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New ‘Takumi’ multi-course seasonal menus featured at Elements

Oct 04. 2019
Chef Hans Zahner
Chef Hans Zahner
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By The Nation

Elements invite you to a fine dining course influenced by Japanese heritage. From October to the end of the year, chef de cuisine Hans Zahner, who has experience in a Michelin-starred restaurant, and his team at The Okura Prestige Bangkok’s Michelin-starred restaurant Elements are serving new “Takumi” multi-course tasting menus based on seasonal produce from Japan and Europe.

Kaviari Kristal Caviar

A Takumi menu is changed every three months to take advantage of premium ingredients that are harvested at that particular time of year, and to offer fresh options to guests and regular patrons who enjoy the restaurant’s outstanding French-inspired cuisine created with innovative Japanese twists.


Highlight ingredients on the six-course Ta-ke menu include Kaviari Kristal Caviar, Oyster blade Japanese wagyu, Ora king salmon, and carabineros shrimps, while foie gras, Norwegian langoustine and pigeon shine on the Matsu menu. In addition to the seasonal tasting menu updates, specially created appetisers will change every two weeks and alternate between hot and cold dishes. These appetisers will be decided based on the availability of seasonal ingredients.

Oyster Blade Japanese Wagyu

The new Takumi multi-course tasting menu is available at Elements Restaurant until December 30, 2019, Tuesday to Saturday, 6pm to 9.30pm. The Ta-ke menu is Bt4,000++ for six courses, while the Matsu menu is Bt4,500++ for seven courses. The appetiser special is Bt800++.

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