$52 Omakase Experience- Sushi Juban Vlog

Table of Contents

1. Introduction
2. Sushi Juban: A Hidden Gem for Omakase Lunch
3. The February Omakase Experience
   1. The 13-Course Menu
   2. Scrambled Egg with Crab Meat
   3. Squid
   4. Chu-toro
   5. Medium Fatty Tuna with Floral Aroma Bubble
   6. Hamachi
   7. Smoked Young Yellow-Tail with Sweet Miso Paste
   8. Salmon Roe
   9. Sea Urchin
   10. Grilled White Fish (Grouper)
   11. Red Shrimp with Finger Lime
   12. Aburi Sushi
   13. Scallop with Cotton Candy
   14. Monk Fish Liver Risotto
   15. Juban HAND Roll
4. Closing Thoughts
5. Recommendation and Conclusion

Sushi Juban: A Hidden Gem for Omakase Lunch

Welcome to our review of Sushi Juban, a hidden gem in the world of omakase lunch experiences. Located in the Phayathai branch, Sushi Juban offers a casual and relaxed ambiance, ample parking spaces, and no need for advanced bookings. Whether You are a sushi enthusiast or simply looking for a unique dining experience, Sushi Juban is the place to be. Join us as we share our experience of their February Omakase menu, featuring a delightful 13-course culinary Journey.

The February Omakase Experience

The 13-Course Menu

The February Omakase menu at Sushi Juban promised a gastronomic adventure with its 13-course lineup. Priced at 1,800 baht (around $52), this omakase experience was well worth it. The menu showcased a variety of flavors, textures, and presentation styles, keeping us excited and intrigued throughout our meal. Let's dive into the individual courses and explore the highlights of each.

Scrambled Egg with Crab Meat

The first course arrived, and it was an artful presentation of "Scrambled Egg with Crab Meat." The dish looked aesthetically pleasing, inviting us to dig in. The scrambled egg was sweet, creamy, and fluffy, with generous amounts of delicious crab meat. This delicately crafted dish set the tone for the rest of the culinary journey.

Squid

The squid course, known as "Ika," impressed us with its soft and mild texture. Contrary to our expectations, the squid was not chewy at all. A touch of citrus on top added a refreshing twist to the dish, leaving us craving for more.

Chu-toro

Watching the chefs prepare our food was a treat in itself. The Chu-toro course was a visual spectacle as the chefs skillfully crafted each sushi piece. The medium fatty tuna melted in our mouths, accompanied by the delightful aroma of elder flower. The combination of softness, sweetness, and a perfect amount of fat made this course a true indulgence.

Medium Fatty Tuna with Floral Aroma Bubble

Continuing our journey, we encountered the "Medium Fatty Tuna with Floral Aroma Bubble." The vibrant presentation caught our Attention, and the taste did not disappoint. The scent of elder flower complemented the soft and sweet tuna, leaving a lasting impression on our taste buds.

Hamachi

One of our personal favorites, the Hamachi course, stole the Show with its delicious flavor and succulent texture. The beautifully marbled yellowtail was a sight to behold. It was a struggle not to devour the entire block of Hamachi right then and there. The chefs' smoking technique using apple wood added a unique touch to this delectable dish.

Smoked Young Yellow-Tail with Sweet Miso Paste

The aroma emanating from the "Smoked Young Yellow-Tail with Sweet Miso Paste" was delightful. This course had a familiar taste, as we had enjoyed it during our previous visit. The delicate fish, perfectly smoked, paired harmoniously with the sweet miso paste. It was a combination that Never failed to satisfy our taste buds.

Salmon Roe

The "Salmon Roe" course, adorned with its vibrant orange fish eggs, was a feast for the eyes and palate. The burst of flavor as we savored each roe was a true delight. The mix of sweetness and slight saltiness created a harmonious balance. It was perplexing to Fathom how anyone could not appreciate the wonder of Ikura.

Sea Urchin

As the "Sea Urchin" course arrived, we were greeted by a golden delicacy. The smooth, creamy texture of the sea urchin was surprisingly light, allowing the delicate flavor to shine through. Though not overly rich, it was undeniably delicious.

Grilled White Fish (Grouper)

The "Grilled White Fish," known as Shiromi, was a welcome addition to the omakase lineup. The thick slice of Grouper, a kind of white fish, boasted a firm and dense texture, with a hint of sweetness. The fact that it was served warm added an extra level of comfort to the dish.

Red Shrimp with Finger Lime

The "Red Shrimp with Finger Lime" course presented a beautiful combination of flavors. The sweet and crunchy Akaebi shrimp paired brilliantly with the tangy finger lime. The acidity was well-balanced, enhancing the overall taste without overwhelming the palate.

Aburi Sushi

The chefs delighted us with their showmanship as they prepared the "Aburi Sushi." The sizzling and flame-kissed sushi intrigued us, making us eager to savor their creation. The aroma that filled the air was inviting, and the taste did not disappoint. The precise searing technique enhanced the flavors, adding a depth of smokiness and texture to each delightful bite.

Scallop with Cotton Candy

In a surprising twist, the next course treated us to "Scallop with Cotton Candy." The presentation alone was enchanting, as the chefs crafted heart-Shaped cotton candy to accompany the tender and succulent scallops. The fluffy texture of the cotton candy melted in our mouths, juxtaposed with the savory flavors of the scallop. It was a playful and Memorable course that brought a touch of nostalgia.

Monk Fish Liver Risotto

The aroma emanating from the "Monk Fish Liver Risotto" was enticing, but we had to exercise patience as the dish arrived piping hot. Once it cooled down, we were greeted with a creamy, rich, and salty delight. The Ankimo, or monkfish liver, added a unique flavor profile to the risotto, creating a symphony of flavors with each bite.

Juban Hand Roll

Finally, the last main course arrived: the "Juban Hand Roll." This hand-rolled delight was a symphony of flavors. Filled with young yellowtail, tuna, pickled daikon radish, and topped with chopped Toro (fatty tuna), it was a perfect bite of indulgence. The spring onion, Shoyu, and a touch of Wasabi elevated the flavors even further, creating a taste sensation that lingered long after the meal.

Closing Thoughts

As we neared the end of our omakase experience at Sushi Juban, we couldn't help but feel a Sense of satisfaction and contentment. The exceptional quality of ingredients, meticulous preparation, and innovative presentation made this meal unforgettable. Sushi Juban proved to be more than just a casual dining spot; it was a destination for culinary explorations and visual entertainment.

Recommendation and Conclusion

In conclusion, we wholeheartedly recommend Sushi Juban for a unique and satisfying omakase lunch experience. The February Omakase menu showcased a creative and well-executed variety of dishes that left us wanting more. From the delicate flavors of the sea urchin to the mouthwatering Aburi sushi, each course was a culinary delight that captivated our senses.

The skilled chefs at Sushi Juban provided both exceptional food and an entertaining experience. If you're looking for a relaxed atmosphere, delectable sushi, and a touch of artistry, Sushi Juban will not disappoint. Dive into their world of flavors and ingredients, and savor the pleasures of omakase dining. Until next time, happy dining!