This article explores the seasonal specialties you can expect at Yuzu Omakase, detailing the inspiration behind each season’s offerings and how the chefs create unique dishes that reflect the changing landscapes of both Japan and Thailand.

Spring: Fresh and Vibrant Flavors

As nature begins to awaken in the spring, Yuzu Omakase introduces dishes that celebrate the season's fresh produce and seafood. Spring is a time of renewal, and the menu during this period reflects lightness, brightness, and delicate flavors that refresh the palate.

Key Ingredients

Sayori (Halfbeak)

Known for its mild flavor and translucent flesh, Sayori is a spring delicacy in Japan. At Yuzu Omakase, it is served as sashimi, allowing the natural sweetness and delicate texture of the fish to shine.

Kinmedai (Golden Eye Snapper)

A prized fish in spring, Kinmedai is often lightly grilled or served as sushi, its slightly sweet flavor pairing beautifully with citrus accents like yuzu or Thai lime.

Junsai (Water Shield)

A rare spring vegetable, Junsai is often served in a refreshing ponzu sauce. Its crisp, jelly-like texture adds a unique element to the menu, offering a light and refreshing starter.

Signature Dishes

Kinmedai Sashimi with Yuzu Ponzu

This dish highlights the spring bounty with the fresh, sweet flavor of Kinmedai, perfectly balanced by the citrusy brightness of yuzu ponzu, creating a refreshing and light start to the omakase experience.

Sayori Nigiri

Thin slices of Sayori are delicately placed on top of vinegared sushi rice, accompanied by a hint of Thai kaffir lime zest, blending traditional Japanese techniques with Thai citrus flavors.

Chef’s Inspiration

Spring symbolizes renewal and freshness, which is why the menu focuses on vibrant, seasonal produce that showcases the subtle sweetness of fresh seafood. Yuzu Omakase uses ingredients like Junsai and Kinmedai to create dishes that highlight the season's delicate flavors while introducing local Thai herbs and citrus to enhance the experience.

Summer: Bold and Refreshing

In the heat of summer, Yuzu Omakase turns to light, refreshing dishes that are designed to cool and invigorate the senses. The summer menu brings together crisp textures and bright, tangy flavors, incorporating the freshest seafood and cooling seasonal vegetables.

Key Ingredients

Hotate (Scallop)

Sourced from both Japan and local Thai waters, Hotate is known for its sweet, buttery flavor. In the summer, it is often served raw as sashimi or lightly seared, paired with refreshing ingredients like lime or mint.

Ama Ebi (Sweet Shrimp)

Ama Ebi is a summer favorite, celebrated for its rich sweetness. At Yuzu Omakase, it is served raw or slightly grilled, accompanied by Thai-inspired garnishes such as lemongrass and chili.

Thai Mango

This tropical fruit is at its peak in the summer and is often incorporated into dishes to add a sweet, refreshing element. It may appear in sushi rolls or as a finishing touch in desserts.

Signature Dishes

Hotate Ceviche with Thai Lime and Mint

This dish takes inspiration from both Japanese sashimi and Thai ceviche, combining fresh Hotate with the zesty flavors of Thai lime, mint, and a hint of chili for a refreshing, summery bite.

Ama Ebi Nigiri with Lemongrass Foam

The natural sweetness of Ama Ebi is enhanced with a delicate lemongrass foam, bringing a touch of Thai freshness to this sushi offering.

Chef’s Inspiration

Summer is all about keeping things light, fresh, and refreshing. The menu at Yuzu Omakase is designed to celebrate the vibrancy of the season by incorporating cool, crisp elements like Thai mango and lime with the buttery richness of Hotate and Ama Ebi. The goal is to balance the heat of summer with dishes that invigorate the palate.

Autumn: Earthy and Comforting

As autumn arrives, the menu at Yuzu Omakase shifts to focus on deeper, richer flavors that evoke warmth and comfort. Earthy vegetables and heartier seafood become the stars of the season, with dishes that highlight the balance between richness and subtlety.

Key Ingredients

Kinki (Rockfish)

Known for its rich, fatty flesh, Kinki is a favorite in autumn, often grilled or served as sushi. Its flavor pairs well with earthy elements like truffle and soy-based sauces.

Matsutake Mushrooms

These prized mushrooms are a symbol of autumn in Japan. Their strong, woodsy flavor adds depth to many dishes, from soups to sushi.

Uni Bafun (Sea Urchin)

The creamy, rich texture of Uni is perfect for autumn dishes. At Yuzu Omakase, Uni is sourced from both Japan and local Thai waters, served atop sushi rice or incorporated into fusion dishes with a hint of Thai spice.

Signature Dishes

Kinki Grilled with Truffle Soy

This dish pairs the rich, fatty flavor of Kinki with the earthy notes of black truffle and a soy reduction, offering a deep, comforting flavor that embodies the essence of autumn.

Uni with Thai Chili and Lime

The luxurious, creamy texture of Uni is balanced by the bold flavors of Thai chili and lime, creating a unique fusion dish that combines richness with a touch of heat.

Chef’s Inspiration

Autumn is a season of warmth and depth, which is reflected in the menu through the use of earthy ingredients like Kinki and Matsutake mushrooms. The chefs at Yuzu Omakase aim to create dishes that provide comfort while introducing bold flavors like Thai chili to enhance the richness of the seafood.

Winter: Rich and Luxurious

Winter brings a focus on rich, hearty flavors at Yuzu Omakase, with dishes designed to offer warmth and indulgence during the cooler months. This season’s menu highlights luxurious ingredients like fatty fish and premium seafood, often paired with warming broths and sauces.

Key Ingredients

Otoro (Fatty Tuna)

Winter is the prime season for Otoro, known for its high fat content and rich, buttery texture. At Yuzu Omakase, Otoro is often served as sushi or sashimi, allowing the pure richness of the fish to take center stage.

Zuwaigani (Snow Crab)

A winter delicacy, Zuwaigani is prized for its sweet, tender meat. It’s often served simply, with a touch of citrus or as a luxurious tempura dish.

Miso

Rich, warming miso broths and sauces are featured more heavily on the winter menu, providing a comforting base for seafood dishes.

Signature Dishes

Otoro Nigiri with Yuzu Kosho

The melt-in-your-mouth texture of Otoro is elevated with a touch of yuzu kosho, a spicy citrus paste made from yuzu peel and chili, creating a perfect balance of richness and spice.

Zuwaigani Tempura with Ponzu Dipping Sauce

This dish features delicately fried Zuwaigani, served with a light, tangy ponzu dipping sauce that cuts through the richness of the tempura batter.

Chef’s Inspiration

Winter is a time for indulgence, and the Yuzu Omakase winter menu reflects this with rich, luxurious ingredients like Otoro and Zuwaigani. The dishes are designed to provide warmth and comfort while incorporating light touches of citrus and spice to balance the richness of the season’s seafood.

Conclusion

At Yuzu Omakase, the seasonal menu changes offer diners a dynamic and evolving culinary experience throughout the year. Each season brings with it a new array of fresh ingredients, carefully sourced and creatively prepared to reflect the changing landscape of both Japan and Thailand. From the vibrant flavors of spring to the indulgent richness of winter, Yuzu Omakase celebrates the best of seasonal dining, crafting dishes that delight the senses and elevate the omakase experience.