In the refined world of omakase, ingredients are everything. While technique and presentation carry the experience, it’s the origin and quality of each element — from the rice to the sea urchin — that define the heart of the meal.

At Yuzu Omakase Thailand, located at the center of Siam Square in Bangkok, every ingredient tells a story of dedication, traceability, and tradition. From the pristine waters of Hokkaido to the daily auctions of Tokyo’s Toyosu Market, each cut of fish is hand-selected, flown in, and handled with reverence.

For health-conscious, quality-driven diners, Yuzu is more than a luxurious destination — it's a transparent promise: what’s on your plate is the very best the ocean has to offer.

🌍 Why Ingredient Origins Matter in Wellness Dining

Today’s diners care more than ever about where their food comes from:

Was the fish responsibly caught?

How long did it take to reach the plate?

Was it treated with chemicals or frozen in transit?

Does this support small-scale, ethical fishing communities?

At Yuzu Omakase, these aren’t afterthoughts — they’re foundational. Ingredient origin is as important as flavor. Only the finest cuts from reputable Japanese fisheries and farmers are used — not just for taste, but for wellness and sustainability.

🐟 The Freshest Catches: A Tour of Yuzu’s Star Ingredients

1. Otoro (Fatty Tuna Belly)

Origin: Toyosu Market, Tokyo
Why It Matters: Otoro is prized for its rich marbling and melt-in-your-mouth texture. At Yuzu, it's sourced only from whole bluefin tuna caught during optimal seasonal windows, then aged in-house to enhance umami without preservatives.

Wellness Note: High in omega-3s, otoro supports heart and brain health when served fresh and properly aged.

2. Uni (Sea Urchin)

Origin: Hokkaido, Japan
Why It Matters: Yuzu exclusively uses Bafun uni — sweet, clean, and ocean-fresh. It’s flown in directly within hours of harvest to preserve its delicate structure and flavor.

Wellness Note: Uni is naturally low in calories, high in zinc and protein, and a source of collagen-boosting nutrients.

3. Shiro Ebi (White Shrimp)

Origin: Toyama Bay
Why It Matters: Known as “jewel shrimp,” shiro ebi is rare and labor-intensive to harvest. At Yuzu, it’s lightly brushed with kombu glaze to accentuate sweetness without overpowering.

Wellness Note: High in lean protein and selenium, it's also gentle on digestion.

4. Nodoguro (Blackthroat Seaperch)

Origin: Kyushu, Japan
Why It Matters: A luxurious white fish with a high fat content, nodoguro is served flame-seared to release aroma and texture. Yuzu works with boutique suppliers to ensure line-caught freshness.

Wellness Note: Rich in essential fatty acids and vitamin D — beneficial for mood, bones, and skin.

5. Ikura (Salmon Roe)

Origin: Hokkaido
Why It Matters: Only salt-cured, chemical-free ikura is used at Yuzu. No artificial color, no additives — just clean, umami-rich bursts of flavor.

Wellness Note: Packed with antioxidants, omega-3s, and vitamin A, ikura supports both eye health and inflammation control.

6. A5 Kagoshima Wagyu

Origin: Kagoshima Prefecture, Japan
Why It Matters: Even the non-seafood courses at Yuzu reflect sourcing discipline. This wagyu is served in thin slices over rice or grilled and brushed lightly with truffle soy foam — indulgent, but never excessive.

Wellness Note: When portioned properly, wagyu is a good source of conjugated linoleic acid (CLA), which may support metabolic health.

🌾 Beyond the Fish: The Rice, the Vinegar, the Water

At Yuzu Omakase, wellness and traceability extend beyond seafood.

Sushi Rice

Short-grain Japanese rice from small farms in Niigata Prefecture

Seasoned with akazu (red vinegar) for probiotic and digestive benefits

Kept at body temperature to aid gut comfort and absorption

Wasabi

Fresh-grated Japanese hon-wasabi root, not paste

Anti-bacterial and anti-inflammatory — supports sinus and digestive health

Water and Tea

Filtered, mineral-balanced water used in cooking and brewing

Premium hojicha and genmaicha teas served to aid digestion and calm the body

🧊 Cold Chain Integrity: From Japan to Siam Square

One of the reasons Yuzu’s ingredients retain their quality is the meticulous cold chain logistics system:

Partnered with direct airfreight suppliers from Toyosu, Hokkaido, and Kyushu

All seafood arrives within 24–36 hours of auction or harvest

Stored at optimal temperature until served — never deep-frozen or chemically treated

Zero preservatives, zero shortcuts

This means that what you eat in Bangkok is as fresh and nutrient-dense as what you’d enjoy in Ginza.

🧘‍♂️ Why This Matters for Your Health

The Yuzu Difference for Wellness:

No MSG, no chemical treatments

Fish aged with salt or kombu, not nitrites

Every bite is portion-controlled, nutrient-rich, and digestion-friendly

A focus on sustainable sourcing, so you feel good about what you eat — inside and out

It’s the Japanese omakase experience, redefined through a wellness lens, and adapted for the mindful Bangkok diner.

📍 Where to Taste the Purity of the Ocean in Bangkok

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

Reservations highly recommended. Ingredient traceability reports and dietary consultations available upon request.

Yuzu Omakase — Where the world’s freshest seafood meets Bangkok’s most refined palate. Wellness begins with sourcing.