Why So Delicious - YSD.bkk

Thick-sliced Japanese milk bread (shokupan) toasted with butter. Topped with a rich crab tomalley (kani-miso) mayonnaise. A savory and creamy starter.

A fusion appetizer combining Thai spicy salad dressing with Japanese salted fermented squid guts (shiokara). Intense, salty, and spicy flavors.

Japanese-style pan-grilled chicken dumplings served very hot. Seasoned with a savory kelp citrus sauce (ponzu) and spicy chili oil.

Sweet corn kernels pan-fried with salty bacon and butter. A simple, sweet, and savory snack.

Fresh, crisp raw cabbage chunks dressed with salt and savory sesame oil. A classic refreshing izakaya appetizer.

A clear, light soup made with fresh clams. Savory and comforting, highlighting the natural sweetness of the seafood.

Coarsely ground pork sausage with a snappy skin and spicy kick. Juicy and savory.

Vinegar-cured mackerel fillet that has been flame-seared (aburi). Smoky skin with moist, flavorful flesh.

Raw beef tartare made with high-quality Hokkaido F1 Wagyu beef. Seasoned and typically served with an egg yolk to mix in for richness.

Slices of fresh yellowtail (hamachi) sashimi dressed in a rich sesame sauce. Accented with whole grain mustard for texture and tang.

Roasted or grilled ginkgo nuts. They have a distinct, slightly bitter flavor and chewy texture. A traditional snack with drinks.

Creamy Japanese-style mashed potato salad with vegetables. Mild, comforting, and slightly sweet.

Japanese potato salad topped with salted fermented squid guts (shiokara). The funk and saltiness of the squid contrast with the creamy potatoes.

Raw octopus pieces marinated in a slimy, spicy wasabi sauce. A pungent and chewy delicacy best eaten with alcohol.

Boiled young soybeans in the pod, served cold and seasoned with citrus soy sauce (ponzu). Refreshing and light.

Extremely thin, crispy fried flour sheets resembling tissue. Served with a mayo dip.

Breaded and deep-fried stick of sea bass fish. Crispy on the outside and tender inside.

Chili peppers stuffed with spiced ground chicken and deep-fried. A flavorful dish with moderate heat.

Crispy fried slices of lotus root served with spicy cod roe mayonnaise (mentai-mayo). Crunchy and savory.

Classic deep-fried potato strips. Salted and crispy.

Japanese-style deep-fried chicken. Marinated in soy and ginger, then fried until crispy and juicy.

Lightly seared raw beef, sliced thin sashimi-style. Served with citrus soy sauce (ponzu). Tender and refreshing.

A premium cut of tenderloin beef, grilled to preference. Known for its extreme tenderness and lean texture.

Grilled striploin steak, offering a balance of tenderness and flavor. Served with a zesty herbal chimichurri sauce.

Skewered chicken thigh pieces alternating with Japanese leek. Grilled over charcoal.

Grilled chicken tail skewer. High in fat content, making it juicy and flavorful with a crisp texture.

Grilled chicken liver skewer. Rich, creamy, and iron-rich flavor.

Seasoned minced chicken meatball skewer. Soft and savory.

Grilled okra skewer. Slightly charred with a unique sticky texture inside.

A skewered dish featuring tomato, likely paired with Northern Thai chili meat paste (Nam Prik Ong).

Grilled beef tongue seasoned simply with salt. Chewy yet tender texture with a beefy flavor.

Grilled chicken gizzard skewer. Known for its crunchy, firm texture.

Grilled chicken heart skewer. Firm, muscular texture with a rich, metallic taste.

Oil-based pasta tossed with garlic, dried chili peppers, and bacon. Fragrant and slightly spicy.

Pasta coated in a creamy sauce made with spicy cod roe (mentaiko). Rich, savory, and pink in color.

Fusion pasta featuring a meat sauce inspired by Northern Thai chili dip (Nam Prik Ong). Sweet, sour, and spicy tomato-based pork sauce.

Clam pasta in a white wine sauce enhanced with truffle oil and chili. Aromatic and savory.

Penne pasta served with black squid ink and herbaceous pesto sauce, topped with mussels. earthy and savory seafood flavors.

Thick udon noodles served in a rich cream sauce mixed with shrimp roe (ebiko). Creamy with popping texture from the roe.

Chilled angel hair pasta (capellini) in a refreshing citrus soy sauce (ponzu). Topped with raw scallops (hotate) and sweet shrimp (amaebi).

Rice topped with Hong Kong-style sweet roasted red pork (Char Siu) and sauce.

Thai holy basil stir-fry made with slices of BBQ pork instead of minced meat. Served over rice. Spicy and aromatic.

Classic Thai stir-fry of beef with holy basil, chili, and garlic served over rice. A spicy street food staple.

Fried rice cooked using beef fat (tallow) for a rich, savory beef flavor. Often served with garlic chips.

A tart filled with lemon-flavored cheesecake ice cream. Sweet, tart, and refreshing.

Warm chocolate cake with a liquid chocolate center. Rich and decadent.

Bottled drinking water.

Carbonated water.

Coca-Cola soft drink.

Sugar-free Coca-Cola.

Lemon-lime flavored soft drink.

Sugar-free lemon-lime soda.

Iced green tea. Refreshing and grassy.

Iced oolong tea. Roasted and earthy flavor.

A bucket of ice cubes for sharing.