By The Nation
The lunch platters come in two options. The first includes offerings such as grilled mackerel, minced duck ball with shimeji mushroom and a succulent sashimi course, while the star of the second platter is a simmered dish of soymilk skin roll with royal fern, pumpkin, eggplant, carrot and seasonal saury fish.
The Kaiseki dinner menu opens with a starter of steamed octopus, shrimp and surf clam, crab meat dumplings, mushroom and sea lettuce soup, and a tempura course of snow crab, shrimp, cutlass fish, shiitake mushroom and pumpkin. It also includes a hearty grilled offering of Hobayaki-style Spanish mackerel and beef garnished with eringi mushroom and ginko nuts, hot vermicelli noodles with pike eel and shimeji mushroom, and a simmered dish of minced salmon ball, turnip, grilled leek, shiitake mushroom, carrot, soymilk skin, ginger and spinach in soup.
Lunch is available daily from October 1 to 25 from 11.30am to 2.30pm, while dinner will be served from 6pm to 10.30pm.
The Gozen lunch platter goes for Bt1,600++ and dinner is priced at Bt4,700++.