In today’s fine dining world, luxury and sustainability are no longer at odds. Discerning diners now seek experiences that respect both craft and conscience—that honor tradition while preserving the future.
At Yuzu Omakase, this philosophy is not a trend. It’s a commitment.

Tucked within Siam Square, Bangkok’s epicenter of fashion and culture, Yuzu Omakase offers more than just one of the most celebrated omakase journeys in Thailand. It offers a dining experience where sustainability and elegance align, proving that eco-conscious dining can still be extraordinary.

🌊 Sustainable Luxury: A New Standard in Omakase Dining

The core of any omakase experience is the relationship between chef and nature—a respect for what the ocean gives, and a reverence for how it is used.

At Yuzu Omakase, this begins with one crucial belief:

Every ingredient should be at its best—for the guest, for the season, and for the planet.

This means:

🐟 Prioritizing seasonal wild-caught seafood

🌿 Sourcing from responsible fisheries and certified vendors

🔁 Reducing waste through nose-to-tail preparation

Flying in select seafood from reputable markets like Toyosu and Hokkaido that enforce strict

The result? A dining experience that is both deeply luxurious and deeply aware.

🐠 How Yuzu Omakase Practices Sustainable Sourcing

While many restaurants focus solely on rarity or origin, Yuzu Omakase takes a holistic approach to sustainability—balancing ecology, economy, and excellence.

🔹 Key Practices Include:

1. Wild-Caught, Not Farm-Raised

Yuzu favors line-caught and seasonal species, particularly from:

Toyosu Market, where quotas and tracking ensure traceable, ocean-friendly sourcing

Hokkaido and Kyushu, where traditional fishing cooperatives maintain marine balance

Farmed fish—often associated with overfeeding, antibiotics, and environmental strain—are used sparingly, and only when sourced from low-impact, certified aquaculture farms.

2. Micro-Seasonal Menus

By adapting to what the ocean offers at its peak, Yuzu avoids mass imports and minimizes reliance on depleted or overfished species.

Examples:

Spring: Hotaru Ika (firefly squid), rich in nutrients and caught sustainably in limited quantities

Summer: Ayu (sweetfish), available only during short harvesting windows

Autumn/Winter: Nodoguro (blackthroat seaperch), line-caught and aged for enhanced flavor

3. Whole Fish Utilization

From spine to skin, Yuzu chefs use every part of the fish, minimizing waste while unlocking hidden layers of flavor and texture. Fish heads and bones become broths. Skin may be lightly torched and crisped. Organs like liver are used for luxurious bites like ankimo (monkfish liver).

4. Minimal Packaging, Maximum Freshness

All ingredients flown in are packed with biodegradable cooling media and handled in temperature-controlled transport. Local suppliers use reusable or compostable materials whenever possible.

🍣 Refined Dining That Supports the Ocean

For the eco-conscious gourmet, Yuzu Omakase offers peace of mind without sacrificing sophistication. Every element—from ingredient origin to plating method—is a tribute to nature.

Sample Sustainable Highlights from Yuzu’s Seasonal Menu:

Dish	Ocean-Friendly Highlight
Kinmedai Nigiri (Golden Eye Snapper)	Wild-caught in limited Japanese waters, aged for umami
Shime Saba (Marinated Mackerel)	Abundant and responsibly caught, cured in-house for flavor intensity
Hotate (Scallop)	Hokkaido-sourced, hand-dived for minimal seabed impact
Uni (Sea Urchin)	Small-batch Bafun Uni, sourced from low-impact seasonal beds in Hokkaido
Ayu (Sweetfish)	Available only in summer, wild-caught and grilled whole with salt or lightly seared

Each bite reflects a deeper connection to season, ocean health, and ethical sourcing.

🧘 Sustainability Beyond the Plate

Yuzu’s dedication to clean dining doesn’t end with the fish.

💚 Sustainable Environment & Operations:

Hinoki wood interiors sourced from responsibly managed forests

Filtered water system for in-house preparation and guest hydration

Low-waste kitchen policy with daily mise en place planning to reduce spoilage

Selective seating—limited reservations per night ensure less overproduction and more personal care

Dining here supports not just culinary artisanship—but a restaurant ecosystem committed to the future.

🌏 For the Global Diner Who Cares

In a world where travel and dining intersect with environmental impact, Yuzu Omakase serves a refreshing answer to the ethical luxury question:

Yes, you can experience fine dining while still honoring the planet.

Yuzu is perfect for:

🌱 Eco-conscious food lovers who don’t want to compromise on quality

✈️ Culinary travelers seeking purpose-driven dining

🐚 Seafood connoisseurs who value traceability and transparency

💼 Corporate guests seeking values-aligned venues for hosting

💑 Couples looking for intimate, meaningful dining experiences

📍 Dine Sustainably, Elegantly — Only at Yuzu Omakase

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

Advance booking required. Ask about seasonal sustainability-focused courses or ingredient sourcing upon reservation. The team is always happy to share their philosophy and practices.

Yuzu Omakase — Where sustainable seafood meets timeless luxury.