembered, never repeated.

🍣 Signature Moments from the Seasonal Rotation

While no menu is ever the same, certain dishes have become seasonal icons at Yuzu Omakase—appearing only for a brief window before vanishing until next year.

✦ Spring

• Sakura Dai (Cherry Blossom Sea Bream) with fresh wasabi and citrus salt
• Hotaru Ika (Firefly Squid) with miso-vinegar glaze
• Chawanmushi with young bamboo and shiro ebi

✦ Summer

• Ayu (Sweetfish) grilled whole with charred sansho leaf
• Kampachi Nigiri brushed with aged soy and yuzu zest
• Cold Dashi Jelly with Japanese tomato and ikura

✦ Autumn

• Sanma (Pacific Saury) with ume paste and pickled daikon
• Matsutake Dobin Mushi (Mushroom broth) served in traditional teapot
• Charcoal-seared Wagyu with seasonal truffle

✦ Winter

• Bafun Uni Don layered over shari with gold leaf
• Nodoguro (Blackthroat Seaperch) aburi-style with yuzu kosho
• Ankimo (Monkfish Liver) with ponzu jelly and shiso

These are dishes that guests remember not just for their taste, but for their timing. To dine at Yuzu in spring is not to eat “the menu”—it is to eat that spring, in its most poetic and flavorful form.

🔪 Behind the Scenes: The Discipline of Seasonal Craftsmanship

The seasonal experience at Yuzu isn’t just about availability—it’s about timing, treatment, and technique.

Each week, the chef reviews shipments flown directly from Toyosu, adjusting the flow and flavor of each course based on temperature, maturity, and terroir. A scallop caught this week may be steamed and brushed with yuzu kosho, while next week’s may be served raw with a whisper of sea salt and lime.

Nothing is random.

• Fish is aged precisely—24 to 72 hours—depending on its fat content and firmness.
• Rice temperature is fine-tuned daily to complement the ambient climate and ingredient load.
• Wasabi root is grated freshly to match the fattiness of the day’s toro.

The result? Balance, harmony, and emotional resonance in every bite.

🍶 Pairing with the Seasons: Sake and More

Sake at Yuzu Omakase is not selected by popularity—it is selected by season. Fruity junmais in the spring, clean daiginjos in summer, earthy genshus in autumn, and warming aged brews in winter.

Ask for a pairing, and you’ll receive more than a drink—you’ll receive a continuation of the story, poured into a handcrafted cup.

🧘 Luxury in Impermanence: Why Guests Return Season After Season

At Yuzu Omakase, exclusivity isn’t defined by price. It’s defined by time.

The most luxurious part of your experience may not be the caviar or the wagyu—it’s the fact that what you eat today, no one else may ever taste again. The cherry blossom sea bream in April. The first delivery of fall uni. The surprise truffle hidden in a warm chawanmushi.

These are not just ingredients. They are moments.

And those who understand this—our returning guests, our international travelers, our quiet regulars—return not just for the food, but for the seasonal emotion only Yuzu delivers.

📍 Reserve Your Seasonal Journey at Yuzu Omakase Bangkok

A seat at the counter is more than a reservation—it’s an invitation to connect with nature’s rhythm, the chef’s intuition, and your own palate’s memory.

📍 258/9-10 Siam Square Soi 3, 2F Pathumwan, Bangkok
📞 063-898-8989
🌐 www.yuzuomakase.com

Availability is limited. Seasonality waits for no one.

Yuzu Omakase — Luxury is fleeting. Taste it while it lasts.