Tuna with a fatty texture
Elements restaurant at The Okura Prestige Bangkok puts the spotlight on tuna next month as executive chef Antony Scholtmeyer plans a menu centred on chu toro, a medium fatty tuna that is renowned the world over for its unique taste and texture. It is taken from the belly of the tuna fish and is highly prized in Japan.
Elements restaurant at The Okura Prestige Bangkok puts the spotlight on tuna next month as executive chef Antony Scholtmeyer plans a menu centred on chu toro, a medium fatty tuna that is renowned the world over for its unique taste and texture. It is taken from the belly of the tuna fish and is highly prized in Japan.
Scholtmeyer’s mouthwatering dishes, which can be enjoyed a la carte or as part of special four- and five-course set menu with dessert, feature a chu toro tartare with yuzu jelly, watercress, fresh wasabi and sashimi sorbet. This is followed by cured Gravlax-style tuna with avocado, smoked tofu, potato wafer, and a piquant mustard sauce. Up next is a Dashi Broth incorporating smoked chu toro with ginger, bonito and foie gras. From the grill comes a chu toro steak served with white asparagus, soba, dried olives and oyster leaves, and a chu toro charcoal steak with Swiss chard, beetroot, beef cheek croquette, and sauce mousseline.
Dishes based around chu toro are available from May 2-31, Tuesday to Saturday, from 6pm to 10.30pm. The four-course menu is Bt3,900 while the five-course goes for Bt5,900. A la carte dishes start at Bt800.
Elements is on the 25th floor of The Okura Prestige Bangkok. Book a table at (02) 687 9000 or email [email protected].
